Description
This classic Spinach Artichoke Dip features tender artichoke hearts, savory spinach, and a creamy blend of cream cheese, sour cream, and freshly grated parmesan. Baked until golden and bubbly, it’s the ultimate crowd-pleasing appetizer that’s easy to make and perfect for any gathering. Serve with chips, crackers, or crusty bread for an irresistible treat!
Ingredients
For the Dip:
- 14 ounces artichoke hearts, drained and chopped
- 1/2 cup frozen spinach, thawed and well-squeezed dry
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup freshly grated parmesan cheese, loosely measured (reserve 1/4 cup for topping)
- 1 clove garlic, minced
For Serving:
- Crusty bread, crackers, tortilla chips, pita chips, or crostini
Instructions
Oven goes to 350. Grease your baking dish with butter or that spray stuff. Just make sure you grease it because baked-on cheese is impossible to get off later.
This step is weirdly important. Thaw your spinach, then wrap it in a kitchen towel or bunch of paper towels. Squeeze it over the sink. Really squeeze it. Then do it again. One more time. So much water’s gonna come out you won’t believe it. First time I made this I barely squeezed it and the whole thing turned into green soup. My husband won’t let me forget it, brings it up every time someone mentions dip.
Everything in the bowl now. Sour cream, mayo, cream cheese (make sure it’s soft or this is gonna suck), the bone-dry spinach, chopped artichokes, garlic, most of the parmesan—save some for the top. Mix it till it looks smooth. Hand mixer makes this take like a minute. Doing it by hand you’ll be there a while but whatever, still works.
Dump it in your dish, spread it around till it’s sort of even. Nobody’s grading you on smoothness here. Sprinkle the rest of the parmesan on top—that’s what gets all golden and crusty.
Twenty minutes. Look for bubbles around the edges and golden on top. My oven’s weird and runs hot so sometimes mine’s done at 18 minutes. If yours isn’t bubbling yet just give it five more.
Get it to the table hot. Set out chips or bread or whatever. Don’t overthink it, people are gonna demolish it either way.
Notes
- Grate your own parmesan! I can’t stress this enough. Pre-shredded cheese contains cellulose (wood pulp!) that prevents it from melting smoothly. Fresh-grated melts like a dream and tastes SO much better.
- Don’t skip the garlic: Even one clove makes a difference. If you love garlic, use two cloves—this dip can handle it!
- Check the consistency: If your mixture seems too thick, add a tablespoon of milk. If it’s too thin, add a bit more cream cheese or parmesan.
- Common mistake to avoid: Under-draining your artichokes! Pat them dry with paper towels after chopping to remove excess moisture.
- Smart shortcut: Use a hand mixer instead of stirring by hand—it takes 30 seconds instead of 5 minutes and creates a smoother texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American