Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Total time: 25 min
Yield: 2 to 3 cups
Cuisine: american
Ingredients: 2 tablespoons olive oil; 1 large garlic clove, finely chopped; 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped); Pinch of red-pepper flakes (optional); Kosher salt and black pepper; 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped; 8 ounces cream cheese, cut into 1-inch pieces; 4 ounces fresh mozzarella, torn or shredded; 4 ounces sour cream or full-fat Greek yogurt; 1/4 cup Pecorino Romano or Parmesan, finely grated

By Alison Roman

Updated Feb. 3, 2025

Total Time: 25 minutes
Rating: 5(5,989)
Comments: Read comments

Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

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Ingredients

Yield:2 to 3 cups

2tablespoons olive oil
1large garlic clove, finely chopped
112-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1(14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8ounces cream cheese, cut into 1-inch pieces
4ounces fresh mozzarella, torn or shredded
4ounces sour cream or full-fat Greek yogurt
¼cup Pecorino Romano or Parmesan, finely grated

Ingredient Substitution Guide

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Preparation

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Step 1
Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
Step 2
Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
Step 3
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

Ratings

5 out of 5

5,989 user ratings

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Comments

Kale?7 years ago

Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.

trackhorse7 years ago

If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.

Ginnyhw7 years ago

This stuff is great over hot cooked pasta.

P.N.Becker1 month ago

This spinach-artichoke dip recipe made me swoon with delight! When I was a kid, I personally LOVED making this dip using the store-bought powdered stuff as an “enhancer.” But, c’mon now! You gotta put in some cooking effort when you’re a full-fledged adult, right!?! (Hahaha!)

Kristin1 month ago

Made as written (okay, I did double the garlic, my one change), tasted before broiling and found it sufficiently salty but otherwise surprisingly bland. I typically love sour cream but wish I had subbed half of it out with mayo instead - I think that was partly why it tasted off to me, a prominent cultured dairy flavor. I ended up adding another can of chopped artichoke hearts to bring some more brightness - lemon would also have been a good idea, but I didn’t try it. This was helpful but not enough to resuscitate it. I thought it might be better the next day after the flavors had time to meld, but I still found it underwhelming. Seems like lots of others like it, just wasn’t for me.

Jomili1 month ago

This is one of the best party pleaser dishes that people constantly demand I make for them. I prefer to double up the spinach to make it greener (and healthier I suppose) and double the artichokes for more flavor/bite. I also add a touch more lemon juice than the recipe calls for to give it more zing which helps cut through all the dairy.

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