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Spinach & Artichoke Dip

This creamy spinach & artichoke dip is savory and cheesy. It's perfect for parties, game-day, or even if you're just wanting a snack!
Course Appetizer
Keyword artichoke, dip, spinach
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 servings


  • hand mixer
  • 6½ inch cast-iron skillet, or a quart-sized casserole dish


  • 8 oz cream cheese block, room temp
  • 8 oz sour cream
  • 1/2 small white onion, diced small
  • 2 garlic cloves, minced
  • olive oil
  • 10 oz frozen chopped spinach, thawed
  • 12 oz jar of artichoke hearts, drained
  • 1/2 cup grated parmesan
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded mozzarella, divided


  • Preheat oven to 350°F (176°C).
  • In a medium-large sized mixing bowl, add the cream cheese and sour cream. Beat with the hand mixer until fluffy.
  • In a skillet, saute the onion and garlic in a bit of olive oil over medium heat until golden brown. Season with a pinch of salt. If you are baking the dip in a small cast-iron pan, you can use it to cook the onions. Add the onions and garlic to the bowl.
  • Squeeze out as much water as you possibly can from the spinach. Add the dry spinach to the bowl of cheese.
  • After draining the artichoke hearts, pat them dry if necessary. Chop into small bite-sized chunks. Add to the bowl.
  • Add the grated parmesan, salt, pepper, and the divided amount of mozzarella to the bowl. Stir well to combine.
  • Lightly grease your baking dish of choice, spoon in the dip, and then top with the second half of the divided mozzarella.
  • Bake in the preheated oven for 30 minutes. After baking, you can (optionally) switch the oven to broil for about 3-5 minutes to cook the mozzarella topping.
  • It will be very hot when it's out of the oven so cool for just a few minutes before serving.