Description
This classic spinach artichoke dip recipe is super easy to make and always a crowd fave! Feel free to serve it straight out of the saucepan or bake it in the oven with a cheesy topping.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup finely-chopped white or red onion
- 4 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach*, thawed and drained
- 1 (13-ounce) can quartered artichoke hearts, chopped and drained
- 1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
- 1 cup light sour cream or plain Greek yogurt
- 1 cup shredded Mozzarella cheese (plus extra for baking, if desired)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine sea salt
Instructions
- Sauté veggies. Heat oil in a large saucepan or sauté pan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 minutes, stirring occasionally. Lower heat to medium.
- Add remaining ingredients. Add all of the remaining ingredients to the pan and toss until evenly combined. Continue cooking, stirring occasionally, until the cheese is completely melted and the mixture is bubbly. (If you would like the dip to be even creamier, feel free to stir in extra sour cream or Greek yogurt.)
- Taste and season. Give the dip a taste and season with extra salt and pepper, if needed.
- Serve immediately, or bake. At this point, you can either transfer the dip to a serving bowl and serve it immediately. Or you can transfer the dip to a small baking dish, sprinkle with extra Mozzarella, and bake at 350°F for 20 minutes, until the cheese is melted and golden on top.
- Enjoy. Serve the dip while it’s nice and hot with chips, bread, veggie sticks, or any of your other favorite dippers!
Notes
Recipe update: Recipe updated slightly in January 2020.
Alternate easy method: The original recipe posted in 2012 called for simply stirring all of the ingredients together, spreading the dip out in a small baking dish, and baking at 350°F for 20-25 minutes until hot and bubbly. This is still a great option, but I prefer the extra flavor of sautéing the onion and garlic first.
Fresh spinach option: Alternately, feel free to chop up about 10 ounces of fresh baby spinach and let it cook and wilt into the dip.