Spinach Artichoke Dip Recipe

Spinach artichoke dip is one of those recipes I don’t really think about until I need it—and then I’m immediately glad it exists. It’s warm, creamy, and familiar in the best way. This is the dip I make when people are coming over and I want something dependable that feels comforting without needing babysitting once it’s in the oven. It’s cozy food that fits right into casual gatherings, game nights, or holiday spreads.

I’ve made a lot of versions of this dip over the years, and the biggest lesson was learning when to stop adding things. Too much cheese can make it greasy, too much spinach can water it down. This version sticks to balance: creamy but not heavy, rich but still scoopable, and flavorful without relying on anything flashy.

Recipe Origin or Trivia

Spinach artichoke dip became popular in American restaurants in the late 20th century, often served warm as a shareable appetizer. Its popularity stuck because it hits that sweet spot between familiar ingredients and indulgent comfort.

Why You’ll Love This Recipe

• Classic and comforting: A proven crowd favorite
• Creamy without being greasy: Balanced dairy ratios
• Easy to prep ahead: Perfect for entertaining
• Warm and scoopable: Ideal dip texture
• Flexible serving options: Works with bread or veggies
• Minimal ingredients: Straightforward and reliable
• Always disappears fast: A true party staple

Chef’s Pro Tips for Perfect Results

• Drain spinach thoroughly: Prevents watery dip
• Chop artichokes finely: Ensures even bites
• Use room-temperature cream cheese: Easier mixing
• Bake just until bubbly: Overbaking dries it out

Kitchen Tools You’ll Need

1. Mixing bowl: For combining ingredients
2. Spatula: For folding everything together
3. Oven-safe baking dish: Small to medium size
4. Knife and cutting board: For prep
5. Measuring cups: For accuracy

Ingredients in This Recipe

1. Cream cheese: Creates a smooth, rich base
2. Sour cream: Adds tang and lightens texture
3. Mayonnaise: Boosts creaminess without stiffness
4. Frozen spinach: Convenient and consistent
5. Canned artichoke hearts: Mild, slightly tangy flavor
6. Garlic: Adds depth and warmth
7. Shredded mozzarella: Melty and mild
8. Grated Parmesan: Adds savory sharpness
9. Salt: Enhances overall flavor
10. Black pepper: Gentle heat

Ingredient Substitutions

• Frozen spinach → fresh spinach: Sauté and drain well
• Sour cream → Greek yogurt: Slightly lighter option
• Mozzarella → Monterey Jack: Smooth melting cheese
• Parmesan → Pecorino Romano: Sharper finish

Ingredient Spotlight

• Spinach: Adds balance and color
• Artichokes: Bring subtle tang and texture

Spinach Artichoke Dip

This spinach artichoke dip combines tender greens, briny artichoke hearts, and creamy cheese, baked until bubbling and golden. The dish features a rich, velvety texture with fresh vegetal notes, making it a comforting and shareable appetizer or snack.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• Cream cheese: Creates a smooth rich base
• Sour cream: Adds tang and lightens texture
• Mayonnaise: Boosts creaminess without stiffness
• Frozen spinach: Convenient and consistent
• Canned artichoke hearts: Mild slightly tangy flavor
• Garlic: Adds depth and warmth
• Shredded mozzarella: Melty and mild
• Grated Parmesan: Adds savory sharpness
• Salt: Enhances overall flavor
• Black pepper: Gentle heat

Equipment

• Mixing bowl: For combining ingredients
• Spatula: For folding everything together
• Oven-safe baking dish: Small to medium size
• Knife and cutting board: For prep
• Measuring cups: For accuracy

Method

 

1. Preheat oven: Set to 375°F (190°C)
2. Prepare spinach: Thaw and squeeze out all liquid
3. Mix base: Combine cream cheese, sour cream, and mayonnaise
4. Add flavor: Stir in garlic, salt, and pepper
5. Fold in vegetables: Add spinach and artichokes
6. Add cheese: Mix in mozzarella and Parmesan
7. Transfer to dish: Spread evenly
8. Bake: Cook until hot and bubbly
9. Rest briefly: Let cool slightly before serving

Notes

Ensure spinach is well-drained to prevent watery dip. Cover with foil if the top browns too quickly. Adjust seasoning to taste before baking.

Make-Ahead and Storage Tips

• Assemble ahead: Refrigerate unbaked up to 24 hours
• Refrigerate leftovers: Store up to 3 days
• Reheat gently: Oven or microwave

How to Serve This Dish

• With bread: Baguette slices or crostini
• With chips: Tortilla or pita chips
• With vegetables: Bell peppers or carrots

Creative Leftover Transformations

• Pasta sauce: Toss with warm pasta
• Stuffed chicken: Use as filling
• Flatbread topping: Spread and bake
• Grilled cheese upgrade: Spread inside bread

Additional Tips

• Stir once midway if needed: Even heating
• Garnish lightly: Extra Parmesan or herbs
• Serve immediately: Best texture hot

Make It a Showstopper

• Golden cheese top: Add extra cheese before baking
• Serve in a warm dish: Keeps dip hot longer
• Finish with cracked pepper: Simple and polished

Variations to Try

• Spicy version: Add red pepper flakes
• Extra garlicky: Increase garlic slightly
• Four-cheese dip: Add cream cheese blend
• Protein boost: Add chopped chicken
• Slow cooker version: Cook on LOW until hot

FAQ’s

1. Can I make this ahead?: Yes, bake before serving
2. Can I use fresh spinach?: Yes, sauté and drain well
3. Is this dip gluten-free?: Yes
4. Does it reheat well?: Yes
5. Can I make it in a slow cooker?: Absolutely
6. Why is my dip watery?: Spinach wasn’t drained enough
7. Can I double the recipe?: Yes
8. Can I freeze it?: Not recommended
9. Is it very rich?: Creamy but balanced
10. What’s the best dipping option?: Bread or sturdy chips

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.