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A baked spinach artichoke dip that is creamy, cheesy, and perfect for parties or family gatherings.

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 10 oz. package frozen spinach, thawed, drained, and chopped up nicely
  • 14 oz. jar artichoke hearts, drained and chopped
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1 cup mozzarella cheese

Instructions

  1. Preheat your oven to 350°F.
  2. In a big bowl, mix all the ingredients together until everything’s smooth and well combined.
  3. Spoon the creamy mixture into a cast iron skillet or a baking dish.
  4. Bake at 350°F for about 30 minutes or until you see it bubbling and golden on top.
  5. Serve warm with pita chips, toasted baguette slices, or your favorite dippers.

Notes

This dip is best served hot to keep the cheese melted and gooey., Mayonnaise adds creaminess; you can omit it but the dip will be less smooth., The dip keeps well for up to 4 days in the refrigerator but may separate after that., Freezing is possible but may affect creaminess and texture., Slow cooker method: set all ingredients on low for 2-4 hours, stirring occasionally., Instant Pot method: add all ingredients, seal, and cook on manual high pressure for 5 minutes, then release pressure and stir.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1/6th of the batch
  • Calories: 1711 kcal per entire batch
  • Fat: 163 g per entire batch
  • Carbohydrates: 14 g per entire batch
  • Protein: 49 g per entire batch