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Golden bubbling spinach artichoke dip in a ceramic baking dish with pita chips ready for game day

Easy Spinach Artichoke Dip Ready in 45 Minutes

A thick, creamy baked spinach artichoke dip with golden mozzarella and Parmesan on top. Squeezing the spinach completely dry keeps it from turning watery.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the dip
  • 8 ounces full-fat block cream cheese 1 package, softened to room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 3 cloves garlic finely minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon black pepper
For the add-ins
  • 1 box 10 ounces frozen chopped spinach, thawed and squeezed completely dry (about 5 ounces after squeezing)
  • 1 can 14 ounces artichoke hearts packed in water, drained and chopped into 1/2 inch pieces
  • 1/2 cup shredded low-moisture mozzarella halal-certified or made with microbial rennet
  • 1/2 cup grated Parmesan made with microbial rennet or halal-certified
For the topping and dish
  • 1/2 cup shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan
  • Nonstick cooking spray

Equipment

  • 1 1/2 quart baking dish or 9 inch pie plate
  • Large mixing bowl (3 quart)
  • Rubber spatula
  • Flour sack towel or lint-free kitchen towel
  • Instant-read thermomete

Method
 

  1. Set the oven rack in the middle and preheat to 375°F. Coat the baking dish with nonstick cooking spray.
  2. Soften the cream cheese on the counter for 1 hour, or cut it into 8 pieces for 30 minutes, until a finger leaves a clear dent.
  3. Thaw the spinach overnight in the refrigerator, or microwave at 50 percent power for 3 minutes until no ice remains. Twist it in the towel over the sink for 1 to 2 minutes until no drops fall and it forms a dense ball.
  4. Drain the artichokes, press out the water, chop into 1/2 inch pieces, and pat dry. Mince the garlic and measure the cheeses.
  5. Beat the cream cheese, sour cream, mayonnaise, and lemon juice in the large bowl on low for 1 minute until smooth with no white lumps.
  6. Stir in the garlic, onion powder, salt, and pepper for 30 seconds until evenly flecked.
  7. Add the spinach and fold for about 1 minute, pulling clumps apart with a fork, until the green is evenly spread.
  8. Fold in the artichokes, 1/2 cup mozzarella, and 1/2 cup Parmesan for 30 seconds, until the cheese is spread through and the artichokes still look chunky.
  9. Scrape the dip into the dish and level the top. Scatter the remaining 1/2 cup mozzarella and 1/4 cup Parmesan over it until no dip shows.
  10. Bake at 375°F for 20 to 25 minutes until the edges bubble steadily, the top has golden brown patches, and the center reads 165°F. If the top darkens first, tent loosely with foil and bake 5 more minutes.
  11. Optional: broil on high for 1 to 2 minutes, rack 6 inches from the heat, watching closely, until the top is deep golden.
  12. Rest 5 minutes until the bubbling slows and the dip thickens enough to cling to a chip.

Notes

Squeeze the spinach a second time after breaking up the ball. The goal is about 5 ounces of dry spinach.
Use Parmesan and mozzarella made with microbial rennet or with a halal certification.
Storage: refrigerate in a shallow airtight container for 3 to 4 days, or freeze up to 2 months.