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Creamy Spinach Artichoke Dip Holiday Hit Recipe

Spinach artichoke dip gets baked until hot and bubbling around the edges, with a lightly browned mozzarella and Parmesan topping. This creamy, savory dip is an easy holiday appetizer served warm from the baking dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 cup mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 1 1/2-quart baking dish

Method
 

  1. Heat the oven to 375°F.
  2. Coat a 1 1/2-quart baking dish with cooking spray.
  3. In a medium bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
  4. Stir in the spinach, artichoke hearts, 3/4 cup mozzarella, garlic, salt, and pepper until evenly combined.
  5. Spread the mixture in the prepared dish.
  6. Sprinkle the remaining 1/4 cup mozzarella and Parmesan over the top.
  7. Bake for 20 to 25 minutes, until hot and bubbling around the edges and lightly browned on top.
  8. Let rest for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the dip stays thick. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the dairy may separate. For a vegetarian version, use Parmesan made with vegetarian rennet.