- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 250 g
- 120 g
- 60 g
- 300 g
- 400 g
- 150 g
- 60 g
- 2 cloves
- ½ tsp
- ¼ tsp
- ¼ tsp
Process
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Preheat oven to 190°C. Thaw frozen spinach and squeeze out as much water as possible using a clean kitchen towel or potato ricer. Set aside.
In a large bowl, beat softened cream cheese, sour cream, and mayonnaise until smooth.
Stir in minced garlic, salt, black pepper, and red pepper flakes (if using).
Fold in the squeezed spinach, chopped artichoke hearts, half of the shredded mozzarella, and half of the grated parmesan until evenly combined.
Spread the mixture into a 1.5-liter baking dish or 9-inch pie plate. Top with remaining mozzarella and parmesan.
Bake for 20–25 minutes, until the dip is bubbly around the edges and the cheese on top is melted and lightly golden.
Let rest for 5 minutes before serving. Serve warm with tortilla chips, toasted bread, or vegetable sticks.
Kitchen notes
Kitchen notes
- The most common mistake is not squeezing the spinach dry enough. Excess water makes the dip soupy. Squeeze until no more liquid drips out.
- For a creamier dip, use full-fat cream cheese, sour cream, and mayonnaise. Low-fat versions can separate and become watery.
- If you want a golden top, broil for 1-2 minutes after baking, but watch closely to avoid burning.
- To make ahead, assemble the dip, cover, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time if cold.
Substitutions
- sour cream→plain Greek yogurt
- mayonnaise→additional sour cream
- frozen spinach→fresh spinach, cooked and squeezed dry
- mozzarella cheese→provolone or Monterey Jack cheese
- parmesan cheese→pecorino Romano or nutritional yeast (for dairy-free)
Storage & reheating
Store leftover dip in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to an oven-safe dish, cover with foil, and bake at 180°C for 10-15 minutes, or until heated through. You can also reheat individual portions in the microwave on medium power in 30-second intervals, stirring between each. Do not freeze; dairy-based dips can separate and become grainy when thawed.
FAQ
The questions we get asked most
Can I use fresh spinach instead of frozen?
Yes. Use about 300 g of fresh spinach. Wilt it in a dry pan over medium heat, then transfer to a colander and squeeze out as much water as possible. Fresh spinach releases more water, so squeezing thoroughly is crucial.
Why is my spinach artichoke dip watery?
Watery dip almost always means the spinach and artichokes were not drained well enough. Thawed frozen spinach holds a lot of liquid; squeeze it in a clean towel until dry. Canned artichokes should also be drained and patted dry. Using full-fat dairy also helps prevent separation.
Can I make this dip ahead of time?
Yes. Assemble the dip in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time because it starts cold. You can also freeze the unbaked dip for up to 1 month; thaw overnight in the fridge before baking.
How do I know when the dip is done?
The dip is done when it is bubbly around the edges and the cheese on top is fully melted and lightly golden. The internal temperature should be around 70°C. If the top browns too quickly, cover loosely with foil.
Can I add chicken to this dip?
Yes. Add 200 g of cooked, shredded chicken breast to the mixture before baking. This turns it into a heartier dip. Adjust salt accordingly, as chicken may already be seasoned.
Is this dip gluten-free?
The recipe as written is gluten-free because it contains no wheat, barley, or rye ingredients. However, always check labels on mayonnaise, sour cream, and artichoke hearts for additives. Serve with gluten-free chips or bread if needed.
Can I use low-fat cream cheese?
Low-fat cream cheese can be used, but the dip may be less creamy and more prone to separating. For best results, use full-fat cream cheese. If you must use low-fat, consider adding an extra tablespoon of mayonnaise to improve texture.
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