Spinach Artichoke Dip is a creamy, cheesy treat loaded with tender spinach and chunks of artichoke hearts. It’s one of those classic party dips that everyone seems to love—rich, flavorful, and just the right mix of smooth and chunky. The melted cheese on top gives it a golden, bubbly finish that calls for all the chips, crackers, or veggies you can find.
I love making this dip when friends come over because it’s so easy but always feels special. I often sneak in extra garlic and a bit of cream cheese to keep it nice and velvety. The best part is that it can be served warm straight from the oven or at room temperature, so it’s perfect anytime. I always find that it’s gone so fast, so I tend to double the recipe just to be safe!
My favorite way to enjoy spinach artichoke dip is scooping it up with crispy pita chips or crunchy celery sticks. It’s great as an appetizer before dinner or as a party snack that brings everyone together around the table. Every time I make this, it reminds me of cozy nights with friends, sharing stories and laughs over a delicious bowl of dip.
Key Ingredients & Substitutions
Spinach: Frozen spinach is my go-to because it’s easy and ready to use. Just make sure to squeeze out all the water so the dip isn’t runny. Fresh spinach works too—just sauté it until wilted and cool before adding.
Artichoke hearts: Canned ones are convenient and have the right texture. You can substitute with frozen or jarred artichokes if preferred. Chop them well to spread flavor evenly.
Cream cheese: This gives the dip that creamy base and tangy flavor. Softened cream cheese mixes easily, so let it sit out before starting. For a lighter option, try Neufchâtel cheese or Greek yogurt (though texture will differ).
Cheese: Mozzarella adds gooey meltiness, while Parmesan brings a sharp, nutty taste. Feel free to mix in other cheeses like Monterey Jack or cheddar for different flavors.
How Do You Make Spinach Artichoke Dip Creamy Without It Being Watery?
One common challenge is avoiding a watery dip when using spinach. Here’s how I do it:
- After thawing frozen spinach, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth.
- Use thick ingredients like cream cheese, sour cream, and mayonnaise—they help bind everything together.
- Make sure the artichoke hearts are well drained and chopped finely.
- Don’t skip the baking step—it helps the dip firm up and the flavors mingle.
These steps keep your dip creamy and perfect for scooping without ruining chips or crackers!
Equipment You’ll Need
- Mixing bowl – big enough to combine all ingredients easily without spilling.
- Wooden spoon or spatula – great for mixing the creamy dip evenly.
- Baking dish (8×8 inches or similar) – perfect size for baking and serving the dip.
- Oven mitts – to safely handle the hot baking dish when removing it from the oven.
- Cheese grater – handy if you’re shredding your own mozzarella or Parmesan cheese.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for a smoky, salty twist that pairs well with the creamy base.
- Mix in chopped jalapeños or a dash of hot sauce for a spicy kick that livens up the dip.
- Swap mozzarella for pepper jack cheese to add a mild spice and extra meltiness.
- Stir in sun-dried tomatoes for a tangy, slightly sweet flavor boost and chewy texture.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 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
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a bit of heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So in total, set aside around 40 minutes to make and enjoy your warm, cheesy dip.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 375°F (190°C) so it’s ready when your dip is prepared.
2. Mix the Creamy Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy without lumps.
3. Add the Veggies and Cheese:
Fold in the chopped spinach, chopped artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and, if you like a little kick, the crushed red pepper flakes. Mix everything well.
4. Bake the Dip:
Transfer the mixture to a baking dish (about 8×8 inches). Smooth the surface with a spatula. Bake for 25-30 minutes, until the dip is bubbly and the top turns slightly golden.
5. Optional Broil:
If you want a toasted, golden top, place the dish under the broiler for 1-2 minutes—keep a close eye to avoid burning.
6. Serve and Enjoy:
Let the dip cool just a bit before serving. Enjoy it warm with tortilla chips, pita chips, or fresh veggies like carrot sticks or celery.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it lightly until wilted, then let it cool and squeeze out excess moisture before adding to the dip. This helps prevent the dip from becoming watery.
How Do I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture, then cover and refrigerate for up to 24 hours before baking. When ready to serve, bake as directed, adding a few extra minutes if coming straight from the fridge.
What Are Good Dippers for Spinach Artichoke Dip?
Tortilla chips, pita chips, and fresh vegetables like carrot sticks, celery, or bell pepper strips all make excellent dippers. Choose your favorite or offer a variety for guests to enjoy!
