Spinach artichoke dip is one of those classic crowd-pleasers that never fails to impress. With its creamy texture and rich flavors, every bite feels indulgent yet satisfying. Picture it bubbling in a dish, golden on top, just waiting to be scooped up with crunchy tortilla chips or warm bread. Unlike many dips that can be sad, watery affairs, this version has depth and character, thanks to the star ingredients: spinach and artichokes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I still remember the first time I made spinach artichoke dip for a game night with friends. The overwhelming aroma of garlic and melted cheese filled the kitchen, and as soon as it came out of the oven, everyone gathered around in anticipation. It quickly became a staple at every party we hosted, and I’m sure it’ll find a special place at yours too. Easy to prepare and absolutely delightful, this spinach artichoke dip will undoubtedly become your go-to recipe for any occasion!

Why You’ll Love This Recipe

Simple & Quick: Takes only 10 minutes to prep, with just 30 minutes in the oven.
Irresistible Flavor: Creamy and cheesy goodness combined with the savory bite of artichokes and garlic.
Eye-Catching Appeal: Golden, bubbling dip that’s as beautiful as it is delicious.
Flexible Serving: Perfect for game day, holiday parties, or as a cozy snack during movie night.
Diet-Friendly Options: Easily adaptable for gluten-free diets by serving with veggies or gluten-free chips.

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry: This convenient ingredient saves time and keeps your dip robust without excess moisture.
1 (14 oz) can artichoke hearts, drained and chopped: Adds a delightful tangy flavor and texture that pairs perfectly with the cheese blend.
8 oz cream cheese, softened: A must for that luscious, creamy base. Let it sit at room temperature for better mixing.
1/2 cup sour cream: Provides a slight tartness while enhancing the dip’s smoothness.
1/4 cup mayonnaise: Contributes to the creaminess and adds an extra layer of flavor.
1 cup shredded mozzarella cheese: Melts beautifully and creates that gooey, stretchy texture we all crave.
1/2 cup grated parmesan cheese: Best used freshly grated for a more robust flavor; the umami notes really elevate the dip.
2 cloves garlic, minced: I recommend fresh garlic for an aromatic punch, but you can use garlic powder in a pinch (1/2 teaspoon).
1–2 tbsp lemon juice, to taste: Brightens the dip and balances richness; adjust based on your preference.
1/2 tsp kosher salt, or to taste: Essential for enhancing all the flavors.
1/4 tsp black pepper: Adds a subtle warmth.
1/4 tsp red pepper flakes (optional): For a gentle kick, perfect if you enjoy a bit of spice.

How to Make Spinach Artichoke Dip

Preheat Oven: Start by preheating your oven to 375°F (190°C). While it’s warming up, grease a 1.5–2 qt (1.5–2 L) baking dish lightly to prevent sticking.

Mix Base: In a medium bowl, use an electric mixer to beat 8 oz cream cheese until smooth. This creates a solid foundation for your dip. Add in 1/2 cup sour cream and 1/4 cup mayonnaise, mixing until fully incorporated and fluffy.

Add Flavor: Throw in 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, and 2 cloves minced garlic. You’re going to love the aroma here! Next, pour in 1–2 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if you’re feeling adventurous).

Fold in Veggies: Gently stir in the squeezed-dry spinach and chopped artichokes until everything is evenly combined. Take care not to overmix; you want to keep the texture interesting with those lovely chunks of artichoke.

Bake: Spread the mixture evenly into your prepared baking dish. Pop it in the oven and bake for 18–22 minutes, or until it’s hot and bubbling around the edges. You’ll know it’s ready when the top starts to look golden and delicious.

Optional Broil: If you like a bit of crispiness on top, broil for an additional 1–2 minutes, but keep a close watch so it doesn’t burn.

Serve: Once out of the oven, let it rest for about 5 minutes to settle. Serve warm with your favorite tortilla chips, crusty bread, pita chips, or fresh veggie sticks.

Storing & Reheating

Once cooled, store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it for up to 3 months in a freezer-safe container or bag. To reheat, simply thaw overnight in the fridge and bake in a 375°F (190°C) oven until heated through, about 25 minutes. Keep in mind that the texture may change slightly after freezing, but giving it a good stir and warming it slowly will refresh the flavors.

Chef’s Helpful Tips

Avoid Overmixing: When folding in spinach and artichokes, mix just until combined to maintain chunky bits for texture.
Room Temperature Ingredients: Make sure your cream cheese is softened, which aids in easy mixing and ensures a creamy dip without lumps.
Taste as You Go: Adjust seasoning based on personal preference, especially with salt and lemon juice.
Make Ahead: You can prepare the dip a day in advance. Just store it unbaked in the refrigerator and pop it in the oven when needed.

Spinach artichoke dip has become a cherished recipe in my home, satisfying cravings and bringing friends together. Whether for casual gatherings or festive occasions, this creamy dip is bound to impress. Feel free to play around with the recipe—add more garlic if you’re a fan or experiment with different cheeses. I hope you enjoy every creamy, cheesy bite.

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, you’ll need about 1 pound. Cook it down first, letting it cool before squeezing out excess moisture, similar to how you would handle frozen spinach.

Can I make this dip ahead of time?

Yes! You can mix the ingredients together, place them in a baking dish, and cover it tightly. Store it in the refrigerator for up to a day before baking. Just add a few extra minutes into the bake time since it will be chilled.

How do I make this spinach artichoke dip spicier?

To add some heat, you can increase the amount of red pepper flakes. If you want extra flavor, consider mixing in some chopped jalapeños or a splash of hot sauce in the base mixture.

Can I use low-fat ingredients to make this healthier?

Yes! You can substitute low-fat cream cheese, sour cream, and mayonnaise. While the dip may be slightly less creamy, it’ll still taste delicious and comforting.