Description
A foolproof, creamy spinach artichoke dip that is perfect for game days and parties. Made with cream cheese, sour cream, mayo, and plenty of cheese, this rich and flavorful appetizer is easy to make ahead and tastes better than restaurant versions.
Ingredients
- 8 oz (225g) full-fat brick-style cream cheese, softened
- ½ cup (120g) full-fat sour cream
- ½ cup (120g) mayonnaise
- 4 cloves garlic, minced
- 2 cans (14 oz each) artichoke hearts, drained and chopped, OR one 16 oz bag frozen artichoke hearts, thawed and squeezed dry
- 10 oz (280g) frozen chopped spinach, thawed and squeezed very dry
- 1 ½ cups (170g) low-moisture mozzarella cheese, shredded
- ½ cup (50g) freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Optional: Red pepper flakes for extra flavor
Instructions
- Preheat oven to 350°F (175°C).
- Prep ingredients: Thaw and thoroughly squeeze dry the frozen spinach and artichokes to remove excess water. Chop artichokes into bite-sized pieces. Mince garlic and grate Parmesan. Let cream cheese soften.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy with no lumps.
- Add the minced garlic, Italian seasoning, salt, and pepper to the cream cheese mixture. Stir well to combine and taste to adjust seasoning.
- Fold in the drained spinach and chopped artichokes gently with a spatula until evenly distributed.
- Stir in half of the shredded mozzarella and all of the grated Parmesan cheese.
- Spread the dip evenly into a 9×9 inch square baking dish (or similar size). Sprinkle the remaining mozzarella cheese on top.
- Bake for 20-25 minutes, or until the dip is bubbly around the edges and the top is golden brown. For a crispier top, broil for the last 1-2 minutes, watching closely.
- Remove from oven and let cool for 5 minutes before serving to allow it to set slightly.
- Serve warm with tortilla chips, pita chips, crusty baguette slices, or fresh vegetables.
Notes
The most critical step is squeezing the spinach and artichokes dry to prevent a watery dip. Use full-fat dairy for the best texture and creaminess. This dip can be mixed up to 2 days in advance and stored in the fridge. It does not freeze well due to the dairy content; leftovers keep in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 10
Keywords: spinach artichoke dip, game day snacks, party appetizers, easy dip, creamy dip, cheese dip, make ahead appetizer, football snacks