Spinach Artichoke Dip

There is no appetizer more universally loved than a hot, bubbling spinach artichoke dip. I have literally never seen it not disappear completely at a party. It is one of those things where people circle back to it multiple times thinking no one is watching. We are all watching. We are all doing the same thing.

This version is extra creamy, cheesy in all the right ways, and comes together in about 10 minutes before going into the oven. It is the definition of a crowd-pleaser.

The Most Important Step

Squeeze the spinach. This is not optional. Thaw your frozen spinach and then squeeze it in a clean kitchen towel or with your hands over the sink until you have gotten as much moisture out as possible. If you skip this step the dip will be watery and sad. You deserve a thick, creamy dip. Squeeze the spinach.

Cheese Strategy

Three cheeses make this great. Cream cheese is the creamy base, mozzarella gives you that stretchy pull, and parmesan adds salt and depth. All three together is the move. Do not skip the parm.

Make It Your Own

Add some heat with red pepper flakes or a diced jalapeno. Throw in some crumbled bacon. Use fresh spinach sauteed and drained instead of frozen. Make it in a bread bowl if you want to be a full hero. The base recipe is very forgiving and loves variations.

I always serve it with a mix of pita chips and sliced crusty bread for dipping. For the best pita chips for dipping check out these options on Amazon. Heads up, some of these are affiliate links, which just means I get a tiny commission at no cost to you.

Spinach Artichoke Dip

The classic hot spinach artichoke dip made rich, creamy, and impossibly cheesy. Baked until golden and bubbly. Your new go-to party appetizer.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 10 servings

Course: Appetizer

Ingredients Method Notes

Ingredients

  

• 1 package (10 oz) frozen chopped spinach thawed and squeezed very dry
• 1 can (14 oz) artichoke hearts drained and roughly chopped
• 2 packages (8 oz each) cream cheese softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese divided
• 1/2 cup grated parmesan cheese
• 3 cloves garlic minced
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• pita chips, bread, or tortilla chips for serving

Method

 

1. Preheat oven to 375F. Lightly grease a 9-inch baking dish or cast iron skillet.
2. Beat cream cheese until smooth. Mix in mayonnaise, sour cream, garlic, onion powder, salt, and pepper.
3. Stir in the dried spinach, chopped artichoke hearts, 3/4 cup mozzarella, and parmesan.
4. Spread into the prepared baking dish. Top with remaining 1/4 cup mozzarella.
5. Bake for 20-25 minutes until bubbly around the edges and golden on top.
6. Serve hot with pita chips, sliced bread, or tortilla chips.

Notes

Thaw and squeeze frozen spinach very dry before using. Extra moisture will make the dip watery. Can also be made in a slow cooker on low for 2 hours.

Let me know if you make this! Drop a comment below and tell me how fast it disappeared at your party.

So glad you are here. Pam