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Spinach Artichoke Dip

A creamy and savory spinach artichoke dip that is loaded with tender greens and crowned with a golden parmesan crust. Perfect for any gathering, served warm with crusty French bread.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dip Ingredients
  • 2 blocks cream cheese (softened) Full-fat cream cheese is essential for creaminess.
  • 12 oz sour cream Full-fat recommended for best results.
  • 3/4 bag frozen spinach, thawed Squeeze out excess water after thawing.
  • 1 can artichoke hearts, chopped Use canned artichoke hearts in water, chop into bite-sized pieces.
  • 1 1/2 cups parmesan cheese, grated Reserve 1/2 cup for topping.
  • 1 tablespoon minced garlic Fresh garlic provides aromatic flavor.
  • to taste none pepper Start with 1/2 teaspoon and adjust.
  • optional none shredded mozzarella For added cheese stretch and crust.
For Serving
  • 1 loaf French bread, sliced and lightly toasted Classic dipper for the spinach artichoke dip.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a medium baking dish.
  2. Thaw the frozen spinach and squeeze out as much water as possible using a clean kitchen towel.
  3. In a large mixing bowl, combine softened cream cheese and sour cream, beating until smooth.
  4. Add squeezed spinach, chopped artichoke hearts, 1 cup of parmesan, minced garlic, and pepper. Mix until well combined.
  5. Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle with reserved parmesan and mozzarella if using.
Baking
  1. Bake uncovered at 350°F for 25 minutes until heated through and bubbling.
  2. For golden crust, sprinkle additional cheese and bake for another 5 minutes, or broil for 2-3 minutes watching carefully.
Serving
  1. Serve immediately with sliced French bread for dipping.

Notes

Ensure cream cheese is softened for easy mixing. Make it a day ahead for easy hosting—just add extra bake time if refrigerated.