Baked Spinach Artichoke Dip
Creamy, cheesy spinach artichoke dip baked until golden and bubbling. A crowd-pleasing appetizer that comes together in 15 minutes.
Servings: 8 servings
Calories: 280kcal
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 14 oz can artichoke hearts, drained and roughly chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella, divided
- 1/2 cup grated Parmesan, divided
- 2 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Squeeze the thawed spinach in a kitchen towel until very dry. This is the most important step — wet spinach will make the dip watery.
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth. Add garlic, salt, and pepper.
- Fold in the spinach, artichoke hearts, half the mozzarella, and most of the Parmesan.
- Transfer to an 8x8 baking dish or 9-inch cast iron skillet. Top with the remaining mozzarella and Parmesan.
- Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Rest for 5 minutes before serving.
- Serve with tortilla chips, sliced baguette, or crackers.
Notes
Can be assembled up to 2 days ahead and refrigerated unbaked. Take it out of the fridge 20 minutes before baking and add 5 minutes to the bake time. Leftovers reheat well in the oven at 350°F.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 7g | Protein: 9g | Fat: 24g | Saturated Fat: 10g | Sodium: 420mg | Fiber: 2g | Sugar: 2g