Description
Creamy, cheesy, and packed with flavor, this spinach artichoke dip is a crowd-pleaser every time. Tender spinach and artichokes blend with cream cheese, sour cream, and a mix of melty cheeses for the perfect appetizer or snack. It’s easy to make ahead, reheats beautifully, and pairs with chips, bread, or fresh veggies.
Ingredients
Scale
- 10 oz fresh spinach (or 1 package frozen, thawed and drained)
- 14 oz canned or jarred artichoke hearts, chopped
- 8 oz cream cheese, softened
- ½ cup sour cream or Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Extra Parmesan for topping
Instructions
- Preheat oven to 375°F (190°C).
- If using fresh spinach, sauté lightly until wilted, then squeeze out excess water.
- Combine cream cheese, sour cream or Greek yogurt, and half the Parmesan in a bowl. Stir until smooth.
- Fold in spinach, artichokes, garlic powder, onion powder, nutmeg, salt, and pepper.
- Transfer mixture to a baking dish. Sprinkle with mozzarella and remaining Parmesan.
- Bake for 20–25 minutes until bubbly and golden around edges.
- Let rest 5 minutes before serving.
Notes
- Allow cream cheese to reach room temperature for smoother texture.
- Squeeze excess moisture from spinach to prevent a runny dip.
- Can be made ahead and baked just before serving.
- Vegan and gluten-free substitutions work well without compromising flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Snack
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 6–8
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg