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Homemade Spinach Artichoke Dip in a cast iron skillet, with a baguette slice lifting gooey, melty cheese, surrounded by toasted bread slices.

Spinach Artichoke Dip

5 from 1 vote
This easy Spinach Artichoke Dip is the ultimate crowd-pleasing appetizer—creamy, cheesy, and packed with flavor. No fancy cooking skills needed, just mix and bake.
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Prep Time 15 minutes
Cook Time 30 minutes
Make-Ahead Chill Time (Optional) 12 hours
Total Time 12 hours 45 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz Cream cheese - Softened
  • ½ cup Sour cream
  • ¼ cup Mayonnaise
  • 1 cup Mozzarella cheese - Shredded; divided in half
  • ½ cup Parmesan cheese - Grated
  • 10 oz Frozen spinach - Thawed and squeezed dry
  • 14 oz Artichoke hearts - Canned, drained and chopped
  • 2 Garlic cloves - Minced
  • Salt and pepper - To taste
  • teaspoon Red pepper flakes - Optional – for heat
  • 1 teaspoon Lemon juice - Optional – for brightness
  • 1 teaspoon Italian seasoning - Optional
  • Extra cheese - For topping, optional

Equipment

  • 1 Large mixing bowl (For combining everything)
  • 1 Electric mixer (Hand mixer works great)
  • 1 8x8 or 9x13 dish (Baking dish depending on batch size)
  • 1 Can opener (For artichoke hearts)
  • 1 Clean kitchen towel (For squeezing spinach dry)
  • 1 Rubber spatula (Nice to have for mixing)
  • 1 Garlic press (Optional but time-saving)
  • 1 Aluminum foil (Optional for covering during baking)

Method
 

  1. Let cream cheese soften at room temp (about 1 hour). Thaw spinach, squeeze dry. Drain and chop artichokes. Preheat oven to 375°F.
  2. In a large bowl, beat softened cream cheese until smooth. Mix in sour cream and mayo. Add garlic, half the mozzarella, and all the Parmesan. Season with salt and pepper.
    A hand mixing a fluffy, seasoned cream cheese mixture in a glass bowl using a white spatula with a wooden handle. The creamy base has visible herbs and sits on a light countertop.
  3. Fold in spinach and chopped artichokes. Mix until well combined. Add optional seasonings (pepper flakes, lemon juice, etc.). Taste and adjust.
    Glass bowl of creamy spinach artichoke dip with visible spinach and artichoke pieces, mixed with a white spatula on a marble counter.
  4. Spread mixture in greased baking dish. Top with remaining mozzarella. Bake at 375°F for 25–30 minutes until bubbly. Broil last 2 mins for golden top.
    Unbaked spinach artichoke dip in a round black baking dish, topped generously with shredded mozzarella cheese. The creamy dip base with visible spinach is spread evenly beneath the cheese.
  5. Let cool 5 minutes before serving. Or store covered in fridge for up to 4 days.

Nutrition

Serving: 120gCalories: 220kcalCarbohydrates: 6gProtein: 7gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 480mgPotassium: 240mgFiber: 2gSugar: 2gVitamin A: 3800IUVitamin C: 6mgCalcium: 180mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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