HOT SPINACH & ARTICHOKE DIP


Who doesn’t love spinach and artichoke dip? Okay, I know a few people who don’t—but I have to admit, I don’t quite understand them!

I order spinach and artichoke dip almost every time I see it on a restaurant menu, and I’ve been making it at home for years. Along the way, I’ve tried all kinds of recipes—some simple and some with a long list of ingredients. Over time, I’ve tweaked and combined different versions until I found just the right balance of easy, creamy, cheesy, and delicious.

This is the version I keep coming back to. Serve it hot with pita chips, tortilla chips, crackers, or toasted bread, and watch it disappear!


INGREDIENTS
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup grated or shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon minced garlic or ¼ teaspoon garlic powder, or to taste
  • Cooking spray or a small amount of oil for the baking dish

Optional Topping

  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated or shredded Parmesan cheese

DIRECTIONS
  1. Preheat oven to 350°F. Lightly coat an 8 x 8-inch baking dish or similar-size casserole dish with cooking spray or oil.
  2. Place the thawed spinach in a colander and press or squeeze out as much liquid as possible. This is important so the finished dip isn't watery.
  3. Add the softened cream cheese, mayonnaise, spinach, chopped artichoke hearts, Parmesan, mozzarella, and garlic to a large mixing bowl. Mix with an electric mixer or stir well by hand until thoroughly combined.
  4. Spread the mixture evenly in the prepared baking dish. If you like your spinach and artichoke dip extra cheesy like I do, sprinkle the additional mozzarella and Parmesan over the top.
  5. Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese on top is melted. For a more golden-brown top, place it under the broiler briefly at the end, watching it carefully.
  6. Serve warm with pita chips, crackers, tortilla chips, or toasted bread.


 Print Recipe
HOT SPINACH & ARTICHOKE DIP
YIELD: 10–12 appetizer servings




INGREDIENTS
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • ½ cup grated or shredded Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon minced garlic or ¼ teaspoon garlic powder, or to taste
  • Cooking spray or a small amount of oil for the baking dish

Optional Topping

  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated or shredded Parmesan cheese

DIRECTIONS
  1. Preheat oven to 350°F. Lightly coat an 8 x 8-inch baking dish or similar-size casserole dish with cooking spray or oil.
  2. Place the thawed spinach in a colander and press or squeeze out as much liquid as possible. This is important so the finished dip isn't watery.
  3. Add the softened cream cheese, mayonnaise, spinach, chopped artichoke hearts, Parmesan, mozzarella, and garlic to a large mixing bowl. Mix with an electric mixer or stir well by hand until thoroughly combined.
  4. Spread the mixture evenly in the prepared baking dish. If you like your spinach and artichoke dip extra cheesy like I do, sprinkle the additional mozzarella and Parmesan over the top.
  5. Bake for 20–25 minutes, or until the dip is hot and bubbly and the cheese on top is melted. For a more golden-brown top, place it under the broiler briefly at the end, watching it carefully.
  6. Serve warm with pita chips, crackers, tortilla chips, or toasted bread.