SaveSpinach and Artichoke Dip
Hot, bubbly, and impossibly creamy. Roasted garlic, three cheeses, and a golden parmesan crust. No mayo, no shortcuts.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.25/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 10 oz frozen spinach (thawed and squeezed very dry)
- 14 oz artichoke hearts (canned, drained and chopped)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 3/4 cup parmesan cheese (freshly grated, divided)
- 1 cup mozzarella cheese (shredded)
- 4 cloves garlic (minced)
- 1 tbsp unsalted butter
- 1/4 tsp red pepper flakes
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Melt butter in a skillet over medium heat. Add garlic and red pepper flakes, cook 1 minute until fragrant. Do not let the garlic brown.
Blooming the garlic and pepper flakes in butter extracts maximum flavor.
- 2
Add cream cheese and sour cream to the skillet. Stir until melted and smooth. Add 1/2 cup parmesan, mozzarella, salt, pepper, and lemon juice. Stir until combined.
- 3
Fold in squeezed-dry spinach and chopped artichoke hearts. Transfer to an oven-safe baking dish. Top with remaining 1/4 cup parmesan.
Squeeze every drop of water from the spinach. Use a clean kitchen towel and wring it out like your life depends on it.
- 4
Bake 20-25 minutes until bubbling at the edges and golden brown on top. Let cool 5 minutes before serving with tortilla chips, pita bread, or crusty baguette slices.
Restaurant secret: Broil the last 2 minutes for an irresistible golden crust on top.
Pairs With
New Zealand Sauvignon Blanc
Bright acidity and herbal notes cut through the richness
Easy-drinking American blonde ale
Light and clean, great for appetizer pacing
London Dry gin, tonic, lime
Botanical bitterness refreshes between creamy bites
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •No mayo in this recipe. Cream cheese and sour cream give better flavor and texture.
- •Use canned artichoke hearts in water, not marinated. Marinated ones are too acidic.
- •Restaurant secret: A touch of nutmeg in the cheese mixture adds warmth that makes people ask your secret.
Substitutions
- frozen spinach → fresh spinach (wilt 10 oz down first)
- sour cream → Greek yogurt
- cream cheese → Neufchatel for lighter version
Leftovers
Refrigerate up to 4 days. Reheat in a 350°F oven until bubbly.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
