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creamy spinach artichoke dip

Fresh Spinach Artichoke Dip

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 medium saucepan or skillet
  • 1 colander
  • 1 mixing spoon or spatula
  • 1 8x8-inch (or similar) baking dish
  • 1 Oven

Ingredients
  

  • 2 cup fresh spinach lightly packed roughly chopped
  • 1 cup canned artichoke hearts drained and chopped
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese finely grated
  • 2 clove garlic minced
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoon milk or cream optional for thinning if needed

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Rinse the fresh spinach, pat it dry, and roughly chop it.
  • Heat olive oil in a medium saucepan or skillet over medium heat.
  • Add the chopped spinach and cook, stirring, until just wilted, about 2 to 3 minutes.
  • Transfer the cooked spinach to a colander and press gently to remove excess liquid.
  • Chop the drained artichoke hearts into small bite-size pieces.
  • In a large mixing bowl, add softened cream cheese, sour cream, mozzarella, Parmesan, garlic, red pepper flakes, salt, and black pepper.
  • Stir the mixture until smooth and well combined.
  • Fold in the drained spinach and chopped artichoke hearts until evenly distributed.
  • If the mixture seems too thick, stir in milk or cream 1 tablespoon at a time until creamy but not runny.
  • Transfer the dip mixture into the baking dish and spread it into an even layer.
  • Bake for 18 to 20 minutes, or until hot and bubbly around the edges and lightly golden on top.
  • Remove from the oven and let the dip rest for 5 minutes before serving.

Notes

For best flavor, use well-drained spinach and artichokes so the dip stays thick and creamy rather than watery, and taste the mixture before baking to adjust salt, pepper, or heat from red pepper flakes. You can assemble the dip a few hours ahead, refrigerate it covered, then bake a bit longer straight from the fridge. If you want extra browning, sprinkle more mozzarella or Parmesan on top for the last few minutes under the broiler, watching closely. Serve it hot with toasted baguette slices, sturdy tortilla chips, pita wedges, or raw vegetables, and keep it warm on low heat if serving over a longer period.
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