Go Back
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.

The BEST Spinach Artichoke Dip

Melissa Jo
Print Recipe Pin Recipe

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

Instructions
 

  • 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.
  • 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.
  • 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!
  • Top with the extra 2 oz. of shredded mozzarella cheese and cracked black pepper.
  • Spray an 8x8 baking dish and add the dip.
  • Bake in a preheated oven at 350 degrees F. for 30 minutes.
  • Broil for about 1 minute or so until it browns.
  • Enjoy the best dip ever! Make it!

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.
Tried this recipe?Let us know how it was!