Description
A creamy, garlicky, and cheesy spinach artichoke dip that is ready in about 10 minutes of prep time. Perfect for parties, game days, or casual dinners, this crowd-pleaser can be baked in the oven or cooked in a slow cooker.
Ingredients
Scale
- 8 ounces (225g) cream cheese, full-fat, softened
- ½ cup (120g) sour cream, full-fat
- ¼ cup (60g) mayonnaise
- 4 cloves garlic, minced
- 1 cup (115g) mozzarella cheese, shredded, low-moisture
- ½ cup (50g) Parmesan cheese, freshly grated
- 10 ounces (280g) frozen chopped spinach, thawed and squeezed dry
- 14 ounces (397g) artichoke hearts, canned or jarred, drained and chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon lemon juice (optional)
Instructions
- Thaw the frozen spinach and squeeze it thoroughly with your hands or a clean kitchen towel to remove all excess water. Chop the artichoke hearts into bite-sized pieces.
- If the cream cheese is not softened, microwave it for 15-20 seconds until soft enough to press with a finger but not melted.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- Add the minced garlic, Italian seasoning, salt, and pepper to the bowl. Mix again and taste, adjusting seasoning if necessary.
- Stir in the squeezed spinach and chopped artichoke hearts. Fold in half of the mozzarella cheese and all of the Parmesan cheese until combined.
- For Oven Method: Preheat oven to 350°F (175°C). Transfer mixture to an 8×8 or 9×9 inch baking dish. Spread evenly and sprinkle remaining mozzarella on top. Bake for 20-25 minutes until bubbly and golden. Let rest for 5 minutes before serving.
- For Slow Cooker Method: Transfer mixture to a greased slow cooker. Cover and cook on low for 2 hours, stirring once halfway through. Keep on warm setting for serving.
Notes
Squeeze the spinach thoroughly to prevent a watery dip. Use fresh Parmesan instead of pre-grated for better melting. Let the dip rest for 5 minutes after baking to help it set. Can be made ahead and refrigerated overnight before baking.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
Keywords: spinach artichoke dip, party dip, cheesy dip, slow cooker dip, oven baked dip, appetizer, crowd pleaser, 10 minute recipe