Spinach Artichoke Dip

I first made this dip for a small game night at home, and let me tell you, it disappeared fast. Everyone kept dipping in and asking for the recipe. It’s that good!

What makes this dip really special is how easy it is to throw together. You don’t need fancy ingredients or a ton of time in the kitchen. Most of the stuff you probably already have, and if not, they’re easy to grab on a quick grocery run.

This dip is also a great choice for different occasions. It works for parties, potlucks, holidays like Thanksgiving or Christmas, or just a cozy night in when you’re craving something rich and cheesy. It’s also pretty kid-friendly, especially if your little ones don’t mind spinach (the cheese definitely helps with that!).

What I love most about this recipe is that it fits perfectly into my routine. If I’m having guests over, I can whip it up fast and serve it hot. If I’m on my own, it makes great leftovers for the next day too.

It’s comforting without being too heavy, and it always hits the spot. This spinach artichoke dip has definitely earned a permanent spot in my snack rotation.

What is Spinach Artichoke Dip?

Spinach artichoke dip is a warm, creamy dip made with a mix of cooked spinach, chopped artichoke hearts, cream cheese, sour cream, and lots of melted cheese. It’s baked until it’s bubbly and golden on top, then served hot, perfect for dipping with tortilla chips, toasted bread, crackers, or even veggies like carrots and celery.

What makes this dip stand out from other cheesy dips is the mix of veggies. The spinach and artichokes give it a little extra texture and flavor, so it’s not just creamy, it’s got a bit of bite, too.

It’s rich without being too heavy, and the flavor is super comforting without being boring. A lot of dips are either cheesy or veggie-filled, but this one strikes the perfect balance between both.

Why You’ll Love It

• It’s a total crowd-pleaser: Whether you’re feeding a few people or a whole group, everyone ends up loving this dip, yes, even the picky eaters!
• Ridiculously easy to make: No fancy steps or tricky techniques here. Mix, bake, and enjoy.
• Perfect for any occasion: Great for parties, game days, holidays, or just because you feel like treating yourself.
• Make-ahead friendly: You can prep it the night before, store it in the fridge, and pop it in the oven when you’re ready.
• It’s cheesy, creamy, and cozy: Basically, everything you want in a comfort food snack.

Ingredient List

• 1 (10 oz) package frozen chopped spinach, thawed and well-drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Ingredient Notes

• Frozen spinach: Make sure to squeeze out all the excess water after thawing; it helps keep the dip from getting watery.
• Artichoke hearts: Use the canned kind in water, not marinated, so the flavor stays balanced.
• Cream cheese: Let it soften before mixing so it blends smoothly with the other ingredients.
• Mozzarella: Gives the dip that melty, stretchy goodness everyone loves.
• Parmesan: Adds a salty, nutty flavor that balances the creaminess; don’t skip it!
• Garlic: Freshly minced garlic adds a nice kick and depth of flavor.

Kitchen Tools Needed

• Mixing Bowl – For combining all the ingredients. I like using a large glass one so I can see everything mixing together evenly.
• Rubber Spatula or Spoon – Helps fold everything together without making a mess.
• Measuring Cups & Spoons – For getting the perfect balance of creamy, cheesy, and savory.
• Garlic Press (optional) – If you don’t feel like mincing garlic by hand, this is a total time-saver.
• Baking Dish (8×8 or similar size) – You’ll bake the dip in this. I love using a ceramic one because it keeps the dip warm longer.
• Oven Mitts – This dip comes out hot and bubbly, so protect those hands!
• Serving Spoon or Small Spatula – To scoop and serve once it’s hot and ready.

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
   Give it a few minutes to heat up while you prep everything. A hot oven helps the dip bubble up nicely and brown a little on top.
2. Prep the spinach.
   If you’re using frozen spinach, make sure it’s fully thawed. Then, squeeze out as much water as you can using a clean kitchen towel or paper towels.
   Pro Tip: The drier the spinach, the better your dip texture will be!
3. Mix the creamy base.
   In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy, this should take about 2–3 minutes.
   If your cream cheese is still too firm, pop it in the microwave for about 15 seconds to soften it more.
4. Add in the veggies and seasonings.
   Stir in the chopped spinach, chopped artichoke hearts, minced garlic, salt, and pepper. Mix everything together until evenly combined; this should take another 2 minutes or so.
5. Fold in the cheese.
   Add the shredded mozzarella and grated Parmesan. Mix it all gently so the cheese is evenly spread throughout the dip.
6. Transfer to your baking dish.
   Pour the dip mixture into an 8×8-inch baking dish. Spread it out evenly with a spatula.
7. Bake the dip.
   Place the dish in the oven and bake for 20–25 minutes, or until it’s hot, bubbly around the edges, and slightly golden on top.
   Pro Tip: You can switch to broil for the last 2–3 minutes if you want a deeper golden crust; just watch closely so it doesn’t burn!
8. Let it cool slightly before serving.
   Wait about 5 minutes before digging in. It’ll still be hot and melty, but not so hot that you’ll burn your mouth.
   I know it’s tempting, but this quick wait makes it taste even better!

That’s it! Now grab your chips, bread, or veggies and dip.

Tips and Tricks for Success

• Drain that spinach like your dip depends on it, because it does! Soggy spinach can totally water down the dip. I like to press it between layers of paper towels until it’s almost dry.
• Shred your own cheese if you can. Pre-shredded cheese is convenient, but it’s coated in stuff that can mess with melting. Freshly shredded melts smoother and tastes better.
• Double the recipe for a crowd. This dip disappears fast, so if you’re serving more than a few people, go ahead and make extra; you won’t regret it.
• Taste before baking. Once everything is mixed (before adding eggs if you’re using them), sneak a little taste to see if you want more garlic, salt, or cheese.
• Make it ahead! Mix everything the night before, cover it, and refrigerate. When you’re ready to bake, just pop it in the oven; easy and stress-free hosting!

---

Ingredient Substitutions and Variations

• No frozen spinach? You can use fresh spinach! Just sauté about 5–6 cups until wilted, then chop and drain well.
• Lactose-free version: Swap in lactose-free cream cheese, sour cream, and mozzarella. It still turns out creamy and delicious!
• Add a spicy kick: Mix in a pinch of red pepper flakes or chopped jalapeños if you like some heat.
• Make it meatier: Add crumbled cooked bacon or shredded chicken for a heartier twist.
• Lighter version: Use Greek yogurt instead of sour cream and mayo; it’ll still be creamy with a little tang.

Serving Suggestions

• With tortilla chips or pita chips: These are my go-to! The crunch pairs perfectly with this creamy dip.
• Toasted baguette slices: Slice up a French baguette, toast it, and scoop the dip right on. Fancy and delicious!
• Fresh veggie sticks: Think carrot sticks, celery, cucumber, or bell peppers; it’s a great way to balance out the richness.
• As a sandwich spread: Leftovers make a killer filling for grilled cheese or a toasted wrap; trust me on this one!
• In a bread bowl: For parties, I sometimes hollow out a round loaf of bread and pour the dip in; it makes a cute and edible presentation.

---

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge. It’ll stay good for about 3–4 days (if it lasts that long!).
• To reheat a single serving: Microwave it for about 30–60 seconds, stirring halfway through to heat evenly.
• For larger portions: Reheat in the oven at 350°F (175°C) for about 10–15 minutes, or until hot and bubbly again.
• Add a little extra cheese on top before reheating to freshen it up; it gets that nice bubbly top again.
• Don’t freeze it: I’ve tried freezing it, but the texture changes and gets a little grainy. Fresh or refrigerated is best!

Frequently Asked Questions

Can I make spinach artichoke dip ahead of time?

Yes! You can mix everything and store it in the fridge (unbaked) for up to 24 hours. When you’re ready, just bake it as usual.

Can I use fresh spinach instead of frozen?

Definitely. Just sauté fresh spinach until wilted, chop it up, and squeeze out the moisture. You’ll need about 5–6 cups raw to match the amount.

Is this dip gluten-free?

Yes, the dip itself is naturally gluten-free; just make sure to serve it with gluten-free dippers like veggies or GF crackers.

What’s the best cheese combo for flavor?

Mozzarella for meltiness and Parmesan for that salty, nutty kick. You can also toss in a little cream cheese or Monterey Jack for extra creaminess.

Can I make it in a slow cooker?

Totally! Just mix everything and cook on low for 2–3 hours until hot and bubbly. Great for parties when you want to keep it warm.

How do I keep it warm for serving?

Use a small crockpot or warming tray to keep it gooey and dippable; especially helpful for game days or long events!

---

Whether you’re planning a party, a movie night, or just treating yourself, this spinach artichoke dip brings comfort every time. It’s cheesy, creamy, and always a hit; even with picky eaters!

I’d love to hear how it turns out if you give it a try. Tag me (@tasiahub_) or share your pics and stories, let’s keep the cozy vibes going!