Spinach Artichoke Dip is a creamy, cheesy treat packed with tender spinach and heart artichokes. It’s one of those classic dips that’s perfect for any get-together or just a cozy night in. The mix of melted cheese, garlic, and those little bursts of artichoke flavor make it a real crowd-pleaser.
I love making this dip when friends come over because it’s so easy to throw together but always gets rave reviews. A little tip I’ve learned is to squeeze out as much water from the spinach as possible before mixing it in—this keeps the dip from getting watery and helps it stay nice and thick. Plus, it reheats really well, so it’s great for leftovers.
My favorite way to serve this dip is with warm pita chips or crunchy baguette slices on the side. Sometimes I even use crunchy veggies like carrot sticks or bell pepper strips for a lighter option. No matter how you serve it, it’s hard not to go back for seconds once you start scooping it up!
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Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is a great time-saver. Just make sure to squeeze out all excess water to prevent a watery dip. Fresh spinach works too, but cook and drain it well before using.
Artichoke Hearts: Canned artichokes are convenient and add a nice texture. You can use jarred or frozen if preferred. Just chop them finely for easy dipping.
Cream Cheese: This gives the dip its creamy base. For a lighter option, try using Neufchâtel cheese or a low-fat cream cheese.
Mozzarella & Parmesan: Mozzarella melts smoothly and Parmesan adds a sharp flavor. Feel free to swap mozzarella for Monterey Jack or Fontina, and Parmesan for Pecorino Romano if you like.
Sour Cream & Mayonnaise: They add tang and richness. You can use Greek yogurt instead of sour cream for a healthier twist.
How Do You Make Spinach Artichoke Dip Creamy Without It Being Watery?
The secret is to get rid of extra moisture from the spinach and artichokes. Here’s how I handle it:
- After thawing frozen spinach, press it firmly in a clean kitchen towel or paper towels until no more liquid comes out.
- Drain canned artichokes well and chop finely so they blend smoothly into the dip.
- Mix your creamy ingredients thoroughly to create a smooth base that binds everything together.
- Bake the dip uncovered so some moisture evaporates, making the dip thicker on top.
Following these tips will help keep your dip rich, creamy, and perfect for scooping!
Equipment You’ll Need
- Mixing bowl – big enough to hold all ingredients and mix easily without spilling.
- Spatula or wooden spoon – perfect for stirring the creamy dip ingredients together smoothly.
- 8×8-inch baking dish – just the right size for baking and serving the dip warm.
- Measuring cups and spoons – for getting all the sizes right, especially with cheese and seasonings.
- Oven mitts – to safely handle the hot baking dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon bits for a smoky crunch that pairs wonderfully with the creamy base.
- Stir in chopped jalapeños if you like a little heat and extra flavor kick.
- Swap mozzarella for pepper jack cheese for a mild spicy twist.
- Mix in sun-dried tomatoes to add a tangy, slightly sweet burst of flavor.
Spinach Artichoke Dip Recipe
Ingredients You’ll Need:
Main Ingredients:
- 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 shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of crushed red pepper flakes (optional, for mild kick)
For Serving:
- Sliced baguette or crackers
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. In total, you should expect around 40 minutes before your dip is ready to enjoy. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Preheat and Mix:
Start by setting your oven to 375°F (190°C) so it’s hot and ready when the dip is assembled. In a medium bowl, mix the softened cream cheese, sour cream, and mayonnaise together until smooth. This creamy base makes the dip rich and smooth.
2. Add Veggies and Cheese:
Stir in the drained and chopped artichoke hearts, thawed spinach, minced garlic, shredded mozzarella, grated Parmesan, salt, black pepper, and optional crushed red pepper flakes. Blend everything well so the flavors combine nicely.
3. Bake the Dip:
Transfer the mixture into a lightly greased 8×8-inch baking dish. Spread it evenly. Bake it uncovered for about 25 to 30 minutes, until the dip is hot, bubbly, and lightly browned on top.
4. Serve and Enjoy:
Take the dish out of the oven and let it cool for a few minutes. Serve warm with sliced baguette, crackers, or fresh veggies for dipping. Enjoy every creamy, cheesy, flavorful bite!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then drain and squeeze out as much moisture as possible before adding it to the dip. This helps keep your dip from becoming watery.
How Do I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently in the oven or microwave until hot, stirring occasionally for even heating.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and store it in the baking dish covered in the fridge for up to 24 hours. When ready, bake it straight from the fridge—just add a few extra minutes to the baking time if needed.
What Are Good Alternatives to Serve With This Dip?
Besides baguette slices and crackers, try serving it with fresh veggie sticks like carrots, celery, or bell peppers for a lighter option. Pita chips or tortilla chips also pair nicely.
