Spinach And Artichoke Dip
Ingredients
- 8 ounces cream cheese – softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 cloves garlic – finely minced
- 1/2 cup Parmesan cheese – grated
- 1 cup mozzarella cheese – shredded
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 10 ounces frozen chopped spinach – thawed and squeezed dry
- 14 ounces artichoke hearts (canned in water) – drained and chopped
- tortilla chips – for serving
Instructions
1. Heat the oven to 375°F and lightly grease a 1.5–2 quart baking dish.
2. In a large bowl, beat the cream cheese with a spoon or spatula until smooth.
3. Stir in the sour cream, mayonnaise, garlic, Parmesan cheese, mozzarella cheese, kosher salt, black pepper, and red pepper flakes until evenly combined.
4. Fold in the frozen chopped spinach and the artichoke hearts until evenly distributed.
5. Spread the mixture into the prepared baking dish, smoothing the top.
6. Bake until hot and bubbling around the edges, 20–25 minutes; the top should look lightly golden at spots and the center should read hot and creamy.
7. Let the dip rest 5 minutes, then stir to recombine any separated oils for a uniformly creamy texture.
8. Serve hot with tortilla chips.
Spinach and artichoke dip is a warm, creamy crowd-pleaser with a balanced mix of tangy artichokes, savory cheeses, and tender spinach. Its texture is rich yet scoopable, perfect for piling onto chips or toast. Garlic, Parmesan, and mozzarella build depth and stretch, while a touch of heat keeps each bite lively.
Often seen at gatherings, sports-watch parties, and restaurant happy hours, this dip rose to prominence in the United States in the late 20th century. It draws on older American traditions of hot party dips and mid-century vegetable casseroles, merging convenience staples like canned artichokes and frozen spinach with familiar dairy bases. From casual chains to potlucks, it has become a modern classic in the American appetizer canon.