Appetizer: United States – Warm Spinach Artichoke Dip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

10 oz (285 g) frozen chopped spinach, thawed and squeezed dry
14 oz (400 g) can artichoke hearts, drained and chopped
8 oz (225 g) cream cheese, softened
1 / 2 cup (120 ml) sour cream or mayonnaise
1 / 2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese, divided
1 garlic clove, minced
Salt and pepper to taste
Toasted baguette slices or tortilla chips, for serving

Show original ingredient measurements

10 oz / 285 g frozen chopped spinach, thawed and squeezed dry
14 oz / 400 g can artichoke hearts, drained and chopped
8 oz / 225 g cream cheese, softened
1 / 2 cup (120 ml) sour cream or mayonnaise
1 / 2 cup (50 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese, divided
1 garlic clove, minced
Salt and pepper to taste
Toasted baguette slices or tortilla chips, for serving

Instructions

1. Preheat oven to 375°F (190°C). In a bowl, combine cream cheese, sour cream, Parmesan, minced garlic, salt and pepper until smooth.  
2. Fold in drained spinach, chopped artichokes, and half the mozzarella.  
3. Transfer to a baking dish, top with remaining mozzarella.  
4. Bake 20–25 minutes until bubbly and lightly golden.  
5. Serve hot with toasted baguette slices or chips.