Spinach Artichoke Dip Recipe

Preheat the Oven — Preheat your oven to 375°F. Lightly grease a 9×9 baking dish.

Sauté the Garlic and Spinach — In a skillet, heat the oil from the artichoke jar and butter over medium heat. Add the garlic and cook for 30–60 seconds until fragrant. Add the chopped spinach and cook for about 2 minutes, just until wilted. Remove from heat and let cool slightly.

Mix the Base — In a large mixing bowl, use a hand mixer to beat together the sour cream, softened cream cheese, cayenne pepper, salt, and black pepper until smooth and fully combined.

Add the Spinach, Artichokes & Cheese — Fold in the sautéed spinach and garlic, chopped artichoke hearts, ½ cup of the white cheddar, Parmesan, and Gruyère. Stir until everything is evenly combined.

Transfer and Top — Spoon the dip into your prepared baking dish or skillet and smooth out the top. Sprinkle the remaining white cheddar evenly over the surface.

Bake and Broil — Bake for 25–30 minutes, until hot and bubbly. For a golden top, broil on high for 1–2 minutes at the end (watch closely so it doesn’t burn).

Serve and Enjoy — Let the dip cool for 20 minutes before serving. Serve with toasted baguette slices or pumpernickel bread cubes.