Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser that’s packed with tender spinach and tangy artichokes. This dip has a nice balance between rich flavors and a little bit of crunch from the artichoke pieces, making it a perfect snack or appetizer.
I love making this dip for gatherings because it’s so simple yet always a hit. I usually toss in plenty of garlic and cheese, which gives it that warm, comforting feeling. Plus, it’s easy to whip up ahead of time and bake just before serving, which saves so much stress when guests arrive.
My favorite way to enjoy it is with a pile of crunchy tortilla chips or fresh, crisp veggies like carrot sticks and bell peppers. It’s one of those recipes that everyone keeps coming back for more, and I often catch myself sneaking bites while nobody’s looking!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works best since it’s tender and easy to drain. Make sure to squeeze out all excess water to avoid a watery dip. Fresh spinach is an option if cooked and drained well.
Artichoke Hearts: Canned artichokes add a nice tangy bite. If you can’t find canned, jarred marinated artichokes work too, just rinse off some marinade to avoid overpowering flavors.
Cream Cheese, Sour Cream, and Mayonnaise: These create the creamy base. For a lighter dip, swap sour cream for Greek yogurt, and use low-fat cream cheese or mayo.
Cheeses: Mozzarella gives a nice melt, and Parmesan adds sharp flavor. Feel free to try Monterey Jack or even a bit of cheddar for a twist.
Garlic & Seasonings: Fresh garlic boosts flavor; using garlic powder works if pressed for time. A pinch of red pepper flakes adds a subtle heat, but it’s optional.
How Do I Get the Perfect Creamy Texture Without It Being Watery?
The key is making sure your spinach and artichokes are well-drained. Too much moisture will make the dip runny instead of creamy.
- After thawing frozen spinach, press it firmly in a clean towel or use your hands to squeeze out as much water as possible.
- Drain canned artichokes in a colander, then pat them dry with paper towels.
- Mix the creamy ingredients well to create a smooth base before adding veggies and cheese.
- Baking at 375°F allows the cheese to melt and the mixture to firm up nicely without drying out. Keep an eye on the color—the top should be golden, not burnt.
These simple steps help you get a dip that’s rich and creamy, perfect for scooping and sharing!
Equipment You’ll Need
- Oven-safe baking dish – I like a small casserole dish because it heats evenly and fits well on the table for serving.
- Mixing bowl – big enough to stir all the ingredients without spilling.
- Spoon or spatula – perfect for mixing and scraping the bowl.
- Colander or fine mesh strainer – helps you drain the spinach and artichokes well to keep the dip from getting watery.
- Measuring cups and spoons – to get your ingredient amounts just right.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for a smoky, salty crunch that pairs well with the creamy dip.
- Mix in chopped jalapeños or a splash of hot sauce for a spicy kick.
- Use feta cheese instead of Parmesan for a tangier, Mediterranean flavor twist.
- Stir in some chopped sun-dried tomatoes for a burst of sweetness and color.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake, so plan for roughly 30-35 minutes total. The wait is worth it for a warm, creamy dip everyone will enjoy!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C) so it’s hot and ready when your dip mixture is prepared.
2. Mix the Creamy Base:
In a medium mixing bowl, stir together the softened cream cheese, sour cream, and mayonnaise until they form a smooth, creamy mixture.
3. Add Cheese and Flavors:
Add the shredded mozzarella, grated Parmesan, minced garlic, salt, pepper, and red pepper flakes if you like a bit of spice. Mix these in well.
4. Combine with Vegetables:
Gently fold in the chopped artichoke hearts and the thoroughly drained spinach, mixing until everything is evenly incorporated.
5. Bake:
Spread the mixture evenly into an oven-safe dish. Bake for 20-25 minutes or until the dip is bubbling and the top turns a lovely, golden brown.
6. Serve and Enjoy:
Let the dip cool a few minutes before serving. Scoop it up with tortilla chips, warm bread, or fresh vegetable sticks for a delicious treat!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted, then drain well to remove excess moisture before mixing it into the dip. This helps prevent a watery texture.
How Should I Store Leftover Dip?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through or microwave in short bursts, stirring in between.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it in an oven-safe dish, covered, for up to 24 hours. When ready, bake it fresh for the best texture and flavor.
What Are Good Dippers for This Dip?
Tortilla chips, sliced baguette, pita chips, or fresh veggies like carrot sticks, celery, and bell peppers all pair wonderfully with spinach artichoke dip.
