Quick Spinach Artichoke Dip with Parmesan

Why You’ll Love This Recipe

• Creamy, cheesy, and irresistibly melty in just 20 minutes.
• Uses pantry/freezer staples: frozen spinach and canned artichokes.
• One-pan method with an optional quick broil for a golden top.
• Perfect crowd-pleaser that’s easy to double for parties.

Grocery List

• Produce: Garlic, lemon (optional), fresh parsley or chives (garnish), frozen chopped spinach (or fresh baby spinach as a swap)
• Dairy: Cream cheese, sour cream, Parmesan cheese
• Pantry: Canned artichoke hearts (in water), olive oil, kosher salt, black pepper, crushed red pepper flakes (optional), onion powder (optional), crackers and pita

Full Ingredients

For the Dip

• 8 oz (225 g) cream cheese, cut into 1-inch cubes and softened 10 minutes
• 1 cup (240 g) sour cream
• 3/4 cup (75 g) finely grated Parmesan cheese
• 10 oz (284 g) frozen chopped spinach, thawed and squeezed completely dry
• 1 (14 oz/400 g) can artichoke hearts in water, drained well and chopped into 1/2-inch pieces
• 2 garlic cloves, minced (about 2 tsp)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/2 tsp onion powder (optional)
• 1 tsp lemon zest + 1 tsp lemon juice (optional but recommended)

Optional Bubbly Finish & Garnish

• 2 tbsp finely grated Parmesan, for topping
• 1 tsp olive oil, for drizzling
• 1 tbsp chopped fresh parsley or chives

To Serve

• Sturdy crackers and warm pita wedges (about 8–10 oz total)

Step-by-Step Instructions

Step 1: Prep the greens and artichokes

Thaw the spinach and squeeze it bone-dry in a clean towel or paper towels until no moisture drips; excess water will thin the dip. Drain the artichoke hearts very well and chop into 1/2-inch pieces. Mince the garlic. Cube the cream cheese so it melts faster. If you plan to brown the top, preheat the broiler on High or set the oven to 375°F (190°C).

Step 2: Warm the creamy base

Place a 10-inch oven-safe skillet (cast iron or stainless) over medium-low heat. Add the olive oil, then the cream cheese and sour cream. Stir continuously with a silicone spatula until smooth and combined, 3–4 minutes. Keep the heat moderate to avoid scorching.

Step 3: Season and bloom aromatics

Stir in the garlic, salt, pepper, crushed red pepper flakes, and onion powder. Cook, stirring, for 30–60 seconds until the garlic smells fragrant. Do not brown the garlic.

Step 4: Fold in spinach and artichokes

Add the squeezed-dry spinach and chopped artichokes. Fold until evenly distributed. Simmer gently, stirring often, 2–3 minutes until the mixture is hot and cohesive.

Step 5: Melt in Parmesan and brighten

Stir in the Parmesan until melted and creamy, 1–2 minutes. Add the lemon zest and juice if using. Taste and adjust seasoning with a pinch more salt or pepper as needed.

Step 6: Optional golden finish, then serve

For a bubbly top, smooth the dip, sprinkle with 2 tbsp Parmesan, and broil on High for 2–3 minutes, watching closely, or bake at 375°F (190°C) for 8–10 minutes until lightly browned at the edges. Garnish with parsley or chives and a light drizzle of olive oil. Serve hot with crackers and warm pita wedges.

Pro Tips

• Get the spinach truly dry—wring it out. Waterlogged spinach makes a thin, watery dip.
• Use an oven-safe skillet so you can broil right in the pan for a one-dish recipe.
• Keep heat at medium-low; dairy can split if boiled hard. Stir gently for a silky texture.
• Grate Parmesan fresh for the best melt and flavor; pre-grated can be grainy.
• If the dip seems too thick, loosen with 1–2 tbsp milk. If too thin, stir in 2–3 tbsp extra Parmesan.

Variations

• Extra-Cheesy: Stir in 1/2 cup shredded mozzarella with the Parmesan for stretch, then broil to bubble.
• Lighter Swap: Replace half the sour cream with plain 2% Greek yogurt. Warm gently and avoid boiling.
• Jalapeño-Bacon: Add 1/2 cup chopped cooked bacon and 2–3 tbsp diced pickled jalapeños for smoky heat.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in a 300°F (150°C) oven for 10–15 minutes; stir and add a splash of milk if needed. Make-ahead: Prepare through Step 5, cool, cover, and refrigerate up to 48 hours. Rewarm and finish under the broiler just before serving. Freezing is not recommended (dairy may separate).

Nutrition (per serving)

Approximate: 240 calories; 20 g fat; 5 g carbohydrates; 8 g protein; 1 g fiber; 570 mg sodium. Nutrition will vary based on brands and optional ingredients.