Spinach artichoke dip ranks among the most requested appetizers at gatherings, and for good reason. This creamy, cheesy combination delivers rich flavors that keep people coming back for more. The best part? You can make this restaurant-quality dip in your own kitchen with simple ingredients and basic cooking skills. I’ve made this dip countless times for family parties, game days, and casual dinners, and it never fails to disappear within minutes.
The combination of tender spinach, tangy artichoke hearts, and three types of cheese creates a warm, gooey mixture that pairs perfectly with chips, crackers, or fresh vegetables. Whether you’re planning a party or just want a special snack, this dip will become your go-to recipe. The preparation takes minimal effort, and you can even make it ahead of time, which makes it perfect for busy hosts who want to spend more time with guests.
Reasons to Try Spinach Artichoke Dip
Rich and Creamy Texture: The combination of cream cheese, sour cream, and mayonnaise creates a smooth base that coats your mouth in the most satisfying way. When you add melted mozzarella and parmesan, you get those wonderful cheese pulls that make everyone reach for another scoop.
Balanced Flavors: The tangy artichokes cut through the richness of the cheese, while the spinach adds a subtle earthy note. Garlic brings a savory punch that ties everything together without overpowering the other ingredients.
Crowd-Pleaser: I’ve served this to picky eaters, cheese lovers, and vegetable skeptics alike, and everyone finds something to love. Kids enjoy the cheesy goodness, while adults appreciate the sophisticated flavor combination.
Simple Preparation: You don’t need fancy cooking techniques or special equipment. Mix the ingredients, spread them in a baking dish, and let the oven do the work.
Make-Ahead Friendly: You can prepare this dip several hours before your event and pop it in the oven when guests arrive. This feature saves stress during party preparation.
Budget-Friendly: Most ingredients come from affordable pantry staples, and the recipe feeds a large group without breaking the bank.
Where Did Spinach Artichoke Dip Come From?
Spinach artichoke dip became popular in American restaurants during the 1990s, though similar cheese and vegetable combinations existed in various cultures for centuries. The modern version likely emerged from California cuisine trends, where chefs experimented with combining Mediterranean ingredients like artichokes with classic American comfort foods. Restaurant chains helped spread this appetizer across the country, and home cooks quickly adapted the recipe for their own kitchens. The dip reflects American food culture’s love for creamy, cheesy appetizers that bring people together. Today, you’ll find versions of this dip at casual dining restaurants, sports bars, and home gatherings throughout the United States and beyond.
Ingredients Notes
Frozen Spinach: Choose frozen chopped spinach rather than fresh for this recipe. Frozen spinach has already been blanched and chopped, which saves time. Make sure you squeeze out all the water after thawing, or your dip will turn watery. I wrap the thawed spinach in a clean kitchen towel and twist it over the sink until no more liquid comes out.
Artichoke Hearts: Canned or jarred artichoke hearts work equally well. Look for versions packed in water rather than oil for a lighter flavor. Drain them completely and chop them into small pieces so they distribute evenly throughout the dip.
Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Let it sit at room temperature for about 30 minutes before mixing, or it will be too hard to combine smoothly with other ingredients.
Sour Cream: Full-fat sour cream provides richness and tang. You can substitute Greek yogurt for a slightly healthier option, but the flavor will taste more tart.
Mayonnaise: This ingredient adds smoothness and helps prevent the dip from drying out during baking. Use regular mayonnaise rather than light versions for the best results.
Mozzarella Cheese: Shred mozzarella yourself from a block rather than buying pre-shredded cheese. Pre-shredded versions contain anti-caking agents that prevent smooth melting. Fresh mozzarella creates those beautiful cheese stretches.
Parmesan Cheese: Freshly grated parmesan delivers much more flavor than the powdered kind in a shaker. The nutty, salty taste of real parmesan elevates the entire dip.
Garlic: Fresh garlic cloves provide the best flavor. Mince them finely so they distribute throughout the dip. Garlic powder works in a pinch, but use only half the amount since it tastes more concentrated.
How to Make Spinach Artichoke Dip
Step 1: Set your oven to 375°F (190°C). This temperature bakes the dip thoroughly without browning the top too quickly.
Step 2: Thaw the frozen spinach completely. Place it in a colander and press down to remove excess water, or wrap it in a kitchen towel and squeeze until dry. This step prevents a watery dip.
Step 3: Drain the artichoke hearts and chop them into small pieces, about the size of a pea. Smaller pieces distribute better throughout the dip.
Step 4: Place the softened cream cheese in a large mixing bowl. Beat it with a spoon or electric mixer until smooth and fluffy.
Step 5: Add the sour cream and mayonnaise to the cream cheese. Mix until completely combined with no lumps remaining.
Step 6: Add the minced garlic, salt, pepper, and any other seasonings you’re using. Stir everything together.
Step 7: Fold in the drained spinach and chopped artichokes. Mix until the vegetables distribute evenly throughout the creamy base.
Step 8: Add half of the mozzarella cheese and half of the parmesan cheese to the mixture. Stir well to combine.
Step 9: Spread the mixture into a baking dish. An 8×8 inch square dish or a 9-inch pie plate works perfectly. Smooth the top with a spatula.
Step 10: Sprinkle the remaining mozzarella and parmesan cheese over the top of the dip.
Step 11: Bake for 25-30 minutes until the dip bubbles around the edges and the cheese on top turns golden brown.
Step 12: Remove from the oven and let it cool for 5 minutes before serving. This cooling time prevents burned tongues and allows the dip to set slightly.
What You Must Know About Spinach Artichoke Dip
Drain Your Vegetables Completely: This point deserves repeating because it makes the biggest difference. Wet spinach and artichokes will ruin the texture and make your dip soupy. Take extra time to squeeze out every drop of moisture.
Don’t Skip Softening the Cream Cheese: Cold cream cheese creates lumps that never fully mix in. Plan ahead and let it sit at room temperature, or soften it in the microwave for 15-20 seconds.
Watch the Baking Time: Every oven heats differently. Check your dip at 25 minutes. You want it bubbly and golden, not dried out. If the top browns too quickly, cover it with foil for the last few minutes.
Serve Immediately: This dip tastes best straight from the oven when the cheese is melted and gooey. If it sits too long, the cheese will firm up and the dip becomes harder to scoop.
Adjust Garlic to Taste: Some people love strong garlic flavor, while others prefer subtle hints. Start with less garlic than you think you need. You can always add more, but you can’t take it away.
Helpful Tips
Use a Food Processor: If you have one, pulse the cream cheese, sour cream, and mayonnaise together for the smoothest texture. This method eliminates all lumps in seconds.
Check Consistency Before Baking: If your mixture looks too thick, add a tablespoon of milk to loosen it. If it seems runny, add extra cheese.
Make Mini Versions: Divide the dip among ramekins or small baking dishes for individual servings. This presentation works great for fancy dinner parties. Reduce baking time to 15-20 minutes for smaller portions.
Broil at the End: For an extra crispy, golden top, turn on the broiler for the last 2-3 minutes of baking. Watch it closely so the cheese doesn’t burn.
Add Red Pepper Flakes: A pinch of crushed red pepper flakes adds a subtle heat that complements the creamy cheese without overwhelming other flavors.
Variations and Substitutions
Protein Additions: Stir in shredded cooked chicken for a heartier dip that can double as a meal. The chicken adds substance without changing the basic flavor profile.
Different Cheeses: Try replacing mozzarella with fontina or Gruyere for a more sophisticated taste. These cheeses melt beautifully and bring nutty, complex flavors.
Spicy Version: Mix in diced jalapeños or a few dashes of hot sauce for people who enjoy heat. You can also top the dip with sliced jalapeños before baking.
Lighter Option: Use reduced-fat cream cheese, Greek yogurt instead of sour cream, and cut back on the mayonnaise. The texture will be slightly different but still delicious.
Vegan Alternative: Substitute all dairy products with vegan versions. Cashew-based cream cheese, vegan sour cream, and nutritional yeast create a surprisingly similar result.
Add Water Chestnuts: These add a pleasant crunch that contrasts nicely with the creamy texture. Chop them finely and fold them in with the spinach and artichokes.
Serving Suggestions for Spinach Artichoke Dip
Classic Dippers: Tortilla chips remain the most popular choice, but I also love serving this with pita chips, crackers, or toasted baguette slices. Cut the bread into thin rounds and toast them until crispy.
Fresh Vegetables: Offer carrot sticks, celery, bell pepper strips, and cucumber slices for people who want a lighter option. The cool, crisp vegetables balance the rich, warm dip perfectly.
Bread Bowl: Hollow out a round sourdough loaf and pour the dip inside before baking. After serving the dip, tear apart the bread bowl for extra dipping material. This presentation always impresses guests.
Flatbread: Spread the dip on flatbread or naan before baking, then cut it into squares for an appetizer that’s easier to eat while standing.
Stuffed Mushrooms: Fill large mushroom caps with the dip mixture and bake until the mushrooms are tender. This variation creates elegant appetizers for special occasions.
Game Day Spread: Set out the dip alongside other appetizers like chicken wings, meatballs, and sliders for a complete party spread.
Storage and Reheating
Refrigerator Storage: Transfer leftover dip to an airtight container and refrigerate for up to 4 days. The flavors often taste even better the next day after they’ve had time to blend together.
Freezing: You can freeze unbaked dip for up to 3 months. Wrap the baking dish tightly in plastic wrap, then cover with aluminum foil. Thaw overnight in the refrigerator before baking as directed.
Reheating in the Oven: Place cold dip in a baking dish, cover with foil, and heat at 350°F for 20-25 minutes until warmed through. Remove the foil for the last 5 minutes to crisp up the top.
Microwave Reheating: Transfer a portion to a microwave-safe bowl and heat in 30-second intervals, stirring between each interval, until hot. The microwave works fine for small amounts but won’t give you that crispy top.
Prevent Drying Out: Add a splash of milk or cream when reheating to restore the creamy consistency. The dip tends to thicken as it cools.
Frequently Asked Questions about Spinach Artichoke Dip
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but you’ll need about 1 pound since it cooks down a lot. Sauté it until wilted, let it cool, and squeeze out all the liquid. Frozen spinach is easier to use and gives more consistent results.
Why is my spinach artichoke dip watery?
This happens when the spinach and artichokes aren’t drained well. Both hold a lot of water that gets released during cooking. Squeeze the spinach completely dry in a towel and drain the artichokes thoroughly, then pat them with paper towels.
Can I make this dip ahead of time?
Yes. Mix everything together and spread it in your baking dish. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, then bake. Add about 5 extra minutes since it starts out cold.
What can I serve with spinach artichoke dip besides chips?
Serve it with toasted baguette slices, pita chips, crackers, pretzels, or vegetables like carrots, celery, and bell peppers. It also works as a sandwich spread or a pizza topping.
Can I make this dip in a slow cooker?
Yes. Add everything to your slow cooker and cook on low for 2–3 hours or high for 1–2 hours. Stir occasionally. It won’t get a golden top, but it stays warm for parties and still tastes great.
Is spinach artichoke dip healthy?
It’s a rich appetizer because of the cheese, sour cream, and cream cheese. It does provide vegetables, protein, and calcium, but it’s not low calorie. You can lighten it by using reduced-fat dairy or Greek yogurt, but the texture will be different.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 40mg |
| Sodium | 320mg |
| Total Carbohydrates | 6g |
| Dietary Fiber | 2g |
| Sugars | 1g |
| Protein | 7g |
| Calcium | 180mg |
| Iron | 1mg |
Based on 12 servings. Nutritional values are approximate and may vary based on specific ingredients used.
spinach artichoke dip
Ingredients
- 10 oz frozen chopped spinach thawed and drained
- 14 oz canned artichoke hearts drained and chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 cloves garlic minced
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C)
- Thaw frozen spinach completely and squeeze out all excess water using a kitchen towel or cheesecloth
- Drain artichoke hearts thoroughly and chop into small pieces
- Beat softened cream cheese in a large bowl until smooth
- Mix in sour cream and mayonnaise until well combined
- Stir in minced garlic, salt, and pepper
- Fold in drained spinach and chopped artichokes
- Add 1 cup mozzarella cheese and 1/4 cup parmesan cheese to the mixture and stir well
- Spread mixture evenly into an 8×8 inch baking dish
- Top with remaining 1/2 cup mozzarella and 1/4 cup parmesan cheese
- Bake for 25-30 minutes until bubbling and golden brown on top
- Let cool for 5 minutes before serving with chips, crackers, or vegetables
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