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Homemade Spinach Artichoke Dip photo

Spinach Artichoke Dip

This Spinach Artichoke Dip is creamy, cheesy, and packed with vibrant flavors—perfect for parties, game days, or cozy snacks!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh spinach chopped
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 cup cream cheese softened
  • 1 cup sour cream
  • 1 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic minced
  • 1 teaspoon lemon juice
  • salt and pepper to taste
  • turkey bacon cooked and crumbled (optional)

Equipment

  • Mixing Bowl
  • Wooden spoon or spatula
  • Skillet or saucepan
  • Baking dish or oven-safe skillet
  • Measuring cups and spoons
  • Cheese grater

Method
 

Step 1: Prep Your Ingredients
  1. Start by chopping the fresh spinach and draining the artichoke hearts thoroughly. Mince the garlic cloves finely to release their aroma. If you’re using turkey bacon, cook it until crisp and crumble it into small pieces. This prep ensures everything is ready to incorporate smoothly.
Step 2: Mix the Creamy Base
  1. In your mixing bowl, combine the softened cream cheese and sour cream. Stir until the mixture is smooth and creamy. Add the grated Parmesan and shredded mozzarella cheeses, reserving a little mozzarella for the topping if you like a cheesy crust. Mix well.
Step 3: Add the Veggies and Flavorings
  1. Fold in the chopped spinach, artichokes, minced garlic, and lemon juice. Season with salt and pepper to taste. If you’re including the turkey bacon, add it now and gently stir to distribute evenly.
Step 4: Bake the Dip
  1. Transfer the mixture to your baking dish and spread it out evenly. Top with the reserved mozzarella cheese for a bubbly, golden finish. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the top is golden brown and the dip is hot and bubbly.
Step 5: Serve and Enjoy
  1. Remove from the oven and let it cool slightly before serving. This dip is fantastic warm and gooey. Pair it with your favorite chips, bread, or fresh vegetables for dipping.

Notes

  • For a vegetarian version, omit the turkey bacon or substitute with crispy pancetta.
  • Try adding red pepper flakes or jalapeños for a spicy kick.
  • Use Greek yogurt instead of sour cream for a lighter, tangier dip.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to maintain creaminess.
  • Prepare the dip mixture ahead and refrigerate up to 24 hours before baking for convenience.