Creamy Spinach and Artichoke Dip with Mozzarella

Hot, stretchy, and deeply fragrant, this spinach and artichoke dip is the kind of appetizer that disappears the moment it reaches the table. Shallots and garlic are gently sautéed until sweet, fresh spinach wilts down in seconds, and everything is folded through cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan. The result is a velvety, spoonable dip with a lush, savory-cheesy finish.

Ingredients

• 1 tbsp | 15 ml olive oil
• 1 large shallot, finely chopped
• 4 cloves garlic, minced
• 10 oz | 280 g fresh baby spinach
• 14 oz | 400 g canned artichoke hearts, drained and chopped
• 8 oz | 225 g cream cheese, softened
• 1/2 cup | 120 ml sour cream
• 1/4 cup | 60 ml mayonnaise
• 1 1/2 cups | 150 g shredded mozzarella, divided: 1 cup | 100 g inside, 1/2 cup | 50 g on top
• 1/2 cup | 50 g grated Parmesan
• 1/2 tsp | 1 g red pepper flakes (optional)
• salt and black pepper, to taste

Step-by-step recipe

1. Preheat the oven to 375°F | 190°C. Lightly grease a small baking dish with oil or line it with parchment.
2. Warm the olive oil in a skillet over medium heat. Add the shallot and cook for 2 to 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds, just until fragrant.
3. Add the spinach in batches, stirring until wilted and any excess moisture has cooked off, 2 to 3 minutes. Remove from the heat and let cool slightly.
4. In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Stir in 1 cup | 100 g mozzarella, the Parmesan, red pepper flakes if using, and a pinch of salt and pepper. Mix until smooth.
5. Fold in the chopped artichokes and warm spinach, mixing thoroughly.
6. Transfer the mixture to the prepared dish, smooth the top, and scatter over the remaining 1/2 cup | 50 g mozzarella.
7. Bake for 18 to 20 minutes, until bubbling at the edges. If desired, broil for 1 to 2 minutes to brown the top. Serve hot.

How to serve

Serve with tortilla chips, crusty baguette slices, crackers, or fresh vegetables: celery sticks, cucumber, carrots, and bell pepper strips.

Nutrition per serving

Calories	≈ 300 kcal
Protein	≈ 12 g
Fat	≈ 24 g
Carbohydrates	≈ 7 g
Fiber	≈ 2 g
Sodium	≈ 650 mg

Tips and variations

• Frozen spinach: use 7 to 8 oz | 200 to 220 g, thaw completely, and squeeze out every bit of excess liquid.
• No oven: warm the dip in a skillet over low heat until the cheeses melt, then top with mozzarella, cover, and let it form a stretchy crust.
• Heat: adjust with red pepper flakes or add a pinch of smoked paprika for a subtle smoky note.
• Cheese swap: replace part of the mozzarella with Gouda or provolone for a deeper, more pronounced cheese flavor.
• Make ahead: assemble in the dish, cover, and refrigerate for up to 24 hours; bake just before serving, adding 5 minutes to the bake time.

FAQ

Can I use frozen spinach instead of fresh?

Yes. Use 7 to 8 oz | 200 to 220 g frozen spinach, thaw it completely, and squeeze out the moisture very thoroughly so the dip does not turn watery.

How do I reheat leftovers so the dip becomes stretchy again?

Transfer to an ovenproof dish, cover with foil, and warm at 340°F | 170°C for 10 to 12 minutes. Or use the microwave in short 20 to 30 second bursts, stirring between intervals.

What can I use instead of artichokes if I don’t have any?

Try a mix of roasted bell pepper and cooked broccoli, finely chopped and well dried. The flavor will be different, but the texture will still be pleasing.