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A hot and bubbly spinach artichoke dip, freshly baked and ready to serve.

Quick way to grow spinach artichoke dip

This recipe provides a quick and easy way to create a delicious spinach and artichoke dip, perfect for a party or a cozy night in. It's cheesy, creamy, and comes together in no time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dip Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 14 ounces canned artichoke hearts, drained and chopped
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Baking dish
  • Large bowl
  • Mixing spoon/spatula

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grab a medium-sized baking dish.
  2. In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic; mix until smooth.
  3. Stir in both the Parmesan and mozzarella cheeses, then add the drained and chopped artichoke hearts and the squeezed-dry spinach.
  4. Season the mixture with salt and black pepper, ensuring all ingredients are well combined.
Baking
  1. Transfer the prepared dip mixture into your baking dish, spreading it evenly.
  2. Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden brown.
Serving
  1. Carefully remove the hot dip from the oven and let it cool for a few minutes before serving.
  2. Serve your delicious spinach and artichoke dip warm with tortilla chips, pita bread, or your favorite crackers.

Notes

For an extra kick, add a pinch of red pepper flakes to the dip. You can also prepare the dip ahead of time and refrigerate it, then bake when ready to serve. Ensure the spinach is thoroughly squeezed dry to avoid a watery dip.