Home › Recipes › Baked Spinach Artichoke Dip
Baked Spinach Artichoke Dip
A hot, bubbly, cheesy dip of spinach and artichoke hearts, perfect with chips or bread.
Ingredients
| Volume | Grams |
|---|---|
| 8 oz cream cheese, softened | 227 g |
| 1/2 cup sour cream | 114 g |
| 1/4 cup mayonnaise | — |
| 1 cup Parmesan cheese, grated | — |
| 1 cup mozzarella cheese, shredded, divided | — |
| 2 garlic cloves, minced | — |
| 10 oz frozen chopped spinach, thawed and squeezed dry | 283 g |
| 14 oz artichoke hearts, 1 can, drained and chopped | 397 g |
| 1/4 tsp black pepper | — |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 375 °F.
- Beat the cream cheese, sour cream and mayonnaise until smooth.
- Stir in the Parmesan, half the mozzarella, the garlic, spinach, artichokes and pepper.
- Spread in the baking dish and top with the remaining mozzarella.
- Bake 20–25 minutes, until bubbling and lightly browned. Serve hot.
Tips
- Squeeze the spinach really dry, or the dip turns watery.
- Assemble up to a day ahead; bake a few minutes longer from cold.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
Handy while you cook: oven temperature converter · yeast converter · safe meat temperatures · Pantry Survivor Mode