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Donna R. Luis

Classic Spinach Artichoke Dip

A warm, creamy baked dip packed with spinach, artichokes, garlic, Parmesan, and mozzarella. It takes just 30 minutes from preparation to serving and makes 8 servings, making it a convenient choice for gatherings, parties, or casual snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer, Dip
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz. cream cheese well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove minced (1 tsp)
  • 2/3 cup 76g finely shredded Parmesan cheese
  • 1/2 cup 56g finely shredded mozzarella cheese
  • Black pepper to taste
  • 1 14 oz. can quartered artichoke hearts, liquid drained, artichokes squeezed to remove excess liquid, then chopped
  • 6 oz. frozen spinach thawed and squeezed to remove excess liquid
  • Non-stick cooking spray for preparing the baking dish

Equipment

  • 1-quart baking dish
  • Mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Garlic mincer or knife
  • Cutting board
  • Can opener
  • Measuring scale, for gram measurements if desired

Method
 

  1. Prepare the Oven and Dish: Preheat the oven to 350°F and spray a small 1-quart baking dish with non-stick cooking spray.
  2. Make the Creamy Base: In a mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, mozzarella cheese, and black pepper until evenly combined.
  3. Add the Vegetables: Stir the chopped, well-drained artichoke hearts and thawed, squeezed spinach into the creamy cheese mixture until the vegetables are distributed throughout.
  4. Fill the Baking Dish: Transfer the mixture to the prepared 1-quart baking dish and spread it evenly across the dish.
  5. Bake the Dip: Place the dish in the preheated 350°F oven and bake for about 20 minutes, or until the dip is heated through and melty.
  6. Serve Warm: Serve the baked spinach artichoke dip warm with tortilla chips, crackers, or toasted baguette slices.

Notes

  • The dip can be prepared up to a day in advance. Refrigerate it, then let it rest at room temperature for 30 minutes before baking.
  • Be sure to squeeze excess liquid from both the thawed spinach and artichoke hearts so the dip maintains its creamy consistency.
  • The dip is best served warm, while the cheese is still melted and the mixture is soft and creamy.
  • Leftovers can be reheated in small portions in the microwave.