Spinach Artichoke Dip is one of those delightful crowd-pleasers that manages to steal the show at any gathering. The creamy texture combined with the vibrant colors of spinach and artichokes makes it an irresistible appetizer. Perfectly baked, this dip becomes a golden, bubbling wonder that has everyone reaching for more. Trust me, once you make this at home, you’ll wonder why you ever considered the store-bought versions—this recipe guarantees a dip that is never watery and never bland.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I can remember the first time I served this dish at a friend’s game night. As soon as it came out of the oven, the familiar, rich aroma filled the room, and the compliments came pouring in. Everyone was enamored by its cheesy goodness and how easy it was to whip up. Spinach Artichoke Dip isn’t just for parties, though; it shines during holidays, casual get-togethers, and even cozy family nights in. Let’s roll up our sleeves and make this luscious dip that’s sure to impress.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 40 minutes, with only 10 minutes of prep!
Irresistible Flavor: Creamy, cheesy, with the delightful twang of artichoke and brightness from lemon juice.
Eye-Catching Appeal: Its bubbling, golden top is as stunning as it is delicious.
Flexible Serving: Perfect for any occasion—whether it’s a game day snack or a holiday appetizer.
Diet-Friendly Options: Easily adjustable for various dietary needs, like gluten-free by using gluten-free mayonnaise.

Ingredients You’ll Need

1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry: Use frozen to save time; just make sure to squeeze out any excess moisture for the best texture.
1 (14 oz / 400 g) can artichoke hearts, drained and chopped: Canned artichoke hearts are tender and flavorful, providing that classic taste. Fresh can work too, if you prefer.
8 oz (226 g) cream cheese, softened: This is the base that gives the dip its luscious creaminess. Always let it soften for easier blending.
1/2 cup (120 g) sour cream: Adds tanginess and creaminess; Greek yogurt can be a great substitute for a healthier twist.
1/4 cup (60 g) mayonnaise: Enhances the richness—opt for a quality brand for the best flavor.
1 cup (100 g) shredded mozzarella cheese: Melts beautifully and adds that glorious stretch to the dip. Feel free to swap in other cheeses if you prefer.
1/2 cup (50 g) grated parmesan cheese: This adds depth of flavor and a bit of nuttiness; fresh is best but pre-grated works too.
2 cloves garlic, minced: Fresh garlic adds a fragrant punch; roasted garlic can be a sweeter option if that’s your style.
1–2 tbsp lemon juice, to taste: Balances the richness and provides a fresh zing; always taste as you go!
1/2 tsp kosher salt, or to taste: Essential for enhancing flavors. Adjust according to your palate.
1/4 tsp black pepper: Adds a subtle heat—white pepper can be used for a milder flavor.
1/4 tsp red pepper flakes (optional): For those who enjoy a bit of spice, these flakes can elevate the dip without overwhelming it.

How to Make Spinach Artichoke Dip

Preheat the Oven: Start by preheating your oven to 375°F (190°C). While it warms up, lightly grease a 1.5–2 qt (1.5–2 L) baking dish to ensure easy serving later.

Mix Base: In a mixing bowl, beat 8 oz of softened cream cheese until it’s smooth and creamy. This forms the luscious base of your dip. Stir in 1/2 cup of sour cream and 1/4 cup of mayonnaise until well blended.

Add Flavor: Next, mix in 1 cup of shredded mozzarella cheese, 1/2 cup of grated parmesan cheese, the 2 cloves of minced garlic, and 1–2 tbsp of lemon juice. Sprinkle in 1/2 tsp of kosher salt, 1/4 tsp of black pepper, and the optional 1/4 tsp of red pepper flakes for a touch of heat. The mixture should smell fragrant and offer a preview of the flavor explosion to come.

Fold in Veg: Gently fold in the previously prepared, squeezed-dry spinach and chopped artichokes. Make sure everything is evenly combined; this is where the magic truly begins.

Bake: Spread the mixture evenly into your greased baking dish. Pop it into the oven and bake for 18–22 minutes, or until it’s hot, bubbly, and golden around the edges.

Optional Broil: For an extra touch, you can broil it for 1–2 minutes to achieve that lovely golden top, but keep an eye on it—broilers can be sneaky!

Serve: Once baked, let it rest for about 5 minutes before serving. Pair it with tortilla chips, crusty bread, pita chips, or veggie sticks. Dive into that creamy goodness and savor every bite!

Storing & Reheating

If you have leftovers, store your Spinach Artichoke Dip in an airtight container. It can comfortably sit at room temperature for about two hours. For refrigeration, it stays fresh for up to three days. When ready to enjoy again, simply reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it, but note that this may alter the texture slightly. If it seems dry, stir in a dash of sour cream or cream cheese to refresh its creaminess.

Chef’s Helpful Tips

Avoid watery dip by thoroughly squeezing the spinach to remove excess moisture before mixing.
Make sure your cream cheese is at room temperature; this ensures a lump-free dip.
Feel free to add in extras, like chopped jalapeños or bell peppers, for an added texture.
This dip can be made ahead—prepare it in advance and bake right before serving.
Adjust the garlic and lemon juice to suit your taste; some people love a garlicky punch, while others prefer a milder flavor.
If the dip seems too thick, a splash of milk can help loosen it up—just stir it in until you reach your desired consistency.

Spinach Artichoke Dip is not just another recipe; it’s a delicious gateway to wonderful gatherings and joyful memories. Its rich, creamy allure makes it fabulous for any occasion and simple enough for a quick weeknight treat. Don’t hesitate to experiment with flavors, perhaps adding your favorite cheese or spice. Sharing this dip with family and friends is certain to bring warmth and smiles, so gather around, dig in, and enjoy!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, simply sauté about 1 pound of chopped spinach until wilted. Remember to let it cool and squeeze out excess moisture before adding it to the dip.

How long can I store the dip in the refrigerator?

Your dip can be stored in an airtight container in the fridge for up to three days. Just be sure to let it cool completely before sealing it to prevent condensation.

Can I make this recipe ahead of time?

Yes, you can prepare this dip ahead of time! Just mix it all together and store it in the fridge. When you’re ready to serve, pop it in the oven to bake until bubbly and hot.

What can I serve with Spinach Artichoke Dip?

This dip pairs wonderfully with tortilla chips, sliced baguette, pita chips, or fresh veggie sticks like carrots and cucumber. You can get creative, too—try it with crackers or even as a spread on sandwiches!

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Spinach Artichoke Dip

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Author: Peter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Baking
Cuisine: American

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Description

This Spinach Artichoke Dip is a delightful blend of creamy cheese, hearty spinach, and savory artichokes. Its combination of flavors makes it a fantastic option for parties or cozy nights in, offering the perfect comfort food experience made simply at home.

Ingredients

Scale

1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry
1 (14 oz / 400 g) can artichoke hearts, drained and chopped
8 oz (226 g) cream cheese, softened
1/2 cup (120 g) sour cream
1/4 cup (60 g) mayonnaise
1 cup (100 g) shredded mozzarella cheese
1/2 cup (50 g) grated parmesan cheese
2 cloves garlic, minced
1–2 tbsp lemon juice, to taste
1/2 tsp kosher salt, or to taste
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 1.5–2 qt (1.5–2 L) baking dish.
In a bowl, beat the cream cheese until smooth, then stir in the sour cream and mayonnaise.
Mix in the mozzarella, Parmesan, garlic, lemon juice, salt, pepper, and red pepper flakes.
Fold in the squeezed-dry spinach and chopped artichokes until well combined.
Spread the mixture into the baking dish and bake for 18–22 minutes until hot and bubbling around the edges.
For a golden top, broil for 1–2 minutes if desired.
Let it rest for 5 minutes before serving warm with tortilla chips, crusty bread, pita, or veggie sticks.

Notes

Make sure to squeeze the spinach well to avoid excess water in the dip.
Feel free to adjust the lemon juice to your taste for a tangier flavor.
This dip can be made ahead of time and baked just before serving.