Go Back
+ servings
Spinach and artichoke dip in a black cast iron pan.

Spinach and Artichoke Dip Recipe

You know that incredibly cheesy, gooey Spinach and Artichoke Dip you can order at your neighborhood Applebee’s? The flavor is ten times better when you make it in your home kitchen. Baked until hot and bubbly, all you'll need is crispy bread, tortilla chips, or a giant spoon!
Course Appetizer
Cuisine American
Keyword artichokes, dip, spinach
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 336kcal
Author Meggan Hill


  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 (12 ounce) jar marinated artichoke hearts drained and chopped
  • 1 (10 ounce) package frozen chopped spinach thawed and excess water removed (see note)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • Salt and freshly ground black pepper to taste
  • Tortilla chips for serving
  • Crusty bread for serving


  • Preheat oven to 400 degrees. Coat a 9-glass pie plate or other baking dish with nonstick cooking spray.
  • In a medium bowl, combine cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, salt, and pepper.
  • Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.



To remove excess water from thawed spinach, wrap in a clean, dry kitchen towel and squeeze until as much liquid as possible has been removed. Or, place in a fine-mesh sieve and press down with a spatula or spoon.


Calories: 336kcal