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Spinach and artichoke dip close up.
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5 from 27 votes

Spinach Artichoke Dip

The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Snack
Cuisine: American
Diet: Vegetarian
Servings: 6
Calories: 370kcal
Author: Teri & Jenny

Ingredients

  • 8 ounces softened cream cheese
  • 4 tablespoons mayonnaise
  • 8 ounces baby spinach, wilted, squeezed and chopped
  • 8 ounces jarred artichoke hearts, drained and chopped
  • 1 minced garlic clove
  • 2 1/2 ounces shredded mozzarella cheese, divided
  • 2 1/2 ounces shredded gruyere cheese, divided
  • 2 ounces grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat oven to 375˚F.
  • Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
  • Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
  • Mix together until completely and evenly combined.
  • Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
  • Sprinkle with remaining cheese.
  • Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.

Notes

**Recipe Makes 3 cups and Each Serving = 1/2 cup**
Tips and Tricks for Success
  • If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
  • You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
  • If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
Variations
  • We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
  • Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
  • Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.

Nutrition

Calories: 370kcal | Carbohydrates: 7g | Protein: 13g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 869mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4711IU | Vitamin C: 19mg | Calcium: 346mg | Iron: 1mg