Spinach and Artichoke Dip

This creamy spinach and artichoke dip is baked until hot, bubbly and golden for an easy appetizer everyone will love. Make it ahead and bake just before serving for the perfect party or game day dip.

Course Appetizer

Cuisine American

Keyword Condiment

Prep Time 30

Cook Time 30

Total Time 1

Servings Servings

Calories 251kcal

Author Kate Freebairn

Equipment

Baking Dish
Mixing Bowl
Mixing Spoon
Mesh Strainer

Ingredients

226 g Cream Cheese (18 oz bar, room temperature)
120 g Sour Cream
60 g Mayonnaise
1 tsp Lemon Juice (approximately 6g)
240 g Canned Artichokes (drained and chopped)
340 g Frozen Spinach (12 oz - defrosted & drained)
7 g Kosher Salt (1½ tsp)
¼ tsp White Pepper
½ tsp Garlic Powder
1 Clove Garlic
110 g Mozzarella (shredded)
10 g Parmesan (grated)

Instructions

Preheat the oven to 350℉.
Squeeze any remaining water out of the spinach with a kitchen towel.
In a large bowl, mix together the cream cheese, sour cream, mayo until combined. If cream cheese isa little lumpy that’s ok as long as all three are combined it will smooth out during baking. Reserve a pinch of each cheese on the side and then mix the remaining ingredients into the creamy base.
Transfer the dip into an oven safe vessel and top with reserved cheese. Bake at 180ºC (350ºF) or until the dip shows small bubbles and is heated through. Broil for about 2-3 minutes(be sure to watch it so it doesn't burn) until the cheese is melty and golden brown.
Let dip cool for 5-7 minutes and serve!

Notes

Take your cream cheese out of the fridge ahead of time so it's nice and soft before mixing. I like to take the frozen spinach out at the same time so it can thaw while the cream cheese softens.
Don't skip squeezing out the spinach! Excess water can make your dip watery. I like to squeeze it in a clean kitchen towel to get out as much moisture as possible.
The cheese can go from golden and bubbling to burnt very quickly under the broiler, so don't walk away!
I know it's tempting to dig straight in when the dip is finished, but give the dip 5 to 7 minutes to cool and thicken a bit before serving. It helps with flavor and texture.

Nutrition