Name: Spinach Artichoke Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz. cream cheese, well softened; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 garlic clove, minced (1 tsp); 2/3 cup (76g) finely shredded parmesan cheese; 1/2 cup (56g) finely shredded mozzarella cheese; Pepper, to taste; 1 (14 oz) can quartered artichoke hearts, drained and chopped; 6 oz. frozen spinach, thawed and squeezed to drain excess liquid

If you’re on the hunt for a creamy, comforting, and downright irresistible appetizer, this Spinach Artichoke Dip Recipe is an absolute winner. I love this recipe because it hits all the right notes — cheesy, garlicky, and packed with tender spinach and artichoke hearts. Whether you’re hosting a party, looking for a cozy snack, or just want to impress your family, this dip is always a crowd-pleaser. Keep reading and I’ll share everything you need to make it perfectly every time.

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Why You’ll Love This Recipe

Simple Ingredients: Uses common pantry staples and frozen spinach for convenience.
Effortless Prep: Mix and bake in under 30 minutes—perfect for last-minute guests.
Crowd Favorite: My family goes crazy for this dip at every gathering.
Versatile Serving: Pairs beautifully with chips, crackers, or crusty bread.

A white dish filled with creamy spinach and artichoke dip that has a thick, smooth texture with visible green spinach leaves mixed evenly throughout. The dip has a melted cheese layer creating stretchy, gooey strings lifted by a woman's hand holding a triangular yellow corn chip dipped into the mixture. In the background, the white dish rests on a wooden surface with a softly blurred effect, highlighting the cheesy, rich texture of the dip photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Dip, spinach artichoke dip recipe, creamy appetizer, cheesy spinach dip, easy party dip

Ingredients You’ll Need

These ingredients come together perfectly to create a rich, creamy dip with just the right balance of flavors. I like to grab fresh garlic and good quality cheeses for the best taste, but this recipe is forgiving and easy to customize.

Flat lay of fresh deep green spinach leaves with their natural veiny texture, tender quartered pale green artichoke hearts with slight sheen, smooth and creamy white cream cheese softened to a spreadable consistency, small dollops of thick white sour cream and glossy mayonnaise, finely shredded pale yellow parmesan cheese with jagged edges, soft white shredded mozzarella cheese strips, and a single peeled garlic clove showing its smooth off-white surface, all beautifully arranged in a natural, slightly scattered way, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Spinach Artichoke Dip, spinach artichoke dip recipe, creamy appetizer, cheesy spinach dip, easy party dip

Cream Cheese: Make sure it’s well softened—room temperature makes mixing so much easier and creamier.
Sour Cream: Adds tang and smooths out the richness.
Mayonnaise: Keeps the dip extra creamy and juicy.
Garlic: Fresh minced garlic gives a punch of flavor that dried just can’t match.
Parmesan Cheese: I use finely shredded for even melting and a nice salty bite.
Mozzarella Cheese: This brings the gooey, melty factor everybody loves.
Pepper: Just a touch to season without overpowering.
Artichoke Hearts: I use canned quartered hearts, drained well and chopped to distribute throughout the dip.
Frozen Spinach: Thaw and squeeze out the liquid, so your dip isn’t watery—trust me, it makes all the difference.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this spinach artichoke dip recipe depending on what I have on hand or who I’m serving it to. It’s a great base for experimenting, and you can easily make it your own.

Add-ins: I sometimes add a little chopped jalapeño for a spicy kick that my family can’t get enough of.
Dairy-Free: Use vegan cream cheese and mayo to make it dairy-free—just swap out parmesan for a nut-based cheese alternative.
Cheese Variations: Swap mozzarella for Monterey Jack or Gruyère for a different melty texture and flavor.
Fresh Spinach: When spinach is in season, I’ll use fresh wilted spinach instead of frozen for a brighter flavor.

How to Make Spinach Artichoke Dip Recipe

Step 1: Prep Your Ingredients

First things first—preheat your oven to 350°F (175°C) and grease a small baking dish with non-stick spray. While the oven warms, thaw your frozen spinach and give it a good squeeze to get rid of excess water; this step prevents a watery dip, which I’ve learned can be a real disappointment.

Step 2: Mix the Creamy Base

In a large mixing bowl, stir together the softened cream cheese, sour cream, and mayonnaise until smooth. Then add the minced garlic, shredded parmesan, shredded mozzarella, and a pinch of black pepper. Mix until everything is combined and creamy. This mix is the flavor powerhouse, so don’t skip the careful blending.

Step 3: Fold in the Veggies

Gently fold in chopped artichoke hearts and the well-drained spinach. You want these evenly distributed, so every bite has that perfect blend of spinach and artichoke. When I first tried adding whole artichoke pieces, the texture was uneven, so chopping helps everything meld better.

Step 4: Bake to Melty Perfection

Spoon your mixture into the prepared baking dish, smoothing it out evenly. Bake for about 20 minutes or until the dip is hot and bubbling with a golden, melty top. I like to check a few minutes early to avoid overbaking, which can dry out the edges.

Step 5: Serve Warm and Enjoy

Serve it fresh from the oven with an assortment of dippers like tortilla chips, crackers, or toasted baguette slices. The warm dip tastes irresistible, and I promise you’ll want to keep reaching back for more.

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Pro Tips for Making Spinach Artichoke Dip Recipe

Drain Your Veggies Well: I can’t stress enough how much squeezing out extra liquid from spinach and artichokes saved my dip from being watery. Use a clean kitchen towel or paper towels for the best results.
Room Temperature Cream Cheese: Softening cream cheese makes mixing smoother and ensures no lumps in your dip.
Cheese Choices Matter: Using freshly shredded cheeses melts better than pre-shredded—trust me, it’s worth the extra minute.
Don’t Overbake: Bake until just bubbly. Overbaking dries out the dip and loses that luscious texture.

How to Serve Spinach Artichoke Dip Recipe

Garnishes

I like to sprinkle a little extra parmesan or even some smoked paprika on top right after baking—it adds a pop of color and an extra hit of flavor. Chopped fresh parsley or chives also freshen it up and make it look beautiful when you serve.

Side Dishes

This dip pairs perfectly with crunchy tortilla chips or sliced baguette, but I also love serving it alongside fresh veggie sticks—carrots, cucumber, and bell peppers add a refreshing crunch and lighten things up a bit.

Creative Ways to Present

For parties, I sometimes hollow out a small round bread loaf and bake the dip inside it — guests love the bread bowl presentation and you get warm, scoopable bread along with the dip. Another fun idea is to serve the dip in individual ramekins for portion control and a fancy touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I like to transfer leftovers to an airtight container and refrigerate. This dip holds up beautifully for 3 to 4 days—perfect for snacking or quick appetizers later in the week.

Freezing

I’ve frozen spinach artichoke dip successfully by portioning it into freezer-safe containers. When you’re ready, thaw it in the fridge overnight and bake to refresh the flavors and melted texture. Just note, the texture of the spinach can be a bit softer after freezing.

Reheating

For reheating, I prefer the oven or microwave. If you use the microwave, reheat small servings in short bursts stirring in between to keep it creamy. In the oven, cover loosely with foil and warm at 350°F until heated through.

FAQs

Can I make this Spinach Artichoke Dip Recipe ahead of time?

Absolutely! You can prepare the dip up to one day in advance. Just mix all ingredients, refrigerate covered, then take it out about 30 minutes before baking to allow it to come to room temperature. Bake as usual for best results.
What can I use instead of frozen spinach?

Fresh spinach is a great substitute. Just wilt it lightly in a pan, then squeeze out excess moisture before mixing it into the dip. This gives a fresher flavor, especially when spinach is in season.
Can I make this recipe vegan or dairy-free?

Yes! Replace cream cheese, sour cream, and mayonnaise with vegan alternatives, and use a plant-based shredded cheese or nutritional yeast for cheesy flavor. The texture will be slightly different, but still delicious.
What’s the best way to serve Spinach Artichoke Dip?

Serve it warm with tortilla chips, crusty bread, crackers, or fresh veggies. For a special touch, try a bread bowl presentation or individual ramekins for easy serving.
Can I freeze leftover dip?

Yes, you can freeze leftover dip in airtight containers. Thaw it overnight in the fridge and reheat in the oven for a tasty second round. Texture might soften a bit, but it’s still tasty!

Final Thoughts

This Spinach Artichoke Dip Recipe is one of those comforting staples that has truly earned its spot in my recipe rotation. It’s simple, satisfying, and always brings people together around the table. I love that it’s quick enough for midweek treats but special enough for weekend parties. Give it a try—you’ll see why this creamy, cheesy dip has won over so many hearts (and appetite) including mine!