Go Back
+ servings
Spinach Artichoke Dip inn yellow bowl with spoon served with chips on the side.

Spinach Artichoke Dip

Spinach Artichoke Dip piping hot and made from scratch. The perfect dip to serve for any occasion. Freeze leftovers for easy entertaining!
0 from 0 votes
Print Pin
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Calories: 127kcal


  • 1 8 oz. package of Cream Cheese Room Temperature
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 3/4 cups Shredded Mozzarella, divided
  • 1/4 cup Parmesan Cheese
  • 1/4 cup Grated Pecorino Romano
  • 1 clove Garlic, minced
  • 10 oz. Frozen Spinach, Thawed and Drained
  • 1 14 oz. Can of Artichoke Hearts, chopped
  • Salt & Pepper, to taste


  • Preheat the oven to 350 degrees Fahrenheit.
  • Using a stand mixer, mix together the cream cheese, mayonnaise, sour cream, 1/2 cup mozzarella, parmesan, pecorino romano cheese, and minced garlic. Mix for 30 seconds or until incorporated. Season with salt and pepper to taste.
  • Then, fold in the thawed and drained spinach and the chopped artichoke hearts.
  • Grease a baking dish with cooking spray. Transfer the spinach dip to the baking dish. Top with 1/4 cup mozzarella cheese.
  • Bake for 20 minutes or until golden brown and bubbly. Serve immediately with tortilla chips and vegetables!


Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 187mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2908IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!