Spinach Artichoke Dip is a creamy, cheesy treat that’s perfect for sharing. It’s loaded with tender spinach, tangy artichokes, and a mix of creamy cheeses that melt together into one irresistible dip. The combination is rich without being too heavy, making it a favorite at parties and cozy gatherings alike.
I love making this dip when friends come over because it always disappears fast! One tip I have is to use fresh spinach when you can, just sauté it lightly before mixing, to keep the flavors bright and fresh. Plus, stirring in the cheeses while the dip is warm helps it get that perfect, gooey texture that everyone loves.
My favorite way to serve this dip is piping hot, alongside crunchy tortilla chips or warm bread slices for dunking. It’s also great spooned onto toasted baguette pieces for a little extra crunch. No matter how you serve it, this dip brings a warm, inviting feeling to the table that’s hard to beat.
Key Ingredients & Substitutions
Frozen Spinach: It’s best to thaw and squeeze out excess water to keep the dip creamy, not watery. If you prefer fresh spinach, sauté about 5 cups until wilted, then cool and chop.
Artichoke Hearts: Canned ones work well. For a milder flavor, try marinated artichokes. Just chop them finely to blend nicely in the dip.
Cream Cheese: Softened cream cheese adds richness and smoothness. If dairy-free, use a soft vegan cream cheese alternative for a similar texture.
Cheeses: Mozzarella offers gooey meltiness, while Parmesan adds a little sharpness. Feel free to swap mozzarella for Monterey Jack or cheddar for extra flavor.
Sour Cream & Mayonnaise: Both create creaminess with a slight tang. You can use Greek yogurt instead of sour cream to lighten things up.
How Do You Get the Dip Perfectly Creamy Without Being Watery?
Draining spinach and artichokes well is the secret. Any extra liquid can make the dip soggy.
- After thawing spinach, press it firmly in a towel or use your hands to remove as much water as possible.
- Drain the artichokes and pat them dry on paper towels.
- Mix all ingredients gently but fully, ensuring the cheeses and cream cheese are softened first for smooth blending.
- Bake until bubbly and golden on top; this helps thicken the dip.
Following these tips keeps your dip thick and creamy, perfect for scooping with chips or bread without mess.
Equipment You’ll Need
- Mixing bowl – to easily combine all the creamy ingredients and veggies.
- Measuring cups and spoons – for quick and accurate ingredient amounts.
- Spatula or wooden spoon – great for mixing without scraping the bowl too much.
- Baking dish (8×8 inch or similar) – holds the dip while it bakes and browns nicely.
- Oven mitts – to safely handle the hot baking dish when ready.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for a smoky, salty twist that pairs well with cheese.
- Swap mozzarella for pepper jack cheese to add a mild spicy kick.
- Stir in chopped jalapeños or a dash of hot sauce if you like it spicy.
- Mix in sun-dried tomatoes for a tangy bite and color contrast.
How to Make Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and well 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
- Salt and pepper, to taste
- Optional: pinch of crushed red pepper flakes or smoked paprika for a little kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, so plan for around 40 minutes total. It’s a quick and easy dish that you can serve warm fresh from the oven.
Step-by-Step Instructions:
1. Prep Your Oven and Ingredients:
Start by preheating your oven to 375°F (190°C). While it warms, make sure your spinach is fully thawed and squeezed dry to avoid a watery dip. Drain and chop the artichokes into small pieces.
2. Mix the Creamy Base:
In a large bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth. This creates a rich, creamy base for your dip.
3. Combine with Veggies and Cheese:
Add minced garlic, drained spinach, chopped artichokes, mozzarella, Parmesan, salt, and pepper. Stir everything gently but thoroughly until the mixture is well combined.
4. Bake the Dip:
Transfer the mixture into a baking dish, smoothing out the top for even baking. Place it in your preheated oven and bake for 25-30 minutes or until the top turns golden and bubbly.
5. Serve and Enjoy:
Once baked, remove the dish from the oven and let it cool for a few minutes. Serve your spinach artichoke dip warm with tortilla chips, slices of baguette, crackers, or fresh vegetables for dipping. Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Absolutely! Use about 5 cups of fresh spinach, sauté it lightly until wilted, then cool and chop before adding to the dip. This keeps the flavors bright and fresh.
How Do I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Make This Dip Ahead of Time?
Yes! Prepare the dip mixture in advance and refrigerate for up to 24 hours before baking. Just bake it fresh before serving for the best texture.
What Can I Use for Dipping Besides Chips?
Try sliced baguette, pita bread, crackers, or fresh veggie sticks like carrots, celery, and bell peppers for delicious dipping options.
