Spinach Artichoke Dip
Ingredients
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- 10 ounces frozen chopped spinach – thawed and squeezed dry
- 14 ounces canned artichoke hearts – drained and chopped
- 3 cloves garlic – minced
- 8 ounces cream cheese – softened
- 1/2 cups sour cream
- 1/2 cups mayonnaise
- 1/2 cups Parmesan cheese – finely grated
- 1 cups mozzarella cheese – shredded
- 1 tbsp lemon juice – freshly squeezed
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 1/4 tsp red pepper flakes
Instructions
1. Heat the oven to 375°F and position a rack in the middle; have a 1-quart baking dish ready.
2. In a large bowl, beat the cream cheese until smooth, about 1 minute. Add the sour cream and mayonnaise and mix until creamy.
3. Stir in the garlic, lemon juice, kosher salt, black pepper, and red pepper flakes until evenly seasoned.
4. Fold in the spinach (thawed and squeezed completely dry), artichoke hearts (drained and chopped), Parmesan, and mozzarella until evenly distributed.
5. Spread the mixture into the baking dish and smooth the top. Bake until hot and bubbling around the edges and lightly golden on top, 20–25 minutes. Let stand 5 minutes before serving.
Spinach Artichoke Dip is a creamy, savory baked appetizer with a balance of tender spinach, briny artichoke hearts, and rich cheeses. The texture is lush and scoopable, with a bubbly top and strands of melted cheese throughout. It’s crowd-pleasing, easy to share, and pairs well with everything from tortilla chips and crackers to sliced bread and raw vegetables.
Emerging in the United States as a restaurant and party staple in the late 20th century, this dip grew popular through casual dining chains and game-day spreads. It draws on American hot-dip traditions and pantry-friendly ingredients like canned artichokes and frozen spinach. Over time it has become a ubiquitous appetizer, adaptable yet recognizable for its creamy base and tangy, cheesy finish.