This dip never makes it to kickoff! 🏈 🧀 Creamy spinach artichoke dip that’s always the first thing gone. Perfect for Super Bowl Sunday, parties, or honestly … just because.
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Preheat the oven to 350°F (175°C).
In a mixing bowl, combine sour cream, mayonnaise, softened cream cheese, artichoke hearts, garlic, chopped spinach, Parmesan cheese, and salt and pepper.
Mix until well combined and transfer to a baking dish.
Bake for 20 minutes or until the dip is bubbly and slightly golden on top.
Serve warm and enjoy!
For extra flavor, try adding a pinch of red pepper flakes or a dash of hot sauce to the mixture.
Serve with tortilla chips, crackers, or sliced baguette for dipping.
You can prepare the dip ahead of time and refrigerate it until ready to bake.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw and drain it thoroughly before adding it to the mixture.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream for a lighter option.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make this dip vegan?
You can make a vegan version by using plant-based substitutes for sour cream, mayonnaise, cream cheese, and Parmesan cheese.
What can I serve with this dip?
This dip pairs well with tortilla chips, crackers, sliced baguette, or fresh vegetable sticks like carrots and celery.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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