Artichoke Spinach Dip with Roasted Garlic

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This crowd favorite dip is creamy, cheesy, loaded with spinach, artichokes, and roasted garlic.  #flavorbomb


8 oz. cream cheese, well softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup Parmesan cheese, finely shredded, divided
1 cup shredded mozzarella cheese, shredded, divided
1 - 14 oz can quartered artichoke hearts, drained
6 oz. frozen spinach, thawed
Cracked black pepper to taste
Dipping Suggestions: tortilla, bagel and/or pita chips, toasted baguette slices, crudités

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes
Serving size: 


1. Preheat oven to 350ºF. Spray a small (1 quart) baking dish with non-stick cooking spray. Set aside.
2. In a large bowl combine the cream cheese, sour cream, mayonnaise, 2/3 cup Parmesan, 1/2 cup mozzarella, pepper, and Roasted Garlic.
3. For both the artichokes and spinach. Lay in a kitchen towel, twist to squeeze out residual water. Nobody wants watery dip!
4. Stir in artichokes and spinach. Transfer mixture to the prepared pan. Cover with remaining 1/3 cup Parmesan cheese and 1/2 cup mozzarella cheese.
5. Bake for 20 minutes or until golden brown. Serve warm or room temperature.


Average: 5 (1 vote)
Thanks!!! Plan to make this!

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Recipe Tip:
Make ahead through step 4. Cover and refrigerate for up to 2 days. Let mixture come to room temperature before baking.
roasted garlic deeper slightly sweet victoria taylor