Spinach Artichoke Dip is a creamy, cheesy, and slightly tangy appetizer that brings everyone to the table. It’s packed with tender spinach, chunks of artichoke hearts, and gooey melted cheese all blended together into a warm, comforting dip. Whether you’re using it for a party or a snack, it always turns out to be a big hit.
I love making this dip because it’s so simple to throw together, yet it tastes like you spent hours on it. One of my favorite tricks is to stir in a little extra garlic and a squeeze of lemon juice to brighten up the flavors. It makes the dip pop and keeps it from feeling too heavy, which I appreciate when snacking late at night!
I usually serve this with crispy pita chips or fresh veggies like carrot sticks and bell peppers because the crunch pairs perfectly with the creamy dip. It’s also great spread on a toasted baguette slice for a little twist. Honestly, every time I make it, there’s never any left over, so that’s my little sign of success!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is convenient and tasty. Just be sure to squeeze out extra water to avoid a watery dip. Fresh spinach works too, but cook it down first to remove moisture.
Artichoke Hearts: Canned artichokes are perfect here. If you want a twist, try marinated artichokes—they add a nice tang but reduce added salt.
Cream Cheese, Sour Cream & Mayonnaise: These create the creamy base. For a lighter option, swap mayo for Greek yogurt or use low-fat versions of sour cream and cream cheese.
Cheese: Mozzarella gives gooey meltiness, Parmesan adds sharpness. You can use Monterey Jack instead of mozzarella for a milder taste or add a bit of cheddar for extra flavor.
Garlic: Fresh minced garlic adds great aroma and flavor. If you’re short on time, garlic powder works as a substitute but use sparingly.
How Do I Keep Spinach Artichoke Dip Creamy and Not Watery?
The key is getting rid of extra moisture from the spinach and artichokes.
- After thawing frozen spinach, squeeze it in a clean kitchen towel or press with paper towels until it’s nearly dry.
- Drain canned artichoke hearts well and pat them dry with a paper towel before chopping.
- Avoid adding extra liquid ingredients unless specified, as they can thin out the dip.
- Mix cream cheese fully with sour cream and mayo to get a smooth base.
- Bake until bubbly and golden on top—this signals the dip is warmed through and slightly thickened.
Equipment You’ll Need
- 8-inch baking dish – I like it because it’s the perfect size to hold the dip and gets nice and bubbly in the oven.
- Mixing bowls – useful for combining all the ingredients smoothly.
- Measuring cups and spoons – to get the right amount of each ingredient.
- Knife and cutting board – for chopping garlic and spinach if using fresh.
- Squeeze or strainer (for spinach) – helps remove excess moisture for a thick dip.
- Oven – for baking the dip to bubbly perfection.
Flavor Variations & Add-Ins
- Swap mozzarella for Monterey Jack or provolone for different melty flavors.
- Add cooked bacon bits or chopped ham for a meaty twist.
- Mix in sautéed mushrooms or roasted red peppers for extra texture and flavor.
- Spice it up with more red pepper flakes, hot sauce, or a dash of cayenne pepper.
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
- Salt and freshly ground black pepper, to taste
- Optional: 1/4 tsp crushed red pepper flakes for a slight kick
- Sliced baguette or toasted bread rounds, for serving
Time You’ll Need
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. In roughly 40 minutes, you’ll have a warm, creamy dip perfect for sharing.
Step-by-Step Instructions:
1. Preheat the Oven
Start by heating your oven to 375°F (190°C). This ensures it’s ready once your dip is assembled.
2. Mix the Creamy Base
In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy.
3. Add the Veggies and Cheese
Stir in the drained chopped spinach, chopped artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, and pepper. Mix well to combine all the flavors. If you like a little heat, add the crushed red pepper flakes now.
4. Bake Your Dip
Spread the mixture evenly in a baking dish. Place it in the oven and bake for 25 to 30 minutes, or until the top turns golden and bubbly.
5. Serve Warm
Remove the dip from the oven and let it cool for a few minutes so it thickens slightly. Serve with toasted baguette slices or your favorite chips for dipping. Enjoy every creamy, cheesy bite!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted, then drain and squeeze out all excess moisture before adding it to the dip. This helps prevent the dip from becoming watery.
How Should I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture in advance and refrigerate it covered for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What Are Some Good Dippers for Spinach Artichoke Dip?
Toasted baguette slices, pita chips, crackers, or fresh veggies like carrot sticks and bell pepper strips all pair wonderfully with this creamy dip.
