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Ultra close-up macro of bubbling golden warm garlic parmesan spinach artichoke dip in a cast iron skillet with crispy tortilla chips

Warm Garlic Parmesan Spinach Artichoke Dip

Ultra-creamy, velvety warm spinach artichoke dip baked until golden brown and bubbling. Loaded with tender artichoke hearts, garlic, cream cheese, parmesan, and melted mozzarella. The ultimate crowd-pleasing party appetizer for game day, holidays, and cozy gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 245
Ingredients Method Nutrition

Ingredients
  

Spinach & Artichoke Base
  • 10 oz frozen chopped spinach, completely thawed and squeezed bone-dry in a clean kitchen towel
  • 14 oz can quartered artichoke hearts in water (not marinated in oil), drained, thoroughly patted dry, and roughly chopped
  • 4 cloves fresh garlic, finely minced or microplaned
Creamy Cheese Blend
  • 8 oz full-fat brick cream cheese, softened to room temperature
  • 1/2 cup sour cream (or plain whole milk Greek yogurt)
  • 1/4 cup mayonnaise (adds richness and prevents separation)
  • 1 cup shredded whole milk low-moisture mozzarella cheese (divided: 3/4 cup into mixture, 1/4 cup reserved for top)
  • 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano (divided: 1/3 cup into mixture, remainder for top)
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 tsp crushed red pepper flakes (adjust to taste)
  • 1/4 tsp onion powder
For Serving & Dipping
  • 1 bag sturdy artisan tortilla chips or pita chips
  • 1 loaf crusty French baguette, sliced into 1/2-inch crostini and lightly toasted
  • 2 cups crisp vegetable batons (carrots, celery, cucumbers, bell pepper strips)

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish, 9-inch pie plate, or 10-inch seasoned cast iron skillet with cooking spray or butter.
  2. Thoroughly squeeze the thawed chopped spinach in a clean lint-free kitchen towel or cheesecloth over the sink. Squeeze with full force several times until virtually no liquid drops out. Drain and press the chopped artichoke hearts with paper towels to eliminate excess water.
  3. In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together with a sturdy spatula or hand mixer until completely smooth, uniform, and lump-free.
  4. Fold in the minced garlic, sea salt, black pepper, onion powder, crushed red pepper flakes, 3/4 cup of mozzarella cheese, and 1/3 cup of grated parmesan cheese until evenly incorporated.
  5. Add the thoroughly dried chopped spinach and chopped artichoke hearts. Fold gently with a spatula until evenly distributed throughout the creamy cheese base.
  6. Transfer the dip mixture into the prepared baking dish or cast iron skillet and smooth the top into an even layer with a spatula.
  7. Scatter the reserved 1/4 cup of shredded mozzarella and remaining parmesan evenly over the entire surface to form a decadent cheese crust.
  8. Bake uncovered at 375°F (190°C) for 18 to 22 minutes, until the dip is hot and bubbling vigorously along the edges and the top cheese is completely melted.
  9. Switch the oven to broil on HIGH for 2 to 3 minutes, watching like a hawk, until the top cheese develops gorgeous golden-brown blistered spots.
  10. Remove from the oven and let rest for 5 minutes before serving so the dip settles slightly. Serve warm with tortilla chips, toasted baguette slices, and fresh crisp veggies.

Nutrition

Serving: 1gCalories: 245kcalCarbohydrates: 6gProtein: 9gFat: 21gSaturated Fat: 11gCholesterol: 52mgSodium: 480mgPotassium: 290mgFiber: 2gSugar: 2gVitamin A: 2850IUVitamin C: 7mgCalcium: 260mgIron: 1.4mg

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