I make this Spinach Artichoke Dip when I want something warm, creamy, and easy to share. It is rich with melted cheese, packed with tender spinach and artichokes, and always feels like the kind of appetizer that disappears fast at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Nonstick cooking spray
10 ounce frozen leaf spinach, thawed, drained, and squeezed dry
14 ounce can artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 cup shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Directions
I start by preheating the oven to 375°F (190°C) and lightly coating a small baking dish with nonstick cooking spray.
In a large mixing bowl, I combine the softened cream cheese, sour cream, mayonnaise, and grated garlic until the mixture turns smooth and creamy.
Next, I add the chopped spinach and artichoke hearts, stirring well so everything is evenly mixed.
I then stir in the mozzarella cheese and half of the Parmesan cheese. After that, I season the mixture with salt and freshly ground black pepper to taste.
Once the dip is fully mixed, I transfer it to the prepared baking dish and spread it out evenly.
I finish it by sprinkling the remaining Parmesan cheese over the top.
Then I bake it for about 20 to 25 minutes, until the dip is hot, bubbly, and lightly golden on top.
Before serving, I let it cool for a few minutes. I like serving it warm with chips, crackers, or toasted bread.
Servings and timing
I get 8 servings from this recipe, which makes it a great appetizer for a small gathering or as part of a larger snack spread.
I need about 10 minutes for prep, 25 minutes for cooking, and 35 minutes total from start to finish. Each serving has about 280 calories.
Variations
I sometimes change this dip depending on what I have on hand or the kind of flavor I want. For a sharper and deeper cheese flavor I swap part of the mozzarella for white cheddar. When I want a little heat I mix in a pinch of red pepper flakes or a few chopped jalapeños. I also like adding cooked chopped turkey or smoked chicken for a savory twist.
For a lighter version I use Greek yogurt in place of some of the sour cream or mayonnaise. If I want more texture I top the dip with extra cheese and broil it for a minute or two at the end.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I usually put it back in the oven at 350°F until it is warmed through and creamy again. If I only need a small portion, I reheat it in the microwave in short intervals, stirring in between so it heats evenly. If the dip thickens too much after chilling, I stir in a small spoonful of sour cream before reheating to loosen it up.
FAQs
Can I use fresh spinach instead of frozen spinach?
Yes, I can use fresh spinach instead of frozen. I just cook it down first, let it cool, and squeeze out as much liquid as possible so the dip does not turn watery.
Can I make this dip ahead of time?
Yes, I can prepare the dip mixture ahead of time and keep it covered in the refrigerator for up to 24 hours before baking. When I am ready to serve it, I bake it as directed until hot and bubbly.
What can I serve with spinach artichoke dip?
I like serving it with tortilla chips, crackers, toasted baguette slices, pita chips, or fresh vegetables like celery and bell pepper strips.
How do I keep the dip from being watery?
I make sure the spinach is fully thawed and squeezed very dry, and I also drain the artichoke hearts well. Removing excess moisture helps the dip stay thick and creamy.
Can I freeze spinach artichoke dip?
I can freeze it, but I find the texture may change a little after thawing because of the dairy. For the best creamy result, I prefer making it fresh or storing it in the refrigerator for a few days instead.
Conclusion
I think this Spinach Artichoke Dip is one of the easiest ways to make a crowd-pleasing appetizer with very little effort. It is creamy, cheesy, and full of comforting flavor, and I love how dependable it is for parties, holidays, or simple snack nights at home. Once I pull it out of the oven bubbling and golden, I know it is going to be the first dish everyone reaches for.
📖 Recipe:
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Spinach Artichoke Dip
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm, creamy spinach artichoke dip packed with tender spinach, chopped artichokes, and melted cheeses. This easy baked appetizer is rich, comforting, and perfect for sharing with chips, crackers, or toasted bread.
Ingredients
Nonstick cooking spray
10 ounce frozen leaf spinach, thawed, drained, and squeezed dry
14 ounce can artichoke hearts, drained and coarsely chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 cup shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly coat a small baking dish with nonstick cooking spray.
- In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and grated garlic. Mix until smooth and creamy.
- Add the drained spinach and chopped artichoke hearts, stirring until evenly combined.
- Mix in the mozzarella cheese and half of the Parmesan cheese. Season with kosher salt and freshly ground black pepper to taste.
- Transfer the mixture to the prepared baking dish and spread it evenly.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 20–25 minutes until the dip is hot, bubbly, and lightly golden on top.
- Allow the dip to cool for a few minutes before serving warm with chips, crackers, or toasted bread.
Notes
Make sure the spinach is thoroughly thawed and squeezed dry to prevent a watery dip.
You can substitute part of the mozzarella with white cheddar for a sharper flavor.
Add red pepper flakes or chopped jalapeños for a little heat.
Cooked chopped smoked turkey can be added for a smoky variation.
The dip can be prepared up to 24 hours ahead and baked when ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 55 mg
