Spinach Artichoke Dip is that irresistibly creamy, cheesy party starter that absolutely vanishes every time I make it. There’s something about the combination of tangy artichokes, leafy spinach, and bubbly, golden cheese that makes each bite pure comfort—and trust me, it’s so much easier to whip up than you might think!
Why You’ll Love This Recipe
- True Crowd-Pleaser: This dip is always the first empty dish at parties, guaranteed to win over even the pickiest eaters.
- Incredibly Simple: With just a handful of pantry-friendly ingredients and under 30 minutes, you’ll have a restaurant-quality Spinach Artichoke Dip ready for any occasion.
- Make-Ahead Friendly: You can prep it ahead of time and bake just before serving, making party planning a breeze.
- Ultra Creamy, Cheesy Goodness: The combination of cream cheese and parmesan melts together for a perfectly gooey, luxurious texture in every scoop.
Ingredients You’ll Need
This Spinach Artichoke Dip calls for just a handful of classic, can’t-miss ingredients, each one bringing that signature tang, richness, and melt-in-your-mouth deliciousness we all crave. Here’s why every ingredient matters in creating the ultimate flavor and texture!
- Artichoke hearts (14 oz can, drained and chopped): The tender, almost lemony artichoke hearts are the star and provide a lovely tang plus plenty of hearty texture.
- Sour cream (½ cup): Adds irresistible creaminess and subtle tang to balance out rich cheeses.
- Mayonnaise (½ cup): Infuses the dip with luscious moisture and keeps everything velvety smooth.
- Cream cheese (8 oz, room temperature): The base for all things creamy—it’s what makes this dip decadently thick and silky.
- Parmesan cheese (1 cup, freshly grated): Brings sharp, salty, nutty flavor, plus gorgeous golden bubbles on top.
- Garlic (1 clove, minced): Wakes up the whole dip with delicious aromatic depth—don’t skip it!
- Frozen spinach (½ cup, thawed & squeezed dry): Packs in bright green color and a little earthiness, balancing all that creamy richness.
Variations
The beauty of Spinach Artichoke Dip is how easy it is to tailor it to fit your cravings, ingredient swaps, or dietary preferences—don’t be afraid to put your own spin on it!
- Fresh Spinach Swap: Use about 10 ounces of fresh spinach, sautéed and squeezed dry, for a fresher flavor and brighter green color.
- Healthier Version: Substitute Greek yogurt for sour cream and opt for low-fat cream cheese for a lighter, yet still creamy result.
- Crockpot Spinach Artichoke Dip: Toss all the ingredients into a slow cooker on high for two hours—perfect for keeping it warm during long get-togethers!
- No-Spinach Artichoke Dip: Skip the spinach entirely for a pure artichoke dip with all the same luscious cheese and tang.
How to Make Spinach Artichoke Dip
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Lightly grease a baking dish—an 8×8-inch square, round pie plate, or anything similar will work. This ensures your Spinach Artichoke Dip will bake up bubbly and never stick to the pan!
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the sour cream, mayonnaise, softened cream cheese, thawed and squeezed spinach, chopped artichoke hearts, minced garlic, and ¾ cup of the parmesan cheese. Stir it all together until you’ve got a dreamy, uniform mixture and everything is well-distributed.
Step 3: Assemble & Top
Spoon the creamy mixture into your prepared dish and spread it evenly. Sprinkle the remaining ¼ cup of parmesan cheese on top to create a golden, cheesy crust as the dip bakes. Don’t hold back—the cheesier, the better!
Step 4: Bake Until Bubbly
Pop the dish into your preheated oven and bake for about 20 minutes, or until the top is melted, golden, and the edges are happily bubbling away. Serve your Spinach Artichoke Dip hot, straight from the oven, with plenty of dippers!
Pro Tips for Making Spinach Artichoke Dip
- Squeeze Spinach Thoroughly: Use a clean kitchen towel or sturdy paper towels to wring out as much liquid as possible from thawed spinach—excess moisture can make your dip watery instead of creamy.
- Room Temperature Cream Cheese: Letting your cream cheese warm up a bit before mixing will help everything blend together seamlessly and prevent lumps.
- Get That Perfect Golden Top: To really amp up the browning, broil your dip for 2-3 minutes at the end of baking—but keep a close eye on it!
- Customize the Cheese: Feel free to swap in a little mozzarella or Monterey Jack for some of the parmesan if you like your Spinach Artichoke Dip extra stretchy and gooey.
How to Serve Spinach Artichoke Dip
Garnishes
Give your Spinach Artichoke Dip an eye-catching finish by sprinkling it with extra chopped parsley, a dusting of parmesan, or even a few red pepper flakes for subtle heat. A little fresh lemon zest right before serving can also brighten and enhance all those rich flavors!
Side Dishes
Serve this dip with sturdy dippers: toasted baguette slices, crispy pita chips, crunchy tortilla chips, or even chunky fresh veggies like carrots and bell peppers for a lighter option. It also makes a fabulous warm spread for sandwiches and wraps—trust me, everyone will be making excuses to scoop up more.
Creative Ways to Present
For a fun twist, try baking the Spinach Artichoke Dip inside a hollowed-out sourdough bread bowl (the crust gets wonderfully crispy!). Or portion it into small ramekins for individual servings—perfect for parties or potlucks where everyone loves their own creamy, bubbling scoop.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Dip should be cooled, then covered tightly and stored in the refrigerator for up to 3 days. You’ll find the dip stays perfectly creamy and reheats like a dream.
Freezing
If you want to get ahead, assemble the dip but don’t bake, then freeze in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed—the cheesy goodness will be just as satisfying!
Reheating
For the creamiest results, reheat the dip gently in the oven at 350°F until warmed through and bubbly (cover it with foil if you don’t want it to brown further). A quick microwave zap works for small portions, but oven reheating really restores the dip’s best texture.
FAQs
-
Can I make Spinach Artichoke Dip in advance?
Absolutely! You can assemble everything in your baking dish, cover, and refrigerate up to 1-2 days before baking. When you’re ready, just pop it in the oven and bake until hot and bubbly—it’ll taste every bit as delicious as freshly made.
-
Can I use fresh spinach instead of frozen?
Yes! Just sauté about 10 ounces of fresh spinach until wilted, then let it cool and squeeze out any excess moisture before adding. The flavor is a bit brighter, and you’ll get those beautiful green flecks throughout the dip.
-
Is Spinach Artichoke Dip gluten-free?
The dip itself is naturally gluten-free, as long as you double-check your mayonnaise and parmesan for any hidden wheat derivatives. Just serve with gluten-free dippers such as corn chips or gluten-free bread to make the whole experience friendly for all eaters!
-
What can I serve with Spinach Artichoke Dip?
Classic pairings include toasted baguette slices, pita chips, tortilla chips, crackers, or colorful sliced veggies. For something fun, try using warm pretzel bites or even spreading the dip inside a sandwich wrap for lunchtime magic!
Final Thoughts
If you’re ready to wow your friends and family with a comfort food classic, give this Spinach Artichoke Dip a go. It’s creamy, ultra-flavorful, and sure to be a highlight at any gathering—don’t be surprised if you’re asked for the recipe before the dish is even empty!
Print
Bubbly Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
Creamy and cheesy Spinach Artichoke Dip is a classic party appetizer that’s always a hit. This easy recipe is perfect for gatherings or game day!
Ingredients
Artichoke Dip:
- 14 ounce can artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, room temperature
- 1 cup freshly grated parmesan cheese, loosely measured
- 1 clove garlic, minced
- 1/2 cup spinach, frozen, thawed, and liquid squeezed out
Instructions
- Preheat oven to 350 degrees F. To a mixing bowl, add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic, and ¾ cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining ¼ cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Notes
- Make Ahead Instructions: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
- Freezing Instructions: Prepare the recipe through step 4 (before baking). Place mixture in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
- Variations: Spinach Artichoke Dip with Fresh Spinach, Healthy Spinach Artichoke Dip, Crockpot Spinach Artichoke Dip, Artichoke Dip without Spinach.
Nutrition
- Serving Size: 1 serving
- Calories: 164 kcal
- Sugar: 2g
- Sodium: 490mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.01g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 34mg
