Spinach Artichoke Dip
Ingredients
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- 10 ounces frozen chopped spinach – thawed and squeezed dry
- 14 ounces canned artichoke hearts – drained and chopped
- 3 cloves garlic – minced
- 8 ounces cream cheese – softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup Parmesan cheese – finely grated
- 1 cup mozzarella cheese – shredded
- 1 tbsp lemon juice – freshly squeezed
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 tsp red pepper flakes
Instructions
- 1.
Heat the oven to 375°F and position a rack in the middle; have a 1-quart baking dish ready.
- 2.
In a large bowl, beat the cream cheese until smooth, about 1 minute. Add the sour cream and mayonnaise and mix until creamy.
- 3.
Stir in the garlic, lemon juice, kosher salt, black pepper, and red pepper flakes until evenly seasoned.
- 4.
Fold in the spinach (thawed and squeezed completely dry), artichoke hearts (drained and chopped), Parmesan, and mozzarella until evenly distributed.
- 5.
Spread the mixture into the baking dish and smooth the top. Bake until hot and bubbling around the edges and lightly golden on top, 20–25 minutes. Let stand 5 minutes before serving.
Spinach Artichoke Dip is a creamy, savory baked appetizer with a balance of tender spinach, briny artichoke hearts, and rich cheeses. The texture is lush and scoopable, with a bubbly top and strands of melted cheese throughout. It’s crowd-pleasing, easy to share, and pairs well with everything from tortilla chips and crackers to sliced bread and raw vegetables.
Emerging in the United States as a restaurant and party staple in the late 20th century, this dip grew popular through casual dining chains and game-day spreads. It draws on American hot-dip traditions and pantry-friendly ingredients like canned artichokes and frozen spinach. Over time it has become a ubiquitous appetizer, adaptable yet recognizable for its creamy base and tangy, cheesy finish.