Print

Baked Spinach Artichoke Dip

Close-up of a bubbling baked spinach artichoke dip in a cast iron skillet, served with sliced baguette.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hot, bubbly party dip made with cream cheese, mozzarella, and Parmesan. This recipe offers options for including or omitting mayonnaise and can be prepared in a skillet or casserole dish.

Ingredients

Scale
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup mayonnaise (optional)
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • For serving: crusty bread, tortilla chips, or fresh vegetables

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the softened cream cheese, mayonnaise (if using), and sour cream. Mix until smooth.
  3. Stir in the squeezed dry spinach, chopped artichoke hearts, Parmesan cheese, garlic powder, salt, and pepper.
  4. Fold in the shredded mozzarella cheese, reserving about 1/4 cup for the topping.
  5. Transfer the mixture to a small oven-safe skillet or a casserole dish.
  6. Sprinkle the reserved mozzarella cheese over the top.
  7. Bake for 20-25 minutes, or until the dip is hot, bubbly, and lightly golden on top.
  8. Serve immediately with your choice of bread, chips, or vegetables.

Notes

  • For a no-mayo version, increase the sour cream to 3/4 cup.
  • If using fresh spinach, you will need about 1 pound. Cook it until wilted, then squeeze out as much moisture as possible before chopping.
  • This dip can be assembled ahead of time and refrigerated. Add a few extra minutes to the baking time if baking from cold.
  • To reheat leftovers, cover and bake at 350°F (175°C) until heated through.

Nutrition

Find it online: https://recipestokeep.com/baked-spinach-artichoke-dip/