There is not bigger pleaser at a party than a hot spinach and artichoke dip with an assortment of lovely crackers and/or pita chips to scoop up all the hot, gooey goodness. This recipe was a very big hit at a recent party. It was the first thing to disappear off the buffet.

Spinach Artichoke Dip
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1 cup coarsely chopped artichoke hearts (I used tinned artichokes in water)
  2. 1 cup chopped fresh spinach (frozen is okay too, but if using, defrost it and squeeze out as much water as possible)
  3. 3 cloves of garlic, minced
  4. 1/2 cup chopped onion
  5. 1/2 cup sour cream
  6. 4 oz. softened cream cheese (full fat is best, but lighter is okay too)
  7. 2 Tbsp milk
  8. 1 cup shredded mozzarella, plus more for sprinkling on top
  9. 1/2 cup Parmesan cheese, grated
  10. 1/8 tsp pepper
  1. Preheat the oven to 200C/400F.
  2. Combine all ingredients and mix well until fully combined. Pour into a greased pie plate or casserole dish. Sprinkle the top with mozzarella. Bake for 30 minutes, until bubbly and golden.
  1. You can make this a day in advance - after mixing the ingredients together, cover and put in the fridge. Bake before serving.
  2. This is ideal kept warm once served - I used a warming plate with votive candles (bought on Amazon for £6) and it stayed quite hot until it was all eaten.
The Pescetonian
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