Spinach Artichoke Dip is a creamy, cheesy delight that never fails to impress at gatherings. This comforting dip features a rich mixture of thawed spinach, tender artichoke hearts, and spices, combining for a dish that’s both decadent and light. The texture is smooth yet has enough chunks to keep every bite interesting, making it a perfect option for any occasion. Whether it’s game day, a holiday party, or just a cozy night in, this dip is sure to be a crowd-pleaser.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I first made this dish for a friend’s gathering, where it was an instant hit. Everyone raved about how flavorful and satisfying it was compared to store-bought versions. Since then, I’ve tweaked it to ensure it’s never watery or bland, elevating it into an irresistible treat that always gets devoured before I even have a chance to grab a bite! Trust me, once you try this Spinach Artichoke Dip recipe, it’ll earn a permanent spot in your cooking repertoire. Let’s get started!

Why You’ll Love This Recipe

Simple & Quick: Ready to serve in just about 40 minutes, perfect for last-minute gatherings.
Irresistible Flavor: A perfect balance of creamy, cheesy goodness that combines garlic and a hint of lemon for zesty brightness.
Eye-Catching Appeal: The golden, bubbling top is sure to catch your guests’ eyes and whet their appetites.
Flexible Serving: Great as an appetizer, snack, or even part of your main meal; perfect for any time you crave a little comfort.
Diet-Friendly Options: Can easily be adapted for gluten-free or vegan diets with the right substitutes.

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry: This is the star of the show, providing bulk and nutrition. Make sure to squeeze it well to avoid a watery dip.
1 (14 oz) can artichoke hearts, drained and chopped: Adds a wonderful texture and flavor. You can use fresh artichokes if you prefer.
8 oz cream cheese, softened: This gives the dip its creamy base. For a lower-fat option, consider using reduced-fat cream cheese.
1/2 cup sour cream: Adds tanginess and contributes to the creamy texture. Greek yogurt can be a healthier substitute.
1/4 cup mayonnaise: A touch of richness that rounds out the flavors. Use a vegan mayo for a plant-based version.
1 cup shredded mozzarella cheese: For that perfect melty goodness; you can mix in other cheeses, such as cheddar, for a flavor twist.
1/2 cup grated parmesan cheese: Provides depth and a salty bite. Pecorino Romano can be a great alternative.
2 cloves garlic, minced: For aroma and flavor; fresh garlic is essential for the best taste.
1–2 tbsp lemon juice, to taste: Brightens the dip; adjust to your personal preference.
1/2 tsp kosher salt, or to taste: Enhances all the flavors. Be cautious, as the cheese already adds some saltiness.
1/4 tsp black pepper: A subtle hint of heat.
1/4 tsp red pepper flakes (optional): For those who enjoy a spicy kick!

How to Make Spinach Artichoke Dip

Preheat Oven: Start by preheating your oven to 375°F (190°C). Lightly grease a 1.5–2 qt (1.5–2 L) baking dish. This step ensures that your dip will slide out easily after baking.

Mix Base: In a large bowl, beat 8 oz softened cream cheese with an electric mixer until it’s nice and smooth. Next, stir in 1/2 cup sour cream and 1/4 cup mayonnaise until well combined. This will create the creamy base for your dip.

Add Flavor: Now, mix in 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 2 minced garlic cloves, 1–2 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. The blend of flavors will send your taste buds into a frenzy!

Fold in Veg: Gently fold in your prepared spinach and chopped 1 (14 oz) can artichoke hearts, mixing well until everything is evenly incorporated. This ensures that every bite is packed with flavor.

Bake: Spread the mixture into your greased baking dish. Bake for about 18–22 minutes or until it’s hot and bubbly, with slightly golden edges. Keep an eye on it, as oven temperatures may vary.

Optional Broil: If you prefer a golden top, broil your dip for an additional 1–2 minutes; just watch it closely to prevent burning.

Serve: Once baked, let it rest for about 5 minutes before serving. Pair it with tortilla chips, crusty bread, pita chips, or fresh veggie sticks for a perfect appetizer. Enjoy this comforting dish warm!

Storing & Reheating

To store leftover Spinach Artichoke Dip, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can stay at room temperature for up to 2 hours but refrigerate if longer. When stored in the refrigerator, it remains fresh for about 3-4 days. For longer storage, freeze in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, around 15-20 minutes, or until it gets that lovely bubbly appearance again. Note that freezing may slightly change the texture, so give it a good stir after reheating to refresh it!

Chef’s Helpful Tips

To avoid a watery dip, make sure to squeeze out as much moisture as possible from the spinach.
Let your cream cheese soften at room temperature for easier mixing; it should be thick but easy to blend.
For the best flavor, use fresh garlic instead of garlic powder for that aromatic punch.
If you want a thicker texture, cut back on the sour cream and mayonnaise.
Planning ahead? You can prepare the dip a day in advance, keep it covered in the fridge, and then bake it just before your guests arrive!

Spinach Artichoke Dip is nothing short of a classic appetizer that deserves a place at your table. Its creamy, cheesy goodness is an instant mood lifter, making it perfect for any occasion. I encourage you to take some creative liberty with it – maybe add some more spices or even a pinch of nutmeg for an unexpected twist! Have fun with the recipe, and I hope it brings as much joy to your gatherings as it has to mine.

Recipe FAQs

Can I make Spinach Artichoke Dip ahead of time?

Absolutely! You can prepare the dip a day in advance and keep it covered in the refrigerator. Just bake it right before serving to ensure it’s nice and warm.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used! You’ll need about 1 pound. Sauté it until wilted, then squeeze out excess moisture before mixing it into the dip.

How can I make this recipe vegan?

Substitute cream cheese with a vegan alternative, use vegan mayo, and swap the mozzarella and Parmesan for plant-based cheese. Make sure all ingredients are labeled vegan.

What can I serve with Spinach Artichoke Dip?

This dip is delicious with tortilla chips, pita chips, crusty bread, and fresh vegetable sticks like carrots and celery. You can even spread it on wraps or sandwiches for a tasty twist!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Spinach Artichoke Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Dorothy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

This Spinach Artichoke Dip combines rich flavors with simple ingredients. It’s a must-try for any gathering, serving as a delightful appetizer that everyone will love!

Ingredients

Scale

1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
8 oz (226 g) cream cheese, softened
1/2 cup (120 g) sour cream
1/4 cup (60 g) mayonnaise
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated parmesan cheese
2 cloves garlic, minced
1–2 tbsp lemon juice, to taste
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
In a mixing bowl, beat the cream cheese until smooth, then stir in the sour cream and mayonnaise until well blended.
Add in the mozzarella, Parmesan, minced garlic, lemon juice, salt, pepper, and red pepper flakes, mixing thoroughly.
Fold the squeezed-dry spinach and chopped artichokes into the mixture until evenly distributed.
Spread the mixture into the prepared baking dish and bake for 18–22 minutes, or until hot and bubbly around the edges.
For a golden top, broil for 1–2 minutes as an optional step.
Let the dip rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.

Notes

Ensure that the spinach is thoroughly squeezed dry to prevent a watery dip.
Adjust the lemon juice and seasoning to match your taste preference.
This dip can be made ahead of time and baked right before serving.