Spinach and Artichoke Dip

Warm, creamy, and bubbling from the oven, spinach and artichoke dip is one of those dishes that feels right at home in Canada — whether it’s served at a hockey night potluck, a summer cottage gathering, or as a holiday appetizer. Cheesy, garlicky, and loaded with greens, it’s indulgent yet comforting, a dish that always disappears fast when set on the table.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 6–8

Ingredients

• 1 (400 g) can artichoke hearts, drained and chopped

• 1 (250 g) package frozen spinach, thawed and squeezed dry

• 1 cup cream cheese (softened)

• ½ cup sour cream

• ¼ cup mayonnaise

• 1 cup grated mozzarella cheese

• ½ cup grated Parmesan cheese

• 2 cloves garlic, minced

• Salt & black pepper, to taste

• Pinch of chili flakes (optional, for a little heat)

Method

• Preheat oven: Set to 190 °C (375 °F). Lightly grease a baking dish.

• Mix the base: In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth.

• Add the flavours: Stir in spinach, artichokes, mozzarella, Parmesan, garlic, and seasonings. Mix well.

• Bake: Transfer to the prepared dish and bake 20 minutes, until hot and bubbling. For a golden top, broil for 2–3 minutes at the end.

• Serve: Let cool slightly, then serve warm with bread, pita, or tortilla chips.

Variations

• Canadian Cottage Style – fold in smoked cheddar or gouda for a distinctly Canadian flavour.

• Seafood Twist – add chopped cooked shrimp or crab for a richer, coastal version.

• Lighter Option – replace half the cream cheese with Greek yogurt for a tangier, lighter dip.