Cream Cheese Spinach Artichoke Dip Recipe
This creamy and cheesy Spinach Artichoke Dip is a crowd-pleasing appetizer perfect for parties or cozy nights in. Made with a blend of cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, spinach, and artichoke hearts, it bakes to golden perfection and pairs wonderfully with chips, crackers, or toasted bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dip Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tsp garlic clove, minced
- 2/3 cup finely shredded parmesan cheese (76g)
- 1/2 cup finely shredded mozzarella cheese (56g)
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and lightly spray a small 1-quart baking dish with non-stick cooking spray to prepare it for the dip.
- Mix Creamy Base: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, and pepper. Stir until the mixture is smooth and well blended.
- Add Vegetables: Fold in the chopped artichoke hearts and thoroughly drained spinach into the creamy cheese mixture, ensuring even distribution throughout.
- Bake the Dip: Spread the combined mixture evenly into the prepared baking dish. Place in the preheated oven and bake until the dip is heated through and melted, about 20 minutes.
- Serve Warm: Remove the dish from the oven and serve the dip warm. Accompany with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- Make sure to thoroughly drain frozen spinach and canned artichokes to avoid a watery dip.
- You can substitute Greek yogurt for sour cream for a tangier and slightly healthier twist.
- For extra cheesiness, sprinkle additional mozzarella on top before baking.
- This dip can be prepared a day ahead and refrigerated; simply bake right before serving.
- Try serving with pita chips or fresh vegetable sticks for a lighter option.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
