Spinach Artichoke Dip

  • Author: Cindy Gibbs
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 8 Servings 1x


This creamy and delicious Spinach Artichoke Dip is loaded with spinach, artichokes and two kinds of cheese.  It’s also super quick and easy to make. 



  • 8-ounce cream cheese softened
  • 1/4 cup real mayo
  • 1/4 cup sour cream
  • 1 teaspoon freshly minced garlic or from a jar
  • 1/4 teaspoon pepper
  • 2/3 cup finely shredded or shaved parmesan cheese
  • 2/3 cup finely shredded  mozzarelle cheese
  • 1 can (14 ounces) quartered artichoke hearts, drained, patted dry and chopped
  • 6 ounces of frozen chopped spinach, thawed, drained and excess water squeezed from it
  • Tortilla chips or crackers


Preheat oven to 350 degrees.

  1. Add the cream cheese to a large mixing bowl.  Using an electric mixer, mix the cream cheese on medium-high speed until smooth and creamy and free of all lumps.  Add the mayo, sour cream, garlic, pepper, parmesan, and mozzarella cheese.  Mix well until all ingredients are incorporated.
  2. Add the artichokes and spinach and mix on low speed just until combined.
  3. Spread the mixture evenly into a one-quart baking dish and bake until heated through and the cheeses are melted about 30 minutes.
  4. Serve warm with tortilla chips or your favorite chips or crackers.


  • This dip can be made in advance and refrigerated.  Bake just before serving.
  • This dip reheats nicely in the microwave.
  • Dip will keep for up to 5 days covered and refrigerated.
  • Category: Appetizers/Dips
  • Method: Bake
  • Cuisine: American

Keywords: Spinach Artichoke Dip