Spinach Artichoke Dip
This easy baked spinach artichoke dip is hot, creamy, and ready in about 30 minutes with just 7 simple ingredients — the party dip everyone asks for!
Servings: 6
Calories: 317kcal
Ingredients
- 10 ounce package frozen spinach thawed and drained, chopped
- 14 ounce jar artichoke hearts drained, chopped
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 350°.
- Combine ingredients in a large bowl, stirring until well-blended.
- Spoon mixture into a cast iron skillet or baking dish.
- Bake at 350° for 30 minutes or until bubbly.
- Serve with pita chips or toasted baguettes.
Video
Notes
- Squeeze the spinach really dry — watery spinach is the #1 reason dip turns out runny.
- Use room-temperature cream cheese so it blends smooth.
- Freshly grate your cheese — it melts creamier than pre-shredded.
- Slow cooker method: Add everything to the crock and stir. Cook on LOW 2–4 hours, stirring now and then, until melted and creamy. Great for keeping it warm on a party table.
- Instant Pot method: Add all ingredients, set to manual/high pressure for 5 minutes, then stir well until smooth.
Nutrition
Calories: 317kcal | Carbohydrates: 8g | Protein: 10g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 66mg | Sodium: 650mg | Potassium: 249mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6276IU | Vitamin C: 3mg | Calcium: 239mg | Iron: 1mg