Creamy Warm Spinach Artichoke Dip
Bubbly golden baked dip loaded with tender spinach, marinated artichoke hearts, garlic, and three cheeses.
In a nutshell: This authentic american creamy warm spinach artichoke dip comes together in just 40 mins using simple whole ingredients. The chef's secret is to Excess moisture from frozen spinach is the primary cause of watery dips. Thaw completely, . Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
The quintessential party appetizer that everyone clusters around! Tender chopped spinach and flavorful artichoke hearts are folded into a luxurious blend of cream cheese, sour cream, garlic, mozzarella, and parmesan cheese, then baked until hot, bubbling, and golden-brown. Serve with warm tortilla chips, pita bread, or crusty sliced baguette.
Key Equipment
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- 8-inch Cast-Iron Skillet or Baking Dish
- Clean Kitchen Towel or Cheesecloth
- Large Mixing Bowl
- Hand Mixer or Sturdy Spoon
Chef's Pro-Tips
- Squeeze the Spinach Relentlessly: Excess moisture from frozen spinach is the primary cause of watery dips. Thaw completely, then squeeze inside a clean kitchen towel over the sink until bone-dry.
- Softened Cream Cheese: Bring cream cheese to room temperature before mixing. Softened cream cheese incorporates smoothly without dense, unappetizing white clumps.
- Broil for the Golden Crust: Turn on your oven's broiler for the final 2 minutes of baking to create gorgeous bubbly golden-brown cheese spots across the top.
Ingredients
8
servings
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10 oz frozen chopped spinach, thawed and squeezed completely dry in a towel
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1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
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8 oz brick cream cheese, softened to room temperature
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½ cup sour cream, or plain Greek yogurt
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¼ cup mayonnaise, adds richness
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3 cloves fresh garlic, finely minced
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1 cup shredded mozzarella cheese, divided into ¾ cup and ¼ cup
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½ cup freshly grated Parmesan cheese, divided into ¼ cup and ¼ cup
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¼ tsp crushed red pepper flakes, for subtle warmth
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½ tsp onion powder
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¼ tsp kosher salt and black pepper, to taste
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Step-by-Step Instructions
Preheat Oven & Dish
Preheat oven to 375°F (190°C). Lightly grease an 8-inch cast-iron skillet, pie dish, or 1-quart casserole dish with cooking spray or butter.
Squeeze the Spinach Dry
Place thawed spinach into the center of a clean dish towel. Gather the corners and twist tightly over the sink, squeezing with your hands until no more green water comes out. Fluff the dry spinach with a fork.
Mix the Creamy Cheese Base
In a large mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, red pepper flakes, salt, and pepper until completely smooth and creamy.
Fold, Top & Bake to Bubbly
Fold in the chopped artichoke hearts, squeezed spinach, ¾ cup of mozzarella, and ¼ cup of Parmesan until well distributed. Spread evenly into the prepared dish. Top with the remaining ¼ cup mozzarella and ¼ cup Parmesan. Bake for 22-25 minutes until bubbling around the edges. Switch to broil for 1-2 minutes until cheese is golden-brown. Serve hot with chips or bread.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes! Mix and assemble the dip in your baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, uncover and add 5-8 extra minutes to the baking time.
Yes! Combine all ingredients in a small 1.5 to 3-quart slow cooker. Cover and cook on LOW for 2 hours, stirring once halfway through, until hot and melted. Keep on the WARM setting for party serving.
We do not recommend freezing baked dip, as mayonnaise and sour cream can separate and become watery when thawed. Leftovers keep well in the fridge for up to 4 days.
Yes! Marinated artichokes in oil add delicious herbs and tang. Drain them well and pat lightly with paper towels before chopping.
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