Hey y’all! If you’re searching for the ultimate party pleaser, look no further than this irresistible Spinach Artichoke Dip. It’s creamy, cheesy, loaded with veggies, and perfect for game day, holidays, or any casual get-together. With its golden, bubbly top and rich, savory flavor, this dip is a guaranteed hit. Let’s get cooking!
Why You’ll Love This Spinach Artichoke Dip
- Ultra creamy and cheesy with just the right balance of spinach and artichokes.
- Easy to make ahead, bake, and serve hot from the oven—perfect for entertaining.
- Ready in under 40 minutes from start to finish.
- Pairs deliciously with chips, bread, or veggies for versatile serving options.
- Vegetarian-friendly and crowd-pleasing for every occasion!
Spinach Artichoke Dip Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts, drained and coarsely chopped
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional for a little kick)
How to Make Spinach Artichoke Dip – Step by Step
Prep the Oven and Pan
- Preheat your oven to 375°F (190°C).
- Lightly grease a 1-quart baking dish or pie plate.
Mix the Base
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
- Add in the mozzarella, Parmesan, garlic, black pepper, salt, and red pepper flakes (if using). Stir to blend.
Add Veggies
- Fold in the squeezed-dry spinach and chopped artichoke hearts. Mix thoroughly until evenly distributed.
Bake the Dip
- Transfer the mixture to the prepared baking dish, smoothing the top.
- Bake for 25-30 minutes or until hot, bubbling, and lightly golden on top.
Serve & Enjoy
- Let cool for 5 minutes, then serve warm with your favorite dippers!
Spinach Artichoke Dip Notes & Tips
- Make sure to squeeze the spinach dry to prevent a watery dip—use a clean kitchen towel for best results.
- For a richer flavor, try using a blend of cheeses—fontina or Monterey Jack work well. For more cheese ideas, check out this guide to melty cheeses.
- If you’re watching sodium, opt for low-sodium artichoke hearts. Learn more about sodium in canned foods from the Academy of Nutrition and Dietetics.
Spinach Artichoke Dip Variations
- Spicy Spinach Artichoke Dip: Add 1 finely chopped jalapeño and a pinch of cayenne pepper.
- Healthier Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use light cream cheese.
- No-Bake Version: Skip the oven and heat the mixture on the stovetop until bubbly, then serve immediately.
Required Equipment for Spinach Artichoke Dip
- Mixing bowl
- Hand mixer or sturdy spoon
- 1-quart baking dish or pie plate
- Oven
- Spatula or large spoon
Spinach Artichoke Dip Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, bake covered at 350°F (175°C) for 15 minutes or microwave in 30-second bursts, stirring in between.
Serving Recommendations & Pairings for Spinach Artichoke Dip
- Serve with crispy tortilla chips, sliced French bread, pita wedges, or crunchy veggie sticks like carrots and celery.
- Pair with sparkling white wine or light beers for a festive touch.
- Great as a side with grilled chicken or as a party appetizer spread.
Pro Tips for Perfect Spinach Artichoke Dip
- Soften cream cheese fully to prevent lumps and ensure a smooth dip.
- Use freshly shredded cheese for the best melt and flavor—pre-shredded can be drier. Read more on cheese shredding at Serious Eats.
- Let the dip stand for a few minutes after baking; it thickens as it cools, making it perfect for scooping.
Spinach Artichoke Dip FAQ
- Can I make Spinach Artichoke Dip ahead of time?
- Absolutely! Assemble the dip up to a day ahead, cover, and refrigerate. Bake just before serving.
- Can I use fresh spinach instead of frozen?
- Yes, sauté 10 ounces of fresh spinach until wilted, then squeeze dry and chop before adding.
- Is this Spinach Artichoke Dip gluten-free?
- Yes! All ingredients are gluten-free. Just serve with gluten-free dippers if needed.
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes
Ingredients
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup 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 black pepper
- 1/4 teaspoon salt
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
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2In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth.
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3Add the chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, and black pepper. Stir until well combined.
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4Transfer the mixture to the prepared baking dish and spread evenly.
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5Bake for 25 minutes, or until the dip is hot and bubbly with a lightly golden top.
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6Serve warm with tortilla chips, crackers, or sliced baguette.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210 caloriescal
Protein:
7gg
Fat:
16gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
7gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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