The Best Spinach Artichoke Dip

The Best Spinach Artichoke Dip

Serves: 12 people
Prep Time: 10 minutes
Cooking Time: 25 minutes
The Best Spinach Artichoke Dip


  • 8 ounces cream cheese softened
  • ⅔ cup sour cream
  • ⅓ cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups mozzarella cheese shredded, divided
  • ½ cup fresh parmesan cheese shredded
  • ½ cup Gruyere cheese shredded
  • 10 ounces frozen chopped spinach defrosted and squeezed dry
  • 14 ounces marinated artichoke hearts chopped
  • 1 baguette optional
  • Olive Oil


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Want to make something that everyone will remember for your next party? Whether the party is at your place, or you’ve been invited to someone else’s, this recipe is a smart choice.

Why, you may ask? Should I mention the sophisticated ingredients of artichokes and spinach? Or the delectable blend of cheeses? How about the underwhelming prep time of ten minutes? Oh, and let’s not forget how attractive it is when finished. The perfectly browned edges scream perfection!

Whatever benefit appeals to you the most, this dip is a winner all the way around. Once you make it and share with others, rest assured you will be making it again. You might want to fill out some recipe index cards ahead of time too. Unless, of course, you want the upper hand in cheesy dip popularity.

The dip is versatile as far as what you can pair it with. Crackers and breads are great for dipping. If you prefer something a little healthier, a variety of fresh veggies are the perfect companion.

Directions for this recipe are simple with few steps. Preheat the oven and get out your baking dish. You basically have two steps of mixing, spreading mixture in your dish, and baking until done. If you choose to serve baguettes with the dip, you have a few more steps to follow than the dip alone. There are only nine ingredients for this incredibly tasty dish, or eleven if you serve with the baguettes.

  1. Preheat oven to 375°F. In a medium bowl combine cream cheese, sour cream, mayonnaise, and garlic with a hand mixer until fluffy.
  2. Fold in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  3. Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.
  4. Bake for 25-30 minutes or until bubbly and the cheese is browned.
  5. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
  6. Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.