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a gold spoon resting in a dish of artichoke spinach dip

Artichoke Spinach Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 29 reviews
  • Author: Whip & Wander
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Appetizers & Bites
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

Looking for an easy and delicious party appetizer? This Artichoke Spinach Dip recipe is loaded with cream cheese, mayo, and sour cream, and a trio of rich cheeses - mozzarella, Gruyere, and Parmigiano Reggiano - for unbeatable flavor and creamy texture. With the addition of artichoke hearts, spinach, and a bend of warm spices, it's the perfect crowd-pleaser. Serve it with your favorite dippers and watch as it disappears from the table!


Ingredients

Scale
  • 8 oz (1 brick) cream cheese, softened
  • 56 g (1/4 cup) mayonnaise
  • 115 g (1/2 cup) sour cream (may sub for plain Greek yogurt)
  • 16 oz frozen spinach, thawed
  • 8 1/2 oz artichoke hearts, roughly chopped
  • 4 oz (1 cup) mozzarella cheese, shredded
  • 4 oz (1 cup) Gruyere cheese, shredded
  • 1 1/2 oz (1/2 cup) Parmigiano Reggiano cheese, grated
  • 1/2 tsp Kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp red pepper flakes
  • 1/4 tsp ground mustard
  • 1/4 tsp garlic powder (see notes if intolerant)
  • 1/8 tsp ground nutmeg

Instructions

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celcius.
  2. Place the thawed spinach in a strainer and press it with the back of a spoon or with clean hands to squeeze out excess liquid over the sink or into a bowl. If you don’t have a strainer you can also use cheesecloth to strain the spinach. Add the spinach to 3 or more layers of cheesecloth and twist the end squeeze to remove excess liquid. Once drained, roughly chop it.
  3. In a large mixing bowl, combine all of the ingredients. Using a sturdy spatula, fold the ingredients together until well combined.
  4. Using a silicone spatula, transfer the mixture to a 2-quart baking dish.
  5. Bake on the upper third rack of the oven for 25 minutes or until the top begins to turn lightly golden brown in spots.
  6. Serve warm with sliced baguette, chips, or veggies.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

2/8/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.

* If you are garlic-intolerant, you can add a splash of garlic-infused olive oil (if this fits your dietary needs) or omit it altogether.


Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 223
  • Sugar: 1 g
  • Sodium: 504 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Carbohydrates: 5 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 48 mg