Spinach Artichoke Dip is a creamy, cheesy crowd-pleaser that’s perfect for any gathering. It combines tender spinach, tangy artichoke hearts, and a mix of cheeses that melt into a smooth, rich dip. The flavors blend just right, making it a snack that everyone reaches for first.
I love making this dip because it’s so simple but feels special every time. I usually sneak in a bit of garlic and a pinch of crushed red pepper to give it a little extra kick—just enough to keep things interesting. The best part? Once it’s hot and bubbly from the oven, it’s almost impossible to stop eating!
Whenever I serve this at parties, I like to pair it with warm bread, crispy crackers, or fresh veggie sticks. It’s always a hit, and I find it brings people together, sparking conversation as everyone dips in and shares stories. This recipe has become my go-to for easy, comforting appetizers that never disappoint.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is convenient and easy to drain. You can substitute fresh spinach, but cook it down and squeeze out excess moisture before adding.
Artichoke Hearts: Canned artichokes are common and tasty. If you can find marinated artichokes, they add extra flavor. Just avoid those packed in oil for a lighter dip.
Cream Cheese: This is the creamy base of the dip. If you want a lighter version, try using Neufchâtel cheese or Greek yogurt, though the dip won’t be quite as rich.
Cheeses: Mozzarella adds melty stretch, and Parmesan adds sharpness. You can swap mozzarella for Monterey Jack or mild cheddar. Parmesan can be replaced with Pecorino Romano for a saltier bite.
Garlic: Fresh minced garlic works best for bold flavor. Garlic powder can be a quick alternative if you’re short on time.
How Do I Make Sure My Spinach Artichoke Dip Isn’t Watery?
Watery dip is a common problem that ruins the creamy texture. Here’s how to stop it:
- Drain the spinach well. Use a clean kitchen towel or squeeze with your hands to remove as much water as possible.
- Chop and drain artichokes. Make sure to drain canned artichokes thoroughly to keep extra moisture out.
- Mix ingredients carefully. Stir until smooth but avoid over-mixing, which can break down the spinach too much and release water.
- Bake just right. Bake until bubbly and slightly golden; this helps evaporate excess moisture.
Taking these steps means your dip will be creamy, thick, and perfect for dipping every time!
Equipment You’ll Need
- Baking dish (8×8-inch or similar) – Perfect size for even cooking and serving right from the oven.
- Mixing bowl – Big enough to combine all ingredients smoothly without spilling.
- Wooden spoon or silicone spatula – Ideal for folding ingredients gently without mashing.
- Measuring cups and spoons – To get your cheese, spices, and creams just right.
- Colander or clean kitchen towel – Essential for draining excess water from spinach and artichokes, keeping the dip creamy.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs perfectly with creamy cheese.
- Mix in jalapeño slices or a dash of hot sauce for a spicy twist that wakes up the flavors.
- Swap mozzarella for pepper jack cheese to add a bit of zing and extra meltiness.
- Include chopped sun-dried tomatoes for a subtle sweet-tart taste and colorful contrast.
How to Make Spinach Artichoke Dip
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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a slight kick
- Crostini, crackers, or fresh vegetable sticks for serving
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So in less than 45 minutes from start to finish, you’ll have a warm, cheesy dip ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Mix the Base
First, preheat your oven to 375°F (190°C). In a medium bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
2. Add Seasonings and Veggies
Stir in minced garlic, salt, black pepper, and the optional red pepper flakes if you like a little heat. Then gently fold in the drained chopped spinach and artichoke hearts, making sure everything is mixed well.
3. Mix in Cheeses and Bake
Add the shredded mozzarella and grated Parmesan cheese. Stir together evenly, then spread the entire mixture into a baking dish. Bake in your preheated oven for 25-30 minutes until the top is golden and you see bubbles around the edges.
4. Serve and Enjoy
Remove the dip from the oven and give it a few minutes to cool slightly. Serve warm with your favorite crostini, crackers, or fresh veggies ready for dipping. Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then squeeze out all excess moisture before adding to the dip to avoid it 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.
Can I Prepare This Dip Ahead of Time?
Absolutely! Mix all the ingredients and store the dip uncooked in the fridge for up to 24 hours. When ready, bake as directed.
What Can I Use for Dipping Besides Crostini?
Try serving with assorted crackers, pita chips, fresh veggie sticks like carrots, celery, or bell peppers for a lighter option.
