Spinach Artichoke Dip is a creamy, cheesy classic that’s always a hit at any gathering. It’s packed with tender spinach, tangy artichoke hearts, and loads of melted cheese that makes every bite smooth and flavorful. The best part is how easy it is to whip up, yet it feels like a special treat.
I love making this dip when friends come over because it’s the ultimate crowd-pleaser. I usually stir in some garlic and a bit of cream cheese to get it extra rich and smooth. It’s one of those dishes that’s simple but everyone asks for the recipe because it just tastes like it took way more work than it did.
My favorite way to serve it is warm, straight from the oven, with crunchy tortilla chips or fresh bread on the side. It’s perfect for dipping and sharing, and it always makes any party feel cozy and inviting. I’ve even caught myself sneaking spoonfuls late at night when no one’s looking!
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichokes are great for convenience and offer a soft, tangy texture. If fresh or jarred artichokes are available, drain and chop them well for a fresher taste.
Spinach: Frozen chopped spinach is perfect here—just thaw and squeeze out excess water to avoid a watery dip. Fresh spinach can be used too; just cook it down and drain.
Cream Cheese: This adds creaminess and tang. For a lighter version, try using Neufchâtel cheese or reduce to half and add Greek yogurt for a healthy twist.
Cheeses: Mozzarella and Parmesan bring gooey meltiness and a sharp, nutty flavor. You can swap mozzarella for Monterey Jack or cheddar if you like a stronger cheese taste.
How Do You Get a Creamy, Melty Spinach Artichoke Dip?
The secret is in combining creamy and firm ingredients just right and baking until bubbly. Here’s my tip:
- Mix softened cream cheese well with sour cream and mayo to create a smooth base.
- Drain spinach thoroughly—excess water dilutes flavor and makes the dip runny.
- Use plenty of cheese for gooeyness. Monitor baking to get a golden top, which adds great texture.
- Let it rest a few minutes after baking to thicken up before digging in.
This combo ensures each scoop is rich and stretchy, perfect for dipping!
Equipment You’ll Need
- Mixing bowl – I like this one because it’s big enough to mix all ingredients thoroughly without spilling.
- Large spoon or spatula – a sturdy tool to stir everything smoothly and combine ingredients well.
- Oven-safe baking dish or cast iron skillet – perfect for baking and serving, plus it goes from oven to table with ease.
- Measuring cups and spoons – to get the ingredients just right and keep it balanced.
- Removable rack or trivet – helpful for cooling the dip slightly before serving.
Flavor Variations & Add-Ins
- Swap mozzarella for sharp cheddar or Monterey Jack for a bolder cheese flavor.
- Add cooked bacon bits or sautéed mushrooms for extra texture and savory depth.
- Mix in a pinch of red pepper flakes or hot sauce if you like a little heat.
- Stir in shredded cooked chicken or crab meat to turn it into a heartier, protein-packed dip.
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 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
- Crackers or sliced baguette, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 20–25 minutes baking time. In roughly 30–35 minutes, you’ll have a warm, creamy dip ready to enjoy with your favorite chips or bread slices.
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 375°F (190°C) so it’s ready when your dip mixture is prepared.
2. Mix the Creamy Base:
In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. This base makes the dip nice and rich.
3. Add the Spinach and Artichokes:
Stir in the chopped artichoke hearts, well-drained spinach, minced garlic, shredded mozzarella, grated Parmesan, and a pinch of salt and pepper. Mix everything well so the flavors combine evenly.
4. Bake the Dip:
Spread the mixture into an oven-safe dish or cast iron skillet. Bake for 20 to 25 minutes until the dip is bubbly and the top turns a light golden brown.
5. Cool and Serve:
Take the dip out of the oven and let it cool for a few minutes before serving. This helps it thicken slightly and makes it perfect for dipping.
Enjoy!
Serve the warm dip with crackers, sliced baguette, or fresh veggies and watch it disappear quickly!
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 to the dip. This helps prevent a watery texture.
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 for even heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold from the fridge.
What Are Good Dipping Options?
Classic choices include tortilla chips, sliced baguette, crackers, or fresh veggies like carrot sticks, cucumber slices, and bell peppers for a healthier twist.