Spinach Artichoke Dip is a creamy, cheesy party favorite that brings together tender spinach and tangy artichokes in every bite. With melted cheese, a hint of garlic, and a smooth texture, it’s the kind of dip that makes you want to grab a chip or a piece of bread over and over again.
I love making this dip whenever friends come over because it’s easy to prepare and always a big hit. What I especially like is how the spinach and artichokes add a bit of freshness and heartiness that balances out the cheesy goodness. Plus, it’s great warm straight from the oven, bubbling and inviting.
My favorite way to serve it is with crispy pita chips or toasted baguette slices, but it’s also great with crunchy veggies like carrots and bell peppers for dipping. This dip is perfect for game day, casual get-togethers, or when I just need a tasty snack that feels a little special without much effort.
Key Ingredients & Substitutions
Spinach: Frozen spinach is super convenient and budget-friendly. Just be sure to squeeze out as much water as you can to keep the dip creamy, not watery. Fresh spinach works too—just cook and drain it well before mixing.
Artichokes: Canned artichoke hearts are perfect here for their tender texture and tangy flavor. If you prefer, frozen or jarred marinated artichokes also work, but skip extra oil or seasoning to keep flavors balanced.
Cream Cheese: This is the base that gives the dip its creamy texture. If you want a lighter version, try Neufchâtel cheese or a mix of Greek yogurt and cream cheese for tang with less fat.
Cheese: Mozzarella melts beautifully and adds gooeyness, while Parmesan brings sharpness. You can swap mozzarella with provolone or Monterey Jack if you like. Parmesan can be replaced with Pecorino Romano for a stronger bite.
How Do You Make the Dip Creamy Without It Being Watery?
Water in spinach can make your dip runny, which nobody wants. Here’s how I keep it thick and creamy:
- Thaw frozen spinach fully, then squeeze it tightly using a clean kitchen towel or paper towels.
- Drain canned artichokes well and pat dry with a towel if needed.
- Use room temperature cream cheese so it blends smoothly without lumps.
- Avoid adding extra liquid ingredients; sour cream and mayo add moisture but also richness, helping balance texture.
Equipment You’ll Need
- Mixing bowl – to combine all the ingredients easily in one place.
- Wooden spoon or spatula – perfect for stirring the dip without scratching your bowl.
- Oven-safe baking dish – to bake the dip and let it bubble up nicely.
- Measuring cups and spoons – for quick and accurate ingredient measuring.
- Colander or clean kitchen towel – to drain and squeeze excess water from spinach and artichokes.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty touch that pairs well with the creamy dip.
- Mix in chopped water chestnuts for a fun crunch and mild sweetness.
- Use pepper jack cheese instead of mozzarella for a little spicy kick.
- Stir in sun-dried tomatoes to add a tangy, slightly sweet depth of flavor.
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
- Salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes for heat
Time Needed:
You’ll spend about 10 minutes getting everything ready and mixing, then bake the dip for 25 to 30 minutes until it’s bubbling and golden on top. So, about 40 minutes in total, including a little cooling time before serving.
Step-by-Step Instructions:
1. Preheat and Prep:
Set your oven to 375°F (190°C) so it’s ready when you’re done mixing. Make sure your cream cheese is soft—that makes it easier to blend.
2. Mix the Base:
In a big bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir or beat them together until you have a smooth and creamy mix.
3. Add the Good Stuff:
Fold in the drained spinach, chopped artichokes, minced garlic, mozzarella, Parmesan, salt, and pepper. If you like a little spice, add crushed red pepper flakes here. Mix everything well so all those flavors get to know each other.
4. Bake the Dip:
Spread your mixture evenly into an oven-safe dish. Pop it into your preheated oven and bake for about 25 to 30 minutes. You’ll know it’s ready when it’s hot, bubbly, and the top has a lovely light golden brown color.
5. Serve and Enjoy:
Take it out and let it cool for a few minutes so it’s not too hot. Then dip away! Serve it with tortilla chips, toasted bread, pita chips, or fresh veggies—whatever you love.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then drain well to remove excess moisture before adding it to the dip.
How Can I Make This Dip Ahead of Time?
You can prepare the dip mixture a day in advance and keep it covered in the fridge. When ready, bake it fresh before serving to keep it bubbly and warm.
What’s the Best Way to Store Leftovers?
Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Freeze Spinach Artichoke Dip?
Freezing is possible, but the texture may change slightly. For best results, freeze before baking and thaw overnight in the fridge before baking fresh.
