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American

Spinach and artichoke dip

Contains egg (no meat or fish)

Wilted spinach and chopped artichoke hearts bound with cream cheese, sour cream, Parmesan and mozzarella, then baked until bubbling and golden. A modern American party favourite.

Spinach and artichoke dip is an American dip from United States, ready in about 48 minutes and made with spinach and artichoke. It serves 10 and is rated easy to cook.

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A serving of Spinach and artichoke dip
Photo: bhumann34 / Pixabay · Pixabay Content License
Prep
15 min
Cook
28 min
Rest
5 min
Total
48 min
Serves
10
Level
Easy
Calories
219

Ingredients

10 servings (about 75 g)

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 190 °C (170 °C fan). Wash the spinach (opens in a new tab) and leave it wet; drain, dry and chop the artichoke hearts (opens in a new tab).

  2. Step 2

    Wilt the spinach (opens in a new tab) in a dry frying pan over medium heat for 2–3 minutes, tossing, until collapsed. Cool slightly, squeeze out as much water as you can in your hands, then chop.

  3. Step 3

    Beat the cream cheese (opens in a new tab) until smooth, then mix in the sour cream (opens in a new tab), mayonnaise (opens in a new tab), Parmesan (opens in a new tab), 100 g of the mozzarella (opens in a new tab), garlic (opens in a new tab), chilli flakes (opens in a new tab), pepper (opens in a new tab) and salt. Fold in the spinach (opens in a new tab) and artichokes (opens in a new tab).

  4. Step 4

    Spread in a small baking dish (opens in a new tab), top with the remaining mozzarella (opens in a new tab) and bake for 20–25 minutes until bubbling at the edges and golden on top. Rest 5 minutes before serving.

About this dish

Origin
United States · Commonly attributedA modern American appetizer that spread through restaurant chains in the 1980s–90s; it has no single documented origin.Also popular in CanadaMore food from United States
Dish
Snack · Dips & spreads
Cooking method
Oven-baked
Taste
creamy, rich, savoury, garlicky
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Child-friendly
Cook more with
Spinach · Cream cheese · Sour cream · Mayonnaise · Parmesan · Mozzarella
Techniques
Baking

Allergens

  • Contains: Milkfrom cream cheese, sour cream, parmesan, mozzarella
  • Contains: Eggsfrom mayonnaise
  • May contain: Mustardfrom mayonnaise

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

219 kcal per serving

Calculated

1 serving ≈ 76 g · recipe makes 10

Where the energy comes from

  • Protein 14%
  • Carbohydrate 11%
  • Fat 75%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy219 kcal288 kcal
Protein7.9 g10.4 g
Carbohydrate6.3 g8.3 g
Net carbohydrate4.3 g5.6 g
Sugars1.7 g2.2 g
Added sugars0 g0 g
Fibre2 g2.6 g
Fat18.6 g24.5 g
Saturated fat8.9 g11.7 g
Trans fat——
Cholesterol45 mg59 mg
Sodium315 mg414 mg
Salt equivalent0.8 g1 g
Vitamins & minerals per serving
Potassium
321 mg
Calcium
197 mg
Iron
1.3 mg
Magnesium
46 mg
Vitamin A (RAE)
258 µg
Vitamin C
12 mg
Vitamin D
0.1 µg
Vitamin B12
0.4 µg
Folate (DFE)
79 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: red chilli flakes.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The dip can be assembled a day ahead and baked from the fridge; add 5–10 minutes.

Common mistakes

  • Not squeezing the spinach dry, which leaves a watery dip.
  • Using marinated artichokes without rinsing; the oil and herbs dominate.

Serve with

  • Tortilla chips, pita crisps and toasted baguette.
  • Crudités such as celery, carrot and pepper.

Food safety

  • Keep chilled before baking; reheat leftovers until piping hot throughout.

Storage

  • Refrigerate baked or unbaked for up to 3 days.

Reheating

  • Reheat at 180 °C for 10–15 minutes until bubbling.

Variations

  • Lighter version: Greek yoghurt replaces the sour cream and mayonnaise; a modern adaptation.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Spinach, fresh, washed (or 250 g frozen, thawed and squeezed dry)300 g
  • Artichoke, canned or jarred artichoke hearts in water, drained, patted dry and chopped240 g
  • Cream cheese, full-fat, softened at room temperature225 g
  • Sour cream120 g
  • Parmesan, finely grated50 g
  • Mozzarella, low-moisture, grated (100 g in the dip, 20 g on top)120 g
Used in steps 1, 2, 3, 4

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

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