The Best Spinach and Artichoke Dip Recipe

Name: The Best Spinach and Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Cream Cheese; 1/2 cups Sour Cream; 1 cup Mayonnaise; 10 ounces, weight Frozen Spinach, Defrosted; 12 ounces, weight Jar Marinated Artichokes; 1 Tablespoon Butter; 2 cloves Garlic, Minced; 1- 1/2 cup Swiss Cheese, Divided; 1- 1/2 cup Shredded Parmesan Cheese, Divided; 1/4 teaspoons Red Pepper Flakes (optional); 1 teaspoon Season All Salt; ⅛ teaspoons Black Pepper

Servings: persons

8 ounces, weight Cream Cheese
1/2 cups Sour Cream
1 cup Mayonnaise
10 ounces, weight Frozen Spinach, Defrosted
12 ounces, weight Jar Marinated Artichokes
1 Tablespoon Butter
2 cloves Garlic, Minced
1- 1/2 cup Swiss Cheese, Divided
1- 1/2 cup Shredded Parmesan Cheese, Divided
1/4 teaspoons Red Pepper Flakes (optional)
1 teaspoon Season All Salt
⅛ teaspoons Black Pepper

1
Preheat the oven to 350 degrees F.
2
Combine the cream cheese, sour cream and mayo in a medium bowl.
3
It helps if the cream cheese is at room temperature.
4
Take the spinach and place it in the middle of an old kitchen towel.
5
Bring the sides together and squeeze all of the water out of the spinach.
6
Set aside for now.
7
Meanwhile, drain and chop the artichokes.
8
Melt the butter in a large frying pan that is oven safe.
9
Add the garlic and saute for about a minute or two.
10
Add the artichokes and spinach and cook for about 2 minutes.
11
Add the sour cream mixture, cheeses (reserving 1/2 of a cup of each for topping), red pepper flakes, salt and black pepper.
12
Stir to combine.
13
Sprinkle with remaining cheese and into the oven it goes.
14
Bake for about 20 minutes or until it is bubbly and cheese starts to turn golden brown.
15
Remove from the oven and serve with pita chips.
16
Enjoy!

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces, weight Cream Cheese, 1/2 cups Sour Cream, 1 cup Mayonnaise, 10 ounces, weight Frozen Spinach, Defrosted, and more.

Yes, The Best Spinach and Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

The Best Spinach and Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions