Spinach Artichoke Dip
Updated December 28, 2025
Christopher Testani for The New York Times
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons olive oil
1 large garlic clove, finely chopped
1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)
Pinch of red-pepper flakes (optional)
Kosher salt and black pepper
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, cut into 1-inch pieces
4 ounces fresh mozzarella, torn or shredded
4 ounces sour cream or full-fat Greek yogurt
¼ cup Pecorino Romano or Parmesan, finely grated
Nutritional analysis per serving
16 grams carbs; 84 milligrams cholesterol; 401 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 1 gram trans fat; 6 grams fiber; 586 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Step 2
Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Step 3
Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Private Notes
Comments
Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.
If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.
This stuff is great over hot cooked pasta.
Of course one can go all fancy schmancy and make this with fresh spinach and artichoke hearts and extras. The best retro version uses Knorr vegetable soup mix, frozen spinach, chopped water chestnuts and sour cream. Folks will still gobble it down. Some food is meant to be fancy… some is meant to be smeared on a cracker and shoved in your pie hole.
I substituted half of sour cream with mayonnaise. Next time I'll try the chili peppers. To make this ahead, I followed the steps just up to before putting under the broiler, put it in the refrigerator and the next day baked it at 350 for 20 minutes. It didn't need broiling. I had other appetizers in the oven. I wish NYT recipes gave more guidance on making ahead, especially for appetizers. I often entertain and can't make seven recipes at once.
Made this for game night and it made about a cup when I was aiming for the 2-3 cups stated in the recipe. I used homegrown spinach and weighed it on a gram scale. It also seemed a bit dry; I wanted more gooeyness! Based on comments here, I’ll look for a cream-cheese-containing recipe.