Go Back
Spinach Artichoke Dip Recipe

Spinach Artichoke Dip

A creamy, cheesy hot spinach artichoke dip made with cream cheese, sour cream, mozzarella, parmesan, spinach, and artichoke hearts. This crowd-pleasing appetizer is perfect for parties, game days, and holidays and can be prepared in the oven, slow cooker, or Instant Pot.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese block, softened
  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1 to 1½ cups parmesan cheese freshly shredded
  • 1/2 to 1 cup mozzarella cheese shredded
  • 10 oz spinach fresh or frozen, drained and squeezed dry
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 –4 cloves garlic minced
  • Salt to taste
  • Black pepper to taste
Optional substitution:
  • Greek yogurt instead of sour cream for a lighter version.

Method
 

Oven Method
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
  3. Stir in chopped spinach and artichoke hearts.
  4. Add minced garlic, mozzarella, and parmesan cheese.
  5. Season with salt and pepper.
  6. Transfer the mixture to a baking dish.
  7. Bake for 25–30 minutes, until the dip is hot, bubbly, and lightly golden on top.
  8. Serve warm with crackers, bread, or vegetables.
Slow Cooker Method
  1. Add chopped spinach and artichoke hearts to the slow cooker.
  2. Add cubed cream cheese, sour cream, mayonnaise, and garlic.
  3. Stir in mozzarella and parmesan cheese.
  4. Season with salt and pepper.
  5. Cook on LOW for 2 hours, stirring after the first hour.
  6. Serve warm directly from the slow cooker.
Instant Pot Method
  1. Add all ingredients to the Instant Pot.
  2. Set to HIGH pressure for 8 minutes.
  3. Release pressure carefully and stir until creamy.
  4. Serve warm.

Notes

  • Always squeeze excess water from spinach to prevent a watery dip.
  • Use freshly shredded cheese for the creamiest texture.
  • This dip is best served hot and freshly cooked.
  • Leftovers can be stored in the refrigerator for up to 3 days.