Spinach Artichoke Dip Recipe tastes rich, cheesy, and garlicky with a tangy hit from artichokes and a cozy spinach backbone. It uses budget-friendly ingredients that you likely already keep in your fridge and pantry, and it works for game day, holidays, potlucks, or weeknight snacking in about 35 minutes. I have served some version of this dip at nearly every party for the last decade, and the bowl still ends up scraped clean.
Reasons To Try This Spinach Artichoke Dip Recipe
This Spinach Artichoke Dip Recipe delivers a creamy, ultra cheesy texture with big flavor from garlic, parmesan, and marinated artichokes. It bakes until bubbly and golden on top while the inside stays scoopable and silky, perfect for chips or bread.
You mix everything in one bowl and bake it in one dish, so cleanup stays easy. The recipe uses frozen spinach and canned artichokes, so you skip a lot of prep and still get that restaurant-style flavor at home.
“I brought this Spinach Artichoke Dip Recipe to a family gathering and people hovered over the dish until it vanished, scraping the corners for every last bit. ★★★★★”
Ingredients You Need
Dairy and creamy base
- 8 ounces cream cheese, softened
- Use full-fat for the creamiest texture; light cream cheese works if you want a lighter dip.
- 1 cup sour cream
- 1 cup mayonnaise
- Use a good quality mayo like Hellmann’s or Duke’s for the best flavor.
- 1 ½ cups shredded mozzarella cheese
- Pre-shredded works as a shortcut, but fresh shredded melts smoother.
- ¾ cup grated parmesan cheese
- Use real parmesan, not the green can, for better flavor and melt.
Vegetables and flavor boosters
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- Frozen spinach saves time and money; fresh spinach works if you sauté and cook out the moisture.
- 14 ounce can artichoke hearts, drained and chopped
- Use artichoke hearts in water or brine, not marinated, if you want a milder flavor.
- For extra punch, use marinated artichokes and reduce added salt slightly.
- 3 cloves garlic, minced
- ½ cup finely chopped yellow onion
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon smoked paprika or sweet paprika
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
Optional add ins
- ½ cup shredded asiago or fontina cheese for extra cheesy depth
- 2 tablespoons chopped fresh parsley or chives for garnish
- Zest of ½ lemon for a brighter flavor
Pantry shortcuts
You can use pre-minced garlic from a jar if you feel short on time, though fresh garlic gives sharper flavor. Bagged shredded cheese and frozen chopped onions both work fine for busy nights. Canned artichokes keep well in the pantry, so you can stock a few cans and pull this Spinach Artichoke Dip Recipe together whenever guests appear.
Equipment list
- 1 medium mixing bowl
- 1 large mixing bowl
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- 8 by 8 inch baking dish or similar 2 quart baking dish
- Colander and clean kitchen towel for squeezing spinach
- Cutting board and knife
Tips
- Squeeze the spinach extremely dry so the dip stays thick and not watery.
- Soften the cream cheese to room temperature so it mixes smoothly without lumps.
- Chop the artichokes small so they distribute evenly and you get some in every bite.
- Taste the mixture before baking and adjust salt, pepper, and spice to your liking.
- Use a shallow baking dish so the top browns nicely and the center heats evenly.
- Let the dip rest 5 to 10 minutes after baking so it thickens slightly and does not burn anyone’s mouth.
- Stir in a little extra mozzarella on top halfway through baking if you want a super cheesy crust.
- Keep leftovers in a smaller dish when you reheat so the dip warms through quickly and stays creamy.
How to Make Spinach Artichoke Dip
1: Prep the spinach and artichokes
Place the frozen spinach in a colander and run cool water over it until it thaws enough to break apart. Squeeze handfuls of spinach over the sink, then wrap it in a clean kitchen towel and twist hard to remove as much liquid as possible. Chop the drained artichoke hearts into small pieces, about chickpea size, and set them aside.
2: Sauté veggies and aromatics
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until it turns soft and translucent, about 5 to 7 minutes, stirring often. Add the minced garlic and cook 1 minute, just until fragrant, then remove the skillet from the heat so the garlic does not burn.
3: Mix the creamy base
In a large mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Stir with a spatula until the mixture turns smooth and fully combined with no big cream cheese chunks. Add the mozzarella and parmesan, then stir again until the cheeses distribute evenly.
4: Add spinach, artichokes, and seasonings
Add the squeezed spinach, chopped artichokes, sautéed onion and garlic, crushed red pepper flakes, smoked paprika, salt, and black pepper to the creamy base. Stir until everything blends together and the spinach and artichokes spread evenly through the mixture. Taste a small spoonful and adjust seasoning with more salt, pepper, or red pepper flakes as you like.
5: Transfer to baking dish
Lightly grease your baking dish with a little oil or nonstick spray. Spread the spinach artichoke mixture into the dish in an even layer, smoothing the top with a spatula. Sprinkle a little extra mozzarella and parmesan on top if you want a golden cheesy crust.
6: Bake until bubbly
Place the baking dish in a preheated 375°F oven. Bake for 20 to 25 minutes until the edges bubble and the top turns lightly golden. If you want deeper browning, switch the oven to broil for 1 to 2 minutes, watching closely so the cheese does not burn.
7: Rest and garnish
Remove the Spinach Artichoke Dip Recipe from the oven and let it sit for 5 to 10 minutes. This short rest helps the dip thicken slightly and makes scooping easier. Sprinkle chopped parsley, chives, or a little lemon zest over the top for color and a fresh finish.
Different Ways to Try It
- Gluten free: Serve with gluten free crackers, tortilla chips, or sliced veggies like bell peppers, cucumbers, and celery sticks.
- Low carb: Skip bread and chips and use cucumber rounds, mini bell peppers, or pork rinds for dipping.
- Vegan: Use vegan cream cheese, vegan mayo, and a mix of shredded vegan mozzarella and nutritional yeast instead of dairy cheese.
- Extra protein: Stir in 1 cup of cooked shredded chicken or crumbled cooked turkey sausage before baking.
- Spicy: Add extra red pepper flakes, a minced jalapeño, or a spoonful of your favorite hot sauce to the mixture.
- Extra green: Add finely chopped kale or extra spinach for a more veggie-forward version.
How to Serve Spinach Artichoke Dip
Serve this Spinach Artichoke Dip Recipe hot and bubbly with a big platter of dippers. Tortilla chips, toasted baguette slices, pita chips, pretzel bites, and sturdy crackers all work great. Fresh veggies like carrot sticks, celery, cucumber, and bell pepper strips balance the richness and add crunch. You can also spread leftovers on sandwiches, stuff it into baked potatoes, or spoon it over grilled chicken for an easy meal twist.
Make-Ahead and Storage Success
You can mix the Spinach Artichoke Dip Recipe up to 2 days in advance and store it unbaked in the fridge, tightly covered. When you feel ready to serve, bake it straight from the fridge and add 5 to 10 extra minutes to the baking time until it heats through. Store leftover baked dip in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in short bursts or warm the whole dish in a 325°F oven until hot and creamy again, stirring once if needed.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a small baking dish.
- In a medium bowl, beat the cream cheese until smooth. Stir in sour cream and mayonnaise until well combined.
- Add mozzarella, Parmesan, chopped spinach, chopped artichoke hearts, garlic, salt, and pepper. Mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- Bake for 20–25 minutes, or until hot, bubbly, and lightly golden on top.
- Serve warm with tortilla chips, sliced baguette, crackers, or fresh vegetables for dipping.
Notes
Approximate per 1/10 recipe serving: 220 calories; fat 18 g; saturated fat 9 g; carbohydrates 6 g; fiber 2 g; sugars 2 g; protein 7 g; sodium 420 mg. Values will vary based on specific ingredients, brands, and portion size.