Spinach Artichoke Dip is a creamy, cheesy party favorite that’s full of tender spinach and flavorful artichoke hearts. It’s wonderfully rich, with a mix of gooey melted cheese and just a hint of garlic that makes every bite deliciously comforting.
I love making this dip because it always brings people together. It’s super easy to whip up, but somehow feels special every time. I usually use a mix of cream cheese, mozzarella, and Parmesan to get that perfect melty texture. One little tip: squeezing out extra water from the spinach helps keep the dip nice and thick instead of watery.
My favorite way to serve this dip is warm, right out of the oven, with crispy tortilla chips or fresh bread. It’s perfect for game days, casual get-togethers, or just because you want a salty, cheesy snack. Everyone always asks for this recipe, and honestly, I don’t blame them—it’s such a crowd-pleaser!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works well after thawing and squeezing out excess water. Fresh spinach can be used too, just wilt it first and drain well.
Artichoke Hearts: Canned or jarred artichokes are ideal for this dip. If you prefer, use marinated artichokes for extra flavor but reduce added salt.
Cream Cheese: Softened cream cheese creates creamy richness. For a lighter version, try using Neufchâtel cheese or a dairy-free cream cheese.
Cheeses: Mozzarella and Parmesan make a great combo for melty texture and flavor. Feel free to swap Parmesan for Pecorino Romano or blend in some cheddar for a sharper taste.
How Do I Prevent a Watery Spinach Artichoke Dip?
The key to stopping watery dip is draining spinach and artichokes well:
- After thawing frozen spinach, use a clean towel or cheesecloth to squeeze out as much water as possible.
- Drain and chop artichoke hearts, giving them a good press to remove excess liquid.
- This step keeps your dip thick and creamy instead of runny.
Also, avoid adding extra wet ingredients and bake the dip until it bubbles gently and the top is slightly golden for perfect texture.
Equipment You’ll Need
- Mixing bowl – perfect for combining creamy ingredients smoothly.
- Spatula or wooden spoon – great for mixing without scratching bowls.
- Strainer or cheesecloth – key for squeezing water from spinach to keep the dip thick.
- Baking dish (about 1-quart) – holds the dip nicely and browns the top evenly.
- Oven mitts – important for safely handling hot dishes.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky, crispy twist that pairs well with creamy cheese.
- Mix in artichoke and spinach with chopped jalapeños for a mild spicy kick.
- Try swapping mozzarella for pepper jack cheese for a little extra heat and flavor.
- Stir in chopped sun-dried tomatoes for a tangy, slightly sweet bite.
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
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a slight kick
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 to 30 minutes to bake. So, in roughly 35 to 40 minutes, you’ll have a warm, cheesy dip ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Spinach:
Start by preheating your oven to 375°F (190°C). While it warms up, squeeze all the extra water out of the thawed spinach using a clean kitchen towel or cheesecloth to keep your dip from being watery.
2. Mix the Creamy Base:
In a medium bowl, blend softened cream cheese, sour cream, and mayonnaise until smooth. Then stir in minced garlic, salt, pepper, and if you like, a pinch of crushed red pepper flakes to add a little heat.
3. Combine the Veggies and Cheese:
Add the chopped artichoke hearts and drained spinach to the creamy mixture. Stir well to combine. Next, fold in the shredded mozzarella and grated Parmesan cheese, but save a little mozzarella to sprinkle on top later.
4. Bake Your Dip:
Transfer everything to a lightly greased baking dish, spreading it evenly. Sprinkle the reserved mozzarella cheese on top for a bubbly golden crust. Bake for 25 to 30 minutes, until the dip is hot and the top is lightly browned.
5. Serve and Enjoy:
Let the dip cool for a few minutes before serving. Then, scoop it up with toasted baguette slices, crackers, or tortilla chips. Enjoy your creamy, delicious spinach artichoke dip!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can! Just sauté fresh spinach until wilted, then drain thoroughly to remove excess moisture before adding it to the dip.
How Should 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.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture, store it covered in the fridge, and bake it just before serving for the best fresh taste.
What Are Good Alternatives for Cream Cheese?
You can substitute Neufchâtel cheese for a lower-fat option or use a dairy-free cream cheese to keep this recipe vegan-friendly.
