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Hot Spinach Artichoke Dip

Hot spinach artichoke dip combines spinach, artichoke hearts, and creamy cheeses in an oven-baked appetizer with a bubbling, lightly golden top. Serve it warm after a brief 5-minute rest.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • nonstick cooking spray for coating
  • 1 package (10 oz) spinach frozen chopped, thawed and squeezed very dry
  • 1 can (14 oz) artichoke hearts in water, drained and chopped
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 2 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup mozzarella cheese shredded, divided
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 8-inch square baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
  3. In a medium bowl, mix the spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, garlic, salt, pepper, 1/2 cup of the mozzarella, and Parmesan until evenly combined.
  4. Spread the mixture in the prepared baking dish.
  5. Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
  6. Bake for 20 to 25 minutes, until hot and bubbling around the edges and lightly golden on top.
  7. Let the dip rest for 5 minutes before serving.

Notes

For the smoothest dip, squeeze the thawed spinach very dry before mixing. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a lighter option, use reduced-fat cream cheese and sour cream.