5 1/2 cups (serving size: 1/4 cup dip and about 6 chips)

There's a reason this warm, creamy, and cheesy dip appears frequently at staff gatherings—the tasty spinach and artichoke dip is pretty much the best appetizer of all time. Want to save time? Assemble up to two days ahead, and bake just before serving. It couldn't be simpler to prepare: Just mix all the ingredients together and bake until golden brown. Serve with tortilla chips (or better yet, these flavorful Seasoned Saltine Crackers) for an impressive and easy dish.

Hungry for more? Check out Our Top 100 Tailgating Appetizers next. 

How to Make It

Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Also appeared in: Oxmoor House, , 2013,Cooking Light Lighten Up, America!

Ratings & Reviews

geanina's Review

September 17, 2011
This recipe is amazing! My husband and I both loved it... next time I will add more garlic and some skim milk to make it creamier. great recipe!!

jsparry's Review

May 31, 2010
I like this recipe very much. It's not greasy like the restaurant versions. Since I like bold flavors, I will add more garlic and possibly some jalepenos next time, and there will be a next time. I also used a whole package of spinach.

cjbuddy's Review

October 13, 2009
A friend brought this to a party and it was so good, doesn't taste light at all. I have since made it myself and it came out great. I increased the garlic (as I do in every recipe with garlic) and serve with pita chips and sourdough toasts as I think it is a bit thick for tortilla chips.

veryslowcook's Review

January 10, 2014
Loved it! Used the entire pkg of spinach and added a dash of cayenne. Sometimes I use two reduced-fat cream cheese blocks, instead of one fat-free. We like it better with crostini or pita chips instead of tortilla chips.

kharper's Review

March 11, 2009
By far one of my all time favourite Cooking Light recipes! Always a hit. Serve with fresh traditional salsa or a mango salsa. A great taste combination.

Kimberlyamc's Review

January 24, 2010
I had such high hopes for this recipe after reading the reviews here. I made it as directed and could not get past the cream cheese flavor. That was all I tasted. I added extra spinach and garlic as well as parmesan cheese to add some flavor, but found the recipe to be bland and quite frankly unedible. I threw it out. I am really surprised after reading all of the great reviews, and I didn't do anything wrong as far as the recipe goes.

Danyielle's Review

August 10, 2009
This gets rave reviews wherever I take it. I will add scallions or bacon bits if I have them on hand. I now keep the ingrediants on hand for last min. get togethers.

reptilenthusias's Review

December 11, 2008
Usually make the full fat version of hot artichoke dip - artichokes, parmesan, mayo - super easy and delicious but REALLY fatty. This year decided to go with this similar but far healthier dip - what a good choice. Served at our annual Christmas party and people couldn't believe it was lower fat. Very creamy and tasty. Took about 10 minutes longer than the recipe indicated to get hot in the middle. Next time will add a little more garlic, and perhaps a bit more artichokes and spinach. A definite keeper.

Jerseygirl716's Review

August 01, 2012

MeMyselfAndPie's Review

April 23, 2010
The best spin-art dip I've ever had. And I've had a lot. I love how it's not salty and greasy like the kind you get at restaurants. And the cream cheeses make it really thick and creamy. I'll be making this for every party and holiday until I die! Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/12/spinach-and-artichoke-dip-stuffed.html