This 4-ingredient spinach artichoke dip is the kind of easy party recipe that earns a permanent spot in the family playbook. It comes together with just a handful of pantry and freezer staples, bakes up hot and creamy, and always seems to vanish first on game day. Spinach artichoke dip has that classic comfort-food charm people recognize right away, and this stripped-down version keeps all the gooey, savory goodness without a long ingredient list.
Serve this dip warm with sturdy tortilla chips, toasted baguette slices, pita chips, or buttery crackers for scooping. For a snack table with a little balance, I like to add crisp celery sticks, carrot sticks, and bell pepper strips alongside it, and if you're setting out a full spread, it pairs especially well with wings, sliders, and a big pitcher of iced tea or sparkling lemonade.
4-Ingredient Spinach Artichoke Dip
Servings: 8
Ingredients
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (14 ounces) artichoke hearts, drained and roughly chopped
1 cup sour cream
2 cups shredded mozzarella cheese
Directions
1. Preheat your oven to 375°F and lightly grease a small baking dish or line a small oven-safe serving platter with foil if needed for easy cleanup.
2. In a medium mixing bowl, stir together the squeezed-dry spinach, chopped artichoke hearts, sour cream, and 1 1/2 cups of the mozzarella until evenly combined.
3. Spread the mixture into the prepared dish and sprinkle the remaining 1/2 cup mozzarella evenly over the top.
4. Bake for 20 to 25 minutes, until the dip is hot and bubbly around the edges and the cheese on top is melted.
5. Let the dip rest for 5 minutes before serving so it thickens slightly, then set it out warm with chips, crackers, or cut vegetables.
Variations & Tips
For extra richness: Swap half of the mozzarella for shredded Monterey Jack or a little grated Parmesan if you want a deeper cheesy flavor and a more golden top.
For picky eaters: Chop the artichokes very finely and mix the dip well so the texture is smoother and the vegetables blend right into the cheesy base.
Make-ahead tip: Stir the dip together up to a day in advance, cover, and refrigerate. When you're ready to serve, bake it straight from the fridge and add a few extra minutes until fully hot in the center.
Easy serving tip: Be sure to squeeze as much liquid as possible from the spinach before mixing. That one little step keeps the dip thick, creamy, and scoopable instead of watery.