Spinach Artichoke Dip

Spinach artichoke dip is one of those dishes that quietly brings people together. Warm, creamy, and familiar, it’s meant for sharing set in the middle of the table with nothing fancy around it. This Let’s Veg version keeps the flavors balanced and the process simple, so it works just as well for a casual night in as it does for guests.

Olivia

Spinach Artichoke Dip

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Creamy spinach artichoke dip made with simple ingredients. A warm, comforting Let’s Veg recipe perfect for sharing, snacking, or entertaining.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Appetizer

Cuisine: American

Ingredients Cooking Instructions Notes

Ingredients

  

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• 1 tbsp olive oil
• 2 cloves garlic minced
• 1 cup cooked spinach chopped (fresh or frozen, well drained)
• 1 cup canned artichoke hearts chopped and drained
• ¾ cup cream cheese softened
• ½ cup sour cream or Greek yogurt
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• ¼ tsp salt
• ¼ tsp black pepper

Cooking Instructions

 

1. Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.
3. Add spinach and artichokes, stirring for 1-2 minutes to combine. Remove from heat.
4. In a bowl, mix cream cheese and sour cream until smooth.
5. Stir in spinach mixture, mozzarella, Parmesan, salt, and pepper.
6. Transfer to baking dish and spread evenly.
7. Bake uncovered for 18-20 minutes until hot and lightly golden on top.
8. Let cool slightly before serving.

Notes

For a lighter version, use Greek yogurt instead of sour cream

Make it vegan with dairy-free cream cheese and shredded cheese

Serve with toasted bread, crackers, or fresh vegetables

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