Spinach Artichoke Dip is a timeless favorite that’s creamy, cheesy, and packed with tender spinach and chunks of artichoke hearts. It’s one of those dishes that instantly makes any gathering feel cozy and fun, with its smooth texture and rich flavors calling everyone to the snack table.
I love making this dip when friends come over because it’s always a hit and super easy to prepare. One simple trick I’ve found is to warm it just until it’s bubbly so the cheese melts perfectly without drying out. It’s a small step that makes a big difference!
My favorite way to enjoy this dip is with crispy pita chips or fresh-cut veggies—it makes the perfect combination of creamy and crunchy. Whenever I serve it, I notice how everyone keeps coming back for more, which is why it’s become a staple for parties and family get-togethers in my kitchen.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is handy and keeps the dip tasting fresh. Just be sure to thaw and squeeze out excess water to avoid a soggy dip. Fresh spinach works too—just wilt it down first.
Artichoke Hearts: Canned artichokes are convenient and tender. If you prefer, marinated ones add extra flavor, but skip extra oil to keep the dip balanced.
Cream Cheese, Sour Cream & Mayonnaise: These ingredients make the dip creamy and rich. For a lighter version, try Greek yogurt instead of sour cream or mayo, but cream cheese is key for thickness.
Cheeses: Mozzarella melts well and adds stretch, while Parmesan brings a sharp, nutty note. You can swap mozzarella for Monterey Jack or cheddar depending on your taste.
Garlic: Fresh minced garlic gives great aroma and flavor. If pressed for time, garlic powder works but fresh always tastes better here.
How Do I Get the Perfect Creamy and Bubbly Spinach Artichoke Dip?
The baking step is where the dip comes alive. To get that perfect bubbly top and creamy inside:
- Beat the cream cheese well with sour cream and mayo before mixing in other ingredients—this helps the dip get smooth and consistent.
- Spread the mixture evenly in the pan for even cooking.
- Bake at 375°F for about 25-30 minutes until the surface is lightly browned and bubbling.
- Let it rest a few minutes after baking so it firms up a bit but still stays soft enough to scoop easily.
Following these steps keeps the dip warm, cheesy, and perfectly creamy every time!
Equipment You’ll Need
- Mixing bowl – I use a large bowl to blend everything easily and thoroughly.
- Oven-safe baking dish – a 2-quart dish works well to spread the dip evenly for baking.
- Wooden spoon or spatula – makes mixing the ingredients smooth without scratching your bowls or dishes.
- Measuring cups and spoons – for accurate amounts of cheese, sour cream, and mayo.
- Oven – essential to get that bubbly, golden top on the dip.
Flavor Variations & Add-Ins
- Swap mozzarella for pepper jack or shredded cheddar for a different cheesy flavor and extra spice.
- Add cooked bacon bits for a smoky, salty crunch that pairs nicely with the creamy dip.
- Mix in sautéed mushrooms or sun-dried tomatoes to introduce new textures and flavors.
- Sprinkle with chopped fresh herbs like basil, chives, or parsley right before serving for a fresh finish.
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
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for a little heat
- Crostini, crackers, or pita chips for serving
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, for a total time of roughly 35-40 minutes.
Step-by-Step Instructions:
1. Mix the Base Ingredients:
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir them together until smooth and creamy.
2. Add Spinach, Artichokes, and Cheese:
Next, mix in the drained spinach and chopped artichoke hearts. Add the minced garlic, shredded mozzarella, grated Parmesan, salt, pepper, and red pepper flakes if you want a little heat. Stir everything well until fully blended.
3. Bake the Dip:
Transfer the mixture into an oven-safe baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the dip is hot and bubbly.
4. Serve and Enjoy:
Take the dip out of the oven and let it cool for a few minutes. Serve warm with crostini, crackers, or pita chips for dipping. Enjoy your creamy, cheesy spinach artichoke dip with friends and family!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, wilt it down in a pan until soft, then squeeze out excess moisture before adding it to the dip. This helps keep the dip from becoming watery.
Can I Make Spinach Artichoke Dip Ahead of Time?
Absolutely! Prepare the dip and assemble it in the baking dish, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed since it will be cold.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally to heat evenly.
What Can I Serve With Spinach Artichoke Dip?
This dip is delicious with crostini, pita chips, crackers, or fresh-cut veggies like carrot sticks, celery, or bell peppers for dipping.