Spinach and artichoke dip

This creamy and cheesy dip is perfect for your next tortilla or pita chip experience. I also love spreading this on a cracker with a knife.
schedule 10 minutes
schedule 20 minutes
schedule 30 minutes


  • 8 ounces frozen spinach, thawed, squeezed
  • 14 ounce can baby artichokes, drained, squeezed and chopped
  • 8 ounces cream cheese, softened and room temperature
  • 14 cup sour cream
  • 14 cup mayonnaise
  • 2 garlic cloves, minced or pressed
  • 12 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded


Preheat your oven to 350 F (175 C).

Drain the spinach and artichokes.

Place the spinach in the middle of a paper towel or clean kitchen towel and squeeze out as much liquid as possible. Place the spinach in a bowl while you prepare the rest of the ingredients.

After the artichokes have drained, pat them as dry as possible with paper towels. Remove as much moisture as you can. Once they are fairly dry, chop them roughly and place them in the bowl with the spinach.

In a large bowl combine the rest of the ingredients and mix well. Add the spinach and artichokes and using a sturdy spoon, stir to combine everything. 

Spread the dip into a small 1 quart-sized casserole dish.

Bake for 20 minutes until the dip is heated through and the cheese is melty. If you want extra browning on top, you can broil after baking on high for an additional 5 minutes. 

Remove from the oven and serve immediately while the dip is still warm.


You can make the base spread of this recipe in advance and bake it within the next two or three days. If you're having a smaller gathering and you have a very small oven-proof baking dish, you can also bake small portions instead of the whole batch.

Have you made this recipe? Tag @beerinator and let him know!


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