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Nadia James

Baked Spinach and Artichoke Dip

Creamy, cheesy spinach dip for warm bread or crackers.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 10 ounces frozen chopped spinach thawed and squeezed very dry
  • 14 ounces canned artichoke hearts drained and roughly chopped
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella divided
  • 1 clove garlic finely minced
  • 1/4 teaspoon black pepper

Equipment

  • 1.5-quart baking dish
  • mixing bowl
  • spatula

Method
 

  1. Heat oven to 375°F and lightly grease a 1.5-quart baking dish.
  2. Blend cream cheese, sour cream, Parmesan, garlic, pepper and half of the mozzarella.
  3. Fold in very dry spinach and drained artichokes; transfer to the dish and top with remaining mozzarella.
  4. Bake 20–25 minutes until bubbling at the edges and fully hot; cool 5 minutes before serving.

Notes

  • Squeeze spinach in a clean towel; extra water thins the dip.
Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days. Reheat until steaming hot (165°F is a conservative target for leftovers).
Serving pairing: Serve with toasted baguette slices or sturdy crackers.