Spinach Artichoke Dip is a creamy, cheesy, and perfectly warm appetizer that everyone loves. The mix of tender spinach and soft, tangy artichokes gives this dip a wonderful texture that’s both rich and fresh. It’s loaded with melted cheese that makes every bite comforting and satisfying.
I always make this dip when friends come over because it’s a total crowd-pleaser. I like to use fresh spinach when I can, but frozen works just as well and makes it even easier to prepare. I find that letting it bake until it’s bubbly and golden on top makes it extra special and delicious.
My favorite way to serve this is with crunchy tortilla chips or slices of toasted baguette. It’s great for game nights, family gatherings, or just a cozy night in when you want something simple but tasty. Honestly, it’s one of those recipes that’s quick to put together but leaves everyone asking for the recipe afterward!
Key Ingredients & Substitutions
Spinach: Frozen spinach is convenient and easy to use, but fresh spinach works well too—just cook it down and chop. Make sure to squeeze out extra water to keep the dip creamy, not watery.
Artichoke Hearts: Canned artichokes are perfect here for their mild, tangy flavor. If you want a fresher taste, you can use jarred marinated artichokes, but drain them well.
Cream Cheese: This is the dip’s creamy base. Softened cream cheese blends better, giving a smooth texture. You can swap for Neufchâtel cheese to lower fat, though it changes richness slightly.
Sour Cream & Mayonnaise: These add tang and creaminess. Greek yogurt can substitute for sour cream for a lighter option, and use light mayo or skip it for fewer calories.
Cheese: Mozzarella gives melty stretchiness, and Parmesan adds savory depth. Feel free to swap mozzarella for Monterey Jack or cheddar for a different flavor profile.
How Do You Get the Dip Perfectly Creamy and Not Watery?
The trick is handling spinach and artichokes right to avoid extra water that can make the dip runny.
- Thaw frozen spinach fully, then squeeze or press out as much liquid as possible using a clean cloth or paper towels.
- Drain canned artichokes well, and even pat dry with paper towels if needed.
- Mix all ingredients gently but thoroughly to combine the cheese and greens evenly.
- Bake until bubbly and lightly browned on top; this helps the dip thicken and the flavors meld.
Following these steps will give you a creamy, delicious dip perfect for scooping!
Equipment You’ll Need
- Mixing bowl – for easily combining all the creamy ingredients and veggies together.
- Measuring cups and spoons – to get the cheese, mayo, and seasonings just right.
- Spatula or wooden spoon – perfect for folding ingredients without mashing the spinach or artichokes too much.
- 8×8-inch baking dish or small casserole dish – holds the dip nicely and bakes it evenly.
- Oven mitts – important for safely handling the hot baking dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty layer that pairs nicely with the creamy dip.
- Mix in some chopped jalapeños or a pinch of cayenne for a spicy kick if you like heat.
- Swap mozzarella for pepper jack cheese to give it a little zing and extra melty texture.
- Stir in chopped water chestnuts for a crunchy bite that adds a fun contrast to the creamy dip.
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
- 10 oz frozen chopped spinach, thawed and drained (or 1 cup fresh spinach, cooked and chopped)
- 14 oz canned 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 black pepper to taste
- Optional: pinch of crushed red pepper flakes or a few dashes of hot sauce for a bit of heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25-30 minutes to bake, totaling around 40 minutes. After baking, allow the dip to cool just a little before serving so it’s perfect for dipping.
Step-by-Step Instructions:
1. Prepare Your Oven and Mixing Bowl:
Start by preheating your oven to 375°F (190°C). In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir together until the mixture is smooth and creamy.
2. Add Cheese and Flavor:
Mix in the shredded mozzarella cheese, grated Parmesan cheese, and minced garlic. This will add cheesy richness and flavor to the dip.
3. Fold in Spinach and Artichokes:
Carefully fold in the chopped spinach and artichoke hearts. Make sure everything is mixed well but don’t mash the pieces. Season with salt and black pepper. If you’re using red pepper flakes or hot sauce, add them now for an extra kick.
4. Bake and Serve:
Transfer the dip mixture into a baking dish, smoothing the top evenly. Bake in the preheated oven for 25-30 minutes until the top is bubbly and starting to turn golden. Remove from the oven and let cool a little before serving.
Serve your warm, cheesy dip with toasted baguette slices, crackers, or tortilla chips. Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Yes! Just cook and chop fresh spinach, then squeeze out any excess moisture before adding it to the dip. This helps keep the dip from becoming watery.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if needed since it will be cold.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave until warm and bubbly again.
What Can I Serve With This Dip?
This dip pairs wonderfully with toasted baguette slices, tortilla chips, pita chips, crackers, or fresh vegetable sticks like carrots and celery. Pick your favorite!