Spinach Artichoke Dip Recipe

This Spinach Artichoke Dip is the ultimate crowd-pleasing appetizer—creamy, cheesy, and loaded with flavor from tender artichoke hearts and vibrant green spinach. It’s the dip that everyone huddles around at every holiday, game night, or casual get-together. Each warm, melty bite practically begs for another chip, making this classic recipe an instant favorite!

Ingredients You’ll Need

The beauty of Spinach Artichoke Dip is in its straightforward, everyday ingredients—all working together to create rich flavor, creamy body, and a gorgeous golden top. Every element has a purpose, from the tangy dairy to those briny, hearty artichokes and, of course, plenty of cheese!

• Cream cheese (8 oz., softened): This is the foundation of the dip, bringing unmistakable creamy smoothness and a slight tang.
• Sour cream (1/4 cup): Adds extra creaminess and a light tang that balances the richness.
• Mayonnaise (1/4 cup): Rounds out the flavors and makes the dip ultra-lush without being too heavy.
• Garlic clove, minced (1 tsp): Brings just the right amount of aromatic punch—feel free to add a touch more if you’re a garlic lover!
• Parmesan cheese, finely shredded (2/3 cup): For salty, nutty depth and a lightly caramelized top when baked.
• Mozzarella cheese, finely shredded (1/2 cup): Delivers gorgeous melt and that beautifully stringy, gooey texture we all crave.
• Pepper, to taste: A generous grind wakes up the flavors and adds contrast.
• Canned quartered artichoke hearts (14 oz.): Squeeze and chop well; their hearty, tangy bite is essential.
• Frozen spinach (6 oz.), thawed & well-squeezed: The iconic green swirl—make sure it’s as dry as possible for the perfect consistency.

Variations

The best thing about Spinach Artichoke Dip? It’s endlessly riffable. Whether you need a lighter version, want to amp up the heat, or simply use what’s in your fridge, this recipe bends to your tastes with ease. Don’t be afraid to mix it up and find your signature twist!

• Add a kick of spice: Mix in a pinch of crushed red pepper flakes, diced jalapeños, or a splash of hot sauce for a zesty, fiery dimension.
• Make it extra cheesy: Fold in a handful of sharp white cheddar or Monterey Jack for even more gooey cheese pull.
• Go lighter: Swap in light cream cheese, Greek yogurt for the sour cream, or use reduced-fat mayonnaise if you’re watching calories.
• Try fresh spinach: Wilt and chop fresh spinach leaves in place of frozen for an even brighter green color and delicate flavor.

How to Make Spinach Artichoke Dip

Step 1: Prep Your Dish and Preheat the Oven

Start by preheating your oven to 350°F (175°C) and spraying a small 1-quart baking dish with non-stick cooking spray. This quick step ensures your Spinach Artichoke Dip will come out clean and serve beautifully—no sticking or messy edges!

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan, mozzarella, and a shower of freshly cracked black pepper. Stir thoroughly until everything is creamy, smooth, and well-blended—this is the heart of your dip, so make sure it’s perfectly mixed with no lumps of cheese or cream cheese left behind.

Step 3: Fold in the Vegetables

Drain and chop the artichoke hearts, and squeeze the spinach until it’s as dry as possible (this step prevents your dip from turning watery). Gently fold them both into your creamy base, making sure they’re evenly distributed for flecks of green and bites of artichoke in every scoop.

Step 4: Bake Until Hot and Bubbling

Spoon the mixture evenly into your prepared baking dish, smoothing the top. Slide it into the hot oven and bake for about 20 minutes—just until the dip is heated through, melty, and the edges are bubbling with golden cheese. It will smell absolutely irresistible!

Step 5: Serve While Warm

Once the Spinach Artichoke Dip is bubbly and perfect, take it out and let it stand just a couple of minutes. Serve it straight from the dish while piping hot, alongside tortilla chips, crackers, or toasted baguette slices for dipping.

How to Serve Spinach Artichoke Dip

Garnishes

A finishing sprinkle of extra parmesan cheese, a few bright flecks of fresh parsley, or a dusting of red pepper flakes can make your Spinach Artichoke Dip look as inviting as it tastes. For a little color, try a drizzle of olive oil or even a handful of chopped chives.

Side Dishes

Crunchy tortilla chips, crisp crackers, or slices of toasted baguette are classic companions for every dipper. For a lighter spread, set out sturdy veggie sticks—think carrots, celery, or bell pepper strips—so there’s truly something for everyone.

Creative Ways to Present

For a showstopping twist, serve your Spinach Artichoke Dip in a hollowed-out round sourdough loaf as a bread bowl, or portion into individual ramekins for personal servings at a dinner party. You can even try swirling it onto crostini for an irresistible finger food platter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them to an airtight container and stash in the fridge. The dip will keep fresh for 3–4 days, and the flavors get even better as they mingle!

Freezing

Spinach Artichoke Dip can technically be frozen, but the texture of the dairy may change and become a bit grainy once thawed. If you do freeze it, wrap tightly and thaw overnight in the fridge before reheating gently.

Reheating

To reheat, simply microwave individual servings for about a minute, stirring halfway through, until hot. For the whole batch, warm in a 350°F oven covered with foil until melty and steaming—just like the first time!

FAQs

Final Thoughts

If you’ve been craving a comforting, party-tested favorite, this Spinach Artichoke Dip has you covered. Each bite delivers warmth, flavor, and a creamy nostalgia that just brings people together. I hope you’ll give it a try—share it, savor it, and watch it disappear!

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