Introduction

This Cheesy Spinach Artichoke Dip is a creamy, savory appetizer perfect for gatherings or cozy nights in. Loaded with tender spinach, tangy artichokes, and melty cheese, it’s sure to be a crowd-pleaser.

Cheesy Spinach Artichoke Dip Recipe - Recipe Image

Ingredients

1 cup mayonnaise
1 cup sour cream
2 tablespoons Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper
1/2 large onion, finely chopped (about 1 cup)
12 ounces mozzarella cheese, shredded and divided (about 3 cups)
4 ounces Parmesan cheese, grated (about 1/2 cup)
14 ounces artichoke hearts, drained and chopped (1 can)
6 ounces fresh spinach, chopped

Instructions

Step 1: Preheat your oven to 350˚F (175˚C).
Step 2: In a large bowl, combine mayonnaise, sour cream, Dijon mustard, salt, and pepper. Stir in the chopped onions until evenly mixed.
Step 3: Add 2 cups of shredded mozzarella and all the grated Parmesan cheese to the mixture. Mix well to incorporate the cheeses.
Step 4: Gently fold in the chopped spinach and diced artichoke hearts until everything is evenly coated.
Step 5: Spread the mixture evenly in a 2-quart casserole dish. Top with the remaining 1 cup of shredded mozzarella cheese.
Step 6: Bake for 40 to 45 minutes, or until the edges are bubbling and the cheese on top is golden brown.
Step 7: Let the dip sit for 10 to 15 minutes before serving. Enjoy warm with sliced baguette, chips, or fresh vegetables for dipping!

Tips & Variations

Use fresh baby spinach for a tender texture, or substitute frozen spinach (thawed and squeezed dry) if fresh is unavailable.
For extra flavor, add a clove of minced garlic or a pinch of cayenne pepper to the dip mixture.
Try swapping out the mozzarella for Monterey Jack or a sharp cheddar for a different cheesy taste.
If you prefer a lighter version, substitute Greek yogurt for the sour cream.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325˚F until warmed through or in the microwave in short bursts, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture in advance and refrigerate it for up to 24 hours before baking. Just cover it tightly to prevent drying out.

What can I serve with this dip?

This dip pairs well with sliced baguette, tortilla chips, pita wedges, or fresh vegetables like carrot sticks, celery, and bell peppers for dipping.

Cheesy Spinach Artichoke Dip Recipe

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★★★★★

4.5 from 72 reviews

A rich and creamy Cheesy Spinach Artichoke Dip that’s perfect for gatherings and parties. This dip combines mayonnaise, sour cream, Dijon mustard, mozzarella, parmesan, fresh spinach, and artichoke hearts baked to bubbly perfection, ideal for serving with chips, bread, or vegetables.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 to 10 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dip Base

1 cup mayonnaise
1 cup sour cream
2 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground pepper

Vegetables & Cheese

1/2 large onion, finely chopped (about 1 cup)
12 ounces mozzarella cheese, shredded, divided (about 3 cups)
4 ounces parmesan cheese, grated (about 1/2 cup)
14 ounce artichoke hearts, drained and chopped (one can)
6 ounces fresh spinach, chopped

Instructions

Preheat Oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the dip.
Mix Base Ingredients: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, salt, and ground pepper. Stir until smooth and well incorporated. Then, fold in the finely chopped onions.
Add Cheese: Stir in 2 cups of the shredded mozzarella and all the grated parmesan cheese to the mixture until evenly combined.
Fold in Veggies: Gently fold in the chopped fresh spinach and chopped artichoke hearts ensuring everything is evenly coated with the creamy mixture.
Assemble Dip: Spread the dip mixture evenly into a 2-quart casserole dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top for a golden bubbly crust.
Bake: Bake in the preheated oven for 40-45 minutes until the edges are bubbling and the cheese on top is starting to turn golden brown.
Rest and Serve: Let the dip sit for 10-15 minutes after baking to thicken slightly. Serve warm with sliced baguette, chips, or fresh vegetables for dipping.

Notes

For a spicier kick, add a pinch of red pepper flakes to the mixture.
You can substitute Greek yogurt for sour cream for a lighter version.
Use fresh mozzarella for a creamier texture, but shredded pre-packaged works well for convenience.
The dip can be prepared a day ahead; simply cover and refrigerate before baking.
Great for entertaining and pairs well with a variety of dippers like pita chips, crackers, or crudités.

Keywords: spinach artichoke dip, cheesy dip, party appetizer, baked dip, creamy dip