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Spinach artichoke dip in a white ceramic baking dish on marble

Spinach Artichoke Dip

A hot, creamy, bubbling spinach artichoke dip with a golden mozzarella top that is the first thing to disappear at any party.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 14 oz canned artichoke hearts drained and roughly chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella divided
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 375F. Wring thawed spinach completely dry in a clean kitchen towel.
  2. In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic, parmesan, half the mozzarella, and red pepper flakes. Mix until smooth.
  3. Fold in the dried spinach and chopped artichoke hearts. Season with salt and pepper.
  4. Transfer to a greased oven-safe dish. Spread evenly and top with remaining mozzarella. Bake at 375F for 20 to 25 minutes until bubbling.
  5. Broil for the last 2 to 3 minutes until the top is golden. Serve immediately with chips or pita.

Notes

Squeeze frozen spinach until completely dry before mixing. Wet spinach is the number one cause of watery dip. Soften cream cheese to room temperature before mixing for a smooth, lump-free base. Broil for the final 2 to 3 minutes for a golden, bubbly top.