Spinach Artichoke Dip is a creamy, cheesy treat packed with tender spinach and tangy artichoke hearts. This dip is smooth and rich, with just the right amount of garlic and cheese to make it a crowd favorite at any gathering. The mix of gooey melted cheese and fresh veggies makes it impossible to stop eating.
I love making this dip when friends come over because it’s always a hit. I usually use a blend of cream cheese, mozzarella, and parmesan to get that perfect creamy texture. A little tip I’ve learned is to drain the artichokes and squeeze out any extra liquid from the spinach, so the dip doesn’t get watery. That step really makes a difference!
My favorite way to serve spinach artichoke dip is with crispy pita chips or fresh veggies, but it’s also great with slices of toasted baguette. It’s a dish that brings people together and gets everyone chatting while dipping their favorite snacks. Whenever I make this, it’s gone in no time, and that’s a good sign it’s a winner!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is easy to use and adds a mild flavor. Just be sure to squeeze out excess water to keep the dip creamy, not watery. You could also use fresh spinach, sautéed and chopped, if you prefer a fresher taste.
Artichoke Hearts: Canned artichokes work great here for their tang and texture. If you can find marinated artichokes, they add a nice boost of flavor. Just drain well to avoid too much liquid.
Cream Cheese: This is the base for creaminess. Use full-fat for best results, but low-fat versions can work to make it lighter.
Cheeses: Mozzarella melts nicely and gives stretch, while Parmesan adds sharpness. Feel free to swap mozzarella with Monterey Jack, and Parmesan with Pecorino Romano or Asiago for a twist.
Sour Cream and Mayonnaise: They mix in richness and tang. Greek yogurt is a good lighter substitute for sour cream, and if you want to avoid mayo, you can try more Greek yogurt or cream cheese.
How Do You Keep Spinach Artichoke Dip Creamy and Not Watery?
One common struggle is ending up with a watery dip because of the moisture in spinach and artichokes. Here’s what helps:
- Thaw frozen spinach fully, then press or squeeze it in a clean cloth or paper towels to remove moisture.
- Drain canned artichokes really well; you can even pat them dry with a paper towel before chopping.
- Mix ingredients gently to keep the creamy texture but avoid making it runny.
- Bake until bubbling and golden on top—that helps the dip firm up a bit.
- Let the dip cool for a few minutes after baking to thicken slightly before serving.
Equipment You’ll Need
- Mixing bowl – big enough to stir all the ingredients without spilling.
- Spatula or wooden spoon – perfect for folding in the spinach and artichokes gently.
- Baking dish (about 8×8 inches) – good size for even cooking and easy serving.
- Oven mitts – to safely handle the hot baking dish when taking it out of the oven.
- Colander or fine mesh strainer – handy for draining spinach and artichokes well to avoid watery dip.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs well with the creamy dip.
- Mix in some chopped jalapeños if you like a spicy kick in your dip.
- Swap mozzarella for pepper jack cheese for a little extra zest.
- Stir in sun-dried tomatoes to add a tangy, sweet contrast.
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
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: pinch of crushed red pepper flakes for a little heat
Time Needed:
This recipe takes about 10 minutes to prep and 25-30 minutes to bake, plus a few minutes to cool before serving. So plan for around 40 minutes total from start to finish, perfect for a quick and tasty snack or appetizer.
Step-by-Step Instructions:
1. Preheat and Prep:
First, preheat your oven to 375°F (190°C). Meanwhile, make sure your spinach is completely thawed and well-drained to keep the dip from getting watery.
2. Mix the Base:
In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy — this will be the rich base of your dip.
3. Add Flavors and Veggies:
Next, stir in the minced garlic, salt, pepper, mozzarella cheese, Parmesan cheese, chopped artichoke hearts, and drained spinach. Mix everything together until evenly combined.
4. Bake the Dip:
Transfer your mixture to a baking dish (around 8×8 inches works great) and spread it out evenly. Pop it in the oven for 25-30 minutes until the top turns golden brown and bubbly. For a nice crisp finish, you can broil it for 2-3 minutes—just watch it closely so it doesn’t burn.
5. Serve and Enjoy:
Take the dip out of the oven and allow it to cool for a few minutes so it thickens slightly. Then serve warm with your choice of tortilla chips, pita wedges, toasted baguette slices, or fresh veggies. Dig in and enjoy your creamy, cheesy spinach artichoke dip!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can! Just sauté about 6 cups of fresh spinach until wilted, then drain and squeeze out any excess moisture before adding it to the dip.
Can I Prepare Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture and store it covered in the fridge for up to 24 hours before baking. When you’re ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Dip Vegan or Dairy-Free?
You can try substituting dairy ingredients with vegan cream cheese, sour cream, and cheese alternatives. The texture and flavor may differ slightly, but it will still be delicious!
