Spinach Artichoke Dip
Rich and bubbling hot dip loaded with tender spinach and artichoke hearts in a creamy, cheesy base.
- 10 ozfrozen spinach(thawed and squeezed dry)
- 14 ozartichoke hearts(one can, drained and chopped)
- 8 ozcream cheese(softened)
- 1/2 cupsour cream
- 1/4 cupmayonnaise
- 3 clovesgarlic(minced)
- 1/2 cupparmesan cheese(grated)
- 1 cupmozzarella cheese(shredded)
- 1/2 tspkosher salt
- 1/4 tspblack pepper
Dip can be assembled up to 2 days ahead and refrigerated. Add 5-10 minutes to baking time if baking from cold.
- 1Preheat oven to 375°F
- 2Beat cream cheese until smooth, then mix in sour cream and mayonnaise
- 3Stir in garlic, parmesan, and half the mozzarella
- 4Fold in spinach and artichoke hearts, season with salt and pepper
- 5Transfer to a baking dish and top with remaining mozzarella
- 6Bake 20-25 minutes until bubbling and golden
- 7Let rest 5 minutes before serving with chips or bread
Squeezing spinach dry is essential - excess moisture makes the dip watery. Use plain canned artichokes, not marinated. Cream cheese should be completely smooth before adding other ingredients. The dip thickens as it cools, so serve hot. Make a bread bowl for impressive presentation.
Spinach artichoke dip became a restaurant appetizer staple in the 1980s and 90s, appearing on menus from casual dining chains to upscale establishments. The combination of spinach, artichokes, and multiple cheeses creates an irresistibly indulgent dip that has remained a crowd favorite for decades.