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30-Minute Spinach Artichoke Dip

Jessica T. Brown
A rich, creamy, cheesy baked dip loaded with spinach and artichokes, this dish delivers irresistible flavor with a nutrition boost from fiber, protein, and calcium.
Quick, easy, and perfect for snacking or entertaining, this dip is a reliable crowd-pleaser that reheats beautifully for later enjoyment.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

  • 1 Pyrex Easy Grab 1-Quart Glass Baking Dish
  • 1 OXO Good Grips Mixing Bowl (medium size)
  • 1 Microplane Premium Classic Series Zester/Grater
  • 1 KitchenAid Garlic Press
  • 1 Rubbermaid Heat-Resistant Silicone Spatula

Ingredients
  

  • 8 oz 225 g full-fat cream cheese, softened to room temperature
  • ¼ cup 60 g sour cream
  • ¼ cup 60 g mayonnaise
  • 1 garlic clove finely minced (approx. 1 teaspoon)
  • ⅔ cup 76 g finely grated Parmesan cheese
  • ½ cup 56 g shredded mozzarella cheese
  • Freshly ground black pepper to taste
  • 1 can 14 oz / 400 g quartered artichoke hearts, drained, lightly squeezed to remove extra liquid, then chopped
  • 6 oz 170 g frozen spinach, thawed and squeezed dry to remove excess moisture

Instructions
 

  • Prepare the Oven and Dish: Preheat your oven to 350°F (175°C).
    Lightly coat a small baking dish (1-quart capacity) with non-stick cooking spray or a thin layer of butter to prevent sticking.
  • Create the Creamy Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise.
    Use a spatula or hand mixer to whip the mixture until it becomes smooth and creamy.
    This ensures a perfectly rich, lump-free dip.
  • Add Flavor Enhancers: Stir in the minced garlic, grated Parmesan, shredded mozzarella, and a pinch of freshly ground black pepper.
    Blend until all the cheeses are evenly incorporated for a balanced, savory flavor.
  • Fold in Vegetables: Gently add the chopped artichoke hearts and well-drained spinach to the creamy mixture.
    Use a spatula to fold them in, making sure every bite is filled with veggies and cheese.
  • Bake to Perfection: Transfer the mixture into the prepared baking dish, spreading it evenly.
    Place in the preheated oven and bake for 20 minutes, or until the dip is hot, bubbly, and the cheese is fully melted with light golden spots on top.
  • Serve and Enjoy: Remove from the oven and let the dip rest for 2–3 minutes before serving.
    Pair it with tortilla chips, toasted baguette slices, crackers, or fresh veggie sticks for dipping.

Notes

  • Make-Ahead Tip: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Allow it to sit at room temperature for about 30 minutes before baking as directed.
  • Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave until warm and creamy.
  • Customization: Add a pinch of red pepper flakes or a sprinkle of extra mozzarella on top before baking for a slightly spicy, cheesier finish.
  • Fresh Spinach Option: You can substitute with fresh spinach—sauté 3–4 cups of chopped spinach until wilted, then drain and squeeze before adding to the mix.