Spinach Artichoke Dip is a creamy, cheesy delight packed with tender spinach leaves and tangy artichoke hearts. It’s the kind of dip that smells amazing as it bakes and looks irresistible the moment you see it bubbling in the dish. The combination of melted cheese and savory veggies makes it a classic crowd-pleaser at any party or casual get-together.
I love making this dip because it’s so easy to whip up and everyone always asks for the recipe afterwards. My little tip is to use fresh spinach if you can—it adds a nice bright color and fresh flavor—but frozen works just fine too. I usually mix in a blend of cheeses to get that perfect melty, creamy texture that keeps you reaching for more.
Serving it warm with crunchy tortilla chips, toasted baguette slices, or even crisp veggies is my favorite way to enjoy this dip. It’s perfect for game days, family nights, or whenever you just want a comforting snack that’s both tasty and a little bit special. I’m pretty sure this dip could make friends out of total strangers, it’s that good!
Key Ingredients & Substitutions
Spinach: I find frozen chopped spinach super convenient. Just be sure to squeeze out as much water as possible to avoid a watery dip. Fresh spinach works too—just sauté it until wilted and drain well.
Artichoke Hearts: Canned artichoke hearts are easy to use and packed with flavor. If you want a milder taste, try marinated artichokes for an extra zing!
Cream Cheese: This gives the dip its creamy base. Using full-fat cream cheese is my preference for richness, but light versions can work if you’re watching calories.
Sour Cream & Mayonnaise: These add tang and smoothness. Greek yogurt can be swapped for sour cream for a healthier twist, and mayonnaise can be cut back or replaced with extra yogurt if you prefer.
Cheese: Mozzarella and Parmesan melt well and give great flavor. You can mix in cheddar for more sharpness or use vegan cheese alternatives for dairy-free versions.
How Do You Keep Spinach Artichoke Dip from Being Watery?
Water from spinach is the biggest culprit for watery dip. Here’s how I avoid that:
- After thawing frozen spinach, squeeze it tightly in a clean kitchen towel or paper towels to remove as much water as possible.
- If using fresh spinach, cook it down in a skillet and then press out excess moisture.
- Drain and chop artichoke hearts well to avoid adding more liquid.
- Mix ingredients thoroughly but don’t over-stir, which can release water from the veggies.
These steps help keep your dip creamy and thick, not runny, ensuring every bite is full of flavor.
Equipment You’ll Need
- Baking dish (8×8 inch or similar) – perfect size for even baking and fits most ovens.
- Mixing bowl – to combine all your ingredients smoothly.
- Spoon or spatula – great for mixing and spreading the dip evenly in the dish.
- Colander or fine strainer – helps drain frozen spinach and canned artichokes well.
- Oven mitts – important for safely handling the hot baking dish.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, meaty twist that adds crunch and depth.
- Swap mozzarella for pepper jack cheese to give the dip a little spicy kick.
- Mix in chopped roasted red peppers for sweetness and extra color.
- Use fresh garlic instead of minced for a sharper, stronger garlic flavor when you want more punch.
How to Make Spinach Artichoke Dip?
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
- Salt and pepper to taste
- Optional: pinch of crushed red pepper flakes or a dash of hot sauce for heat
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the ingredients and mixing everything together. Baking takes around 25-30 minutes until the dip is golden and bubbly. So, the total time is roughly 35-40 minutes including baking and a brief cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). This gets it ready for baking your dip to a perfect golden finish.
2. Mix the Base:
In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir these until they form a smooth, creamy base.
3. Add Veggies and Cheese:
Fold in the thawed, drained spinach and chopped artichoke hearts. Add the minced garlic, shredded mozzarella, and grated Parmesan. Mix well to combine all flavors evenly.
4. Season and Transfer:
Season your dip with salt and pepper to taste. If you want a little heat, stir in crushed red pepper flakes or a dash of hot sauce. Then pour the mixture into a baking dish and spread it out evenly.
5. Bake and Serve:
Bake in the preheated oven for 25-30 minutes, until the top is bubbled and lightly golden. Let it cool for a few minutes before serving. Serve warm with tortilla chips, toasted bread, or fresh veggie sticks for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! Just sauté fresh spinach until it’s wilted and then drain off any excess liquid before adding it to the dip. This helps prevent the dip from becoming watery.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture ahead and keep it covered in the fridge for up to 24 hours before baking. When ready, bake as usual and serve fresh.
What Can I Use Instead of Mayonnaise?
You can substitute mayonnaise with extra sour cream or Greek yogurt for a lighter option. Both still add creaminess without changing the flavor too much.
