Classic Spinach and Artichoke Dip

Name: Classic Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 10 oz (283 g) frozen chopped spinach, thawed and squeezed dry; 14 oz (397 g) canned artichoke hearts in water, drained well and roughly chopped; 8 oz (227 g) cream cheese, softened to room temperature; ½ cup (120 ml) sour cream, at room temperature; ¾ cup (75 g) grated Parmesan cheese, freshly grated; ½ cup (57 g) shredded mozzarella cheese, lightly packed; 3 cloves (9 g) garlic, minced; ¼ tsp (1½ g) kosher salt; ⅛ tsp (½ g) freshly ground black pepper; pinch nutmeg, freshly grated (optional); 1 tsp (5 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A creamy, savory hot dip loaded with tender spinach and artichoke hearts, bound with cream cheese and sour cream, then baked until bubbly and golden. Perfect for parties and gatherings—serve with crackers, bread, or fresh vegetables.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 3 cups dip (8 servings)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Thaw frozen spinach completely and squeeze out excess moisture in a clean kitchen towel
Have all ingredients at room temperature for easier mixing

1
Combine base ingredients
- In a large mixing bowl, combine the softened cream cheese and sour cream.
- Stir and fold together with a rubber spatula or wooden spoon until smooth and well combined, about 1 minute.
- The mixture should look creamy with no lumps.
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Ready when: Mixture is smooth and creamy with no visible lumps
Tip: Softened cream cheese makes mixing much easier and prevents clumps in the finished dip.
2
Fold in spinach and artichokes
- Add the squeezed spinach, drained artichoke hearts, minced garlic, Parmesan, and mozzarella to the cream cheese mixture.
- Fold everything together gently but thoroughly using a rubber spatula, ensuring all ingredients are evenly distributed, about 1 to 2 minutes.
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Ready when: All vegetables and cheese are evenly distributed throughout the cream cheese base
Tip: Squeeze the thawed spinach very thoroughly to avoid a watery dip—it releases a surprising amount of liquid.
3
Season the dip
- Sprinkle in the salt, black pepper, and a small pinch of freshly grated nutmeg if using.
- Add 1 teaspoon of lemon juice if desired for brightness.
- Stir until well combined, about 30 seconds.
- Taste and adjust seasoning as needed.
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Ready when: Seasoning is evenly distributed and flavor is balanced
Tip: Nutmeg is optional but adds a subtle warmth. Add it sparingly—just a pinch is enough.
4
Transfer and bakeOven 375°F / 190°C
- Spread the dip evenly into a 9-inch (23 cm) round baking dish or 1.5-quart (1.4 L) shallow baking dish.
- Place on a baking sheet for easier handling.
- Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes, until the dip is heated through and the top is bubbling and lightly golden at the edges.
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Ready when: Top is bubbling around the edges and lightly golden; center is hot throughout
Tip: The dip will continue to bubble a bit around the edges when done. Don't overbake or the cream cheese can separate slightly.
5
Cool and serve
- Remove from the oven and let rest for 5 minutes.
- The dip will set slightly and become easier to scoop.
- Serve warm with crackers, toasted bread slices, or fresh vegetable sticks.
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Ready when: Dip has cooled slightly and is still warm to the touch
Tip: A 5-minute rest makes the dip easier to scoop without breaking apart.

Good to know

Tips

Squeeze the thawed spinach very thoroughly—it releases far more liquid than you'd expect. Place it in a clean kitchen towel and wring it out hard over the sink.
Always drain canned artichokes well to avoid a watery dip. You can pat them dry with a paper towel for extra assurance.
For extra flavor depth, try adding ½ teaspoon of cayenne pepper or a few drops of hot sauce to the base mixture.
This dip is best served immediately while it's creamy. The longer it sits, the more it will thicken as it cools.

Make ahead

The dip can be assembled in the baking dish up to 1 day ahead, covered, and refrigerated. Add 3 to 5 extra minutes to the bake time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10 to 12 minutes, or microwave in short 30-second intervals, stirring between each, until warmed through. Do not freeze, as the texture becomes grainy when thawed.

Substitutions

canned artichoke hearts in water → Fresh artichoke hearts, trimmed and quartered, or frozen artichoke hearts, thawed and drained. Fresh artichokes add a brighter flavor. Use about 1 pound (454 g) fresh hearts, or 10 oz (283 g) frozen, both well-drained.
frozen chopped spinach → Fresh baby spinach, roughly chopped. Use about 5 cups (150 g) fresh spinach. Sauté briefly in a pan to wilt and release moisture, then squeeze dry before using.
sour cream → Greek yogurt (0% or 2% fat). Greek yogurt makes a tangier, slightly lighter dip. Use the same volume and stir well to combine.
grated Parmesan cheese → Aged Pecorino Romano or Asiago cheese, finely grated. These cheeses add a sharper, more robust flavor. Use the same amount but taste as you go.