Spinach and Artichoke Dip
Creamy Spinach and Artichoke Dip loaded with melted cheese and garlic, baked until hot and bubbly. This Super Bowl party food classic is rich, comforting, and disappears fast.
Equipment
- mixing bowl
- spatula
- 9-inch baking dish
- oven
- knife
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz canned artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1.5 cups shredded mozzarella cheese, divided
- 0.5 cup grated Parmesan cheese
- 3 garlic cloves, minced
- 1 tsp onion powder
- 0.5 tsp red pepper flakes (optional)
- salt and black pepper, to taste
- fresh parsley, for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9-inch baking dish.
- Squeeze all excess moisture from the thawed spinach using a towel or paper towels.
- Chop the artichoke hearts into bite-sized pieces.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Stir in 1 cup mozzarella, Parmesan, garlic, onion powder, red pepper flakes, salt, and pepper.
- Fold in the spinach and chopped artichokes until evenly combined.
- Transfer the mixture to the prepared baking dish and smooth the top.
- Sprinkle the remaining mozzarella evenly over the top.
- Bake for 25–30 minutes until bubbly and lightly golden.
- Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
Squeeze spinach extremely well to avoid a watery dip. Assemble up to 24 hours ahead and bake just before serving. For extra heat, increase red pepper flakes or add diced jalapeños.