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5 from 12 votes

Spinach Artichoke Dip

Spinach artichoke dip is a creamy blend of artichoke hearts, spinach, sour cream, and cheeses that's perfect served with tortilla chips, pita chips, or crudité.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 12


  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 16 ounces frozen spinach thawed and squeezed out to remove liquid, chopped
  • salt and pepper to taste
  • 2 14-ounce canned artichoke hearts drained and squeezed out to remove liquid, chopped
  • 12 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup Pecorino Romano grated
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1 1/2 cups mozzarella shredded


  • Preheat oven to 350f and set one rack in the middle and one towards the top of the oven.
  • Heat a large pan with the olive oil to medium heat and add the garlic. Cook for 1 minute or until fragrant, then add the spinach. Cook the spinach for 2-3 minutes or until most of the water has evaporated. Season with hot red pepper flakes and salt to taste.
  • In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino, and mozzarella cheese. Mix very well.
  • Taste test the dip and if needed season with salt and pepper. Place the dip in a 9x13" baking dish. Bake for 20 minutes in the middle of the oven then move the dish to the top and broil for 2-3 minutes or until bubbly but not burnt. Serve with tortilla chips, crackers, or pita chips. Enjoy!


  • Canned artichoke hearts are preferred over frozen ones. Oil-packed marinated artichoke hearts are not recommended.
  • Leftovers can be saved for up to 3 days and can be quickly reheated in the microwave.


Calories: 236kcal | Carbohydrates: 11.5g | Protein: 7.4g | Fat: 19.2g | Saturated Fat: 8.7g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 444mg | Fiber: 4.2g | Sugar: 1.5g | Calcium: 11mg | Iron: 2mg