Classic Hot Spinach Artichoke Dip is oven-baked with freshly cooked spinach, artichokes, and tons of gooey, melted cheese. This timeless dip is made with simple ingredients and is a hit at every party!
Course Appetizer, Dip
Cuisine American
Keyword Hot Spinach Artichoke Dip, Spinach Artichoke Dip
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 12servings
Calories 182kcal
Author Michelle
Ingredients
5ouncesfresh spinachchopped
8ouncescream cheesesoftened
¼cupmayo
¼cupsour cream
1teaspoon lemon juice
½teaspoongarlic powder
¼teaspoonblack pepper
14ouncesartichoke heartsdrained and chopped
4-5green onionsthinly sliced
1cupshredded Parmesan cheesedivided
1cupshredded mozzarella cheesedivided
Instructions
Preheat oven to 350°F.
Bring a large pot of water to a boil. Place spinach in a colander. Pour water over spinach to welt. Drain, chop, and place on a paper towel to dry.
Place cream cheese, mayo, sour cream, and lemon juice in a large mixing bowl. Beat until smooth.
Stir in garlic powder and pepper.
Squeeze spinach to drain out any remaining moisture. Then add to cream cheese mixture.
Add artichoke, green onions, half the Parmesan cheese, and half the mozzarella cheese and fold in until incorporated.
Transfer to a 9-inch skillet or square pan (or 2 quart dish). Top with remaining cheese.
Bake for 25 minutes at 350°F.
Video
Notes
Spinach - You can also use 5 ounces frozen spinach. Thaw and squeeze out moisture before use.
Artichoke - You can use marinated or unmarinated. I usually use marinated as it adds a little extra flavor.
Garlic - This recipe calls for garlic powder instead of fresh garlic because since the recipe is so quick, it helps the flavor meld better into the dip using the powder.
Make Ahead - Prepare dip according to recipe instructions. Before baking, cover tightly and refrigerate for up to 2 days. When ready, uncover and bake according to recipe instructions, adding an extra 10 minutes to account for the cold dish.
Storage - Store covered in the refrigerator for up to 3 to 5 days. Reheat leftovers in individual portions in the microwave.
Freezing - Please note that freezing may slightly alter the texture. To freeze, prepare the dip according to recipe instructions. Before baking, cover tightly and freeze for up to 3 months. When ready, thaw in the refrigerator overnight. Uncover and bake according to recipe instructions, adding an extra 10 minutes to account for the cold dish.