USA / Appetizers

Spinach artichoke dip

Name: Spinach artichoke dip
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: USA
Ingredients: 200 g frozen spinach, thawed; 200 g jarred artichokes, drained and chopped; 150 g cream cheese; 80 g grated mozzarella; 60 g sour cream; 1 garlic clove, minced

Spinach artichoke dip for a relaxed home table, with straightforward preparation and familiar ingredients.

Prep15 min

Cook20 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 190°C / 375°F. Squeeze spinach thoroughly dry.
Beat cream cheese with sour cream and garlic until combined.
Fold in spinach, artichokes and half the mozzarella; spread in a small baking dish and scatter over remaining cheese.
Bake 20–25 minutes until bubbling and hot throughout. Let stand five minutes and serve with bread or crackers of choice.

A little kitchen note

Untested editorial home-cooking adaptation; timings vary with equipment.

Allergen notes

Milk; serving bread may contain wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 301 kcal
Protein: 17.9 g
Carbs: 7.5 g
Fat: 22.4 g
Fibre: 3.1 g
Total sugar: 1.5 g
Sodium: 552 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it