Spinach Artichoke Dip is a creamy, cheesy classic that always steals the show at any gathering. It’s loaded with tender spinach, tangy artichoke hearts, and a mix of cheeses that melt together perfectly to create a warm and tasty dip. The texture is smooth but still has little bites of veggies that make every scoop satisfying.
I love making this dip because it’s quick to whip up, and everyone seems to go crazy for it. I usually bake it until it’s bubbly and golden on top, which adds a little extra flavor and a nice crispy edge that I can’t resist. Plus, it’s one of those dishes that feels special even though it’s super simple.
My favorite way to enjoy spinach artichoke dip is with crunchy tortilla chips or toasted bread slices for dipping. It also pairs great with fresh veggies if you want something lighter. Whenever I bring this dip to parties or family get-togethers, it always disappears fast, which is a good sign that it’s a crowd-pleaser.
Key Ingredients & Substitutions
Frozen Spinach: Frozen spinach is ideal because it’s already cooked and drained. Just make sure to squeeze out excess water well to avoid a watery dip. You can swap with fresh spinach, but cook and drain it first.
Artichoke Hearts: Canned artichoke hearts add a mild tang and tender texture. If you can find marinated ones, rinse them first to keep flavors balanced. You could also use frozen, thawed artichokes.
Cream Cheese, Sour Cream & Mayo: These three create the creamy base. For a lighter option, try Greek yogurt instead of mayo or sour cream. Make sure cream cheese is softened for easy mixing.
Cheeses (Mozzarella & Parmesan): Mozzarella gives stretchiness, Parmesan adds sharpness. You can use Monterey Jack or fontina instead of mozzarella, and Pecorino for Parmesan if you prefer a stronger flavor.
Garlic: Fresh minced garlic works best for bright, fresh flavor. Garlic powder can be used if you prefer a milder taste.
How Do You Make Sure Spinach Artichoke Dip Isn’t Watery?
Water from spinach and artichokes can make the dip soggy if not managed well. Here’s how to keep it creamy and thick:
- After thawing spinach, wrap it in a clean kitchen towel and squeeze firmly to remove excess water.
- Drain canned artichokes well and pat dry with paper towels if needed.
- Use softened cream cheese for better binding of ingredients.
- Avoid adding extra liquid ingredients like milk or cream unless needed for consistency.
Following these steps helps your dip stay rich and creamy without a watery texture. Also, baking allows the excess moisture to evaporate for a nicely set dip.
Equipment You’ll Need
- Mixing bowl – I like it because it makes combining all the ingredients simple and keeps things tidy.
- Oven-safe baking dish – a 9-inch or similar size works well for even baking and easy serving.
- Rubber spatula – helps you scrape every bit of the mixture into the dish and spread it smoothly.
- Measuring cups and spoons – for accuracy, especially with cheeses and spices.
- Colander or cheesecloth – to squeeze out excess water from the spinach, keeping the dip thick and creamy.
Flavor Variations & Add-Ins
- Swap mozzarella for Monterey Jack or provolone to change up the meltiness and flavor.
- Add cooked bacon bits or crumbled cooked sausage for a meaty, smoky kick.
- Mix in sautéed onions or chopped sun-dried tomatoes for extra sweetness and tang.
- Sprinkle with a pinch of crushed red pepper flakes or hot sauce for some heat.
How to Make Spinach Artichoke Dip?
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Optional: pinch of crushed red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, plan for a total of around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Ingredients:
Preheat your oven to 375°F (190°C). Make sure your spinach is thawed and well-drained by squeezing out excess water. Drain and chop the artichoke hearts.
2. Mix the Dip Ingredients:
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy. Then, add the spinach, artichokes, minced garlic, mozzarella, Parmesan cheese, salt, and pepper. Mix everything together until well combined.
3. Bake the Dip:
Transfer the mixture to an oven-safe baking dish and spread it out evenly. Bake in the preheated oven for 25 to 30 minutes until the dip is bubbly and golden brown on top.
4. Serve and Enjoy:
Remove the dip from the oven and let it cool slightly. Serve it warm with tortilla chips, crackers, or toasted bread slices for dipping. Enjoy your creamy, cheesy spinach artichoke dip!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can use fresh spinach! Just sauté it until wilted, then drain any excess liquid thoroughly before adding it to the dip to avoid it becoming watery.
How Do I Store Leftover Spinach Artichoke Dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
What Can I Use Instead of Mayonnaise?
You can substitute mayonnaise with Greek yogurt or extra sour cream for a lighter dip. Just keep in mind it may alter the overall creaminess slightly.