Spinach Artichoke Dip Recipe tastes rich, cheesy, and garlicky with a tangy hit from artichokes and a fresh green note from spinach. It works perfectly for game day, holidays, or any last‑minute gathering and takes about 35 minutes from start to finish. I first made this for a tiny apartment party in 2012, and my friends scraped the dish so clean I almost skipped washing it.
Why Choose This Spinach Artichoke Dip Recipe
This Spinach Artichoke Dip Recipe bakes up thick, scoopable, and ultra creamy without turning greasy or oily. It uses a smart mix of cream cheese, sour cream, and mayo so the dip stays smooth and reheats beautifully.
You stir everything in one bowl, then bake it in one dish, so cleanup stays easy. The recipe uses frozen spinach and canned artichokes, which keeps prep quick and budget friendly without losing flavor.
“Hands down the best Spinach Artichoke Dip Recipe I’ve tried; it disappeared in 10 minutes at our party! ★★★★★”
Ingredients You’ll Need
Dairy & base
- 8 ounces cream cheese, softened
- Use full‑fat for the creamiest texture; low‑fat works but tastes less rich.
- 1 cup sour cream
- Greek yogurt can swap in for a lighter version.
- 1/2 cup mayonnaise
- I like Hellmann’s or Duke’s; avocado oil mayo also works.
- 1 1/2 cups shredded mozzarella cheese, divided
- Pre‑shredded saves time; fresh‑shredded melts a bit smoother.
- 1/2 cup grated Parmesan cheese, plus extra for topping
- Use real Parmigiano Reggiano or a good domestic wedge, not the green can.
Vegetables & flavor
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- Frozen spinach keeps things easy; fresh works if you sauté and squeeze it dry.
- 1 can (14 ounces) artichoke hearts, drained and chopped
- Use artichokes packed in water or brine, not marinated in heavy oil.
- 3 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
- Zest of 1/2 lemon (optional, brightens the flavor)
Optional mix‑ins
- 1/4 cup finely chopped green onions or chives
- 1/4 cup finely diced roasted red peppers
- Extra mozzarella and Parmesan for a super cheesy top
Equipment
- 1 medium mixing bowl
- 1 large spoon or silicone spatula
- 1 small colander or fine mesh strainer and clean kitchen towel for squeezing spinach
- 1 cutting board and sharp knife
- 1 8‑inch or 9‑inch baking dish, or similar 1 1/2 to 2 quart oven‑safe dish
- Oven and oven mitts
- Measuring cups and spoons
Tips & Tricks
- Squeeze the spinach until it feels almost dry; excess water makes the dip runny and dulls the flavor.
- Soften the cream cheese fully at room temperature so it mixes smoothly without lumps.
- Chop the artichokes fairly small so they distribute evenly and stay scoopable on chips.
- Taste the mixture before baking and adjust salt, pepper, and garlic so the flavor pops.
- Sprinkle extra mozzarella and Parmesan on top for a golden, bubbly crust.
- Bake the dip on a middle rack so the top browns gently without burning.
- Use a shallow baking dish for more browned cheesy surface and faster baking.
- Stir in a handful of shredded rotisserie chicken if you want a heartier, protein‑packed version.
- Keep the dip warm on the table by setting the baking dish on a warm plate or a low‑heat warming tray.
- Serve with a mix of crunchy dippers so guests with different diets all find something they like.
How to Make Spinach Artichoke Dip Recipe
Step 1: Prep the spinach and artichokes
Thaw the frozen spinach completely, then place it in a colander. Squeeze out as much water as possible with your hands, then wrap it in a clean kitchen towel and twist until the spinach feels very dry. Chop the drained artichoke hearts into small bite‑size pieces so they mix evenly into the dip.
Step 2: Mix the creamy base
Add the softened cream cheese, sour cream, and mayonnaise to a medium mixing bowl. Stir until the mixture looks smooth and unified with no big cream cheese chunks. Add the garlic, onion powder, salt, pepper, and crushed red pepper flakes, then stir again until everything blends evenly.
Step 3: Add cheeses and veggies
Stir in 1 cup of the shredded mozzarella and all of the Parmesan. Fold in the chopped spinach and artichokes until they spread evenly through the creamy base. Add lemon zest, green onions, or roasted red peppers if you use them, then taste and adjust seasoning.
Step 4: Transfer to baking dish
Lightly grease your baking dish with a bit of oil or nonstick spray. Spoon the dip mixture into the dish and spread it into an even layer. Top with the remaining 1/2 cup mozzarella and a sprinkle of extra Parmesan for a cheesy crust.
Step 5: Bake until hot and bubbly
Preheat the oven to 375°F. Place the baking dish on the middle rack and bake for 20 to 25 minutes, until the edges bubble and the top turns lightly golden. If you want deeper browning, switch the oven to broil for 1 to 2 minutes, watching closely so the cheese does not burn.
Step 6: Cool slightly and serve
Remove the dip from the oven and set it on a heat‑safe surface. Let it cool for about 5 to 10 minutes so it thickens slightly and does not burn anyone’s mouth. Serve warm with your favorite dippers and enjoy the cheesy pull with every scoop.
What to Serve with Spinach Artichoke Dip Recipe
Serve this Spinach Artichoke Dip Recipe with sturdy tortilla chips, pita chips, or sliced baguette so the dippers hold up to the thick, cheesy texture. Add fresh veggie sticks like carrots, celery, cucumbers, and bell peppers for a lighter option. Warm naan, soft pretzel bites, or garlic breadsticks also taste amazing with the creamy, garlicky flavor. Pair the spread with sparkling water, flavored seltzer, or iced tea to balance the richness.
Storage Options
- Cool leftovers to room temperature, then cover the baking dish tightly or transfer the dip to an airtight container and refrigerate for up to 4 days.
- Freeze portions in freezer‑safe containers for up to 2 months, and label them with the date.
- Reheat refrigerated dip in a 350°F oven for 10 to 15 minutes until hot and bubbly, or warm small portions in the microwave in 20 to 30 second bursts, stirring between each.
- Thaw frozen dip overnight in the fridge, then reheat in the oven until hot; stir once halfway through to restore a creamy texture.
Spinach Artichoke Dip Recipe
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
- In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well blended.
- Stir in the mozzarella, Parmesan, minced garlic, crushed red pepper flakes (if using), salt, and black pepper.
- Add the well-drained spinach and chopped artichoke hearts to the bowl and mix until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 20–25 minutes, or until hot and bubbly around the edges and lightly golden on top.
- Remove from the oven and let cool for a few minutes before serving. Serve warm with tortilla chips, crackers, sliced baguette, or fresh vegetables.
Notes
Approximate per serving (1/12 of recipe): 190 calories; fat 16 g; saturated fat 8 g; carbohydrates 5 g; fiber 1 g; sugars 2 g; protein 6 g; sodium 360 mg. Values will vary based on brands, add-ins, and portion size.
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