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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!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 127kcal
Author Katie


  • 1 8 oz. package of Cream Cheese Room Temperature
  • ½ cup Mayonnaise
  • ½ cup Sour Cream
  • ¾ cups Shredded Mozzarella, divided
  • ¼ cup Parmesan Cheese
  • ¼ 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, ½ 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 ¼ 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