Spinach Artichoke Dip is a creamy, cheesy blend that always makes an appearance at parties and family gatherings. Packed with tender spinach, tangy artichoke hearts, and melted cheese, it’s the perfect mix of flavors and textures that everyone seems to love. The warm, gooey dip pairs so well with crunchy chips or fresh veggies.
One thing I love about this dip is how easy it is to whip up but how impressive it tastes. I usually make it a little ahead of time and let the flavors meld together while I get everything else ready. Bonus: it’s great warm from the oven or even at room temperature, so you can keep it cozy without worrying about it cooling down too fast.
Whenever I bring this dip to a gathering, it disappears fast! I like to serve it with a big platter of crackers, sliced baguette, and an assortment of colorful veggies like carrots and bell peppers. It’s always a big hit, and I swear it makes everyone feel a little more at home, no matter where they are.
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichokes add a tender, tangy touch. If fresh artichokes are available, you can cook and chop them, but canned or jarred are easier. Just drain them well to avoid a watery dip.
Spinach: Frozen spinach works best for convenience and flavor. Be sure to squeeze out excess water really well, or the dip can get too runny. Fresh spinach is okay, but you’ll need to cook and drain it first.
Cream Cheese, Sour Cream & Mayo: These create the creamy base. You can swap sour cream for Greek yogurt for a tangier and lighter version, and mayonnaise can be left out if you prefer.
Cheese: Mozzarella gives the melty stretch, while Parmesan adds a salty kick. Feel free to try Monterey Jack or fontina for a different cheesy note.
How Do You Ensure the Dip Is Creamy, Not Watery?
The secret is draining spinach and artichokes thoroughly before mixing. Here’s what I do:
- After thawing spinach, press it firmly in a clean kitchen towel or use your hands to squeeze out as much liquid as you can.
- Drain artichokes in a strainer for a few minutes, and pat dry with paper towels.
- Mix ingredients gently but well, so everything combines without adding extra water.
- Don’t forget to bake until bubbly and golden—that helps thicken and blend the flavors.
These steps keep the dip rich and creamy, perfect for scooping with breads or crackers!
Equipment You’ll Need
- Mixing bowl – I like a large one to easily combine all the ingredients.
- Small oven-safe dish or skillet – perfect for baking the dip straight from the oven.
- Strainer or colander – helpful for draining spinach and artichokes so the dip isn’t watery.
- Wooden spoon or spatula – makes mixing and transferring easy and mess-free.
- Measuring cups and spoons – to get the ingredients just right.
Flavor Variations & Add-Ins
- Use shredded Monterey Jack or Gouda cheese instead of mozzarella for a richer flavor.
- Add cooked, crumbled bacon for a smoky, savory twist.
- Mix in sautéed mushrooms or red peppers for extra texture and color.
- Spice it up with a dash of hot sauce or a pinch of red pepper flakes for some heat.
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 drained well
- 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 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of crushed red pepper flakes for a little heat
- Sliced baguette or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. Allow a few minutes for cooling before serving, so plan for roughly 40 minutes total from start to enjoying your dip!
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 375°F (190°C). While it warms up, make sure your spinach is fully thawed and squeezed dry to avoid a watery dip.
2. Mixing the Dip:
In a large bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. Stir in the chopped artichokes, drained spinach, minced garlic, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix it all up well so everything’s evenly combined.
3. Baking the Dip:
Transfer your mixture into a small oven-safe skillet or baking dish. Spread it out smoothly with a spatula. Bake in the preheated oven for 25-30 minutes, or until it’s hot, bubbly, and the top turns a lovely golden brown.
4. Serving:
Let the dip cool just a little—about 5 minutes—so it thickens up nicely. Serve it warm with sliced baguette, crackers, or your favorite veggies for dipping. Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then squeeze out all the moisture before adding it to the dip to avoid excess water.
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 before serving.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip, cover it, and refrigerate for up to 24 hours before baking. Bake it fresh just before serving for best results.
What Can I Use Instead of Mayonnaise?
You can substitute mayonnaise with extra sour cream or Greek yogurt for a lighter, tangier flavor without losing creaminess.