Easy, Cheesy Spinach Artichoke Dip
A hot, bubbly, and creamy appetizer dip loaded with spinach, artichokes, and three types of cheese. The ultimate viral party food and one of the best cheesy easy appetizer recipes.
Equipment
- 9-inch pie plate (or 8x8 baking dish)
- Mixing bowl
- Cheesecloth or kitchen towel
Ingredients
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed very dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 block (8 oz) cream cheese, softened
- 1/2 cup Sour cream
- 1/2 cup Mayonnaise
- 1 1/2 cups Shredded mozzarella cheese, divided
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1/4 tsp Black pepper
Instructions
- Prep: Preheat oven to 375°F (190°C). Squeeze all moisture from the thawed spinach until it is completely dry. Drain and chop the artichoke hearts.
- Mix Base: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, 1 cup of the mozzarella, and all of the Parmesan cheese. Mix until smooth.
- Fold in Solids: Add the *very dry* spinach and the chopped artichoke hearts to the cheese mixture. Fold until everything is well combined. Season with black pepper.
- Transfer and Top: Spread the mixture evenly into a 9-inch pie plate or an 8x8 baking dish. Top with the remaining 1/2 cup of mozzarella cheese.
- Bake: Bake for 20-25 minutes, or until the dip is hot, bubbling around the edges, and the cheese on top is melted and golden brown.
- Serve: Let cool for 5 minutes before serving hot with tortilla chips, crostini, or vegetable sticks.
Notes
SQUEEZE THE SPINACH: This is the most important step. Thaw the frozen spinach and then squeeze all excess moisture out using a cheesecloth or clean kitchen towel. Any water left will make the dip watery.
Use Full-Fat Dairy: For the creamiest, most stable dip that won't separate, use full-fat, block-style cream cheese, full-fat sour cream, and full-fat mayonnaise.