Ina Garten Spinach Artichoke Dip – A Creamy, Crowd-Pleasing Appetizer
Ina Garten’s spinach artichoke dip is a hot, creamy appetizer made with sautéed spinach, tender artichoke hearts, cheeses, and a seasoned cream base. It’s baked until golden and bubbly, delivering bold flavor and irresistible texture in every bite. This recipe offers a refined version of the classic dip, made with simple ingredients and a touch of elegance.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Appetizer / Dip
- Method: Baking
- Cuisine: American
Ingredients
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1 tablespoon olive oil
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1 small yellow onion, finely chopped
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2 cloves garlic, minced
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1 (10-ounce) package frozen chopped spinach, thawed and drained
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1 (14-ounce) can artichoke hearts, drained and roughly chopped
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½ cup sour cream
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½ cup mayonnaise
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4 ounces cream cheese, softened
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½ cup grated Parmesan cheese
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1 cup shredded mozzarella cheese
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Salt and freshly ground black pepper, to taste
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Red pepper flakes (optional, for added heat)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or oven-safe skillet.
In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute until fragrant.
Add the drained spinach and chopped artichokes to the pan. Cook for 2–3 minutes, stirring occasionally, just to combine and warm through.
In a large mixing bowl, combine sour cream, mayonnaise, cream cheese, Parmesan, and mozzarella. Stir until smooth. Add the spinach-artichoke mixture to the bowl and mix thoroughly. Season with salt, pepper, and a pinch of red pepper flakes if desired.
Spoon the mixture into the prepared baking dish. Smooth the top and sprinkle a little extra mozzarella or Parmesan over the surface. Bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top.
Let cool slightly, then serve warm with crackers, toasted baguette slices, tortilla chips, or fresh veggies.