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Ultra close-up macro of warm creamy garlic spinach artichoke dip bubbling in cast-iron skillet with golden-brown melted mozzarella cheese pull

Warm Creamy Garlic Spinach Artichoke Dip

The ultimate party appetizer! Creamy, bubbling hot three-cheese spinach and artichoke dip baked to golden perfection with fresh garlic and melted mozzarella. Irresistibly rich and crowd-pleasing!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizers, Holiday Entertaining, Party Dips
Cuisine: American, Bistro Comfort
Calories: 240
Ingredients Method Nutrition

Ingredients
  

Creamy Spinach & Artichoke Base
  • 10 oz frozen chopped spinach thawed and squeezed thoroughly dry in a clean towel
  • 1 can (14 oz) artichoke hearts in water drained, rinsed, and roughly chopped
  • 8 oz brick cream cheese softened to room temperature
  • ½ cup sour cream or whole milk Greek yogurt adds silky texture and light tang
  • ⅓ cup mayonnaise creates ultra-smooth restaurant texture
  • 4 cloves fresh garlic finely minced or grated
Three-Cheese Blend & Seasonings
  • 1 ½ cups mozzarella cheese freshly shredded, divided (1 cup inside, ½ cup for topping)
  • ¾ cup Parmigiano-Reggiano cheese freshly grated, divided
  • ½ teaspoon onion powder for savory aromatic depth
  • ¼ teaspoon crushed red pepper flakes for subtle warmth
  • ½ teaspoon fine sea salt and cracked black pepper to taste
  • 1 tablespoon fresh lemon juice cuts through richness and balances flavors
For Serving
  • 1 batch toasted baguette slices, pita chips, or tortilla chips for dipping

Method
 

  1. Preheat & Prep Baking Dish: Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish or a 9-inch cast-iron skillet with olive oil or butter.
  2. Squeeze Spinach & Chop Artichokes: Make sure the thawed chopped spinach is squeezed completely dry using a clean kitchen towel or cheesecloth. Roughly chop the drained artichoke hearts into bite-sized pieces.
  3. Mix Creamy Base: In a large mixing bowl, beat the softened cream cheese, sour cream, mayonnaise, minced garlic, lemon juice, onion powder, red pepper flakes, salt, and black pepper with a wooden spoon or hand mixer until smooth and creamy.
  4. Fold in Greens & Cheeses: Fold in the dry spinach, chopped artichokes, 1 cup of shredded mozzarella, and ½ cup of grated parmesan cheese until evenly combined throughout the mixture.
  5. Top & Bake: Spread the mixture evenly into the prepared baking dish or skillet. Top with the remaining ½ cup mozzarella and ¼ cup parmesan cheese. Bake uncovered for 20 to 22 minutes until hot and bubbling around the edges.
  6. Broil & Serve: Switch oven to broil on high for 2 to 3 minutes until the cheese crust is blistered with gorgeous golden-brown spots. Let stand for 5 minutes before serving warm with toasted baguette crostini, pita chips, or crunchy vegetables.

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 6gProtein: 9gFat: 20gSaturated Fat: 10gCholesterol: 52mgSodium: 420mgPotassium: 240mgFiber: 2gSugar: 2gVitamin A: 260IUVitamin C: 8mgCalcium: 220mgIron: 1.4mg

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