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Hot baked spinach artichoke dip with a bubbling golden cheese top

Spinach Artichoke Dip

A hot, creamy and cheesy baked spinach artichoke dip with three cheeses. Ready in 30 minutes and perfect for parties.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 10 ounces frozen chopped spinach thawed and squeezed dry, 280 g
  • 14 ounces artichoke hearts 1 can, drained and chopped, 400 g
  • 8 ounces cream cheese softened, 225 g
  • 1/2 cup sour cream 120 g
  • 1/4 cup mayonnaise 60 g
  • 3 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups mozzarella cheese shredded, divided
  • 1/2 cup Gruyère or Monterey Jack shredded
  • 1/2 cup Parmesan cheese grated, divided
  • tortilla chips, baguette or vegetables for serving

Method
 

  1. Heat oven to 375°F (190°C) and grease a 1 1/2-quart baking dish.
  2. Beat the cream cheese, sour cream and mayonnaise until smooth.
  3. Stir in the garlic, onion powder, red pepper flakes, salt and pepper.
  4. Fold in the spinach, artichokes, 1 cup mozzarella, the Gruyère and 1/4 cup Parmesan.
  5. Spread in the dish, top with the remaining mozzarella and Parmesan, and bake 20 to 25 minutes until bubbling.
  6. Broil 1 to 2 minutes for a golden top if desired. Rest 5 minutes and serve warm.

Notes

Make ahead: assemble up to 2 days ahead and add 5 to 10 minutes to the bake.
Storage: refrigerate leftovers up to 4 days.
Nutrition is an estimate per serving without dippers.