Creamy Spinach Artichoke Dip
A quick and easy creamy spinach artichoke dip that combines tender spinach, tangy artichokes, and a blend of cheeses for a crowd-pleasing appetizer perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 10 ounces fresh spinach, roughly chopped (or thawed frozen spinach, squeezed dry)
- 14-ounce jar or can artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
- Pinch of nutmeg (optional)
- Red pepper flakes (optional)
Instructions
- If using fresh spinach, roughly chop and sauté in a dry skillet over medium heat for 2-3 minutes until wilted, then let cool slightly. If using frozen spinach, thaw completely and squeeze out excess moisture.
- Drain and chop artichoke hearts into bite-size pieces similar in size to the spinach.
- In a medium bowl, beat softened cream cheese with mayonnaise and sour cream until smooth and creamy.
- Stir in shredded mozzarella, grated Parmesan, minced garlic, lemon juice, salt, black pepper, and nutmeg until combined.
- Gently fold in the cooled spinach and chopped artichokes, being careful not to overmix.
- Transfer the mixture to a 9-inch baking dish or oven-safe skillet and smooth the top.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the top is golden and bubbly.
- Optional: Broil for the last 2-3 minutes for an extra golden crust, watching carefully to avoid burning.
- Let the dip cool for 5 minutes before serving to thicken slightly.
Notes
Squeeze out excess moisture from spinach to avoid watery dip. Soften cream cheese before mixing to prevent lumps. Watch the dip closely when broiling to avoid burning. If dip is too thick after baking, stir in a splash of milk before serving. Can be made ahead and refrigerated up to 24 hours before baking.
Nutrition
- Serving Size: About 1/8 of the rec
- Calories: 210
- Sugar: 2
- Sodium: 350
- Fat: 17
- Saturated Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 7
Keywords: spinach artichoke dip, creamy dip, appetizer, party dip, easy dip recipe, cheesy dip, crowd-pleaser