Spinach and Artichoke Dip

Save this recipe on:

Rich, creamy, and irresistibly savory, Spinach and Artichoke Dip is a classic party favorite that never goes out of style. It brings together the earthiness of spinach and the tangy depth of marinated artichokes, all wrapped in a luscious blend of cheeses and seasonings. Whether you’re entertaining guests or just need a comforting snack, this dip is always the first to disappear from the table.

This warm, cheesy dip is perfect for game days, potlucks, or any casual gathering. It pairs beautifully with tortilla chips, pita bread, crackers, or even sliced veggies. The best part? It’s deceptively easy to make, and it delivers maximum flavor with minimal effort. Once you try this homemade version, you’ll never go back to store-bought.

Why You’ll Love This Spinach and Artichoke Dip

• Packed with flavor from garlic, cheeses, spinach, and artichokes.
• Baked to golden, bubbling perfection.
• Crowd-pleasing and ideal for any event or casual night in.
• Super easy to make ahead and reheat.
• Versatile – enjoy it with chips, bread, or fresh veggies.

---

Preparation Phase & Tools to Use

To make the perfect Spinach and Artichoke Dip, you’ll need a few kitchen essentials:

• Mixing Bowl: To combine all the ingredients evenly.
• Spatula or Wooden Spoon: For stirring the creamy mixture without breaking the delicate artichoke pieces.
• Chef’s Knife and Cutting Board: For chopping fresh spinach or artichokes, if you’re not using pre-cut.
• Oven-safe Baking Dish: This is crucial for baking the dip until it’s bubbly and golden brown.
• Oven or Toaster Oven: Needed to bake the dip and bring out the rich, cheesy crust on top.

Each of these tools plays a role in ensuring the dip has the right texture and flavor. A good mixing bowl helps blend ingredients well, and the right baking dish ensures even cooking and easy serving.

---

Preparation Tips

For the best results, make sure your spinach is well-drained, especially if you’re using frozen spinach. Excess moisture can make the dip watery. Roughly chop your artichokes so they distribute nicely throughout the dip without overpowering each bite. Bring your cream cheese to room temperature before mixing—it blends more easily and creates a smoother texture. And don’t skip the baking step! A warm, gooey top with a slightly golden crust elevates this dip from good to unforgettable.

---

Ingredients for this Spinach and Artichoke Dip

• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 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 mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste

---

Step 1: Prepare the Spinach and Artichokes

If you’re using frozen spinach, make sure it is completely thawed and then squeeze out as much water as possible using a clean towel or paper towels. This step is crucial to avoid a watery dip. Drain the canned artichokes thoroughly and chop them into small pieces. Set both aside.

---

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer to blend them until smooth and fluffy. This base is what gives the dip its signature creamy texture, so take your time to get a smooth consistency.

---

Step 3: Add Flavor and Texture

Stir in the minced garlic, chopped artichokes, thawed and dried spinach, half the mozzarella, and all of the Parmesan cheese. If you like a little kick, add the crushed red pepper flakes. Mix everything until it’s well combined and evenly distributed.

---

Step 4: Season and Taste

Add salt and freshly ground black pepper to taste. It’s a good idea to taste the mixture at this point and adjust the seasoning, keeping in mind that the cheeses already add some saltiness.

---

Step 5: Transfer to a Baking Dish

Spoon the dip mixture into an oven-safe baking dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese over the top for that irresistible golden-brown crust once baked.

---

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the dip uncovered for about 20-25 minutes, or until the top is bubbling and lightly golden. If you want an extra-crispy top, switch to broil for the last 2 minutes—just watch closely to avoid burning.

---

Step 7: Serve and Enjoy

Remove from the oven and let it cool for a few minutes before serving. Pair it with tortilla chips, warm pita bread, baguette slices, or crisp veggie sticks. Serve it warm for the best flavor and texture.

---

Notes

If you’re looking for a shortcut, you can use canned or jarred artichoke hearts and frozen spinach to save time. Just make sure both are well-drained. For a lighter version, swap out the mayonnaise and sour cream with Greek yogurt. You can also use reduced-fat cheeses without compromising too much on texture or flavor. This dip is also customizable—add jalapeños for spice, bacon for smokiness, or extra garlic for a punchier flavor.

---

Watch Out for These Mistakes While Cooking

• Not draining spinach or artichokes well: This can cause a watery and runny dip.
• Using cold cream cheese: It won’t blend well and can lead to a lumpy texture.
• Overbaking: This can dry out the dip and make it rubbery rather than creamy.
• Underseasoning: The flavors need to pop, so make sure to taste and adjust salt and pepper before baking.

---

Storage Instructions

Store any leftover dip in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent the top from drying out. This dip can also be frozen for up to 2 months, but note that the texture may change slightly due to the dairy content.

---

Estimated Nutrition (Per Serving – approx. 2 tablespoons)

• Calories: 110
• Total Fat: 9g
• Saturated Fat: 4.5g
• Unsaturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 210mg
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 1g
• Protein: 4g

---

Frequently Asked Questions

How do I make this dip ahead of time?

Prepare the dip mixture and place it in the baking dish, cover it with foil, and refrigerate for up to 24 hours. When ready to serve, bake as directed.

Can I freeze spinach and artichoke dip?

Yes, freeze it in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

What’s the best cheese for this dip?

Mozzarella gives you gooey meltiness, while Parmesan adds salty richness. You can also mix in Gruyère or Fontina for added depth.

Is this dip gluten-free?

Yes, all ingredients are naturally gluten-free, but always check your labels to be sure.

Can I make this dip in a slow cooker?

Absolutely. Combine everything in a slow cooker and heat on low for 2–3 hours, stirring occasionally.

What should I serve with spinach and artichoke dip?

Tortilla chips, pita bread, crackers, baguette slices, or raw vegetables like carrots and celery all pair perfectly.

Can I use fresh spinach instead of frozen?

Yes, just sauté it first to reduce the moisture content and chop it before mixing into the dip.

How do I reheat leftovers without drying it out?

Cover the dip and reheat in the oven at 300°F or microwave in short bursts, stirring in between, until warm.

---

Conclusion

Spinach and Artichoke Dip is more than just an appetizer—it’s comfort food with a gourmet edge. Whether you’re hosting a party or curling up for movie night, this dip delivers bold flavors and creamy satisfaction every time. Make it ahead, bake it fresh, and serve it warm—you’re guaranteed to impress.

---

Print

Save this recipe on: