Spinach Artichoke Dip
Squeezing the thawed spinach completely dry keeps the dip from turning watery in the oven, and a base of cream cheese, sour cream, and mayonnaise gives it enough fat to stay creamy rather than separating as it bakes. A layer of Parmesan on top browns into a slightly crisp crust that contrasts with the soft filling underneath.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Servings
- 8
Ingredients
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 cloves garlic, minced
- 1 cup Parmesan cheese, grated, divided
- 1 cup mozzarella cheese, shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Nutrition per serving
- Calories
- 192
- Protein
- 9g
- Carbs
- 14g
- Fat
- 13g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 375°F (190°C). Grease a 9-inch round baking dish or oven-safe skillet.
- 2Squeeze the thawed spinach in a clean kitchen towel or cheesecloth, wringing out as much liquid as possible, until it feels dry and crumbly rather than wet.
- 3In a large bowl, beat the softened cream cheese until smooth and lump-free, then mix in the sour cream and mayonnaise.
- 4Stir in the minced garlic, dried spinach, chopped artichoke hearts, 3/4 cup (75g) of the Parmesan, the mozzarella, salt, black pepper, and red pepper flakes if using.
- 5Spread the mixture evenly into the prepared dish and scatter the remaining 1/4 cup (25g) Parmesan over the top.
- 6Bake for 25-30 minutes, until the edges are bubbling and the top is golden brown in spots.
- 7Let the dip rest for 5 minutes before serving, it will be very loose straight out of the oven and thickens slightly as it cools.
Tips & variations
- Fresh baby spinach can replace frozen: wilt about 10 oz in a dry skillet until collapsed, then cool and chop before squeezing dry.
- Stir in a pinch of nutmeg or a splash of lemon juice for brightness against the rich cheese base.
- For a smokier flavor, swap half the mozzarella for shredded provolone or smoked gouda.
- Marinated artichoke hearts work too, just rinse and pat them dry first so the oil doesn't thin out the dip.
Storage & reheating
Refrigerate leftover dip in an airtight container for up to 4 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each, or rewarm the whole dish in a 350°F (175°C) oven for 15-20 minutes until hot and bubbling again. The dip can also be assembled up to a day ahead, covered, and refrigerated unbaked; add 5-10 minutes to the bake time if going in cold.
Tips from the Tulo kitchen
- A box grater on the block of Parmesan gives better melting and browning on top than pre-shredded cheese, which is coated in anti-caking starch.
- Serving with sturdy dippers like baguette slices or thick-cut tortilla chips holds up better than crackers, which tend to break under the weight of the warm dip.
FAQ
Can I make spinach artichoke dip ahead of time?
Yes. Mix the dip completely, spread it into the baking dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 extra minutes to the bake time since it will be starting cold.
Why is my dip runny after baking?
Excess water left in the spinach or artichoke hearts is almost always the cause. Squeeze the spinach dry by hand and blot the chopped artichoke hearts with paper towels before mixing.
Can this be made in a slow cooker instead of the oven?
Yes. Combine all ingredients in a slow cooker and cook on low for 2 to 2.5 hours, stirring once halfway through, until melted and hot throughout.
What can I use instead of mayonnaise?
Plain full-fat Greek yogurt works as a 1:1 substitute and adds a slight tang, though the dip will be a touch less rich.
