Description
A rich, garlicky, and foolproof spinach artichoke dip made with just four core ingredients. This easy appetizer is better than frozen versions and perfect for any crowd.
Ingredients
Scale
- 8 oz (225g) full-fat brick cream cheese, softened
- 1 cup (240g) full-fat sour cream
- 10 oz (280g) frozen spinach, thawed and thoroughly squeezed dry
- 1 can (14 oz) artichoke hearts in water, drained and chopped
- 3 cloves garlic, minced
Instructions
- Preheat oven to 350°F (175°C).
- Thaw frozen spinach and squeeze out all excess water using your hands or a clean kitchen towel.
- Cut cream cheese into cubes and let it soften at room temperature for 15 minutes or microwave briefly.
- In a medium mixing bowl, beat the softened cream cheese and sour cream together until smooth.
- Stir in the minced garlic.
- Fold in the squeezed spinach and chopped artichoke hearts until evenly distributed.
- Pour the mixture into a 9-inch pie dish or 8×8 inch baking pan and smooth the top.
- Bake for 20 minutes until hot and bubbly. Optionally broil for 2 minutes for a golden top.
- Let cool for 5 minutes before serving with chips, bread, or vegetables.
Notes
Ensure the spinach is squeezed completely dry to prevent a watery dip. Use full-fat dairy for the best texture and flavor. The dip can be mixed up to 2 days ahead and refrigerated before baking. It does not freeze well due to the dairy content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the batch
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 2
- Protein: 6
Keywords: spinach artichoke dip, 4 ingredient recipe, easy appetizer, creamy dip, party food, vegetarian appetizer, no-fuss recipe