Spinach Artichoke Dip is one of those timeless dishes that never fails to impress. Creamy, decadent, and bursting with flavor, it’s the kind of appetizer that turns any gathering into a festive event. It balances the earthy taste of spinach with the unique, tangy zest of artichokes, creating a dish that’s both comforting and sophisticated. Whether you’re hosting a game day party, gearing up for the holidays, or simply indulging your cravings on a cozy night in, this dip is a crowd favorite 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 remember the first time I devoured this delightful concoction at a friend’s party. As soon as I took a bite, I was hooked. This Spinach Artichoke Dip is everything you want in a creamy dip—never watery, never bland, and incredibly addictive. With just a handful of ingredients and minimal prep time, you can serve up an irresistible appetizer that tastes like it came straight from a restaurant kitchen. Now, let’s dive into why you’ll want to whip this up for your next gathering!

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep time and 30 minutes of baking, you’ll have it ready in no time!
Irresistible Flavor: Rich and creamy with the perfect blend of cheeses, garlic, and spices make it utterly heavenly.
Eye-Catching Appeal: The golden-brown top and bubbly edges create an inviting dish that looks as great as it tastes.
Flexible Serving: Perfect for game day, parties, holidays, or just a cozy evening in with family.
Diet-Friendly Options: This recipe can easily be adapted for gluten-free diets using the right dippers.

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach: Thawed and squeezed dry, this is the star green that adds a nutritious pop. Fresh spinach can be used, but it may need to be sautéed and drained.
1 (14 oz) can artichoke hearts: Drained and chopped, they bring a lovely tang and texture. You can substitute with marinated artichokes for an added flavor punch.
8 oz cream cheese: This softened base provides the creamy texture that binds the dip together.
1/2 cup sour cream: Adds tanginess and a smooth texture that complements the cream cheese.
1/4 cup mayonnaise: This ingredient enhances creaminess and depth; use a light version for fewer calories.
1 cup shredded mozzarella cheese: Melted mozzarella creates the gooey, comforting factor.
1/2 cup grated parmesan cheese: It adds a savory punch with that unmistakable nutty flavor.
2 cloves garlic, minced: Marks a significant flavor boost; you can adjust this based on your garlic preference.
1–2 tbsp lemon juice: A splash of acidity helps balance the creaminess; feel free to adjust based on taste preference.
1/2 tsp kosher salt: Enhances all the flavors; adjust to taste as needed.
1/4 tsp black pepper: Adds a hint of spice; feel free to increase for more heat.
1/4 tsp red pepper flakes (optional): For those who enjoy a little heat, this is a great addition.

How to Make Spinach Artichoke Dip

Preheat the Oven: Start by setting your oven to 375°F (190°C). As it warms up, lightly grease a 1.5–2 quart baking dish to ensure easy serving.

Mix the Base: In a mixing bowl, beat 8 oz of softened cream cheese until it’s smooth and creamy. This ensures your dip has that luscious texture. Stir in 1/2 cup of sour cream and 1/4 cup of mayonnaise, mixing until completely combined.

Add Flavor: Now, mix in 1 cup of shredded mozzarella cheese and 1/2 cup of grated parmesan cheese, followed by 2 cloves of garlic minced finely. Don’t forget to squeeze in 1–2 tbsp of lemon juice to brighten the flavors, and sprinkle in 1/2 tsp of kosher salt and 1/4 tsp of black pepper. If you’re feeling adventurous, add in the optional 1/4 tsp of red pepper flakes for a kick!

Fold in the Veggies: Gently fold in the squeezed-dry spinach and chopped artichokes until everything is well combined. It’s vital to ensure the spinach is well-drained to avoid a watery dip—the key to keeping this dish thick and creamy.

Bake: Spread the mixture evenly into the prepared baking dish. Bake for about 18–22 minutes, or until the edges are hot and bubbling. You’ll know it’s done when you see a delightful golden-brown crust forming along the edges.

Optional Broil: If desired, broil the dip for 1–2 minutes for a final crispy top. Keep a close eye on it—things can go from golden to burnt quickly under the broiler!

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

Storing & Reheating

If you find yourself with leftovers (which is rare!), let the dip cool and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, ideally in a freezer-safe container. For reheating, pop it back in the oven at 350°F (175°C) until warmed through, about 20 minutes, or microwave in short intervals until hot. Keep in mind that the texture may change slightly after freezing, but a quick stir can help bring it back to life!

Chef’s Helpful Tips

Ensure the cream cheese is at room temperature to avoid lumps.
Squeeze the spinach very well to eliminate any excess moisture; this makes all the difference in texture.
If you want a chunkier texture, chop the artichokes into larger pieces.
To kick up the flavor, consider adding a teaspoon of Worcestershire sauce or a hint of hot sauce to the mix.
This dip can be made ahead; just store uncooked in the fridge overnight and pop it in the oven when you’re ready to serve.

A delicious blend of cheesy goodness, earthy greens, and vibrant artichokes awaits you. This Spinach Artichoke Dip is not just easy to make, but it’s undeniably comforting and perfect for any occasion. Feel free to tweak the seasonings or even add a bit of your favorite herbs to make it unique to your taste. Gather your loved ones, dip in, and enjoy every creamy bite!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you choose to use fresh spinach, you’ll need about 1 pound. Sauté it down to wilt and then squeeze out as much moisture as possible before adding it to the mixture.

Can I make this dip ahead of time?

Yes! You can prepare the dip up to a day in advance. Just mix all the ingredients, store them in a covered baking dish, and refrigerate. When you’re ready to serve, bake it off until hot and bubbly.

What do you serve with Spinach Artichoke Dip?

It pairs wonderfully with crunchy dippers like tortilla chips, baguette slices, pita bread, or even fresh vegetables like carrot and celery sticks for a delightful crunch!

Can I make this dip healthier?

Certainly! You can substitute low-fat cream cheese and use Greek yogurt instead of sour cream to cut down on calories while still keeping that creamy texture.

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Spinach Artichoke Dip

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

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Description

Enjoy the rich and creamy flavors of Spinach Artichoke Dip, featuring delightful ingredients that make it the perfect appetizer for gatherings or a cozy night in.

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 the 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 stir in the sour cream and mayonnaise.
Mix in the mozzarella, parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes.
Stir in the squeezed-dry spinach and chopped artichokes until everything is evenly combined.
Spread the mixture into the baking dish and bake for 18–22 minutes, or until hot and bubbling around the edges.
For a golden top, broil for 1–2 minutes, if desired.
Let it rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.

Notes

Make sure to squeeze out as much water as possible from the spinach to prevent the dip from becoming watery.
Feel free to adjust the garlic and lemon juice according to your taste.
This dip can be prepared ahead of time and stored in the refrigerator before baking.