by Diana Rattray
Baked spinach and artichoke dip is always a hit, and it’s incredibly simple to prepare. The dip is loaded with cheese, cream cheese, garlic, and spinach. It’s also portable! Bring this dip to a party or other special occasion, or prepare it for a family movie night or game day get-together. This tasty spinach, artichoke, and cheese combination is unbeatable!
To make this dip, you’ll need softened cream cheese. Make sure the cream cheese is at room temperature or it won’t blend smoothly with the rest of the ingredients. Freshly grated Parmesan cheese is best—it has a nutty, mild flavor. The shelf stable “Parmesan” in the green container just isn’t the same.
For the spinach, put about 1/2 cup (packed) of frozen spinach into a colander and run cool water over it to thaw. Squeeze and press the spinach to remove as much moisture as possible.
How to Store Spinach Artichoke Dip
- Refrigerate leftover dip in an airtight container and eat within 3 days.
Spinach and Artichoke Dip
Spinach artichoke dip is always a hit, and it’s super easy to make and bake. Take this yummy dip to the party with some crackers or chips for dipping!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dips and Spreads, Appetizers
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 cup (2 1/2 ounces) grated Parmesan cheese
- 1 clove garlic, peeled and minced
- 1/4 teaspoon garlic powder
- Fine sea salt and freshly ground black pepper, to taste
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and squeezed to remove as much moisture as possible
- 1/2 cup (2 ounces) shredded mozzarella cheese, divided
Instructions
- Heat the oven to 375 F. Butter a small baking dish or spray it with cooking spray.
- In a medium bowl, combine the cream cheese, mayonnaise, Parmesan cheese, minced garlic, and garlic powder; stir until smooth and well blended. Add salt and freshly ground black pepper, to taste. Fold in the spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese.
- Spoon the mixture into the prepared baking dish and sprinkle the remaining shredded mozzarella cheese over the top.
- Bake the dip for 20 to 25 minutes until it is hot and the cheese has melted.
- Serve the dip warm with sturdy chips, crackers, or vegetable dippers.
