Spinach Artichoke Dip

spin dip

Confession: I judge restaurants by the quality of their spinach artichoke dip. What can I say? It’s my favorite indulgence. Second only to anything buffalo. I’ve spent a considerable amount of time figuring out a recipe that is my version of perfect.

Cheesy, creamy, lots of veg…

Submitted for your approval… My Spinach Artichoke Dip.


1 bar cream cheese, softened

1 cup mayonnaise


1/2 cup plain Greek yogurt and 1/2 cup mayo

1/2 cup sour cream

1 cup mozzarella cheese

1 cup grated or shredded Parmesan cheese + 1/2 cup for topping

2 cups fresh spinach, chopped

1 can or jar medium artichoke hearts, chopped

1/2 cup yellow or white onion, finely chopped

1 clove of garlic, minced

1 teaspoon each salt and pepper

Optional: 1 jalapeño, seeded and finely chopped


  • Preheat oven to 375º F
  • Throw everything in a big bowl and thoroughly combine.
  • Place the mixture in a shallow baking dish, smash it down a bit.
  • Sprinkle the remaining Parm over top.
  • Bake until melty and browned to your liking. 15-20 minutes for me.

Serve with pita chips, tortilla chips or crostini.

Eat. Enjoy. Feel free to judge. 😉

Note: Try some leftover Spinach Artichoke Dip on a hot grilled chicken breast sandwich. Tomato. Lettuce. Toasted Sourdough if you’ve got it. Sooo good.


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