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Spinach Artichoke Dip

A warm, creamy Spinach Artichoke Dip that brings comfort and joy, perfect for gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Party Food, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil For sautéing
  • 3 cloves Garlic, minced For aromatic warmth
  • 1 small Yellow onion, finely chopped Adds sweet depth
  • 10 ounces Fresh spinach, roughly chopped Or use frozen, well-drained
  • 14 ounces Artichoke hearts, quartered Canned or jarred, drained
  • 8 ounces Cream cheese, softened Makes the dip silky
  • 1/2 cup Sour cream Substitute Greek yogurt for a healthier option
  • 1/4 cup Mayonnaise Keeps the dip rich and smooth
  • 1/2 cup Parmesan cheese, grated For nutty umami
  • 1 cup Mozzarella cheese, shredded For that irresistible gooey pull
  • 1 teaspoon Lemon zest Brightens the flavors
  • a pinch Red pepper flakes, optional For a gentle kick
  • to taste Salt and black pepper For seasoning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly oil a 9-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, about 4 minutes.
  3. Stir in garlic and cook for another 30 seconds until fragrant.
  4. Add spinach and cook until wilted, about 3 minutes. If using frozen spinach, ensure it is thawed and well-drained.
  5. Stir in chopped artichoke hearts and cook for 2–3 minutes until heated through.
  6. In a bowl, combine softened cream cheese, sour cream, mayonnaise, Parmesan, lemon zest, red pepper flakes, salt, and pepper. Stir until smooth.
  7. Mix the spinach and artichokes into the cream cheese mixture, then fold in half the mozzarella.
  8. Transfer to the prepared baking dish, top with remaining mozzarella, and bake for 15–18 minutes until bubbly and lightly golden.
  9. Broil for 1–2 minutes if you want a crisp, golden top — watch closely so it does not burn.
  10. Let rest for 5 minutes before serving. Scoop into bowls.

Notes

Add cooked, shredded chicken for a heartier dip. For lower fat, swap sour cream for Greek yogurt, reduce cream cheese to 4 ounces, and add extra spinach. Serve with toasted baguette, pita chips, or vegetables.