American
Spinach Artichoke Dip
Cream cheese, spinach, and chopped artichokes baked until the edges bubble and the top browns. Squeeze the spinach dry or the dip turns watery.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
Why you’ll love it
- Dry spinach is the difference between dip and soup.
- Artichokes should be chopped, not left in huge leaves.
- The top should brown, not just get warm.
- It feeds a group from one small dish.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F.
- 2
Stir the cream cheese, mayonnaise, sour cream, 1/2 cup of the mozzarella, the Parmesan, spinach, artichokes, garlic, salt, and pepper until evenly mixed.
- 3
Spread it in a small baking dish. Sprinkle the remaining mozzarella on top.
- 4
Bake 22 to 28 minutes, until the edges bubble and the top is browned in spots.
- 5
Rest 5 minutes. Serve hot with bread or tortilla chips.
Pro tips
- Squeeze the spinach in a clean towel. You should get a surprising amount of water out.
- Softened cream cheese mixes. Cold cream cheese stays in lumps.
- If the top is pale when the edges bubble, broil it for 1 minute and watch it.
Easy substitutions
- mayonnaise
- more sour cream
- artichoke hearts
- an extra handful of spinach
Storage and reheating
Storage
Refrigerate in a covered dish up to 3 days.
Reheating
Warm covered at 350°F until bubbling, about 15 minutes. Stir once.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 8 g
- Carbs
- 8 g
- Fat
- 24 g
- Fiber
- 2 g
Moderate · Oven
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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