Spinach Artichoke Dip
Creamy, cheesy and absolutely irresistible — perfect for gatherings and always a favorite.
Bobbie's tips: squeeze the spinach very well to prevent a watery dip; use full-fat cream cheese for the richest texture; for extra flavor, add a pinch of nutmeg or more Parmesan; let the dip rest 5–10 minutes before serving to thicken; can be made ahead and refrigerated (up to 2 days) before baking. Keeps up to 4 days in the fridge; freeze up to 2 months, thaw in the refrigerator overnight. Nutrition per 1/4 cup, from Bobbie's card: about 220 calories, 18 g fat, 7 g carbohydrates, 7 g protein, 390 mg sodium.
Ingredients
Ingredients
- 2 tbsp olive oil or butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 (10 oz) packages frozen chopped spinach, thawed, well drained and squeezed dry
- 2 (14 oz) cans artichoke hearts, drained and chopped
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese (divided)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/4 tsp onion powder
- 1/4 tsp Italian seasoning
- 1 tbsp fresh lemon juice (optional, adds brightness)
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Method
- 1
Sauté the aromatics: heat the olive oil or butter in a large skillet over medium heat. Add the onion and sauté until soft, about 3–4 minutes. Add the garlic and cook for 1 minute.
- 2
Add the spinach and artichokes: add the drained spinach and chopped artichoke hearts. Cook for 3–5 minutes until most of the moisture is gone. Remove from the heat and let cool slightly.
- 3
Make the creamy base: in a large bowl, combine the cream cheese, sour cream, mayonnaise, 1 cup Parmesan, 1 cup mozzarella, salt, pepper, red pepper flakes, onion powder, Italian seasoning, and lemon juice (if using).
- 4
Combine: fold the cooled spinach and artichoke mixture into the creamy cheese mixture until well combined.
- 5
Bake: transfer to a greased 9×13-inch (or 2 qt) baking dish. Top with the remaining 1/2 cup mozzarella cheese and a little extra Parmesan if desired.
- 6
Bake until golden: bake at 375°F (190°C) for 20–25 minutes, until hot, bubbly, and golden on top.
Get this in a pack
Spinach Artichoke Dip is printed in Dips & Party Snacks
20 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 9)”. Written up by Bobbie's Kitchen · Updated 26 October 2026