Description
A rich, hot, cheesy, crowd-pleasing Spinach Artichoke Dip made with fresh spinach, marinated artichokes, cream cheese, mozzarella, Parmesan, and a creamy, savory base. Perfect for parties, game day, holidays, or cozy snack nights. Bakes into a bubbly, golden top and can be made ahead, frozen, or prepared in the crockpot.
Ingredients
Scale
- Spinach: 3 cups fresh baby spinach (sautéed) or 1 cup frozen spinach (thawed & squeezed dry)
- Artichokes: 1 can artichoke hearts, drained and chopped
- Cream Cheese: 8 oz, softened
- Sour Cream: 1/2 cup
- Mayonnaise: 1/3 cup
- Mozzarella Cheese: 1 cup shredded
- Parmesan Cheese: 1/2 cup grated
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
- Optional: pinch cayenne, crumbled bacon, or red pepper flakes for heat
Instructions
- Preheat Oven: Set oven to 375°F and lightly grease a small baking dish or cast-iron skillet.
- Prepare Spinach: Sauté fresh spinach until wilted and drain excess moisture, or thaw frozen spinach and squeeze dry.
- Mix the Base: In a bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Stir in garlic powder, onion powder, spinach, chopped artichokes, mozzarella, and Parmesan.
- Bake: Spread the mixture into the baking dish. Top with extra mozzarella and Parmesan. Bake 20–25 minutes until bubbling and golden brown.
- Serve: Serve hot with tortilla chips, bread, pita, or fresh veggies.
Notes
- Can be assembled up to 2 days ahead before baking.
- Freezes well for up to 2 months—thaw in fridge overnight before baking.
- Reheat gently in oven; add a splash of milk if too thick.
- Make in a crockpot: cook on low for 2 hours, stirring occasionally.
- Lighten it up with Greek yogurt or light cream cheese.