Spinach Artichoke Dip is an all-time favorite for gatherings, cozy nights in, and those moments when you crave something creamy and delicious. This oven-baked dip captures the earthy, green notes of spinach combined with the nutty richness of artichokes, all wrapped up in a velvety cheese blend that keeps everyone coming back for more. Unlike some store-bought dips, you’ll find that this recipe is never watery or bland — it’s a harmonious symphony of flavors and textures that you’ll be proud to serve.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I first made this dish for a Game Day gathering, uncertain if I could replicate the magic of those restaurant-style spinach artichoke dips we all love. To my delight, not only did it impress my friends, but the joy of seeing the richness bubbling in the oven was pure satisfaction. Like a warm hug on a plate, Spinach Artichoke Dip is easy, affordable, and truly a crowd-pleaser. I can’t wait for you to experience this recipe for yourself — it’s going to become a go-to for all occasions!

Why You’ll Love This Recipe

Simple & Quick: Takes just 10 minutes prep and 30 minutes in the oven.
Irresistible Flavor: Creamy, cheesy, and slightly tangy with a kick from garlic.
Eye-Catching Appeal: Baked until bubbly and golden, it’s as delicious to look at as it is to eat!
Flexible Serving: Perfect for parties, game nights, or even a cozy night in with tortilla chips.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets!

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry: Spinach adds both nutrition and flavor; make sure to squeeze out excess moisture to avoid a watery dip.
1 (14 oz) can artichoke hearts, drained and chopped: A must-have ingredient for its unique texture and slightly sweet taste.
8 oz cream cheese, softened: Provides a creamy, rich base. Let it soften before mixing for a smooth consistency.
1/2 cup sour cream: Adds tanginess and creaminess. Greek yogurt can be a great substitute if you want something lighter.
1/4 cup mayonnaise: This ingredient enhances the rich flavor and texture. You could use a light version if preferred.
1 cup shredded mozzarella cheese: For that melty, gooey texture we all love. Use fresh mozzarella for an even richer taste.
1/2 cup grated parmesan cheese: It introduces a nutty, buttery flavor; fresh is always better if you can find it.
2 cloves garlic, minced: Fresh garlic provides a lovely aromatic element that elevates the entire dish.
1–2 tbsp lemon juice, to taste: A squeeze of fresh lemon juice brightens up the flavors beautifully.
1/2 tsp kosher salt, or to taste: Perfectly balances the dip. Adjust according to your preference.
1/4 tsp black pepper: Adds a subtle warmth; feel free to up this for a stronger kick.
1/4 tsp red pepper flakes (optional): If you like a bit of heat, this will add a nice subtle kick!

How to Make Spinach Artichoke Dip

Preheat oven: Heat your oven to 375°F (190°C). While it warms up, lightly grease a 1.5–2 qt baking dish to ensure an easy cleanup.

Mix base: In a large mixing bowl, use an electric mixer to beat the 8 ounces of softened cream cheese until it’s smooth and creamy. This is the foundation of your dip.

Add flavor: Stir in 1/2 cup sour cream and 1/4 cup mayonnaise until combined. Then, mix in the 1 cup of shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 2 cloves of minced garlic, and 1–2 tablespoons of lemon juice. Season this mixture with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if you’re feeling adventurous.

Fold in veg: Gently fold in the squeezed-dry spinach and chopped artichoke hearts until everything is well combined. This is where the magic happens, so make sure every bite has a little of that delicious spinach and artichoke mix.

Bake: Spread the mixture evenly into your prepared baking dish. Pop it in the oven and bake for 18–22 minutes, or until the dip is hot and bubbling around the edges.

Optional broil: For a touch of golden perfection, switch to broil for the last 1–2 minutes of baking. Just keep an eye on it so it doesn’t burn.

Serve: Once baked, let it rest for about 5 minutes to cool slightly. Then, serve warm with your favorite tortilla chips, crusty bread, pita chips, or fresh veggie sticks for dipping. Everyone will clamoring for more!

Storing & Reheating

Leftovers can be stored at room temperature for up to 2 hours. After that, transfer any unused dip to an airtight container and refrigerate, where it will keep for up to 3 days. If you need to freeze your spinach artichoke dip, scoop it into a freezer-safe container, covering tightly for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You may notice slight changes in texture after thawing; a quick addition of a splash of sour cream can help refresh it.

Chef’s Helpful Tips

Avoid watery dips by thoroughly squeezing the water out of the spinach.
Serving from a warm dish keeps it creamy longer!
If you’re in a hurry, make this dip a day in advance and simply warm it before serving.
Use room-temperature cream cheese for smooth mixing — nobody likes chunky dip!
Don’t shy away from experimenting with cheese; try different blends for unique flavors.
If making ahead, store the dip uncooked and bake before serving to ensure it stays fresh.

The beauty of Spinach Artichoke Dip lies not only in its rich, creamy goodness but also in its versatility. Plus, with these simple tips, you’ll be well on your way to a fantastic appetizer that’ll have everyone raving. So, roll up your sleeves, gather the ingredients, and enjoy an evening filled with warmth and cheesy happiness!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you choose to use fresh spinach, start with about 1 pound. Sauté it until wilted, and then follow the same instructions, making sure to squeeze out any excess moisture before adding it to the mixture.

How do I make this dip gluten-free?

All the ingredients in this Spinach Artichoke Dip are naturally gluten-free! Just ensure your mayonnaise and any dippers (like chips and bread) are labeled as gluten-free.

Can I make this dip ahead of time?

Yes, you can prepare the dip a day in advance! Just assemble it in the baking dish, cover tightly, and refrigerate. Bake according to the instructions when you’re ready to serve it.

What’s the best way to serve it?

The great thing about Spinach Artichoke Dip is its versatility. It’s perfect served with tortilla chips, fresh vegetable sticks, or even crusty bread for dipping. Arrange it nicely, and watch it disappear!

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Spinach Artichoke Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

Print Recipe

Description

This Spinach Artichoke Dip features irresistible creamy goodness from cheese and artichokes, making it a perfect appetizer for gatherings or a tasty snack at home.

Ingredients

Scale

1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
8 oz (226 g) cream cheese, softened
1/2 cup (120 g) sour cream
1/4 cup (60 g) mayonnaise
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated parmesan cheese
2 cloves garlic, minced
1–2 tbsp lemon juice, to taste
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
In a bowl, beat the cream cheese until smooth, then stir in the sour cream and mayonnaise.
Mix in the mozzarella, Parmesan, garlic, lemon juice, salt, pepper, and optional red pepper flakes.
Fold in the drained spinach and chopped artichokes until well combined.
Spread the mixture into the prepared baking dish and bake for 18–22 minutes until hot and bubbling at the edges.
For a golden top, broil for an additional 1–2 minutes if desired.
Let it rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.

Notes

Ensure the spinach is thoroughly squeezed dry to prevent a watery dip.
Adjust the level of garlic and lemon juice according to your taste preferences.
Serve alongside a variety of dippers for a fun appetizer spread.