Spinach Artichoke Dip is one of those appetizers that always brings people together. It’s creamy, cheesy, and full of rich flavor from spinach, artichokes, and garlic. The blend of cream cheese, sour cream, and mayonnaise creates a smooth base, while mozzarella and Parmesan give it the perfect cheesy pull and sharpness. Baked until hot and golden, this dip is a guaranteed hit at parties, holidays, or casual family nights.
What makes this recipe so great is how simple it is to prepare. With just a handful of pantry and fridge staples, you can have it mixed and ready for the oven in minutes. It’s a go-to choice when you need something comforting and crowd-pleasing without spending hours in the kitchen. Serve it straight from the oven with tortilla chips, toasted bread slices, crackers, or crunchy vegetables, and you’ll have an appetizer that disappears fast.
Why You’ll Love These
- Easy and Quick – Minimal prep and simple steps mean you can have this dip on the table in about 35 minutes.
- Irresistible Flavor – The creamy base pairs perfectly with the savory artichokes, earthy spinach, and touch of garlic.
- Cheese Lover’s Favorite – A double layer of mozzarella and Parmesan makes it gooey and flavorful.
- Crowd-Friendly – This recipe serves about 8, making it ideal for gatherings, potlucks, and game day spreads.
- Customizable – You can add extra spices, a touch of heat with red pepper flakes, or even use fresh spinach for a lighter variation.
- Perfect for Dipping – Works well with chips, bread, crackers, or even healthier options like carrot sticks and cucumber slices.
Ingredients Needed
To make a rich and creamy spinach artichoke dip, you’ll need a handful of simple ingredients that balance flavor and texture. Each ingredient plays a key role, so here’s what to prepare:
- Frozen Spinach (1 cup, thawed and drained) – Frozen spinach is convenient and works perfectly. Make sure to thaw completely and squeeze out as much water as possible to avoid excess liquid in the dip.
- Canned Artichoke Hearts (1 cup, chopped) – These add a slightly tangy, earthy flavor that complements the creaminess. Drain them well before chopping. Marinated artichoke hearts can be used if you want a bit more flavor.
- Cream Cheese (8 oz, softened) – The base of the dip that makes it smooth and creamy. Softening it at room temperature makes mixing easier.
- Sour Cream (1/2 cup) – Adds tanginess and helps lighten the richness of the cream cheese.
- Mayonnaise (1/2 cup) – Brings an extra layer of creaminess and blends everything together beautifully.
- Mozzarella Cheese (1 cup, shredded) – Perfect for melting and giving the dip that stretchy, gooey texture. Half will go inside the dip and half on top.
- Parmesan Cheese (1/2 cup, grated) – Adds a sharp, salty flavor and helps create a golden crust when baked.
- Garlic (2 cloves, minced) – Fresh garlic enhances the flavor and balances the richness.
- Salt and Black Pepper (to taste) – Seasoning that brings out all the flavors. Start light and adjust after tasting.
Optional Add-ins: For extra heat, add a pinch of crushed red pepper flakes. For a richer flavor, stir in a tablespoon of cream or a sprinkle of Romano cheese.
Step-by-Step Instructions
Follow these steps for a foolproof spinach artichoke dip that turns out creamy and delicious every time:
- Preheat the Oven
- Set your oven to 375°F (190°C) so it’s ready for baking. Lightly grease a small baking dish or oven-safe skillet with nonstick spray or a little butter.
- Prepare the Spinach
- Thaw the frozen spinach completely. Once thawed, place it in a clean kitchen towel or paper towels and squeeze firmly to remove as much water as possible. This is an important step to prevent the dip from being watery.
- Mix the Creamy Base
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy.
- Add the Vegetables and Seasoning
- Stir in the chopped artichoke hearts, drained spinach, and minced garlic. Mix well to evenly distribute the vegetables throughout the creamy base.
- Incorporate the Cheese
- Add half of the shredded mozzarella and half of the grated Parmesan to the mixture. Stir again until all ingredients are combined. Taste and season with salt and black pepper as needed.
- Transfer to Baking Dish
- Spoon the mixture into the prepared baking dish, spreading it out evenly with a spatula.
- Top with More Cheese
- Sprinkle the remaining mozzarella and Parmesan over the top of the dip. This layer will melt and form a golden, bubbly crust when baked.
- Bake the Dip
- Place the dish in the preheated oven and bake for 25–30 minutes, or until the dip is hot, bubbly, and lightly golden on top.
- Serve Warm
- Allow the dip to cool slightly for 5 minutes before serving. Serve it warm with tortilla chips, toasted bread slices, pita chips, crackers, or fresh vegetable sticks.
Tip: If you’re preparing this dip for a party, you can assemble it ahead of time, cover, and refrigerate for up to 24 hours. Just bake when ready to serve.
Recipe Notes / Tips:
- Removing as much liquid as possible from the spinach is important to prevent a watery dip.
- If using fresh spinach: use about 3 cups fresh, quickly sauté until wilted, squeeze out liquid, then chop before adding.
- For make-ahead: assemble the dip in the baking dish, cover, and refrigerate up to 24 hours. Bake when ready to serve; you may need to add a few extra minutes to the bake time if chilled.
- Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through or microwave individual portions.
- Freezing: this dip can be frozen, though texture may change slightly. Freeze in a freezer-safe container for up to 2 months; thaw overnight and reheat in the oven.
- To lighten: substitute plain Greek yogurt for half the sour cream or use reduced-fat cheeses, though texture will be slightly different.
Crowd-Pleasing Spinach Artichoke Dip Recipe
Description
A warm, creamy Spinach Artichoke Dip featuring spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella and Parmesan. Baked until bubbly and golden, this crowd-pleasing appetizer pairs perfectly with chips, toasted bread, crackers, or fresh vegetables.
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 1-quart (or similar) baking dish or oven-safe skillet.
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Thaw frozen spinach completely. Place spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much moisture as possible. Transfer to a bowl.
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In a large mixing bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth and well combined.
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Add the drained, chopped artichoke hearts, drained spinach, and minced garlic to the cream mixture. Stir to combine.
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Stir in half of the shredded mozzarella and half of the grated Parmesan. Taste and season with salt and pepper; add red pepper flakes or smoked paprika if using.
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Spread the mixture evenly into the prepared baking dish. Smooth the top with a spatula.
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Sprinkle the remaining mozzarella and Parmesan evenly over the top.
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Bake uncovered for 25–30 minutes, until the dip is bubbling and the top is lightly golden. If you prefer a deeper brown top, place under the broiler for 1–2 minutes — watch closely to avoid burning.
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Remove from the oven and let cool 5 minutes. Serve warm with tortilla chips, toasted baguette slices, crackers, pita chips, or fresh vegetables.
