Go Back
–+ servings
The Best Spinach Artichoke Dip

The Best Spinach Artichoke Dip

This creamy and cheesy baked dip combines gooey cheese, tender artichokes, and vibrant spinach into a crowd-pleasing appetizer perfect for any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 as an appetizer
Calories 350 kcal

Ingredients
  

  • 8 oz cream cheese softened (Philadelphia brand works beautifully)
  • 1 cup sour cream (Daisy or your favorite)
  • 1/2 cup mayonnaise (Hellmann’s for that smooth tang)
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup freshly grated Parmesan cheese
  • 4 oz shredded Monterey Jack or cheddar (for extra melt)
  • 10 oz frozen chopped spinach thawed and well-drained
  • 14 oz artichoke hearts drained and roughly chopped
  • 2 cloves garlic minced (about 1 tsp)
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt (adjust to taste)
  • 1/4 tsp black pepper
  • Pinch red pepper flakes (optional, for a mild kick)

Instructions
 

  • Preheat your oven to 375°F (190°C). Grab a medium baking dish—an 8×8-inch pan works great. A ceramic or glass dish gives that classic golden edge.
  • In a large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. A silicone spatula helps scrape every bit—no lumps here.
  • Fold in ½ cup mozzarella, Parmesan, Monterey Jack, garlic, onion powder, salt, pepper, and red pepper flakes. Taste a tiny dab—adjust salt or pepper if you like.
  • Gently fold chopped artichokes and well-drained spinach into the cheese mixture. The goal is even distribution without overmixing.
  • Scrape the dip into your prepared baking dish. Smooth the top with a spatula so it bakes evenly.
  • Sprinkle the remaining ½ cup mozzarella evenly over the dip. For an extra crunchy top, add a light dusting of panko breadcrumbs.
  • Bake 20–25 minutes, until edges are bubbly and top turns light golden brown. You’ll know it’s done when you see tiny cheese bubbles at the center.
  • Let the dip rest 5 minutes before serving—this helps it set and makes scooping easier.

Notes

For a crispier top, turn on the broiler for 1–2 minutes at the end. Leftovers can be stored in the fridge for up to 4 days.

Nutrition

Calories: 350kcal
Keyword Baked Dip, Cheesy Dip, easy recipe, Party Food, Spinach Artichoke Dip
Love this recipe?Follow us at @thenandnowspace for more