Go Back
A close-up, creamy bowl of hot Spinach Artichoke Dip served with toasted bread and tortilla chips for dipping.

Ultimate Spinach Artichoke Dip

This is the ultimate crowd-pleasing spinach artichoke dip, luxuriously creamy with a tangy, savory depth and a golden, irresistible top. It's built layer by layer for maximum flavor, making it the perfect centerpiece for any gathering. Serve it hot with a variety of dippers for a guaranteed party hit.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup full-fat sour cream
  • 1/2 cup high-quality mayonnaise
  • 1 cup freshly grated Parmesan cheese, divided
  • 10 oz fresh spinach, roughly chopped or one 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes optional
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • Box grater
  • 2-quart baking dish (8x8 or 9-inch round)
  • Measuring cups and spoons
  • Knife and cutting board
  • Kitchen towel (for squeezing spinach)
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and a pinch of salt; cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add fresh spinach in batches, stirring until wilted (or add prepped frozen spinach to warm through). Remove from heat and let cool slightly.
  5. In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and lump-free.
  6. Stir in 3/4 cup of the Parmesan cheese, 1 cup of the mozzarella, garlic powder, onion powder, red pepper flakes, and black pepper.
  7. Fold the cooled spinach-onion mixture and chopped artichoke hearts into the cheese base until combined. Taste and add salt as needed.
  8. Transfer mixture to a 2-quart baking dish and spread evenly.
  9. Sprinkle the top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
  10. Bake for 20-25 minutes until hot and the top is golden and bubbly. For more browning, broil for 1-2 minutes, watching closely.
  11. Let the dip rest for 5-10 minutes before serving to allow it to set.

Notes

For the best texture, squeeze all excess water from thawed frozen spinach using a clean kitchen towel. Grating your own cheese (instead of using pre-shredded) ensures a smoother, meltier dip. The dip can be assembled (without the final cheese topping) up to 24 hours ahead, covered, and refrigerated; add 5-10 minutes to baking time if starting cold. Serve with tortilla chips, sliced baguette, pita chips, or fresh vegetable sticks.