Spinach Artichoke Dip is the ultimate creamy delight that perfectly balances richness and texture, making it a staple at every gathering. With its vibrant green spinach and tender artichokes mingling under a warm blanket of gooey cheese, this dip isn’t just your average starter—it’s a crowd-pleaser that disappears in a flash. Whether you’re hosting a game day party, a holiday get-together, or simply satisfying that late-night snack craving, this recipe promises a savory experience that will keep everyone coming back for more.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I first stumbled upon this gem at a friend’s potluck, where it outshone every other dish on the table. The flavors were bold yet comforting, and the presentation was enticing. With just the right amount of seasoning, this spinach artichoke dip became my go-to recipe. It’s easy to whip up at a moment’s notice, and I guarantee that once you make it fresh at home, you’ll never reach for store-bought versions again. Are you ready to savor this decadent and satisfying dip?

Why You’ll Love This Recipe

Simple & Quick: Whip it up in about 40 minutes, from prep to table!
Irresistible Flavor: Creamy, cheesy goodness balanced with vibrant spinach and artichoke.
Eye-Catching Appeal: Gorgeous green color that’s sure to impress your guests.
Flexible Serving: Perfect as a party appetizer, holiday treat, or movie night snack.
Diet-Friendly Options: Easily adjust to gluten-free or vegetarian as needed.

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach: This provides the dip’s vibrant green color. Make sure to thaw and squeeze dry to avoid excess water.
1 (14 oz) can artichoke hearts: The star of the show! Choose whole or chopped, but always drain well to avoid a watery dip.
8 oz cream cheese, softened: The creamy base that gives this dip its rich texture.
1/2 cup sour cream: Adds tanginess and helps create a creamy consistency.
1/4 cup mayonnaise: For extra creaminess and richness; can be substituted with Greek yogurt for a lighter option.
1 cup shredded mozzarella cheese: Melts beautifully and adds a stretchy, cheesy texture.
1/2 cup grated parmesan cheese: Contributes a nice salty bite and depth of flavor.
2 cloves garlic, minced: Freshly minced garlic brings a lovely aroma and warmth to the dish.
1–2 tbsp lemon juice: Brightens the flavors and adds a hint of acidity; adjust to your taste preference.
1/2 tsp kosher salt: Enhances and balances all the flavors.
1/4 tsp black pepper: A dash of mild spice for a little kick.
1/4 tsp red pepper flakes (optional): For those who like a bit of heat; adjust to your liking.

How to Make Spinach Artichoke Dip

Preheat the oven: Start by preheating your oven to 375°F (190°C). Lightly grease a 1.5–2 qt baking dish to ensure easy cleanup later on.

Mix the base: In a mixing bowl, beat 8 oz cream cheese until it’s smooth and creamy. This forms a wonderful base for our dip. Next, stir in 1/2 cup sour cream and 1/4 cup mayonnaise until fully combined.

Add flavor: Now, mix in 1 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, minced garlic, 1–2 tbsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if you’re using them). Stir until all the ingredients are well incorporated—this mixture should smell divine!

Fold in the veggies: Gently fold in the squeezed-dry spinach and chopped artichokes, making sure they are evenly distributed throughout the cheese mixture. You want every bite to have that perfect combination of flavors.

Bake: Spread the entire mixture into your prepped baking dish. Bake it in the preheated oven for about 18–22 minutes, or until you see the dip bubbling around the edges. This indicates that the flavors are melding beautifully.

Broil for perfection: If you want an extra golden top, feel free to broil for 1–2 minutes—just keep a close eye to prevent burning.

Serve: Allow the dip to rest for about 5 minutes before serving. It’s best enjoyed warm, with tortilla chips, crusty bread, pita, or fresh veggie sticks for dipping.

Storing & Reheating

To store any leftovers, let the dip cool to room temperature before transferring it to an airtight container. It can sit at room temperature for about 2 hours, but if you have leftovers, refrigerate them for up to 4 days. For longer storage, you can freeze the spinach artichoke dip in a designated freezer-safe container for up to 3 months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight, then reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Enjoy the flavors, though keep in mind the texture may change slightly when frozen and thawed.

Chef’s Helpful Tips

Ensure your cream cheese is at room temperature for easy mixing; if it’s cold, it won’t blend smoothly.
Squeeze as much water as possible from the spinach; this avoids a watery dip that won’t hold its shape.
For a creamier texture, consider using a mix of cream cheese and ricotta cheese.
If the mixture seems too thick, you can add a splash of milk or extra sour cream for creaminess.
Make this dip ahead of time. Prepare and keep it in the fridge a day before baking for a hassle-free party!

Spinach Artichoke Dip is not just a recipe; it’s an experience worth sharing. The combination of creamy, cheesy goodness with slight tanginess from the lemon truly sets this apart as a crowd favorite. Whether you’re hosting, attending a potluck, or simply indulging during a family movie night, it’s bound to be a hit. Feel free to experiment with flavors or dipping options!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, you’ll need about 1 pound. Simply wash, chop, and sauté it until wilted, then squeeze out excess moisture before mixing it into your dip.

What can I serve with Spinach Artichoke Dip?

This dip pairs excellently with tortilla chips, pita chips, crunchy veggies like carrot sticks or celery, and even crusty baguette slices. The options are endless, so have fun with it!

How can I make this recipe lighter?

To lighten up the dip, you can substitute half of the cream cheese with Greek yogurt and use low-fat sour cream and mayonnaise. This will cut down on calories while still keeping the dip creamy and delicious.

Can I make this spinach artichoke dip in advance?

Yes! You can prepare the dip up to a day ahead, just store it tightly covered in the fridge. When you’re ready to serve, bake it straight from the fridge, adding a few extra minutes to make sure it’s hot throughout.

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Spinach Artichoke Dip

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Author: Anna
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

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Description

This Spinach Artichoke Dip combines irresistible flavors with simple ingredients. It’s a crowd-pleaser that pairs wonderfully with chips or bread, making it a perfect snack for gatherings.

Ingredients

Scale

1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
8 oz (226 g) cream cheese, softened
1/2 cup (120 g) sour cream
1/4 cup (60 g) mayonnaise
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated parmesan cheese
2 cloves garlic, minced
1–2 tbsp lemon juice, to taste
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

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Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
In a bowl, beat the cream cheese until smooth, then mix in the sour cream and mayonnaise.
Add mozzarella, parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes, mixing well.
Fold in the drained spinach and chopped artichokes until evenly combined.
Spread the mixture into the baking dish and bake for 18–22 minutes until hot and bubbling at the edges.
Optionally, broil for 1–2 minutes for a slightly golden top.
Let it rest for 5 minutes and serve warm with tortilla chips, crusty bread, pita, or veggie sticks.

Notes

Make sure to squeeze the spinach thoroughly to avoid a watery dip.
Feel free to adjust the amount of lemon juice and garlic to taste.
This dip can be prepared ahead of time and baked just before serving.