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Hot Spinach Artichoke Dip with Three Cheeses

Spinach artichoke dip with three cheeses is baked until hot and bubbling around the edges, with a lightly golden top. Cream cheese, mozzarella, and Parmesan make this warm appetizer rich and creamy.
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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 nonstick cooking spray
  • 1 package (10 oz) frozen chopped spinach thawed
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated, divided

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Coat an 8-inch square baking dish with nonstick cooking spray.
  3. Squeeze the thawed spinach firmly over the sink to remove excess liquid.
  4. In a medium bowl, stir the softened cream cheese, sour cream, mayonnaise, minced garlic, fresh lemon juice, kosher salt, and black pepper until smooth.
  5. Stir in the spinach, drained and chopped artichoke hearts, 1/2 cup mozzarella, and 1/4 cup Parmesan until evenly combined.
  6. Spread the mixture in the prepared dish.
  7. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over the top.
  8. Bake for 20 to 25 minutes, until hot and bubbling around the edges and lightly golden on top.
  9. Let the dip rest for 5 minutes before serving.

Notes

Squeeze the spinach firmly to keep the dip from turning watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy texture may change. Plain Greek yogurt can replace the sour cream if desired.