If there’s one appetizer that gets devoured at every party, it’s my tried-and-true Spinach Artichoke Dip! Creamy, cheesy, and loaded with flavor, this classic dip combines tender artichoke hearts, vibrant spinach, and a luscious mix of cheeses—all baked to bubbly perfection. Trust me, once you dig in with a warm baguette slice or a crunchy chip, you’ll know why this is always the first bowl to disappear.
Why You’ll Love This Recipe
- Ultra Creamy: The perfect balance of cream cheese, sour cream, and mayo ensures every bite is decadently smooth and rich.
- Bursting with Flavor: Tangy artichokes, garlicky spinach, and a trio of cheeses create the most crave-worthy flavor combo.
- Crowd-Pleasing Classic: This Spinach Artichoke Dip is beloved by both kids and adults—perfect for game days, holidays, or cozy nights in.
- Easy Make-Ahead: You can prep everything in advance, then simply bake right before serving—ideal for stress-free entertaining.
Ingredients You’ll Need
One of the absolute joys of Spinach Artichoke Dip is how you can whip it up with just a handful of kitchen staples. Every ingredient plays a starring role—whether bringing tang, creaminess, or a little golden pull when baked—so gather these and prepare for pure comfort!
- Cream cheese: Provides the irresistible creamy base—let it soften well for the smoothest texture.
- Sour cream and mayonnaise: These add richness, subtle tang, and make the dip extra luscious without being heavy.
- Garlic: Just one clove does wonders, infusing every bite with that classic savory depth.
- Parmesan cheese: This sharp, nutty cheese gives a deliciously robust flavor and that signature hint of saltiness.
- Mozzarella cheese: Melts like a dream for gooey, cheesy pulls—absolutely essential for any baked dip!
- Pepper: A few grinds to bring it all together and enhance the flavors.
- Artichoke hearts: Opt for canned, squeeze out the excess liquid, and chop—these bring wonderful earthiness and texture.
- Frozen spinach: Thawed and squeezed dry, it adds color and a boost of veggies while keeping the dip hearty.
Variations
The beauty of Spinach Artichoke Dip is how effortlessly it adapts to what you have on hand—or your own cravings! Mix things up for a custom dip that suits your mood, dietary needs, or simply the contents of your fridge.
- Cheese Swap: Try Monterey Jack, Gruyère, or white cheddar in place of mozzarella for a deeper cheese flavor.
- Make it spicy: Stir in a pinch of red pepper flakes or a handful of chopped pickled jalapeños for a little kick.
- Dairy-free version: Use your favorite dairy-free cream cheese and vegan mozzarella for a plant-based treat.
- Chunkier texture: Leave the artichokes and spinach a bit less chopped for more bite in every scoop.
How to Make Spinach Artichoke Dip
Step 1: Prep Your Baking Dish and Ingredients
Preheat your oven to 350°F (175°C) and spray a small one-quart baking dish with non-stick spray. For the creamiest dip, make sure your cream cheese is softened and that both your spinach and artichoke hearts are well-drained—you don’t want any extra water diluting all that flavor!
Step 2: Mix the Cheesy Base
In a medium mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan, mozzarella, and pepper. Stir until smooth and everything is beautifully combined—this forms the luxuriously rich backbone of your dip.
Step 3: Add the Spinach and Artichokes
Fold in the chopped artichoke hearts and drained spinach, making sure they’re evenly distributed throughout the mixture. This ensures every scoop has a perfect balance of tender veggies and cheesy goodness.
Step 4: Bake Until Hot and Melty
Spread the mixture evenly in your prepared baking dish. Bake for about 20 minutes, or until the top is hot, melty, and just starting to get golden around the edges. Serve Spinach Artichoke Dip straight from the oven while it’s bubbling and irresistible!
Pro Tips for Making Spinach Artichoke Dip
- Properly Drain Your Greens: Gently squeeze excess moisture from the spinach and artichokes so your dip stays thick and creamy—not watery or runny!
- Room Temp Cream Cheese: Make sure the cream cheese is soft—this makes mixing so much easier and gives you a perfectly smooth, lump-free base.
- Customize the Cheeses: Grating parmesan and mozzarella fresh from the block gives you better melt and richer flavor than pre-shredded.
- Make-Ahead Magic: Assemble the dip up to a day in advance, then let it come to room temp and bake right before guests arrive for zero stress entertaining!
How to Serve Spinach Artichoke Dip
Garnishes
A little flourish goes a long way! Sprinkle your Spinach Artichoke Dip with extra parmesan or freshly cracked pepper just before serving. A drizzle of good olive oil or even a scatter of chopped fresh parsley brightens up the entire dish and gives it a just-from-the-oven sparkle.
Side Dishes
This dip is practically begging to be scooped! Serve with sizzling toasted baguette slices, sturdy tortilla chips, or buttery crackers. If you’re feeling virtuous, crisp vegetable sticks—think carrots, bell pepper strips, or cucumber rounds—make the perfect crunchy, fresh counterpart.
Creative Ways to Present
For a show-stopping centerpiece, bake Spinach Artichoke Dip directly in a hollowed-out sourdough bread bowl. Mini cast-iron skillets offer a rustic, pub-style flair, while individual ramekins turn the dip into adorable single servings for any party or special dinner.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply transfer your Spinach Artichoke Dip to an airtight container and pop it in the fridge. It keeps beautifully for up to 3-4 days and is just as delicious on day two (if not better!).
Freezing
You can freeze leftover dip in a tightly sealed freezer-safe container for up to 2 months. For best results, thaw it overnight in the fridge and give it a good stir before reheating—it may separate a bit, but a quick mix brings it right back together.
Reheating
To reheat, warm a portion in the microwave in 30-second increments (stirring in between) until hot and bubbly. For larger amounts, pop the baking dish back in the oven at 350°F until heated through—you might even want to add a little fresh cheese on top for that just-baked finish!
FAQs
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Can I use fresh spinach instead of frozen?
Absolutely! Just sauté 10–12 ounces of fresh spinach until wilted, then let it cool and squeeze out as much moisture as possible before chopping and adding it to the dip. It’s a great way to use up leftover greens!
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What are the best dippers for Spinach Artichoke Dip?
The classics never fail: sliced, toasted baguette, pita chips, crackers, pretzel crisps, or crunchy raw veggies. For something extra, try serving it in a bread bowl so guests can tear off pieces as they dip!
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Can I make Spinach Artichoke Dip ahead of time?
Yes! Assemble the dip (unbaked) and store it in the fridge up to 24 hours ahead. Let it sit at room temp for 30 minutes before baking as directed. It reheats well for snacky leftovers, too.
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How do I keep my dip from being watery?
The key is squeezing as much liquid as possible from both your spinach and artichokes before mixing them in. Lay out washed hands or a clean kitchen towel and really press out that moisture for dreamy, thick results!
Final Thoughts
If you’ve never made homemade Spinach Artichoke Dip before, now’s your chance to treat yourself and everyone around you. It’s quick, endlessly adaptable, and undeniably delicious—I promise you’ll find yourself making it again and again. Hope you love every cheesy, savory bite as much as I do!
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Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and cheesy Spinach Artichoke Dip is a classic party favorite that’s easy to make and even easier to eat. This warm, gooey dip is perfect for sharing with friends and family.
Ingredients
Creamy Base:
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
Cheesy Goodness:
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
Vegetable Mix:
- 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
- 6 oz. frozen spinach, thawed, squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
- Mix Ingredients: In a mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, and pepper. Stir in artichokes and spinach.
- Bake: Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
- Serve: Serve warm with tortilla chips, crackers, or toasted baguette slices.
Notes
- Tip: This dip can be made a day in advance. Refrigerate, then remove and let rest at room temperature for 30 minutes before baking.
- It reheats well in the microwave in small portions. Servings: 8
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 530mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
