Spinach Artichoke Dip is a creamy, cheesy classic that’s perfect for any gathering. It combines tender spinach, tangy artichoke hearts, and gooey melted cheese for a tasty treat that’s hard to resist. This dip has a lovely mix of smooth and chunky textures, with just enough garlic and seasoning to make every bite flavorful.
I love making this dip because it’s super easy to whip up and always a crowd-pleaser. One of my favorite tricks is to use fresh spinach if I have it on hand—it brightens the flavor and adds a nice freshness. Plus, baking it until bubbly and golden on top always makes it feel like a warm hug on a plate.
This dip is great served with crunchy chips, sliced baguette, or even crisp veggies. Whenever I bring it to a party, it disappears fast, which says a lot! It’s one of those recipes I keep coming back to because it never fails to bring smiles and make snack time extra special.
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichokes are convenient and tender. If fresh artichokes are available, you can steam and chop them, but canned saves time and still tastes great.
Spinach: Frozen spinach works well, but be sure to squeeze out excess water to avoid a watery dip. Fresh spinach can be sautéed and used too—just cook it down until wilted and drain well.
Cream Cheese: This gives the dip its creamy base. Softened cream cheese mixes easier. You could try a lighter cream cheese for fewer calories, but it may be less rich.
Cheese: Mozzarella adds gooey stretch, and Parmesan brings a subtle sharpness. You can swap mozzarella for Monterey Jack or cheddar for different flavors.
Mayonnaise & Sour Cream: Both add creaminess and tang. Greek yogurt is a good substitute for sour cream for a healthier twist.
How Do You Prevent Spinach Artichoke Dip from Getting Watery?
Moisture from the spinach and artichokes can make the dip watery. Here’s how to keep it thick and creamy:
- After thawing frozen spinach, wrap it in a clean towel or paper towels and squeeze tightly to remove liquid.
- Drain canned artichokes well and pat dry with paper towels before chopping.
- Mix all ingredients gently to avoid breaking down the veggies too much, which can release extra juice.
- Bake until the dip is bubbly and edges start to brown—that helps reduce excess moisture too.
Equipment You’ll Need
- Baking dish (8×8 inch or similar) – perfect size for even cooking and easy serving.
- Mixing bowl – for combining creamy ingredients and veggies smoothly.
- Spoon or spatula – helps mix ingredients well without breaking them up.
- Colander or sieve – to drain and squeeze out extra liquid from spinach and artichokes.
- Oven mitts – to safely handle the hot baking dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for a smoky, salty touch that pairs well with the creamy dip.
- Stir in some chopped water chestnuts for a surprising crunch and contrast in texture.
- Swap mozzarella for pepper jack cheese to add a mild spicy kick.
- Include a teaspoon of lemon zest for a fresh, bright flavor that lifts the richness.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon crushed red pepper flakes (for a little heat)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 25-30 minutes baking time. So overall, you’ll need around 35-40 minutes from start to finish to enjoy this creamy and cheesy dip served warm.
Step-by-Step Instructions:
1. Prepare Your Oven and Vegetables:
Preheat the oven to 375°F (190°C). Make sure to thaw the frozen spinach and then squeeze out as much liquid as possible to avoid a watery dip. Drain the canned artichoke hearts well and chop them into smaller pieces.
2. Mix the Creamy Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy. Add the minced garlic, salt, pepper, and if using, crushed red pepper flakes. Mix everything well.
3. Add the Veggies and Cheese:
Fold in the chopped artichoke hearts, drained spinach, shredded mozzarella, and grated Parmesan cheese. Stir carefully until all ingredients are evenly blended together.
4. Bake the Dip:
Transfer the mixture into an 8×8 inch (or similar size) baking dish. Bake in the preheated oven for about 25 to 30 minutes until the dip is hot, bubbly, and the top turns lightly golden.
5. Serve and Enjoy:
Take the dip out of the oven and let it cool for a few minutes. Serve warm with toasted baguette slices, crackers, or fresh vegetable sticks. It’s perfect for snacking, parties, or cozy nights in!
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.
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, stirring occasionally for even warming.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture ahead, cover, and refrigerate for up to 24 hours before baking. Just bake it when you’re ready to serve.
What Can I Serve With This Dip?
This dip pairs wonderfully with toasted baguette slices, crackers, tortilla chips, or fresh veggies like carrots and celery for dipping.