This Spinach Artichoke Dip is creamy, cheesy, and packed with tender spinach and artichoke hearts. It’s the perfect dish for sharing at any gathering, with a great mix of gooey melted cheese and a little bit of tang from the artichokes.
I love making this dip because it’s so easy to put together, and it always gets eaten up fast. My favorite tip is to use fresh spinach if you can – it adds a nice pop of color and freshness that makes the dip feel extra special.
For serving, I usually put it in a warm dish right on the table and surround it with plenty of crunchy chips, crusty bread, or veggie sticks. It’s one of those recipes that brings people together, and I always find that it sparks fun conversations and big smiles.
Key Ingredients & Substitutions
Spinach: Frozen spinach is a great shortcut and easy to find. Just make sure to squeeze out as much water as you can to keep the dip creamy. Fresh spinach works too—just sauté it until wilted and drain well.
Artichoke Hearts: Canned or jarred artichokes are convenient and have that tangy flavor that balances the rich cheese. If you can find marinated artichokes, they add extra flavor. Just drain them well.
Cream Cheese, Sour Cream & Mayo: These three give the dip its creamy texture. You can swap mayo for Greek yogurt for a lighter version, but keep the creaminess intact. I like using full-fat cream cheese for richness.
Cheese: Mozzarella gives the stretchy melt, while Parmesan adds a nutty bite. You can use provolone or a bit of cheddar instead, depending on your taste or what’s on hand.
How Can You Make This Dip Creamy Without It Being Watery?
A common challenge is watery spinach and artichokes making the dip runny. Here’s what I do:
- Drain and press frozen spinach in a clean towel to remove excess moisture.
- Drain canned artichokes well and pat them dry with paper towels.
- Mix the cream cheese, sour cream, and mayo well so the dip is smooth before adding the veggies.
- Bake uncovered to let extra moisture evaporate, giving a nice thick texture.
Taking these steps ensures your dip stays creamy and thick—perfect for scooping with chips!
Equipment You’ll Need
- Medium mixing bowl – perfect for combining all the ingredients smoothly.
- Spatula or wooden spoon – helps mix everything without scratching your bowl.
- Baking dish (around 8×8 inches) – a shallow dish lets the dip bake evenly and get bubbly.
- Oven mitts – for safely handling the hot dish when taking it out of the oven.
- Colander or fine mesh strainer – useful for draining spinach and artichokes well to avoid sogginess.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty crunch that pairs wonderfully with the creamy dip.
- Mix in some chopped jalapeños if you like a bit of heat and a spicy kick.
- Try shredded pepper jack or cheddar cheese instead of mozzarella for a sharper flavor.
- For a lighter version, swap sour cream and mayo with Greek yogurt – it adds tang and cuts calories.
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 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes for a little heat
- Crostini, crackers, or vegetable sticks, for serving
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, plan for around 35-40 minutes total before you can enjoy your delicious, warm dip.
Step-by-Step Instructions:
1. Preheat and Mix Base Ingredients
Start by heating your oven to 375°F (190°C). In a medium bowl, blend together the softened cream cheese, sour cream, and mayonnaise until you have a smooth, creamy mixture.
2. Add Veggies and Cheese
Next, stir in your chopped artichoke hearts, drained spinach, minced garlic, mozzarella, Parmesan, salt, and pepper. If you like a kick, toss in some crushed red pepper flakes. Mix everything well until combined.
3. Bake Your Dip
Grease an oven-safe baking dish lightly, then spread your dip mixture evenly in it. Bake in your preheated oven for 25-30 minutes, or until the dip is bubbly and starts to turn golden on top.
4. Serve Warm
Once baked, take it out and let it cool for a few minutes so it thickens slightly. Serve warm alongside crostini, crackers, or fresh veggie sticks for dipping.
Enjoy your creamy, cheesy dip—it’s perfect for sharing with friends or cozying up on the couch!
Can I Use Fresh Spinach Instead of Frozen?
Yes, fresh spinach works great! Just sauté it briefly until wilted, then drain off any excess liquid before adding to the dip to keep it from getting watery.
How Do I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip and keep it covered in the fridge before baking. When ready, just pop it in the oven and bake as usual, adding a few extra minutes if chilled.
What Are Good Dippers for This Dip?
Classic choices include crostini, crackers, pita chips, or fresh vegetable sticks like carrots, celery, and bell peppers. Choose your favorite for dipping!