Spinach Artichoke Dip

A quick and easy recipe for creamy, flavorful Spinach Artichoke Dip! Includes a quick how-to video below the recipe!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 325kcal

Author Sam Merritt

Equipment

Fine Mesh Strainer

Ingredients

8 oz (226 g) cream cheese softened
¾ cup (170 g) sour cream
¼ cup (55 g) mayonnaise
1 teaspoon minced garlic about one clove, minced
¼ teaspoon onion powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup (115 g) shredded mozzarella cheese
¾ cups shredded parmesan cheese divided
½ cup (60 g) sharp white cheddar shredded
14 oz (795 g) canned quartered artichoke hearts¹ drained, patted dry and coarsely chopped
9 or 10 oz (283 g) bag frozen chopped spinach thawed and well drained²
pita chips, crackers, tortilla chips, or anything else you'd like to use for dipping!

Instructions

Preheat oven to 375F (190C) and lightly grease a 9” pie plate with butter. Set aside.
Combine cream cheese, sour cream, mayo, garlic, onion power, salt, and pepper in a large bowl and stir well.
8 oz (226 g) cream cheese, ¾ cup (170 g) sour cream, ¼ cup (55 g) mayonnaise, 1 teaspoon minced garlic, ¼ teaspoon onion powder, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper
Stir in mozzarella cheese, ½ cup parmesan, and white cheddar.
1 cup (115 g) shredded mozzarella cheese, ¾ cups shredded parmesan cheese, ½ cup (60 g) sharp white cheddar
Add artichoke hearts and spinach and stir well until all ingredients are well-combined.
14 oz (795 g) canned quartered artichoke hearts¹ , 9 or 10 oz (283 g) bag frozen chopped spinach
Spread evenly into prepared pie plate and sprinkle top with remaining ¼ cup parmesan cheese.
Transfer to 375F (190C) oven and bake for 20-25 minutes/until heated through.
Serve with tortilla chips, pita chips, or whatever else you’d like!
pita chips, crackers, tortilla chips, or anything else you'd like to use for dipping!

Video

Notes

¹I do not use marinated artichoke hearts

²Easiest way to thaw spinach is to place it in a fine mesh strainer and run lukewarm water on it, breaking up the spinach with your hand. Then use a paper towel to press out as much water as you can through the strainer.

Nutrition