If a party has a warm, bubbly dish of Spinach Artichoke Dip, I am never far from it. This version is ultra creamy, garlicky, and perfectly cheesy with a lightly golden top. It comes together fast and always disappears first.
Why You’ll Love This Spinach Artichoke Dip
- Creamy restaurant-style texture without being greasy.
- Balanced flavor with garlic, Parmesan, and a bright hint of lemon.
- Prep-ahead friendly and great for oven or slow cooker.
- Uses frozen spinach for ease, but fresh works beautifully too.
- Crowd-pleasing and pairs with almost any dipper.
Spinach Artichoke Dip Ingredients & Substitutions
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 14 oz can artichoke hearts in water, drained and chopped
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup grated Parmesan
- 2 cloves garlic, finely minced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes, optional
- 1 tbsp fresh lemon juice or 1 tsp lemon zest
- 2 tbsp chopped fresh parsley, optional
Simple swaps:
- Greek yogurt can replace some or all of the sour cream for a lighter dip.
- No mayonnaise needed if you prefer more sour cream or yogurt instead.
- Fresh spinach works: use about 5 packed cups, wilt, then squeeze dry.
- Cheese options: Monterey Jack, pepper jack, or white cheddar melt nicely.
- Use 1/2 tsp garlic powder if fresh garlic is not available.
Step-by-Step Instructions to Make Spinach Artichoke Dip
Preheat and Prep the Greens
Preheat the oven to 375 F. Thaw spinach and squeeze out as much water as possible using a clean towel. Drain artichokes well and chop them into small pieces.
Make the Creamy Base
In a large bowl, beat cream cheese until smooth. Stir in sour cream, mayonnaise, garlic, salt, pepper, red pepper flakes, and lemon juice or zest until creamy.
Fold In the Veggies and Cheese
Add spinach, artichokes, 1 cup mozzarella, and 1/4 cup Parmesan. Fold until everything is evenly distributed. Taste and adjust salt, pepper, or lemon.
Transfer and Top
Spread the mixture into a 1-quart baking dish or 8-inch oven-safe skillet. Sprinkle the remaining mozzarella and Parmesan over the top.
Bake Until Bubbly
Bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. The center should be hot and steamy.
Optional Broil and Rest
For extra color, broil for 1 to 2 minutes, watching closely. Let the dip rest 5 to 10 minutes to thicken slightly before serving.
Slow Cooker Option
Combine all ingredients in a small slow cooker and cook on Low for 1 1/2 to 2 hours, stirring once or twice. Switch to Warm for serving.
Tips for Success
- Squeeze spinach very dry to avoid a watery dip.
- Chop artichokes small for even scooping and better texture.
- Grate your own cheese for the smoothest, non-gritty melt.
- Add a splash of lemon or pinch of salt at the end to brighten flavors.
- Do not overbake or the cheese can separate. Pull when just golden and bubbly.
Variations of Spinach Artichoke Dip
- Bacon Jalapeño: Fold in 1/2 cup cooked, crumbled bacon and 1 minced jalapeño.
- Crab Spinach Artichoke: Add 8 oz lump crab and a squeeze of lemon.
- Veggie-Loaded: Stir in roasted red peppers or sun-dried tomatoes, chopped.
- Lighter: Use Greek yogurt for sour cream and reduced-fat cream cheese.
- Vegan: Dairy-free cream cheese, vegan mayo or yogurt, nutritional yeast, and vegan mozzarella.
Serving Suggestions: What to Pair with Spinach Artichoke Dip
- Dippers: toasted baguette, pita chips, tortilla chips, pretzel crisps, crackers.
- Veggies: celery sticks, carrot coins, bell pepper strips, cucumbers.
- On a board: pair with olives, salami, grapes, and marinated peppers.
- Make it a meal: serve alongside tomato soup or a crisp Caesar salad.
Storage & Reheating Instructions
Cool leftovers within 2 hours. Store in an airtight container in the fridge for 3 to 4 days.
- Oven: Reheat covered at 350 F for 15 to 20 minutes, until hot.
- Microwave: Heat in 30-second bursts, stirring between bursts.
- Slow cooker: Warm on Low, stir, then hold on Warm for serving.
Freezing: Creamy dips can be frozen for up to 2 months, though texture is best fresh. Freeze unbaked or baked and cooled. Thaw overnight in the fridge, stir, add a splash of cream or milk if needed, then bake until hot and bubbly.
Memories Made Around the Table
This dip is my game-day good luck charm. My mom would slide a skillet of it into the oven just as the first guests arrived, and the smell alone gathered everyone in the kitchen. It still does.
FAQs
Can I make Spinach Artichoke Dip ahead of time? Yes. Assemble, cover, and refrigerate up to 2 days. Bake straight from the fridge, adding 5 to 10 minutes as needed.
How do I keep it warm for a party? Use a small slow cooker on Warm, or set the baking dish on a warming tray. Stir occasionally to keep the top creamy.
Can I use fresh spinach instead of frozen? Absolutely. Wilt about 5 packed cups fresh spinach, then squeeze dry. Measure after squeezing for best results.
What if my dip is too thick or thin? Too thick: stir in a splash of milk or cream. Too thin: fold in extra cheese and bake a few more minutes.
Can I double the recipe? Yes. Use a 2-quart dish and bake a little longer until hot and bubbly.
Final Thoughts
Warm, creamy, and craveable, this Spinach Artichoke Dip is the effortless appetizer that brings everyone to the table. Make it once and it will become your signature party dish.
Spinach Artichoke Dip: Creamy, Cheesy Party Favorite
Equipment
- 1 Large mixing bowl
- 1 1-quart baking dish or 8-inch oven-safe skillet
- 1 8-inch oven-safe skillet alternative to baking dish
- 1 Spatula
- 1 Small slow cooker optional
- 1 Clean kitchen towel for squeezing spinach very dry
Ingredients
Dip
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 14 oz artichoke hearts in water, drained and chopped
- 8 oz cream cheese softened
- 1 cup sour cream
- 0.5 cup mayonnaise
- 1.5 cups mozzarella shredded, low-moisture
- 0.5 cup Parmesan grated
- 2 cloves garlic finely minced
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 tsp crushed red pepper flakes optional
- 1 tbsp fresh lemon juice or 1 tsp lemon zest
- 2 tbsp fresh parsley chopped, optional
Instructions
Oven Method
- Preheat the oven to 375°F. Thaw spinach and squeeze out as much water as possible using a clean towel. Drain artichokes well and chop them into small pieces.
- In a large bowl, beat the cream cheese until smooth. Stir in sour cream, mayonnaise, garlic, salt, black pepper, red pepper flakes, and lemon juice (or zest) until creamy.
- Add the spinach, artichokes, 1 cup mozzarella, and 1/4 cup Parmesan. Fold until evenly combined. Taste and adjust salt, pepper, or lemon.
- Spread the mixture into a 1-quart baking dish or 8-inch oven-safe skillet. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is lightly golden. The center should be hot and steamy.
- For extra color, broil for 1 to 2 minutes, watching closely. Let the dip rest 5 to 10 minutes to thicken slightly before serving.
Slow Cooker Option
- Combine all ingredients in a small slow cooker and cook on Low for 1 1/2 to 2 hours, stirring once or twice. Switch to Warm for serving.