Description
This Spinach Artichoke Dip is creamy, cheesy, and thick enough to scoop, with bright lemon and tender artichoke pieces—perfect for parties and easy weeknight snacking.
Ingredients
– 8 ounces cream cheese, softened
– 1/2 cup sour cream (or plain Greek yogurt)
– 1/3 cup mayonnaise
– 2 cloves garlic, minced (or 1 teaspoon garlic powder)
– 1 tablespoon lemon juice
– 1/4 teaspoon salt (plus more to taste)
– 1/4 teaspoon black pepper
– 10 ounces frozen chopped spinach, thawed and squeezed very dry
– 14 ounces canned artichoke hearts, drained and chopped
– 1 1/2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese, divided
Instructions
1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish (or small oven-safe skillet).
2. Squeeze thawed spinach until very dry.
3. In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, lemon juice, salt, and pepper until mostly smooth.
4. Fold in spinach, artichokes, 1 cup mozzarella, and 1/4 cup Parmesan.
5. Spread into dish. Top with remaining mozzarella and remaining Parmesan.
6. Bake 20–25 minutes until bubbly and lightly browned. Broil 1–2 minutes for a deeper golden top (watch closely).
7. Rest 5 minutes, then serve warm.
Notes
Notes
– Key tip: Squeezing spinach well prevents watery dip.
– Cheese: Freshly shredded mozzarella melts smoother than pre-shredded.
– Make-ahead: Assemble and refrigerate up to 24 hours; bake (add 5–10 minutes if cold).
– Keep warm: Serve in a small slow cooker on WARM; stir occasionally.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American