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Baked Spinach Artichoke Dip

A creamy and cheesy dip combining the flavors of spinach and artichokes, perfect for gatherings and cozy evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Ingredients for the Dip
  • 1 cup spinach (fresh or frozen) If using frozen spinach, thaw and drain.
  • 1 cup artichoke hearts (canned or frozen) If using canned, drain and chop.
  • 1 cup cream cheese Let sit at room temperature for easier mixing.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1/2 cup mayonnaise Can substitute for additional cream cheese or a vegan option.
  • 1 cup shredded cheese (mozzarella or parmesan) Split into two portions for mixing and topping.
  • 1 clove garlic (minced)
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If using frozen spinach, make sure to thaw and drain any water from it. If using fresh spinach, chop it into small pieces. Drain and chop artichoke hearts if using canned.
  3. In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
  4. Stir in the spinach, artichoke hearts, garlic, and spices, mixing well until evenly distributed.
  5. Fold in one cup of shredded cheese.
  6. Spread the mixture evenly into a greased baking dish.
  7. Sprinkle the remaining cheese on top.
  8. Bake for about 20 minutes, or until the dip is bubbling and lightly browned.
  9. Remove from the oven and let it cool slightly before serving.

Notes

For an even creamier dip, let cream cheese sit at room temperature for 15 minutes before mixing. Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven at 350°F (175°C) or microwave in small portions.