Spinach and Artichoke Dip Recipe

Why You’ll Love This Recipe

Spinach and Artichoke Dip is a creamy, cheesy, and crowd-pleasing appetizer perfect for any gathering. Packed with tender spinach, tangy artichoke hearts, and a rich blend of cheeses, it’s warm, savory, and irresistibly dippable. Whether baked until bubbly or served in a bread bowl, this classic dip is a go-to favorite for parties, game days, or cozy nights in.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen chopped spinach (thawed and drained)artichoke hearts (canned or jarred, chopped)cream cheese (softened)sour creammayonnaisegarlic (minced)parmesan cheese (grated)mozzarella cheese (shredded)salt and black pepperred pepper flakes (optional)

directions

Preheat oven to 375°F (190°C) and grease a small baking dish.

In a large mixing bowl, combine cream cheese, sour cream, and mayonnaise. Stir until smooth.

Add chopped spinach, artichokes, minced garlic, half of the mozzarella, and half of the parmesan. Mix well.

Season with salt, pepper, and red pepper flakes if using.

Transfer mixture to the prepared baking dish and spread evenly.

Top with remaining mozzarella and parmesan cheese.

Bake for 20–25 minutes, or until hot and bubbly with a golden top.

Serve warm with chips, crackers, or bread slices.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 10 minutesBaking time: 20–25 minutesTotal time: 30–35 minutes

Variations

Use Greek yogurt instead of sour cream for a lighter version.

Add chopped jalapeños for a spicy kick.

Use a mix of cheeses like fontina or gouda for added depth.

Serve in a hollowed-out bread bowl for a fun presentation.

Make it stovetop-friendly by heating everything in a skillet until melted.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave in short bursts until warmed through.Not suitable for freezing due to dairy separation.

FAQs

Can I use fresh spinach?

Yes, just sauté and drain thoroughly before adding to the dip.

Can I make this dip ahead of time?

Yes, assemble and refrigerate up to a day in advance—bake just before serving.

Can I serve this cold?

It’s best served warm, but can be eaten chilled as well.

What’s best for dipping?

Toasted baguette slices, tortilla chips, pita chips, or fresh veggies all work well.

Can I make this in a slow cooker?

Yes, combine everything and cook on low for 1–2 hours until hot and melty.

Can I freeze the leftovers?

Not recommended—dairy-based dips tend to separate after freezing.

What kind of artichokes should I use?

Canned or jarred in water are best—avoid marinated ones unless rinsed first.

Can I add protein?

Yes, chopped bacon, crab, or shredded chicken make great additions.

Is it gluten-free?

Yes, just be sure your dippers are gluten-free as well.

What’s the difference between this and restaurant versions?

Homemade versions often use fewer preservatives and have richer flavor.

Conclusion

Spinach and Artichoke Dip is a timeless appetizer that never fails to impress. With its creamy texture, cheesy goodness, and savory flavor, it’s the ultimate comfort dip for any occasion. Serve it hot and melty with your favorite dippers, and watch it disappear fast—because this classic never goes out of style.

Print