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Baked spinach artichoke dip in a skillet with golden cheese and spinach
Hannah Brooks

Spinach Artichoke Dip

This baked spinach artichoke dip combines well-drained spinach, artichokes, and a creamy cheese base. It comes out bubbling with a lightly golden top.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces frozen chopped spinach thawed and squeezed very dry
  • 1 14-ounce can artichoke hearts drained and chopped
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise made without animal-derived additives
  • 1 cup shredded mozzarella made with vegetarian rennet, divided
  • 1/2 cup grated Parmesan made with vegetarian rennet, divided
  • 2 cloves garlic minced
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil for the dish

Equipment

  • 1 1-quart baking dish
  • 1 Mixing bowl

Method
 

  1. Heat oven to 375°F. Coat a 1-quart baking dish with olive oil.
  2. Squeeze the thawed spinach in a clean towel until dry; drain and chop the artichoke hearts.
  3. Stir cream cheese, sour cream, mayonnaise, garlic, salt, and pepper in a bowl until smooth.
  4. Fold in spinach, artichoke hearts, 3/4 cup mozzarella, and 1/4 cup Parmesan.
  5. Spread in the dish, top with remaining mozzarella and Parmesan, and bake 20 to 25 minutes until bubbling at the edges and lightly golden.
  6. Let stand 5 minutes before serving warm.

Notes

Nutrition is an estimate per serving. Follow the storage directions in the article.
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