Hot Spinach & Artichoke Dip
The bubbling, cheese-pulled dip that disappears first at every party. Squeezing the spinach bone-dry is the only real rule here, because wet spinach turns the whole skillet watery.
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
Recipe Card
Hot Spinach & Artichoke Dip
★ 4.7 · By Marguerite Hale
- Course
- Appetizers
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 35 min
- Total Time
- 55 min
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
Instructions
- 1
Wring the spinach out in a clean towel until almost no liquid comes free, which keeps the finished dip thick.
- 2
Beat the cream cheese with the sour cream, mayonnaise, and garlic until smooth, then fold in the spinach, artichokes, and most of the cheese.
- 3
Spread into a small skillet or baking dish, scatter the remaining cheese on top, and bake at 375°F for twenty-five minutes.
- 4
Finish under the broiler for two minutes until the surface blisters, and serve hot with bread or chips.
Nutrition
Estimated per serving (8 servings per recipe).
Tip: Any tips before I start?
Read the method through once and get everything measured before you turn on the heat — it is the single change that makes home cooking calmer.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
How long will this last?
Refrigerate in an airtight container for up to 3 days.
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