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A close-up of a spoon lifting a serving of creamy, cheesy spinach and artichoke dip from a baked dish, with melted cheese stretching and a golden, bubbly top visible.
Melissa Jo

The BEST Spinach Artichoke Dip

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Spinach Artichoke Dip brings together softened cream cheese, mayonnaise, and can of artichoke hearts for a savory appetizer that feels extra special.
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Prep Time 25 minutes
Cook Time 31 minutes
Course: Appetizer
Cuisine: American

Ingredients
  

  • 8 oz. of softened cream cheese
  • 1/2 cup of mayonnaise
  • 14 oz. can of artichoke hearts
  • 15 oz. bag of frozen spinach defrosted and squeezed dry
  • 2 tbsp. of dried minced onions
  • 7 oz. of mozzarella 5 oz. for inside the dip & 2 oz. on top of the dip
  • 1/2 cup of grated Pecorino Romano cheese
  • 5 cloves of garlic minced
  • 1 tsp. of dried basil
  • 1 tsp. of garlic powder
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cracked black pepper & salt
  • nonstick spray or butter to grease the pan

Method
 

  1. Defrost the spinach on the counter and hour before preparing. Then add the spinach into a clean kitchen towel and squeeze all of the liquid out of the spinach.
  2. Place the contents of the artichokes in a colander and use your hands to squeeze the artichokes so all of the liquid drains. This will chop up the artichokes too.
  3. In a mixing bowl add the drained spinach, artichokes, cream cheese, mayonnaise, 5 oz. of shredded mozzarella, minced dried onions, Pecorino Romano cheese, chopped fresh garlic, and all of the seasoning. Mix! Mix!
  4. Top with the extra 2 oz. of shredded mozzarella cheese and cracked black pepper.
  5. Spray an 8x8 baking dish and add the dip.
  6. Bake in a preheated oven at 350 degrees F. for 30 minutes.
  7. Broil for about 1 minute or so until it browns.
  8. Enjoy the best dip ever! Make it!

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Notes

  • Cream cheese is the main ingredient in this dip. To make this recipe easier to mix; make sure you to take the cream cheese out of the refrigerator about an hour before preparing.
  • Creamy Tips: make sure there is no moisture in the dip when prepping. Tips:
    • defrost the frozen spinach and then put into a kitchen towel and wrap it up and squeeze all of the liquid out of the spinach before adding to the mixing bows
    • Use a can of artichoke hearts and here's my trick to chopping and getting all the liquid out: drop the contents of the can of artichokes into a colander. Squeeze the artichokes with your hands and all of the liquid will drain and the artichokes will also chop up in the meantime.

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