Spinach Artichoke Dip is a creamy, cheesy classic that everyone seems to love. It’s made with tender spinach, tangy artichoke hearts, and a blend of cheeses that melt together perfectly. This dip is soft and smooth with a little bit of bite from the artichokes, making it a great snack or appetizer for any occasion.
I always keep this one in my back pocket when friends are coming over because it’s simple to whip up but gets people excited right away. I like to mix in some garlic and a pinch of spices to give it a little extra flavor without overcomplicating things. When it’s bubbling out of the oven and smells so good, I know it’s going to be a hit.
My favorite way to serve it is with crunchy pita chips or toasted baguette slices—perfect for scooping up that cheesy goodness. It’s also great alongside fresh veggies if you want something a bit lighter. This dip just brings people together, whether at casual parties or cozy nights in, and I’ve never seen it go to waste!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is convenient and easy to use. Just be sure to thaw it fully and squeeze out excess water to keep the dip rich and creamy. Fresh spinach can work too—just cook and drain it well before adding.
Artichoke Hearts: Canned artichokes are a go-to here because they’re tender and have a mild tang. If you want, try marinated artichokes for a bit more flavor, but skip extra oil to keep the dip from getting greasy.
Cream Cheese: This gives the dip its smooth, creamy base. Room temperature cream cheese mixes easier and stops lumps. For a lighter option, you can swap with Neufchâtel cheese, which is lower in fat but similar in texture.
Cheese: Mozzarella melts beautifully and adds gooey texture, while Parmesan brings a sharp, salty note. If you can’t find mozzarella, Monterey Jack or provolone work well. For Parmesan, Pecorino Romano is a good substitute.
Sour Cream & Mayonnaise: These add creaminess and a slight tang. Greek yogurt can replace sour cream for a healthier twist. Mayonnaise helps bind everything and keeps the dip moist; if you prefer, use an equal amount of additional sour cream or plain yogurt.
How Can You Keep the Dip Creamy and Not Watery?
One challenge with spinach artichoke dip is avoiding a watery texture, especially because spinach and artichoke can hold water. Here’s how I handle that:
- Drain well: After thawing frozen spinach, squeeze out water using a clean kitchen towel or paper towels. For artichokes, drain thoroughly and even pat dry if needed.
- Mix gently: When combining ingredients, fold the spinach and artichokes gently but thoroughly. Overmixing can cause water separation.
- Use full-fat dairy: Cream cheese, sour cream, and mayonnaise keep the dip thick and creamy, preventing watery drips as it bakes.
- Bake uncovered: This helps excess moisture evaporate, leaving a thicker dip with a nice golden top.
Following these tips makes a smooth, creamy dip that stays thick enough for scooping but still melts in your mouth perfectly.
Equipment You’ll Need
- Baking dish (8×8-inch or similar) – perfect size for even baking and easy serving.
- Mixing bowl – large enough to combine all ingredients smoothly.
- Spoon or spatula – for mixing without scratching your bowl or baking dish.
- Measuring cups and spoons – to get the right balance of creaminess and seasoning.
- Colander or fine mesh strainer – great for draining spinach and artichokes well to avoid watery dip.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for smoky, salty crunch that pairs well with creamy cheese.
- Swap mozzarella for pepper jack to give the dip a mild spicy kick.
- Mix in finely chopped roasted red peppers for sweetness and color.
- Try adding a bit of chopped fresh basil or dill for fresh herbal notes that brighten the dip.
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: pinch of crushed red pepper flakes for slight heat
- Toasted baguette slices or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, you’ll need roughly 35-40 minutes total from start to finish before enjoying this delicious dip warm with your favorite dippers.
Step-by-Step Instructions:
1. Mix the Creamy Base
Preheat your oven to 375°F (190°C). In a mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise together until smooth and creamy.
2. Add Flavor and Veggies
Stir in the minced garlic, salt, pepper, and crushed red pepper flakes if you like a little heat. Then fold in the chopped artichoke hearts and well-drained spinach until everything is combined evenly.
3. Combine Cheeses and Bake
Add 1 cup of mozzarella and all the Parmesan cheese into the mixture, stirring well. Transfer this mix to a greased baking dish and smooth out the top. Sprinkle the remaining ½ cup mozzarella on top.
4. Bake and Serve
Bake in the preheated oven for 25-30 minutes, until the dip is bubbly and golden on top. Let it cool a little before serving. Enjoy warm with toasted baguette slices, crackers, or fresh veggies!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then drain well to remove excess moisture before adding to the dip. This helps keep the dip from becoming watery.
How Should I Store Leftover Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture in advance, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed for fresh, bubbly dip.
What Can I Use Instead of Mayonnaise?
If you prefer, substitute mayonnaise with an equal amount of sour cream or Greek yogurt. This keeps the dip creamy while adding a slight tang.