Spinach Artichoke Dip is a beloved staple in the world of appetizers, often served at gatherings, parties, and cozy nights in. What makes it truly special is its balance of creamy textures and savory flavors. With a base of rich cream cheese, along with gooey mozzarella and tangy Parmesan, it’s the kind of dip that turns simple gatherings into memorable moments. Not only is this dip packed with delightful tastes, but it’s also remarkably easy to make, ensuring you can whip it up just in time for your next occasion.

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

For many, this creamy concoction evokes fond memories—perhaps a favorite family gathering where the dip was the star of the appetizer spread, or a cozy game night where it stole the show between plays. Unlike the store-bought versions that can be runny or bland, this homemade spinach artichoke dip is thick, flavorful, and utterly satisfying. It’s a crowd-pleaser that’s perfect for any occasion, whether you’re hosting a lively get-together or simply indulging in a cozy night at home. I invite you to give this recipe a try—your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Prep takes only 10 minutes, and with a 30-minute bake, you’ll have a delicious dip ready in no time!
Irresistible Flavor: Every bite bursts with a creamy, cheesy goodness, underlined by the savory notes of artichokes and a hint of garlic.
Eye-Catching Appeal: The bubbling, golden top is sure to impress your guests and make your spread look fabulous!
Flexible Serving: Perfect as a party snack, game-day treat, or festive holiday appetizer.
Diet-Friendly Options: Easily adaptable for gluten-free and vegetarian diets!

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach: Make sure to thaw and squeeze it dry. This veggie base adds nutrients and flavor.
1 (14 oz) can artichoke hearts: Drain and chop these for a tangy, slightly nutty taste that pairs perfectly with spinach.
8 oz cream cheese: Soften at room temperature for a creamy base that binds the dip together.
1/2 cup sour cream: This ingredient contributes extra creaminess and a nice tang.
1/4 cup mayonnaise: Adds richness and depth; consider using a light version for fewer calories.
1 cup shredded mozzarella cheese: For that melty, gooey texture we all crave.
1/2 cup grated Parmesan cheese: Adds a savory depth; fresh-grated works best but pre-shredded can be convenient.
2 cloves garlic, minced: Brightens up the dip with fragrant allium notes—don’t skimp on flavor!
1–2 tbsp lemon juice: Adds a refreshing citrusy acidity; adjust to your taste preference.
1/2 tsp kosher salt: Essential for bringing all the flavors together—taste and adjust before baking.
1/4 tsp black pepper: Provides a mild kick; feel free to adjust based on your spice tolerance.
1/4 tsp red pepper flakes (optional): For those who enjoy a little heat!

How to Make Spinach Artichoke Dip

Preheat the oven: Begin by preheating your oven to 375°F (190°C) and lightly grease a 1.5 to 2 qt baking dish. A well-prepped dish ensures even baking and aid in the delicious release of flavors.

Mix the base: In a mixing bowl, beat 8 oz cream cheese until smooth. This creates a rich base for your dip. Incorporate in 1/2 cup sour cream and 1/4 cup mayonnaise until well blended.

Add flavor: Stir in 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, and 1–2 tbsp of lemon juice. Add 1/2 tsp kosher salt, 1/4 tsp black pepper, and red pepper flakes if you want that extra zip. The mixture should feel luxurious and creamy.

Fold in veg: Gently fold in the 10 oz thawed and squeezed-dry spinach along with the chopped artichoke hearts. Ensure everything is evenly combined so every bite is delicious.

Bake: Spread the mixture evenly in your prepared baking dish and bake for 18–22 minutes or until the edges are hot and bubbling. This step allows the flavors to meld and develop beautifully.

Optional broil: If you fancy a slightly golden top, broil for 1–2 minutes. Just keep a close eye to prevent burning—golden perfection is the goal here.

Serve: Allow the dip to rest for about 5 minutes once baked. Serve warm with tortilla chips, crusty bread, pita, or veggie sticks.

Storing & Reheating

To store any leftovers of your delicious spinach artichoke dip, cover it tightly and refrigerate for up to 4 days. For longer storage, you can freeze it in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight, then warm it gently in the oven at 350°F (175°C) for about 15 minutes. You might notice a slight change in texture after freezing, but refreshing it with a dash of sour cream or cream cheese can bring back the creaminess.

Chef’s Helpful Tips

Avoid watery dip by thoroughly squeezing the spinach before adding it to the mix. Moisture ruins the creamy texture.
Start with all your dairy ingredients at room temperature—this helps them blend seamlessly for a smooth finish.
Consider making it ahead of time: Assemble the dip and store it covered in the fridge. Just pop it in the oven before serving!
If it’s too thick after baking, mix in a splash of milk or cream to loosen it up.
Feel free to add cooked, chopped bacon for a smoky flavor or substitute Greek yogurt for a lighter version while keeping the creaminess in check.

Spinach Artichoke Dip is a delightful dish that combines comforting flavors and textures, making it a hit at any gathering. The beauty of this dip lies not just in its taste, but also in its versatility; you can enjoy it with an array of dippers, from crispy chips to fresh vegetables. Experiment with the ingredient ratios, add your favorite spices, or throw in some extras like shredded chicken or jalapeños for a kick.

As you join in on family gatherings, game days, or casual get-togethers, this dip is the perfect companion, transforming any moment into a joyful occasion. Enjoy this delicious classic today and watch your friends and family dive in!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you have fresh spinach on hand, use about 8 oz. Just sauté it in a pan until wilted and then squeeze out excess moisture before adding it to the dip.

How can I make this dip spicy?

To amp up the heat, simply add more red pepper flakes or include diced jalapeños. You can also use pepper jack cheese instead of regular mozzarella for added spice.

Can I prepare Spinach Artichoke Dip in advance?

Yes! You can make the dip ahead of time and refrigerate it before baking. When you’re ready to serve, simply bake it straight from the fridge until bubbly.

What’s the best way to serve this dip?

Serve it with tortilla chips, pita bread, crusty baguette slices, or fresh veggies like carrot sticks and bell pepper slices for a colorful spread that everyone will love!

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: Dorothy
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 a delightful blend of creamy cheeses and artichokes, creating an irresistible dip perfect for parties or a quick snack. Its easy preparation and rich flavors make it a go-to for any occasion!

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 oven to 375°F (190°C). Lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
In a bowl, beat cream cheese until smooth. Stir in sour cream and mayonnaise.
Mix in mozzarella, Parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes.
Stir in squeezed-dry spinach and chopped artichokes until evenly combined.
Spread the mixture into the baking dish. Bake for 18–22 minutes until hot and bubbling around the edges.
Broil for 1–2 minutes if desired for a lightly golden top.
Allow to rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.