Spinach Artichoke Dip is a creamy, cheesy treat filled with tender spinach and chunks of artichoke hearts. It’s the perfect appetizer for sharing, with a rich flavor that everyone seems to love. The dip is warm and comforting, with a smooth texture that’s great for dipping chips, bread, or veggies.
I always like to make this dip when friends come over because it’s super easy and a total crowd-pleaser. One tip I have is to use fresh spinach and good-quality artichokes—it really makes a difference in how flavorful the dip turns out. I also like to toss in a little extra garlic to give it a bit of a punch.
Serving this dip warm right out of the oven is my favorite way to enjoy it. I usually set it out with a big bowl of tortilla chips or some crusty bread slices. It’s great for holiday parties or just a cozy night in. Honestly, once you try this dip, it’s hard to stop snacking on it!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is a go-to because it’s easy to use and widely available. Just be sure to squeeze out excess water to avoid a watery dip. Fresh spinach works too—just sauté it lightly and drain well.
Artichoke Hearts: Canned artichokes are convenient and flavorful. If you prefer, you can use jarred or frozen artichokes—just drain them well to keep your dip creamy, not soggy.
Cream Cheese & Dairy: Cream cheese gives this dip its signature creaminess. If you’re dairy-free, try a vegan cream cheese alternative. For sour cream and mayo, Greek yogurt or vegan mayo can work in a pinch.
Cheese: Mozzarella melts nicely to make the dip stretchy and gooey. Parmesan adds sharpness and depth. You can swap mozzarella for Monterey Jack or provolone, and Parmesan for Pecorino Romano if you like.
Garlic & Spices: Fresh garlic adds key flavor. I like a bit of crushed red pepper flakes for a subtle kick, but it’s totally optional and easy to leave out if you prefer mild flavors.
How Do You Make Sure Your Spinach Artichoke Dip Is Creamy and Not Watery?
Keeping the dip creamy starts with properly handling the spinach and artichokes.
- Drain Well: After thawing frozen spinach, squeeze it firmly in a clean towel to get rid of all extra water. If using fresh spinach, sauté it until wilted, then press in the pan or squeeze dry.
- Drain Artichokes: Chop the artichoke hearts and drain thoroughly to avoid adding water to the dip.
- Mix Creamy Ingredients First: Beat cream cheese, sour cream, and mayonnaise until smooth before folding in the spinach and artichokes. This helps create an even texture.
- Bake Until Bubbling: Baking warms the cheeses and helps thicken the dip, blending flavors nicely. Don’t rush this step!
Following these tips will help you enjoy a smooth, rich dip perfect for dipping your favorite snacks.
Equipment You’ll Need
- Mixing bowl – I like a large one to combine all the ingredients easily without spilling.
- Can opener – for opening the artichoke hearts and possibly the beans or other ingredients.
- Cooking spoon or spatula – helps you stir everything together smoothly.
- Oven-safe baking dish – a 1-quart size works well to bake and serve the dip warm.
- Measuring cups and spoons – for accurate measurement of ingredients to get the best flavor.
- Silicone spatula – ideal for scraping down the sides of bowls and mixing thoroughly.
Flavor Variations & Add-Ins
- Swap shredded mozzarella for Monterey Jack or provolone for a different melt and flavor. Great if you like a richer taste.
- Add cooked bacon bits or crumbled cooked sausage for a meaty twist. Perfect for a heartier dip.
- Mix in sautéed mushrooms or chopped sun-dried tomatoes for extra texture and flavor.
- Spice it up with a pinch of cayenne pepper or hot sauce to add heat when you want a little zing.
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
- 1/2 teaspoon salt
- 1/4 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 plus 25-30 minutes to bake. So, in about 35-40 minutes total, you’ll have a warm, cheesy dip ready to enjoy with your favorite dippers.
Step-by-Step Instructions:
1. Preheat and Prepare the Mixture:
Start by preheating your oven to 375°F (190°C). In a large bowl, mix together the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. This makes the base nice and even.
2. Add the Veggies and Cheese:
Stir in the chopped spinach, chopped artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, pepper, and the red pepper flakes if you want a little spice. Mix everything well so it’s all combined.
3. Bake the Dip:
Spread the mixture evenly into an oven-safe baking dish. Place it in the oven and bake for 25 to 30 minutes until it’s heated through, bubbling, and the top is lightly golden.
4. Serve and Enjoy:
Let the dip cool for a few minutes after baking. Then serve it warm with toasted baguette slices, tortilla chips, or fresh veggies for dipping. This dip is perfect for sharing!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it until wilted and then squeeze out all the excess moisture before adding it to the dip. This helps prevent a watery texture.
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 heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and keep it covered in the fridge for up to 24 hours before baking. When ready, bake as directed. This makes hosting easier and saves time.
What Can I Use if I Don’t Have Mayonnaise?
If you don’t have mayo, you can substitute an equal amount of extra sour cream or Greek yogurt. Both will keep the dip creamy and add a nice tangy flavor.
