Spinach Artichoke Dip is a creamy, cheesy classic that always steals the show at any gathering. It’s packed with tender spinach and tender artichoke hearts, all mixed into a warm, gooey blend of cheeses that’s impossible to resist. The rich, smooth texture makes it perfect for scooping with whatever you like best, whether that’s crispy crackers, crunchy bread, or fresh veggies.
I’ve found that this dip is one of those dishes that brings people together instantly. Whenever I whip it up, there’s a quick disappearance of the first batch and a lot of happy comments. A little tip from me: let it bake just until the top gets that lightly golden, bubbly look — that’s when it tastes the best. Watching everyone dig in reminds me why I keep this recipe close at hand.
For serving, I love to put it out in a nice bowl surrounded by colorful dippers like carrot sticks, sliced cucumbers, and toasted baguette slices. It’s a great way to get a mix of textures in every bite. Honestly, it’s hard not to keep coming back for more, and I make sure to have extra ready whenever I’m hosting because it never lasts long!
Key Ingredients & Substitutions
Spinach: Frozen spinach works great here because it’s ready to go and easy to drain. Just be sure to squeeze out as much water as possible to avoid a watery dip. You can switch to fresh spinach—just cook and drain it well before adding.
Artichoke Hearts: Canned artichokes are convenient and tender, but if you find marinated artichokes, they add a nice extra flavor. Just drain them well to keep the dip from getting soggy.
Cream Cheese & Dairy: Cream cheese is the base for that creamy texture. If you want a lighter dip, try reduced-fat or use Greek yogurt in place of sour cream for a tangy twist. For a dairy-free vegan version, use cashew cream and vegan cheese.
Cheeses: Parmesan and mozzarella give a nice balance of sharp and gooey flavors. If you don’t have these, try cheddar or Monterey Jack for a different twist. Freshly grated cheese always melts better than pre-shredded.
How Do You Prevent Spinach Artichoke Dip from Becoming Watery?
Keeping your dip thick and creamy is all about removing excess moisture from spinach and artichokes.
- After thawing frozen spinach, place it in a clean kitchen towel and press or squeeze firmly to get rid of water.
- Drain canned artichokes well and pat dry if needed with paper towels.
- Mix cheeses and creamy ingredients well to bind everything together for smooth texture.
- Bake until bubbly and slightly golden on top—this helps some moisture evaporate and the dip to thicken.
By focusing on these steps, you’ll get a dip that’s rich, creamy, and perfect for scooping every time.
Equipment You’ll Need
- 1 large mixing bowl – I use this to mix all the ingredients easily and thoroughly.
- Oven-safe baking dish – a shallow dish helps the dip cook evenly and gets that nice golden top.
- Cheese grater – if you’re using block cheeses, grating them fresh melts better and adds flavor.
- Kitchen towel or paper towels – handy for squeezing out excess moisture from the spinach.
- Measuring cups and spoons – for accurate ingredient portions.
- Oven – preheated to 375°F to bake the dip until hot and bubbly.
Flavor Variations & Add-Ins
- Swap mozzarella for gouda or pepper jack to add a different cheese flavor or a little spice.
- Mix in cooked, crumbled bacon or sautéed mushrooms for extra texture and flavor.
- Add a teaspoon of hot sauce or red pepper flakes for a spicy kick.
- Stir in cooked diced bell peppers or sun-dried tomatoes for color and a flavor boost.
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 grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: pinch of red pepper flakes for a slight kick
- Sliced baguette or crackers, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 25-30 minutes to bake. So, you’ll have your warm, cheesy dip ready in under 45 minutes. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Preheat and Prepare the Spinach:
Set your oven to 375°F (190°C) to start warming up. While it heats, squeeze out as much water as you can from the thawed spinach using a clean kitchen towel or paper towels. This keeps your dip creamy and not watery.
2. Mix the Dip Ingredients:
In a large bowl, blend together the softened cream cheese, sour cream, and mayonnaise until smooth. Then fold in the drained chopped artichoke hearts, the dried spinach, Parmesan, mozzarella, minced garlic, salt, pepper, and a pinch of red pepper flakes if you want a little heat. Give it a good stir to combine everything evenly.
3. Bake and Serve:
Spread the mixture into a shallow oven-safe baking dish and bake it in the preheated oven for 25 to 30 minutes. You’ll know it’s ready when the dip is hot and bubbling, and the top begins turning lightly golden. Let it cool a bit before serving. Scoop it up with slices of baguette, crackers, or fresh veggies for a tasty, comforting treat!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can! Just sauté fresh spinach until wilted, then let it cool and squeeze out all excess moisture before adding it to the dip. This ensures your dip won’t be watery.
How Do I Store Leftover Spinach Artichoke 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, stirring occasionally for even heating.
Can This Dip Be Made Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it in the baking dish, covered with foil, for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s chilled.
What Can I Use Instead of Cream Cheese?
You can substitute cream cheese with Greek yogurt or a dairy-free cream cheese alternative if you prefer a lighter or vegan version. Keep in mind the texture and flavor might vary slightly.