Hot Spinach and Artichoke Dip

5 from 6 votes

This recipe for baked spinach artichoke dip is made with classic ingredients such as chopped spinach, artichoke hearts, and cream cheese.

Prep Time10

Cook Time18

Total Time28

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 202kcal

large skillet or frying pan
wooden spoon
mesh sieve or cheese cloth to squeeze out the liquid from the spinach, you can also use a paper towel or your hands.
medium mixing bowl
baking dish
spatula to spread the dip across the baking dish

In a large pan, pour in a drizzle of olive oil and sauté the shallot and garlic until fragrant, approximately 2 minutes.
Pour in the chopped spinach and artichokes. Let simmer and cook for 3 minutes then add in the cream cheese.
Continue to cook and stir until the cream cheese begins into the spinach, then add in the sour cream and parmesan. Stir to combine.
Continue to stir until all ingredients are combined, an additional 5 minutes. Preheat the oven to 375º.
In an oven-safe baking dish, scoop the spinach dip into the baking dish and spread to evenly distribute across the entire dish.
Top the spinach dip with a generous serving of mozzarella cheese, and an additional pinch of parmesan. Bake for 15-17 minutes, with the option to broil for 2 minutes to get the cheese crispy and golden on top.
Serve warm with chips or fresh cut vegetables.

Squeeze out as much liquid from the thawed chopped spinach. Too much liquid will make the end result a little soupy and thin.
Be sure to drain the artichokes before chopping and adding to the dip too. Artichokes carry a lot of water as well as spinach.
Keep the heat on a steady medium as to not overcook any of the ingredients as you sauté.
Let the cream cheese get to room temperature before adding to the pan. It will melt a lot easier than coming straight from the fridge!
Bread Bowl - I have very vivid memories of my family making this dip (but not baked, it was cold without the mozzarella on top) and putting the dip in a sourdough or rustic boule, and use some of the bread ripped out from the bowl to place around it as a dipping vessel.