Spinach Artichoke Dip Recipe
This hot, cheesy Spinach Artichoke Dip is baked until golden and bubbling, with a rich, creamy texture and the perfect balance of spinach, artichokes, and three melty cheeses. It comes together quickly and always disappears fast! The ultimate party appetizer for game days, holidays, and cozy nights in.
Ingredients
- 6 heaping cups fresh spinach roughly chopped
- 2 tablespoons oil from the artichoke jar
- 1 tablespoon salted butter
- 10 cloves garlic minced
- 1 cup full-fat sour cream
- 8 oz full-fat cream cheese softened
- 1 15 oz can (about 1 ½ cups) artichoke hearts drained, squeezed, and roughly chopped
- 1 ½ cups Parmesan cheese freshly grated
- 1 ¼ cups white cheddar cheese shredded and divided
- ¼ cup Gruyère cheese shredded
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- sprinkle freshly cracked black pepper to taste
Instructions
- Preheat the Oven — Preheat your oven to 375°F. Lightly grease a 9×9 baking dish.
- Sauté the Garlic and Spinach — In a skillet, heat the oil from the artichoke jar and butter over medium heat. Add the garlic and cook for 30–60 seconds until fragrant. Add the chopped spinach and cook for about 2 minutes, just until wilted. Remove from heat and let cool slightly.
- Mix the Base — In a large mixing bowl, use a hand mixer to beat together the sour cream, softened cream cheese, cayenne pepper, salt, and black pepper until smooth and fully combined.
- Add the Spinach, Artichokes & Cheese — Fold in the sautéed spinach and garlic, chopped artichoke hearts, ½ cup of the white cheddar, Parmesan, and Gruyère. Stir until everything is evenly combined.
- Transfer and Top — Spoon the dip into your prepared baking dish or skillet and smooth out the top. Sprinkle the remaining white cheddar evenly over the surface.
- Bake and Broil — Bake for 25–30 minutes, until hot and bubbly. For a golden top, broil on high for 1–2 minutes at the end (watch closely so it doesn’t burn).
- Serve and Enjoy — Let the dip cool for 20 minutes before serving. Serve with toasted baguette slices or pumpernickel bread cubes.