Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser that blends tender spinach and tangy artichokes with a rich mix of cheeses. It’s smooth, flavorful, and has just the right amount of garlicky zest to keep everyone coming back for more. This dip is perfect for gatherings, game days, or just a cozy snack night at home.
I love making this dip when friends stop by because it’s always a hit and so simple to put together. One little tip I’ve picked up is to squeeze out any extra water from the spinach before mixing it in—that way, the dip stays thick and not runny. I also like to use a good mix of cream cheese and mozzarella for that perfect gooey texture.
Serving it warm with crispy tortilla chips or crunchy bread makes it even better. I often set it out in a nice little bowl and watch how quickly it disappears! It’s one of those dishes that brings people together, and honestly, I can’t resist sneaking a few bites myself whenever it’s around.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works great because it’s easy and saves prep time. Just make sure to squeeze out all the water to avoid a runny dip. Fresh spinach can be steamed and chopped if you prefer, but drain it well.
Artichoke Hearts: Canned artichokes are convenient and flavorful. If you want a fresher taste, try marinated artichoke hearts, but reduce added oils to keep the dip balanced.
Cream Cheese: This gives the dip its creamy base. If you want a lighter dip, you can substitute with Greek yogurt, but it will change the texture a bit.
Cheeses: Mozzarella provides stretch and gooeyness, while Parmesan adds a sharp, nutty flavor. Feel free to add or swap out for cheddar or Monterey Jack for a different taste.
Garlic: Fresh minced garlic adds a punch of flavor. You can also use garlic powder if you want a milder garlic taste or less prep.
How Do You Make Sure Your Dip Isn’t Watery?
Water content in spinach and artichokes can make the dip runny, which isn’t fun when you want a thick and creamy dip. Here’s what I do:
- After thawing frozen spinach, place it in a clean dish towel or paper towels and squeeze hard to remove extra liquid.
- Drain canned artichokes well, then pat dry with a towel if needed.
- Mix your ingredients gently to keep the texture smooth but not watery.
- Finally, bake until bubbly so the excess moisture cooks off and the top turns golden for a nice crust.
Taking these small steps makes a big difference and keeps your dip perfect for scooping!
Equipment You’ll Need
- Baking dish (8×8 inches or similar) – perfect size for even baking and easy serving.
- Mixing bowl – big enough to mix all the ingredients comfortably.
- Spoon or spatula – to blend the creamy mixture thoroughly.
- Measuring cups and spoons – to get the right amounts of each ingredient.
- Oven mitts – for safe handling of the hot baking dish.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, salty kick that pairs well with creamy dip.
- Stir in some chopped jalapeños for a spicy twist if you like heat.
- Use pepper jack cheese instead of mozzarella for a mild spicy flavor.
- Mix in some chopped water chestnuts for extra crunch and texture contrast.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, overall you’ll spend around 35-40 minutes from start to finish including letting it cool slightly before dipping in!
Step-by-Step Instructions:
1. Prepare Your Oven and Spinach:
Preheat your oven to 375°F (190°C). While it warms up, squeeze as much liquid out of the thawed spinach as you can using a clean kitchen towel or paper towels. This helps keep your dip nice and thick.
2. Mix the Creamy Base:
In a large bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth. Then stir in the minced garlic, salt, black pepper, and crushed red pepper flakes if you’re using them.
3. Combine All Ingredients:
Add the chopped artichoke hearts, drained spinach, shredded mozzarella, and Parmesan cheese. Mix everything well until evenly combined.
4. Bake the Dip:
Spread the mixture evenly in a baking dish. Bake for 25-30 minutes or until it’s bubbly and the top turns a delicious golden brown.
5. Serve and Enjoy:
Let the dip cool just a bit so it settles, then serve it warm with tortilla chips, toasted baguette slices, or fresh veggies for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted, then let it cool and squeeze out all excess water before adding to the dip. This helps keep the dip from becoming watery.
How Do I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally for even heat.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and store it in the fridge for up to a day before baking. When ready, bake as directed for fresh, warm dip.
What Are Good Dippers for This Spinach Artichoke Dip?
Tortilla chips, toasted baguette slices, fresh vegetable sticks (like carrots, celery, and bell peppers), or pita chips all work great for scooping up this creamy dip.
