Spinach Artichoke Dip is a creamy, cheesy dip packed with tender spinach and tangy artichoke hearts. It’s the kind of dish that’s smooth and rich, with just the right mix of flavors that make it a crowd-pleaser at any gathering.
I love making this dip when friends come over because it’s super easy and always disappears fast. I usually mix in plenty of melted cheese and a bit of garlic to keep it flavorful but not too strong, which helps everyone enjoy it. Whenever I make it, I can’t help but sneak a few bites while it’s still warm!
My favorite way to serve this dip is warm with crispy crackers or crunchy bread on the side. It’s perfect for sharing and always gets everyone chatting around the snack table. Plus, it’s a great option for game nights or casual get-togethers because it feels like a special treat without any fuss.
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works great and saves time. Just make sure to squeeze out as much water as you can to avoid a watery dip. If fresh spinach is your go-to, cook and drain it well before adding.
Artichoke Hearts: Canned artichokes are convenient and tasty. If fresh are available, steam and chop them for a fresher flavor. You can swap with jarred marinated artichokes for extra zing.
Cream Cheese, Sour Cream & Mayonnaise: The creamy combo makes the dip smooth and rich. For lighter versions, try Greek yogurt instead of mayo or sour cream, but expect a slight tang.
Cheese: Mozzarella adds meltiness while Parmesan brings sharpness. Feel free to experiment with Fontina or Monterey Jack for a different cheesy twist.
How Can I Prevent Spinach Artichoke Dip from Being Watery?
One common challenge is watery dip, especially from spinach and artichokes. Here’s how to keep your dip thick and creamy:
- Thaw frozen spinach fully, then press it in a clean kitchen towel or use your hands to squeeze out excess water.
- Drain canned artichokes well and pat dry with paper towels.
- Mix the ingredients thoroughly but avoid adding extra liquid like milk or broth.
- After baking, let the dip sit a few minutes to set up before serving.
Following these tips will help you get a dip that’s perfectly creamy without being runny!
Equipment You’ll Need
- Mixing bowl – I use a large one to easily combine all the ingredients without mess.
- Spray or buttered baking dish – helps the dip bake evenly and makes cleanup easy.
- Measuring cups and spoons – for accurate ingredient amounts, especially with cheese and seasonings.
- Spatula or spoon – to stir everything together and scrape the mixture into the dish.
- Oven – of course, to bake the dip until bubbly and golden.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or pepper Jack for a different cheese flavor and a bit of extra spice.
- Add cooked bacon or sautéed mushrooms for added richness and texture.
- Mix in chopped sun-dried tomatoes or roasted red peppers to boost sweetness and smokiness.
- Use Greek yogurt instead of sour cream for a lighter, tangier version that still stays creamy.
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
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes
- Sliced baguette or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. In just under 40 minutes, you’ll have a warm, creamy dip ready to enjoy with your favorite bread or crackers.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by setting your oven to 375°F (190°C) so it’s ready when your dip mixture is prepared.
2. Mix the Base Ingredients:
In a large mixing bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth. This creamy base will make your dip rich and tasty.
3. Add the Spinach and Artichokes:
Stir in the chopped spinach, artichoke hearts, minced garlic, shredded mozzarella, grated Parmesan, salt, pepper, and if you like a little kick, a pinch of crushed red pepper flakes. Mix everything well so all the flavors come together.
4. Bake the Dip:
Transfer the mixture to a greased 1-quart baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes until the edges are bubbly and the top turns a light golden brown.
5. Serve and Enjoy:
Take the dip out of the oven and let it cool slightly. Serve warm with slices of toasted baguette or your favorite crackers for dipping. Perfect for sharing and snacking!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then drain and squeeze out excess moisture before adding to the dip to avoid excess liquid.
How Long Can I Store Leftover Dip?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through before serving.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it covered for up to 24 hours, then bake just before serving for the freshest taste.
What Can I Use for Dipping Besides Baguette or Crackers?
Try serving the dip with toasted pita chips, fresh veggie sticks like carrots and celery, or even sturdy pretzels for a tasty twist.