Spinach and Artichoke Dip

This easy spinach and artichoke dip is a huge hit at parties — it's one of our favorite appetizers to serve when we entertain. You can make it ahead and reheat it in the oven before serving. Serve with fresh bread, crackers, or pita chips.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course lunch/dinner

Cuisine Mediterranean

Servings 24 people

Calories 1020.7 kcal

Equipment

1 1-Quart Baking Dish
1 Large Mixing Bowl
1 Spatula or Mixing Spoon
1 Measuring Cups For accurate ingredient portions

Ingredients

Main

1 14 ounce can artichoke hearts, drained and chopped
1 10 ounce package frozen chopped spinach, thawed and drained
1 cup mayonnaise
2 ½ cups shredded Monterey Jack cheese
1 cup grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
Combine artichoke hearts, spinach, and mayonnaise in a bowl; mix in 2 cups Monterey Jack, then mix in Parmesan. Transfer to the prepared baking dish and sprinkle with remaining 1/2 cup Monterey Jack.
Bake in the preheated oven until cheese is melted, about 15 minutes.

Notes

1. Thorough Draining: The most critical step is to drain both the artichoke hearts and especially the spinach very thoroughly. Excess moisture will result in a watery dip. Squeeze the thawed spinach aggressively in a clean kitchen towel. 2. Cheese Quality: While convenient, pre-shredded cheeses often contain anti-caking agents. For a smoother, meltier texture, consider grating your own Monterey Jack and Parmesan. 3. Flavor Boosts: Enhance the dip's profile with a clove of minced fresh garlic or a pinch of garlic powder. A small amount of red pepper flakes can add a subtle warmth. 4. Serving: For best results, serve this dip immediately after baking when it's hot and bubbly. Garnish with a sprinkle of fresh chopped parsley or chives for color and aroma.