Best Spinach Artichoke Dip

5 from 3 votes

This spinach artichoke dip recipe is ultra cheesy, creamy, tangy and addictingly delicious.Make it ahead and watch the crowd rave at your next party!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: American

Diet: Vegetarian

Servings: servings

14 ounce can quartered artichoke hearts drained, patted dry, and roughly chopped
10 ounces frozen chopped spinach
1 ½ cups shredded mozzarella cheese
¾ cup grated parmesan cheese or Parmigiano-Reggiano
8 ounces cream cheese softened for 1 hour
½ cup sour cream
¼ cup mayonnaise
2 large garlic cloves minced
1 ½ teaspoons lemon juice
Salt and pepper to taste

Preheat oven to 375℉ On a microwave-safe plate or bowl, microwave frozen spinach for 2-3 minutes, flipping and breaking up halfway through. Once microwaved, break up any clumps. Use several paper towels or clean dish towels to squeeze spinach, until no more liquid comes out. Set aside.
In a large bowl, stir together the cream cheese, sour cream, and mayo until mostly smooth. A few small lumps are okay.
Mix in the parmesan, ¾ cup mozzarella, garlic, lemon, and salt and pepper.
Fold in spinach and chopped artichokes until well-combined.
Spread mixture out evenly in a 9 or 10” cast iron skillet or pie plate.
Sprinkle the remaining ¾ cup mozzarella evenly over the top.
Bake for 27-31 minutes until bubbling and golden around the edges, and hot in the center. Let rest for 5-10 minutes before digging in!

I recommend full-fat cream cheese, sour cream, mayo and cheese for best results but you can use low-fat if preferred!
I recommend frozen spinach because it’s already cooked down and has most of its water removed, which helps prevent the dip from getting watery. It also has more concentrated flavor that’s best in spinach artichoke dip!
A 10" cast iron skillet works best if you have it!