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Simple Spinach Artichoke Dip

Simple Spinach Artichoke Dip


  • 1 pkg (10 oz) package frozen chopped spinach, thawed, drained
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 1 cup sour cream
  • 1 tablespoon garlic, minced
  • 4 oz cream cheese, softened
  • ½ cup cheese, shredded, we use mozzarella or cheddar blends
  • cup parmesan cheese grated
  • cup onions, chopped
  • pinch salt
  • 2 cups cheese, shredded, more or less to taste
  • hot sauce (optional)
  • pita or naan bread, sliced and toasted or chips, fresh vegetables or crackers
  • cooking spray


  • Preheat your oven to 350 degrees. Prepare a large sized casserole dish with cooking spray and set aside. We use a 9x6, oval shaped oven safe bowl to serve this appetizer. 
  • Use paper towel to get as much moisture out of the spinach as possible. 
  • In a large sized bowl combine spinach, artichoke hearts, sour cream, cream cheese, garlic, ½ cup shredded cheese, parmesan, onions and salt. Stir until blended or use a handheld mixer.┬áTaste your mixture and decide if you want to include a few dashes of hot sauce.
  • Transfer mixture to a casserole dish. Sprinkle shredded cheese on top. As much or as little as you want. 
  • Bake for 20-25 minutes or until the cheeses are melted, brown and bubbly. Serve hot or warm with toasted naan or pita bread. 
  • To toast naan or pita bread cut each pita or naan bread in half three times so you end up with 6 triangular shapes. Make your first cut and place both halves on top of each other. Slice two more times so you end up with 6 pieces. Place on a cookie sheet and bake for 10 minutes or until bread pieces are toasted. We throw a cookie sheet in the oven for the last 10 minutes or so of baking to crisp the naan or pita bread up if we are not using crackers or chips.  Serve and enjoy!