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Creamy spinach artichoke dip served in a bowl with chips for dipping

The Best Spinach Artichoke Dip

This rich and creamy spinach artichoke dip is loaded with cheese, tender spinach, and flavorful artichokes. Baked until golden and bubbly, it’s the ultimate crowd-pleasing appetizer — perfect with chips, bread, or veggies!
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Ingredients Equipment Method Notes

Ingredients
  

  • Serves 6–8
  • 225 g 8 oz cream cheese, softened
  • 120 g ½ cup sour cream or Greek yogurt
  • 60 g ¼ cup mayonnaise
  • 150 g 1½ cups shredded mozzarella cheese
  • 60 g ½ cup grated Parmesan cheese
  • 1 tsp garlic powder or 1 clove garlic minced
  • 150 g 5 oz frozen chopped spinach, thawed and well drained
  • 200 g 7 oz canned or jarred artichoke hearts, drained and chopped
  • Salt & pepper to taste
  • Optional: pinch of red pepper flakes for a little heat

Equipment

  • Mixing bowls
  • Strainer (for spinach)
  • Baking dish (20x20 cm or 8x8")
  • Spatula or spoon
  • Oven
  • Cheese grater (if grating fresh cheese)

Method
 

  1. Preheat the oven to 190°C (375°F). Lightly grease a small baking dish.
  2. Prep the spinach and artichokes:
  3. Thaw and squeeze out all excess moisture from the spinach.
  4. Drain and chop the artichokes into small pieces.
  5. Mix the base:
  6. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
  7. Add flavor & texture:
  8. Stir in garlic, spinach, artichokes, mozzarella, and half the Parmesan.
  9. Season with salt, pepper, and red pepper flakes if using.
  10. Assemble and bake:
  11. Spread mixture evenly in the prepared baking dish.
  12. Sprinkle remaining Parmesan and a bit more mozzarella on top.
  13. Bake:
  14. Bake for 20–25 minutes, or until hot and bubbly with a golden top.
  15. Broil for 2–3 minutes at the end if a crispier top is desired.
  16. Serve:
  17. Let cool slightly and serve warm with chips, baguette slices, pita, or veggie sticks.

Notes

Use fresh spinach: sauté 3–4 cups chopped spinach until wilted, then cool and squeeze dry.
Make it ahead: assemble dip and refrigerate unbaked up to 2 days in advance.
For extra richness, stir in ¼ cup cream or 60 g shredded white cheddar.
Freezer-friendly: cool fully, then freeze up to 2 months — reheat in oven until bubbling.