Spinach Artichoke Dip
A cozy and creamy dip made with spinach and artichokes, perfect for gatherings or a comforting snack.
Ingredients
Main Ingredients
- 10 ounces frozen chopped spinach, thawed and squeezed dry Keeps moisture in check.
- 14 ounces canned artichoke hearts, drained and roughly chopped Tender and slightly tangy.
- 8 ounces cream cheese, softened The silky base of indulgence.
- 1 cup sour cream or Greek yogurt Greek yogurt offers a lighter, tangy option.
- 1/2 cup mayonnaise Adds richness; substitute extra Greek yogurt for a lighter dip.
- 1 cup shredded mozzarella Melts beautifully for that stretch factor.
- 1/2 cup grated Parmesan Adds nutty, salty depth; nutritional yeast is an option for a dairy-free, cheesy flavor.
- 2 cloves garlic, minced Aromatic and essential for warmth.
- 1/2 teaspoon red pepper flakes (optional) A gentle warmth that lifts the flavors.
- to taste Salt and black pepper
- to taste Lemon zest or a squeeze of lemon (optional) Brightens and balances the creaminess.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish or an ovenproof skillet.
- In a large bowl, beat the softened cream cheese until smooth. Add sour cream (or Greek yogurt) and mayonnaise, stirring until silky.
- Fold in the shredded mozzarella, grated Parmesan, minced garlic, and red pepper flakes if using. Season with salt and pepper and a little lemon zest for brightness.
- Stir in the well-drained spinach and chopped artichoke hearts until everything is evenly combined. The mixture should feel rich and thick.
Baking
- Transfer the dip to your prepared dish, smoothing the top. Sprinkle a little extra mozzarella and Parmesan for a golden crust.
- Bake for 20–25 minutes until the edges bubble and the top is lightly browned. For a broiled finish, broil for 1–2 minutes to get a deeply golden top, watching closely to avoid burning.
- Let rest for 5 minutes, then serve warm with toasted baguette slices, pita chips, or crisp vegetables.
Notes
Make-ahead: Stir everything together and transfer to the dish, then cover and refrigerate up to 24 hours before baking. Bring to room temperature 20 minutes before baking. Leftovers can be stored in an airtight container for 3–4 days. Freeze the cooled dip for up to 2 months; thaw overnight in the fridge before reheating.