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A creamy and delicious Spinach And Artichoke Dip is presented as the featured image, ready to be enjoyed.

Best Spinach and Artichoke Dip

This recipe delivers a consistently perfect spinach and artichoke dip every time. It emphasizes proper preparation of ingredients, including squeezing excess moisture from spinach and artichokes, and balancing dairy and cheese ratios for optimal flavor and texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley optional
  • Tortilla chips, baguette slices, crackers, or vegetables for serving

Equipment

  • Large bowl
  • Measuring cups
  • Measuring spoons
  • Garlic press (optional)
  • Baking dish (oven-safe)
  • Oven
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, sour cream, and mayonnaise.
  3. Add the Parmesan cheese, mozzarella cheese, minced garlic, red pepper flakes (if using), salt, and pepper. Mix well until all ingredients are evenly distributed.
  4. Stir in the chopped fresh parsley (if using).
  5. Transfer the mixture to a baking dish.
  6. Bake for 20-25 minutes, or until the dip is heated through and bubbly around the edges. The top should be lightly golden brown.
  7. Let cool slightly before serving. Serve with tortilla chips, baguette slices, crackers, or vegetables.

Notes

Ensure the cream cheese is fully softened for a smooth texture. Squeeze all excess moisture from the spinach and artichokes to prevent a watery dip. For a tangier flavor, use Greek yogurt instead of sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.