Spinach Artichoke Dip is a classic party favorite that’s creamy, cheesy, and packed with tender spinach and tangy artichokes. It’s that perfect warm, gooey dip that everyone reaches for first. The mix of melted cheese with the slight tang of artichokes and fresh spinach makes it impossible to put down.
I love making this dip because it’s so simple, yet always a hit. Whether you’re using fresh or frozen spinach, and canned artichokes, the flavors come together beautifully every time. I usually like to add a little extra garlic just for that extra punch, and it’s always fun watching everyone dive in with chips, bread, or veggies.
My favorite way to serve it is right out of the oven while it’s still warm and bubbly. I like to pair it with crunchy pita chips or sliced baguette, but really, anything that can scoop up this cheesy goodness works. It’s a great dish for game day, family gatherings, or any time you want a simple, crowd-pleasing snack that feels special.
Key Ingredients & Substitutions
Spinach: Frozen spinach is easy and works well once thawed and squeezed dry. If you prefer, fresh spinach can be used—just sauté it briefly and drain to remove moisture.
Artichokes: Canned artichoke hearts add tang and texture. If you can’t find them, use frozen or jarred marinated artichokes, but reduce extra seasoning to balance flavors.
Cream Cheese: This makes the dip rich and creamy. If you want a lighter option, try Greek yogurt or a soft ricotta cheese for a different but tasty twist.
Sour Cream & Mayonnaise: These add moistness and tang. You can swap mayo for Greek yogurt or use all sour cream for a slightly different but delicious flavor.
Cheese: Mozzarella gives stretch, Parmesan adds sharpness. Feel free to use Monterey Jack or cheddar for variety, but keep the balance so it stays creamy.
How to Prevent Your Dip from Being Watery or Runny?
Water from spinach or artichokes can make your dip watery if not handled well. Here’s how I manage this:
- Thaw spinach completely, then squeeze out as much liquid as you can with your hands or a clean kitchen towel.
- Drain artichokes thoroughly and pat them dry with paper towels.
- Mix creamy ingredients well to help bind moisture and cheese to the veggies.
- Bake until golden and bubbling — this helps evaporate any extra moisture and gives a firm, spreadable texture.
Equipment You’ll Need
- Mixing bowl – I use a large one to easily combine all the ingredients without mess.
- Whisk or spoon – makes mixing smooth, especially with cream cheese and sour cream.
- Oven-safe baking dish – a shallow dish works best to spread out the dip and get a golden top.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
- Kitchen towels or paper towels – handy for draining spinach and artichokes thoroughly.
Flavor Variations & Add-Ins
- Cheese swaps — try adding shredded Monterey Jack or cheddar for a different cheesy note.
- Additional proteins — stir in cooked bacon bits or shredded cooked chicken for extra heartiness.
- Veggie boost — add sautéed mushrooms, roasted red peppers, or sun-dried tomatoes for more flavor and color.
- Spice it up — sprinkle in red pepper flakes or add a dash of hot sauce for a spicy kick.
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
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for mild heat
- Bread slices or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25-30 minutes to bake. So, from start to finish, you’ll have a delicious warm dip ready in about 35-40 minutes.
Step-by-Step Instructions:
1. Preheat and Mix the Creamy Base:
Start by heating your oven to 375°F (190°C). In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir or whisk until smooth and creamy.
2. Add Flavor and Veggies:
Next, add the minced garlic, salt, pepper, and if you like a little kick, a pinch of crushed red pepper flakes. Then stir in the chopped artichoke hearts and the fully thawed and squeezed-dry spinach. Mix everything together well.
3. Add the Cheeses:
Gently fold in the shredded mozzarella and grated Parmesan until evenly blended into the mixture.
4. Bake the Dip:
Transfer your dip mixture into a shallow, oven-safe casserole or baking dish. Smooth it out evenly, then bake in your preheated oven for about 25 to 30 minutes. You’ll know it’s ready when the top is golden and the dip is hot and bubbly.
5. Cool Slightly and Serve:
Take the dip out of the oven and let it cool just enough so it’s warm but not scorching. Then scoop some up with toasted bread slices, pita chips, baguette slices, or your favorite crackers, and enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it briefly until wilted, then drain well to remove excess moisture before adding it to the dip.
How Do I Store Leftover Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture, cover, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Are Good Dipping Options?
This dip pairs wonderfully with toasted baguette slices, pita chips, crackers, or fresh veggie sticks like carrot and celery for a tasty, crunchy contrast.
