Creamy Spinach Artichoke Dip
This spinach artichoke dip is creamy, cheesy, and baked until golden. Made with cream cheese, sour cream, Parmesan, white cheddar, spinach, and artichokes, it is an easy hot party dip ready in 30 minutes.
Ingredients
- 200 g cream cheese
- 180 g mayonnaise
- 180 g sour cream
- 100 g grated Parmesan cheese
- 150 g shredded white Cheddar cheese divided
- 400 g artichoke hearts 1 can, drained and chopped
- 300 g frozen chopped spinach thawed and squeezed dry
- 2 cloves garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- Tortilla chips for serving
Instructions
- Preheat the oven to 310°F/155°C.
- In a large mixing bowl, combine 200 g cream cheese, 180 g mayonnaise, 180 g sour cream, 100 g grated Parmesan cheese, and 100 g shredded white Cheddar cheese. Mix until smooth and well combined.
- Add 2 cloves garlic , minced, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp cayenne pepper, and ½ tsp red pepper flakes. Stir to combine.
- Fold in 400 g artichoke hearts, drained and chopped, and 300 g frozen chopped spinach, thawed and squeezed dry until evenly distributed.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the remaining 50 g shredded white Cheddar cheese over the top.
- Bake for 25–30 minutes, or until the dip is hot, bubbly, and golden on top.
- Let the dip cool for a few minutes before serving warm with tortilla chips.
Notes
Squeeze the Spinach Well: I like to press out as much water as possible so the dip stays thick, creamy, and not watery.
Save some Cheddar for the Top: Keeping part of the white cheddar for the topping gives the dip that golden, bubbly finish.
Use Full-Fat Dairy: I prefer full-fat cream cheese, mayonnaise, and sour cream here because they make the dip richer and smoother.
Let it Rest before Serving: Waiting a few minutes after baking helps the dip settle slightly and makes it easier to scoop.
Store Leftovers Properly: I keep leftovers covered in the refrigerator for up to 3 days and reheat them gently until warm.
Nutrition
Calories: 351kcal | Carbohydrates: 7g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 802mg | Potassium: 192mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4198IU | Vitamin C: 2mg | Calcium: 274mg | Iron: 1mg
