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Warm Spinach Artichoke Dip with Parmesan

Warm spinach artichoke dip with Parmesan is baked until hot and bubbling, with a lightly browned top and creamy, cheesy texture. Serve this easy oven-baked appetizer warm with your favorite dippers.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8x8-inch baking dish

Method
 

  1. Preheat the oven to 375°F.
  2. Grease an 8x8-inch baking dish with the butter.
  3. In a medium bowl, stir together the cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until smooth.
  4. Stir in the mozzarella and 1/2 cup of the Parmesan.
  5. Fold in the spinach and artichoke hearts until evenly combined.
  6. Spread the mixture in the prepared dish.
  7. Sprinkle with the remaining 1/4 cup Parmesan.
  8. Bake for 25 to 30 minutes, until hot and bubbling around the edges with a lightly browned top.
  9. Let the dip rest for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry to keep the dip creamy rather than watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the dairy can become grainy. For a lighter option, replace the sour cream with plain Greek yogurt.