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Spinach Artichoke Dip

Creamy homemade spinach artichoke dip recipe with vibrant fresh ingredients.
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This is the ultimate creamy, cheesy, baked party favorite. Learn the crucial tip to avoid a watery dip, ensuring a luxuriously thick and scoopable result every time. Simple ingredients come together to create something warm, welcoming, and utterly irresistible.

Ingredients

Scale
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 3/4 cup freshly grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Place thawed spinach in a clean kitchen towel and squeeze over the sink until no more liquid runs out.
  3. Chop the drained artichoke hearts into bite-sized pieces.
  4. In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth.
  5. Add 1 cup mozzarella, 1/2 cup Parmesan, minced garlic, onion powder, black pepper, and optional cayenne to the bowl. Stir to combine.
  6. Fold in the squeezed spinach and chopped artichokes until evenly distributed.
  7. Transfer mixture to a greased 2-quart baking dish.
  8. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
  9. Bake for 25-30 minutes, until dip is bubbly and the top is golden brown.
  10. Let the dip rest for 5 minutes before serving to allow it to set.

Notes

The most important step is thoroughly squeezing the spinach dry to prevent a watery dip. The dip can be assembled a day ahead, covered, and refrigerated before baking. For a lighter version, use light cream cheese, sour cream, mayonnaise, and part-skim mozzarella.

Nutrition

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