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Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip

Dax Phillips
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Appetizers
Servings 8


  • 14 oz can artichoke hearts quartered, drained, chopped
  • 3 cups spinach leaves cooked, strained, cooled, and chopped
  • 1/2 cup water
  • 8 oz cream cheese room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 cups shredded mozzarella cheese divided
  • 1 clove garlic minced or grated with microplane
  • 1 tsp salt
  • 1/2 cup fine bread crumbs
  • crackers bread, vegetables, or other dipping items that you desire


  • Start by adding the spinach to a pot. Add in the water and bring this to a medium heat. Basically cook down the spinach until softened, only a few minutes, then strain, press out all of the water, and let it cool.
  • During this time, get a mixing bowl. If you want to use your electric mixer feel free. Add in the chopped artichokes, half of the cheese, mayo, sour cream, garlic, and salt. Give this a good spin or mix. Yes, we are still waiting on that spinach to cool.
  • As we wait, preheat your oven to 400 degrees and get your casserole dish out. OK, now that the spinach is cooled, and chopped, toss this into the mixing bowl, and give another good mix.
  • Scoop the mixture into the casserole dish, add the remaining cheese to lightly cover the top, then sprinkle on the breadcrumbs.
  • Place in the preheated oven and cook for about 25 minutes or until that top is nice and golden and bubbly.
  • Get ready. You know that molten hot dip you know you shouldn’t dig into but can’t resist? Yeah, this is one of those.