Spinach Artichoke Dip is a creamy, cheesy favorite that combines tender spinach, tangy artichokes, and a rich blend of cheeses to make the perfect snack or party starter. It’s usually warm and gooey, with a bit of a crisp on top when baked just right. This dip is one of those dishes that instantly feels like a cozy crowd-pleaser.
I love making this dip when friends come over because it’s so simple to put together and everyone always raves about it. What’s fun for me is mixing the creamy base just right—making sure there’s enough cheese to be cheesy but still letting the fresh spinach and artichokes shine through. When I’m in a hurry, I sometimes use frozen spinach and canned artichokes, and it turns out just as tasty.
My favorite way to serve this dip is with some crunchy tortilla chips or fresh slices of crusty baguette. It’s a great appetizer to share while chatting or watching a game. Plus, leftovers (if there are any!) are perfect for spreading on sandwiches or stirring into scrambled eggs the next day. It really is one of those dips that keeps on giving!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is a convenient choice and holds up well in this dip. If you prefer fresh, cook and drain it thoroughly to avoid excess moisture.
Artichoke Hearts: Canned artichokes are easy and flavorful. You can also use frozen or jarred ones, just make sure they’re drained and chopped.
Cream Cheese: This gives the dip its creamy, rich base. For a lighter option, try Neufchatel cheese or a Greek yogurt blend.
Cheese: Mozzarella adds gooey stretch, and Parmesan brings a sharp, salty flavor. Feel free to swap mozzarella for Monterey Jack or cheddar for a different twist.
How Do You Make Sure the Dip Isn’t Watery?
Water in spinach or artichokes can make your dip runny and less creamy. To avoid this:
- Thaw frozen spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or paper towels.
- Drain canned artichokes well and pat dry if needed.
- Mix ingredients gently but thoroughly to combine without adding extra liquid.
- Don’t skip the baking step — it helps excess moisture evaporate, giving a nice thick texture.
Equipment You’ll Need
- Mixing bowl – perfect for combining all the ingredients smoothly in one place.
- Wooden spoon or spatula – great for stirring the dip without scratching your bowl.
- Oven-safe baking dish – ideal for baking the dip until it’s hot and bubbly.
- Measuring cups and spoons – help you get the cream cheese, sour cream, and spices just right.
- Strainer or clean kitchen towel – useful for draining and squeezing out excess water from spinach.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs nicely with creamy cheese.
- Mix in some chopped jalapeños or a dash of cayenne pepper to give the dip a spicy kick.
- Stir in artichoke and spinach with some chopped roasted red peppers for a sweeter, colorful boost.
- Swap mozzarella with pepper jack cheese for a little extra heat and flavor complexity.
How to Make Spinach Artichoke Dip?
Ingredients You’ll Need:
Main Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can 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 red pepper flakes or a dash of hot sauce for a slight kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. So, you’ll spend roughly 35-40 minutes from start to finish before enjoying your warm, cheesy dip.
Step-by-Step Instructions:
1. Preheat and Prepare Mixing:
First, set your oven to 375°F (190°C) to get it hot and ready. While it’s warming up, grab a mixing bowl to combine your ingredients.
2. Mix the Creamy Base:
In your mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir them together until the mixture is smooth and creamy.
3. Add the Flavorful Ingredients:
Now, stir in the minced garlic, shredded mozzarella, grated Parmesan cheese, chopped artichokes, and the well-drained spinach. Mix everything until it’s all blended nicely.
4. Season the Dip:
Sprinkle in salt and black pepper to taste. If you like a little heat, add a pinch of red pepper flakes or a splash of hot sauce and mix well.
5. Bake the Dip:
Transfer the mixture into a baking dish and spread it out evenly. Bake in your preheated oven for 25-30 minutes until the dip is bubbling hot and the top turns a nice golden color.
6. Serve and Enjoy:
Take the dip out of the oven and let it cool for a few minutes. Serve it warm with your favorite tortilla chips, slices of baguette, or crackers for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then squeeze out as much moisture as possible before adding it to the dip to avoid excess water.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it in an airtight container for up to 24 hours. Bake it fresh just before serving for the best flavor and texture.
How Should I Store Leftovers?
Keep leftover dip in an airtight container in the fridge for up to 3 days. Reheat it gently in the oven or microwave until warmed through.
What Are Some Good Dippers for This Dip?
Tortilla chips, sliced baguette, crackers, or fresh veggie sticks like carrots and celery are all excellent for scooping up this creamy dip.
