I’ve been making this Spinach and Artichoke Dip for years, and it never fails to disappear within minutes at every gathering. What I love most about this recipe is how it transforms simple ingredients into something incredibly crave-worthy. It’s creamy, cheesy, and packed with vegetables – though trust me, even the veggie-averse won’t be able to resist this one!
Why You’ll Love This Recipe
This dip strikes the perfect balance between rich and satisfying flavors while being surprisingly easy to make. You can prepare it ahead of time, making it perfect for parties or game day gatherings. Plus, it’s versatile – serve it hot with crusty bread, tortilla chips, or even fresh vegetables for dipping.
Ingredients
- 2 packages (10 oz each) frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 1 package (8 oz) cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 garlic cloves, minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
Quick Tip: Make sure to really squeeze out all the water from your spinach – this is crucial for achieving the perfect creamy texture. I usually use a clean kitchen towel for this step.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- In a large bowl, mix the softened cream cheese until smooth. I find using a hand mixer makes this step much easier.
- Add mayonnaise, sour cream, half of both cheeses, garlic, salt, and pepper. Mix until well combined.
- Fold in the drained spinach and chopped artichokes until everything is evenly distributed.
- Transfer the mixture to your prepared baking dish and top with remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly, with slightly golden edges.
Time and Servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 8-10 people
Why This Recipe Works
The secret to this dip’s success lies in its balanced combination of ingredients. The cream cheese creates a rich base, while the artichokes add a subtle tanginess that perfectly complements the spinach. Using both Parmesan and mozzarella cheese gives you that ideal mix of sharp flavor and stretchy texture that makes this dip irresistible.
One thing I’ve learned from making this countless times is that you can adjust the garlic to your taste – I sometimes add an extra clove when I’m feeling bold! And if you’re looking to make it lighter, you can use light cream cheese and Greek yogurt instead of sour cream.
Whether you’re hosting a party or just craving something comforting, this Spinach and Artichoke Dip never disappoints. It’s one of those recipes that proves that sometimes the classics are classic for a reason!
Spinach and Artichoke Dip
Ingredients
- 2 packages 10 oz each frozen chopped spinach, thawed and drained
- 1 can 14 oz artichoke hearts, drained and roughly chopped
- 1 package 8 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 garlic cloves minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish.
- In a large bowl, mix the softened cream cheese until smooth.
- Add mayonnaise, sour cream, half of both cheeses, garlic, salt, and pepper. Mix until well combined.
- Fold in the drained spinach and chopped artichokes until everything is evenly distributed.
- Transfer the mixture to your prepared baking dish and top with remaining cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly, with slightly golden edges.
