Cheesy Spinach Artichoke Dip
A rich, bubbly, and garlicky dip that's perfect for Super Bowl gatherings, casual movie nights, or as an appetizer for dinner parties. Quick to make with a few simple ingredients.
Ingredients
Vegetable Base
- 2 cups fresh spinach (packed) Can substitute with 10–12 oz frozen spinach, thawed and drained.
- 1 can (14 oz) artichoke hearts, drained and chopped
Dairy Ingredients
- 8 oz cream cheese, softened Full-fat gives the best texture.
- ½ cup sour cream Can be reduced if swapping mayo.
- ¼ cup mayonnaise Can be replaced with plain Greek yogurt for tang.
- 1 cup shredded mozzarella cheese Can swap half for fontina or Monterey Jack.
- ½ cup grated Parmesan cheese
Spices
- 1 tsp garlic powder
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- Roughly chop the fresh spinach and wilt in a hot skillet for about 1–2 minutes. Let cool slightly.
- Drain and chop the artichoke hearts into bite-sized pieces.
- In a large bowl, beat the softened cream cheese until smooth. Stir in sour cream, mayonnaise, and garlic powder until combined.
- Fold in the wilted spinach, chopped artichokes, mozzarella, and Parmesan until evenly distributed.
- Spoon the mixture into a baking dish and smooth the top.
Cooking
- Bake for 20–25 minutes until bubbling and lightly golden on top. Broil for 1–2 minutes for extra browning, watching closely.
- Let rest for 5 minutes before serving.
Notes
For a better texture, dry the spinach well before mixing. Use different cheeses for varied flavor profiles. This dip can easily be made ahead of time and reheated.