There’s something truly irresistible about a warm, bubbling Spinach Artichoke Dip fresh out of the oven. Creamy, cheesy, and loaded with tender spinach and tangy artichokes, it’s the ultimate comfort appetizer that never fails to impress.
This classic dip is the perfect balance of flavor — rich cream cheese, melted mozzarella, sharp Parmesan, and a touch of garlic come together for a smooth, savory masterpiece. Every bite is creamy yet slightly tangy, with the hearty texture of artichokes adding just the right amount of bite.
Whether you’re hosting a dinner party, watching the big game, or just craving a cozy snack, this dip fits every occasion. It’s quick to make, crowd-pleasing, and can be served hot, warm, or even chilled. Best of all, it pairs beautifully with everything from tortilla chips and bread to crisp veggies and crackers.
Why You’ll Love This Spinach Artichoke Dip
You’ll love this recipe because it’s creamy, cheesy, and perfectly indulgent. It hits that ideal balance between rich and satisfying without feeling too heavy.
Additionally, this dip is incredibly easy to make. You simply mix, bake, and serve — no complicated steps or fancy ingredients required. The oven does all the work, creating that golden, bubbly top that makes everyone reach for seconds.
Furthermore, it’s make-ahead friendly. You can assemble it in advance, refrigerate, and bake right before serving, making it a lifesaver for entertaining or holidays.
Why You Should Try This Recipe
If you’ve ever had restaurant-style spinach artichoke dip, you’ll be thrilled to know that this homemade version is even better. It’s creamier, cheesier, and packed with flavor, yet takes only minutes to prepare.
Moreover, it’s versatile. You can serve it with pita, baguette slices, or even bake it inside bread bowls for a stunning presentation. As a result, it’s the kind of appetizer that effortlessly transforms any gathering into something special.
And because it uses simple pantry ingredients, it’s both budget-friendly and crowd-approved.
Ingredients You’ll Need
For the Dip Base
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Vegetables
- 1 (10 oz) package frozen chopped spinach, thawed and well-drained
- 1 (14 oz) can artichoke hearts, drained and chopped
Optional Add-Ins
- Pinch of crushed red pepper flakes for spice
- ½ teaspoon lemon juice for brightness
- 2 tablespoons chopped green onions for freshness
How to Make Spinach Artichoke Dip (Step-by-Step)
1. Prepare the Spinach and Artichokes
Start by thawing the frozen spinach completely. Then, squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Chop the artichokes into small pieces and set aside. Removing excess moisture ensures the dip stays creamy, not watery.
2. Mix the Creamy Base
In a large bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth and fluffy. Add the garlic, salt, and pepper, then stir in the mozzarella and Parmesan cheeses.
3. Add the Vegetables
Fold in the chopped spinach and artichokes until evenly combined. Make sure the mixture is well-blended, with bits of green and artichoke distributed throughout the creamy cheese base.
4. Transfer and Bake
Spread the mixture evenly into a greased 1-quart baking dish or oven-safe skillet. Bake in a preheated 375°F (190°C) oven for 25–30 minutes, or until hot and bubbly with a golden top.
5. Serve Warm
Once baked, let it cool for 5 minutes. Then serve immediately with chips, crackers, baguette slices, or fresh veggies. For a finishing touch, sprinkle extra Parmesan or chopped parsley on top.
Tips for the Best Spinach Artichoke Dip
- Drain the spinach completely to avoid a watery dip.
- Use full-fat dairy for the richest, creamiest texture.
- Grate your own cheese — pre-shredded varieties don’t melt as smoothly.
- Add garlic for depth, but don’t overdo it.
- Bake until golden for that irresistible bubbly top.
- Use artichokes in water, not oil, for better texture.
- Warm leftovers slowly to keep the dip creamy.
- Add a hint of lemon juice to brighten the flavor.
- Top with extra mozzarella halfway through baking for added stretchiness.
- Serve in a bread bowl for a festive presentation.
Variations & Substitutions
- Hot & Spicy Dip: Add diced jalapeños or a pinch of cayenne.
- Bacon Spinach Dip: Stir in crumbled bacon before baking.
- Greek-Style: Use feta cheese and a squeeze of lemon juice.
- Vegan Version: Substitute dairy-free cream cheese and vegan mozzarella.
- Low-Fat Option: Use Greek yogurt instead of sour cream.
- Caramelized Onion Addition: Fold in sautéed onions for sweetness.
- Crab Spinach Dip: Add cooked crab meat for a seafood twist.
- Cheddar Swap: Use sharp cheddar instead of mozzarella for bolder flavor.
- Roasted Garlic Upgrade: Replace fresh garlic with roasted garlic puree.
- Slow Cooker Method: Combine all ingredients and heat on LOW for 2 hours.
What to Serve With Spinach Artichoke Dip
- Serve with toasted baguette slices or crostini for a classic option.
- Pair with tortilla chips for a casual party snack.
- Add fresh veggies like celery, carrots, or bell peppers for crunch.
- Serve in a hollowed sourdough loaf for a rustic touch.
- Use leftovers as a spread for sandwiches or wraps.
Storage & Reheating Tips
To Store
Let the dip cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
To Freeze
Freeze before baking for up to 2 months. Thaw overnight in the refrigerator and bake as directed when ready to serve.
To Reheat
Reheat in the oven at 350°F (175°C) for about 15 minutes, or microwave in short intervals until warm. Stir occasionally for even heating.
Recipe FAQs
1. Can I use fresh spinach instead of frozen?
Yes! Sauté 10 ounces of fresh spinach until wilted, then chop and squeeze out moisture before using.
2. Can I make it ahead of time?
Absolutely. Prepare the dip, cover it, and refrigerate up to 24 hours before baking.
3. Can I serve it cold?
Yes, though it’s most flavorful warm. Chilled dip works well for picnics or potlucks.
4. Can I use canned artichokes?
Yes, just be sure to drain and rinse them well.
5. Can I make this dip in a slow cooker?
Yes! Cook on LOW for 2–3 hours, stirring occasionally.
6. How do I make it lighter?
Use Greek yogurt, reduced-fat cream cheese, and part-skim mozzarella.
7. Can I double the recipe?
Definitely — use a 9×13-inch pan for a party-sized batch.
8. Can I use other cheeses?
Cheddar, provolone, or Monterey Jack all work well.
9. How long does it stay creamy after baking?
It stays smooth for about 1 hour at room temperature — perfect for gatherings.
10. Can I reheat leftovers?
Yes, reheat gently in the oven or microwave, stirring for even texture.