Spinach Artichoke Dip is a creamy, cheesy, and delicious appetizer that’s perfect for sharing. It blends tender spinach, tangy artichokes, and melty cheese into one warm, comforting dip. This dish has a great balance of flavors and a smooth, rich texture that makes it a crowd-pleaser every time.
I love making this dip when I have friends over because it’s so easy to prepare but feels special. I usually mix in plenty of garlic and a bit of cream cheese to make it extra creamy. One tip I always follow is to drain the artichokes well so the dip isn’t too watery — it really helps get that perfect consistency.
My favorite way to serve spinach artichoke dip is with crunchy toasted bread or crispy pita chips. It’s one of those dishes that invites everyone to gather around, scoop up some creamy goodness, and chat for hours. Honestly, once you try it, you might find it hard to stop snacking!
Key Ingredients & Substitutions
Artichoke Hearts: Canned artichokes are most convenient and have a mild tangy flavor. If you prefer, you can use frozen artichoke hearts—just thaw and drain them well. Avoid marinated ones to keep the dip from getting too oily.
Spinach: Frozen spinach works well when thawed and squeezed dry. Fresh spinach can be used too; just sauté it lightly to remove moisture before adding. Removing excess water is key to avoid a watery dip.
Cheese: Mozzarella gives gooey stretchiness, while Parmesan adds sharpness. Cream cheese creates the creamy base. You can swap mozzarella for Monterey Jack or cheddar, and Parmesan for Romano if you like a bolder taste.
Mayonnaise & Sour Cream: These add richness and tang. If you want a lighter dip, you could try Greek yogurt instead of sour cream, but the texture will be less creamy.
How Do I Make Sure the Dip Isn’t Watery?
Water from spinach and artichokes can make the dip runny, so draining is essential. Here’s how I do it:
- For spinach: thaw completely, then place it in a clean kitchen towel or paper towels. Squeeze firmly to press out all moisture.
- For artichokes: drain well in a colander, then pat dry with paper towels.
Doing this helps the dip stay thick and creamy, without liquid pooling on the bottom of the dish. Plus, it helps the cheese melt beautifully for that perfect golden top.
Equipment You’ll Need
- Mixing bowl – perfect for combining all your creamy ingredients easily.
- Wooden spoon or spatula – helps you mix the dip without scratching your bowl.
- Colander or fine mesh strainer – crucial for draining spinach and artichokes well to avoid a watery dip.
- Baking dish (about 8-inch or similar) – a sturdy, oven-safe dish that evenly bakes the dip to golden perfection.
- Oven mitts – to safely handle the hot dish when taking it out of the oven.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon or diced ham for a salty, meaty twist.
- Swap mozzarella for pepper jack cheese to add a mild spicy kick.
- Mix in chopped roasted red peppers for a sweet and smoky flavor contrast.
- Include a sprinkle of nutmeg or smoked paprika for subtle warmth and depth.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of crushed red pepper flakes for a little heat
How Much Time Will You Need?
You’ll spend about 10 minutes prepping the ingredients and mixing everything together, plus 25 to 30 minutes baking time. So, plan for around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 375°F (190°C). While the oven heats up, squeeze all the water out of your thawed spinach using a clean kitchen towel or paper towels—this helps keep your dip creamy, not watery. Drain and chop the artichoke hearts into bite-size pieces.
2. Mix Ingredients:
In a large bowl, combine the mayonnaise, sour cream, softened cream cheese, Parmesan, mozzarella, minced garlic, salt, and pepper. Stir well until everything is smooth and blended. Then fold in the chopped artichokes and drained spinach until evenly mixed.
3. Bake the Dip:
Transfer your dip mixture into a baking dish, spreading it out evenly. Place the dish in the oven and bake for 25 to 30 minutes, until you see the edges bubbling and the top is a lovely golden brown.
4. Serve and Enjoy:
Take the dip out of the oven and let it cool for a few minutes so it thickens a bit. Serve warm with your favorite dippers like tortilla chips, pita chips, or slices of toasted baguette.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, sauté it lightly until wilted, then drain and squeeze out all moisture before adding to the dip. This ensures your dip isn’t watery.
How Should I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! You can prepare the dip mixture a day in advance and keep it covered in the fridge. When ready, simply bake as directed.
What Are Good Dippers for This Dip?
Tortilla chips, pita chips, toasted baguette slices, or even fresh veggie sticks like carrot and celery all pair wonderfully with this creamy dip.
