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Creamy Spinach Artichoke Dip is served hot and bubbly in a rustic bowl, perfect for a delicious appetizer.

BEST SPINACH ARTICHOKE DIP

This Spinach Artichoke Dip is a creamy, flavorful appetizer that's perfect for any gathering. Made with spinach, artichoke hearts, cream cheese, and plenty of cheese, it's sure to be a crowd-pleaser. Serve it hot with your favorite dippers for a truly unforgettable experience.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces frozen spinach, chopped and squeezed dry
  • 14 ounces canned or jarred artichoke hearts, quartered and drained
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Black pepper to taste
  • Pinch of nutmeg optional
  • Squeeze of lemon juice optional
  • Dash of hot sauce optional

Equipment

  • Oven
  • Large bowl
  • Hand mixer or sturdy spoon
  • Oven-safe dish (pie plate, casserole dish, or cast-iron skillet)
  • Measuring cups and spoons
  • Kitchen towel or cheesecloth
  • Cutting board
  • Knife
  • Grater

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Thaw frozen spinach completely. Place it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
  3. Drain artichoke hearts well. If they're large, quarter them into smaller, bite-sized pieces.
  4. Mince garlic and finely chop onion.
  5. Make sure your cream cheese is softened to room temperature. Grate your Parmesan and shred your mozzarella.
  6. In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer or a sturdy spoon to beat until smooth and creamy.
  7. Add the minced garlic and chopped onion. Stir to combine.
  8. Add the squeezed spinach and artichoke hearts. Mix well, making sure everything is evenly distributed.
  9. Stir in the grated Parmesan and shredded mozzarella. Season with salt, pepper, and red pepper flakes (if using). If you're feeling adventurous, add a pinch of nutmeg or a squeeze of lemon juice for an extra layer of flavor.
  10. Transfer the mixture to a greased oven-safe dish. Sprinkle the top with extra Parmesan and mozzarella cheese.
  11. Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the cheese is melted and golden brown.
  12. Let it cool for a few minutes before serving.
  13. Serve hot with tortilla chips, pita bread, crackers, vegetables, or bread.

Notes

Make-Ahead Instructions: Prepare the dip as directed, transfer it to a baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, remove the plastic wrap, let the dip sit at room temperature for 30 minutes, and then bake as directed.
Variations:
* Spicy Spinach Artichoke Dip: Add 1/4 teaspoon of cayenne pepper or a chopped jalapeno to the mixture.
* Smoked Gouda Spinach Artichoke Dip: Substitute half of the mozzarella cheese with smoked Gouda for a smoky flavor.
* Sun-Dried Tomato Spinach Artichoke Dip: Add 1/4 cup of chopped sun-dried tomatoes (oil-packed, drained) to the mixture.
* Mediterranean Spinach Artichoke Dip: Add 1/4 cup of crumbled feta cheese and a sprinkle of dried oregano to the mixture.
* Bacon Spinach Artichoke Dip: Add 1/2 cup of cooked and crumbled bacon to the mixture.
Storage Instructions: Leftover Spinach Artichoke Dip can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the microwave or oven until heated through.