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Spinach and Artichoke Dip

A creamy, comforting dish made with spinach, artichokes, and cheese that's perfect for sharing at gatherings or enjoying alone with crusty bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the dip
  • 2 tablespoons unsalted butter or olive oil for a lighter twist
  • 1 small yellow onion, finely diced shallot works for gentler sweetness
  • 2–3 cloves garlic, minced roast for a softer aroma
  • 10 ounces frozen chopped spinach, thawed and well-drained swap with kale for a stronger flavor
  • 14 ounces canned artichoke hearts, drained and roughly chopped use marinated artichokes for extra tang
  • 8 ounces cream cheese, softened full-fat for richness, Neufchâtel for a lighter option
  • 1/2 cup sour cream or Greek yogurt Greek yogurt keeps it tangy
  • 1 cup grated Parmesan cheese or a mix of Parmesan and Pecorino
  • 1 cup shredded mozzarella for melting
  • 1/4 teaspoon red pepper flakes optional for gentle heat
  • Salt and freshly ground black pepper to taste
  • A squeeze of lemon juice to brighten the flavors
  • A pinch of nutmeg to brighten the flavors

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Butter a shallow baking dish or spray with nonstick spray.
  2. In a medium skillet over medium heat, melt the butter until it foams and starts to smell nutty. Add the diced onion and cook until translucent, about 4 minutes.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the drained spinach and chopped artichoke hearts to the skillet. Cook for 2–3 minutes, stirring to combine and to let excess moisture evaporate.
  5. Transfer the vegetable mixture to a bowl. Add the softened cream cheese, sour cream (or Greek yogurt), half the Parmesan, and half the mozzarella. Mix until silky and well combined. Season with salt, pepper, a squeeze of lemon juice, and a pinch of nutmeg.
  6. Spoon the mixture into the prepared baking dish. Sprinkle the remaining Parmesan and mozzarella evenly over the top.
  7. Bake for 15–20 minutes, until the edges are bubbling and the top is golden brown. For a gratin-like finish, broil for 1–2 minutes—watch closely so it doesn’t burn.
  8. Let the dip rest for 5 minutes before serving.

Notes

For a dairy-free version, try a cashew cream base and nutritional yeast for cheesiness. You can assemble the dip in advance and refrigerate it before baking.