Spinach Artichoke Dip is a classic party favorite that’s creamy, cheesy, and loaded with tender spinach and chunks of artichoke hearts. It’s the kind of dip that brings everyone together, whether you’re serving it with warm tortilla chips, crunchy bread, or fresh veggies. This recipe blends cream cheese, sour cream, and melted cheese for that perfect smooth and gooey texture you can’t get enough of.
I love making this dip because it comes together so easily and always gets gobbled up fast. One trick I like is to add a little extra garlic and a squeeze of lemon juice to brighten the flavors just before serving—it makes the whole thing pop. Plus, it’s great served warm straight from the oven, which makes it super comforting and delicious every single time.
Whenever I bring Spinach Artichoke Dip to gatherings, it’s like an instant hit. It’s a great way to kick off a party or just have a cozy night in with friends and family. I usually keep some pita chips or sliced baguette nearby so people can scoop away happily while chatting and catching up. It’s the kind of snack that feels both special and familiar, making everyone feel right at home.
Key Ingredients & Substitutions
Spinach: Frozen spinach is handy and easy, but fresh spinach works well too. Just cook and drain it to remove excess water so your dip isn’t watery.
Artichoke Hearts: Canned artichokes are classic here and add a nice tangy touch. You can use jarred marinated artichokes for an extra flavorful twist.
Cream Cheese: This is what makes the dip so creamy. If you want a lighter option, try using Neufchâtel cheese or a low-fat cream cheese substitute.
Cheese: Mozzarella adds gooey stretchiness while Parmesan brings a punchy, nutty flavor. Feel free to swap mozzarella for Monterey Jack or even cheddar for a sharper taste.
How Do You Get the Dip Creamy Without It Being Watery?
Keeping the dip creamy but not watery is all about handling the spinach and artichokes right, plus mixing ingredients well:
- Thaw frozen spinach fully, then squeeze it in a clean towel to remove as much water as possible.
- Drain the artichokes well and chop them to spread evenly in the dip.
- Mix softened cream cheese, sour cream, and mayo until very smooth before adding other ingredients.
- Bake until hot and bubbly; this helps to thicken and melt the cheese nicely.
These simple tips help the dip stay rich and thick, perfect for scooping!
Equipment You’ll Need
- Mixing bowl – big enough to combine all the ingredients easily without spills.
- Spatula or wooden spoon – perfect for stirring the creamy mixture smoothly.
- Baking dish (8-inch or similar) – holds the dip and helps it bake evenly with a golden top.
- Oven mitts – for safely handling the hot baking dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, meaty twist that pairs well with the creamy dip.
- Swap mozzarella with pepper jack cheese for a little spicy heat and extra flavor kick.
- Stir in chopped jalapeños or a dash of cayenne pepper if you like your dip with some heat.
- Mix in sun-dried tomatoes for a tangy sweetness that balances the richness of the cheese.
How to Make 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
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Optional: ¼ tsp crushed red pepper flakes or a squeeze of lemon juice
Time Needed
This dip takes about 10 minutes to prepare and 25-30 minutes to bake. Plan for roughly 40 minutes total from start to warm, bubbly finish.
Step-by-Step Instructions:
1. Preheat and Prep the Mixture
Set your oven to 375°F (190°C) to warm up. In a medium bowl, mix the softened cream cheese with sour cream and mayonnaise until completely smooth and creamy. Stir in minced garlic, chopped artichoke hearts, and drained spinach until evenly combined.
2. Add the Cheeses and Seasonings
Fold in shredded mozzarella and Parmesan cheese. Season with salt and pepper. If you like a little kick or brightness, add red pepper flakes or a squeeze of lemon juice now and give everything a good stir.
3. Bake and Serve
Pour the dip mixture into a baking dish and spread it out evenly. Bake in the oven for 25-30 minutes until the top turns golden and the cheese is bubbling. Take it out, let it cool slightly, then serve warm with chips, bread, or veggies for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it briefly until wilted, then drain any excess moisture before adding to the dip to prevent it from becoming watery.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip mixture a day in advance, store it covered in the fridge, and bake it just before serving for the freshest taste.
How Should I Store Leftovers?
Keep any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Are Good Dipping Options?
This dip is delicious with tortilla chips, toasted baguette slices, pita chips, or fresh veggie sticks like carrots and bell peppers.
