I remember the first time I whipped up my go-to Spinach and Artichoke Dip. It was during a casual weekend get-together with close friends, and I wanted something easy but satisfying to serve. I didn’t want to fuss with complicated prep or fancy ingredients. This creamy spinach dip fit the bill perfectly. Everyone gathered around the warm cheese dip, scooping it up with crunchy crackers and chatting away. It became a party appetizer staple ever since.
This Spinach and Artichoke Dip works so well in real home cooking because it’s straightforward and delicious without any unnecessary fuss. It uses pantry-friendly ingredients like chopped spinach and artichoke hearts that you might already keep on hand. It’s the kind of dish you can pull together quickly but still feel proud to serve. It fills the room with that comforting aroma everyone loves, and it’s just the right touch when you want to share something special but easy.
What I love best about this Spinach and Artichoke Dip is that it’s reliable every time. Whether you’re heading into a busy weeknight or hosting friends, it’s a warm, cheesy comfort food everyone will appreciate. If you’re looking for a creamy spinach dip recipe that’s simple but never bland, this one is a keeper. I’d encourage any fellow home cook to give it a try—you don’t have to be an expert to nail this dish, and it always draws compliments.
For those who want to see another delicious way to enjoy spinach, you might also like my Berry Spinach Smoothie. Or, if you’re looking for something a little heartier with the same great greens, my Spinach Casserole is a wonderfully easy choice.
Now, let’s get you ready to make your own amazing Spinach and Artichoke Dip!
What You’ll Need:
- 10 ounces frozen chopped spinach, thawed and squeezed dry No worries if you can’t find frozen—you can use fresh spinach leaves (about 3 cups chopped) steamed and drained. Frozen keeps things simple and budget-friendly.
- 14 ounces canned artichoke hearts, drained and chopped Look for these in the canned vegetable aisle. No worries if you find marinated ones, just drain extra oil.
- 8 ounces cream cheese, softened This is the base of the creamy spinach dip. A block of cream cheese works best here rather than whipped for better texture.
- 1/2 cup mayonnaise If you want to swap, plain Greek yogurt works in a pinch but changes flavor slightly.
- 1 cup shredded mozzarella cheese I like using freshly shredded for melt and texture, but pre-shredded saves time.
- 1/2 cup grated Parmesan cheese Adds a nice sharpness to this warm cheese dip.
- 2 cloves garlic, minced Fresh garlic gives a bright punch.
- 1/4 teaspoon salt and 1/4 teaspoon black pepper Season to taste, but don’t skip or your spinach artichoke recipe will feel flat.
- Optional: pinch of crushed red pepper flakes For a little heat, but totally optional.
This Spinach and Artichoke Dip keeps costs reasonable because the ingredients are staples and you don’t need special items. I love this recipe because you can prep everything ahead and pop it in the oven when guests arrive. If you have any leftovers, store in an airtight container in the fridge for up to 3 days — it reheats well and sometimes tastes even better after the flavors meld.
Let’s Make It Together:
- Preheat your oven to 375°F (190°C). This step makes sure your Spinach and Artichoke Dip cooks evenly and gets beautifully golden on top.
- Mix the softened cream cheese and mayonnaise in a medium bowl until smooth. I used to rush this and ended up with lumps. Taking your time here really pays off for that creamy spinach dip texture.
- Add the shredded mozzarella, grated Parmesan, minced garlic, salt, and pepper. Stir until combined. Your kitchen will start smelling incredible at this point. The garlic and cheese combo is classic and inviting.
- Fold in the thawed chopped spinach and chopped artichoke hearts. Make sure your spinach is well squeezed to avoid watery dip. I like to press it between paper towels.
- Transfer the mixture to a baking dish (about 8×8 inches works great). Smooth the top to get an even layer.
- Bake uncovered for 25-30 minutes or until the top is bubbly and lightly browned. Don’t rush this part — the warm cheese dip needs time to set and develop its golden crust.
- While baking, you can prepare your dippers — crackers, toasted baguette slices, or fresh veggies. Multitasking here makes serving easier and dinner stays on track.
- When done, remove from oven and let it cool for a few minutes to thicken slightly. Don’t skip this step or you might burn your mouth—and the dip spins into perfect scoopable gooeyness.
If your Spinach and Artichoke Dip looks a bit loose right out of the oven, don’t worry. It firms up quickly as it cools. The best part is how this creamy spinach dip fills your kitchen with a warm, savory aroma that’s just irresistible.
If you want another take on Spinach and Artichoke Dip, Cooking Classy has a fantastic recipe that’s also reliable and flavorful. Or try the Hot Spinach Artichoke Dip Recipe over at AllRecipes for another classic twist. I use these as inspiration and have put my own spin on the balance of cheese and veggies after many kitchen tests.
How to Serve & Enjoy:
This Spinach and Artichoke Dip pairs wonderfully with crunchy crackers like water crackers or pita chips. I also love serving it with toasted baguette slices brushed lightly with olive oil—a simple touch that adds great crunch and flavor.
As a party appetizer, it’s a crowd-pleaser that disappears fast. I usually bring it out during casual hangouts or holiday gatherings because it encourages mingling and sharing without needing fancy plating.
For sides, fresh vegetable sticks like celery, carrots, and bell peppers are great options. They add crispness and balance the rich, cheesy dip. During colder months, try pairing this with homemade soups or even alongside a warm spinach casserole for a hearty green-themed meal.
When I have leftovers, I spread the dip on warm bread as an open-faced sandwich or use it as a sauce for grilled chicken. It’s surprisingly versatile. Seasonal variations I’ve tried include adding chopped sun-dried tomatoes or a bit of roasted red pepper for a colorful twist.
Friends and family often ask for my recipe because it feels like a comfortable, honest dish everyone can enjoy. If you love this kind of creamy spinach dip, you might want to check out Tastes Better from Scratch’s version—they have some great ideas for flavor twists.
Your Questions Answered:
- Can I make this Spinach and Artichoke Dip ahead of time? Yes! I often make it a day in advance and refrigerate. Just bake it fresh before serving to get that perfect bubbly top.
- What’s a good substitute for mayonnaise? Plain Greek yogurt works as a lighter swap but expect a tangier flavor and slightly thinner texture.
- How do I adjust this Spinach and Artichoke Dip for more or fewer people? Double or halve the ingredients easily. The dip can be baked in larger or smaller dishes, just keep an eye on baking time.
- Can I use fresh artichoke hearts instead of canned? Fresh artichokes require extra prep and cooking but yes, you can steam and chop them. Canned saves time and keeps this dish simple.
- Is it okay to use fresh spinach instead of frozen? Absolutely. Steamed and well-drained fresh spinach works great. It might change the texture slightly.
- How do I reheat leftovers? I recommend reheating in a low oven (around 350°F) until warmed through or in the microwave in short intervals, stirring between.
- Can I make this Spinach and Artichoke Dip vegan? You’d need to swap cheese for vegan alternatives and use a vegan mayo. The texture and flavor change quite a bit, but it’s doable with some experimentation.
If you want even more ideas or want to see how others put their own spin on spinach artichoke recipes, take a peek at these external resources linked throughout this article. They’re great for inspiration.
Final Thoughts:
This Spinach and Artichoke Dip holds a special place in my recipe collection because it never disappoints. It’s a simple, reliable dish that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just yourself, it’s got a perfect balance of creamy richness and fresh greens.
My Best Spinach and Artichoke Dip Tips:
- Make sure to squeeze out as much moisture as possible from the spinach.
- Don’t rush mixing the cheeses and cream cheese—they need to be fully blended for best texture.
- Let the dip cool slightly after baking for easier scooping and better flavor.
I’ve tested several variations—adding bacon bits for a smoky touch, swapping mozzarella for Monterey Jack, and including a bit of lemon zest for brightness. The classic version with Parmesan and mozzarella gets requested the most.
I encourage you to make this dish your own. Adjust the seasoning, try new dips or dippers, and share it around your table. There’s comfort in this Spinach and Artichoke Dip I hope you’ll come to love as much as I do. If you want some more delicious green recipes, come see my Spinach Casserole at AllFoodsRecipe.com. Happy cooking, friend!
For another trusted Spinach and Artichoke Dip recipe, check out the one from Cooking Classy or try the Hot Artichoke and Spinach Dip II at AllRecipes. And Tastes Better from Scratch also has wonderful ideas to keep your party appetizers fresh and tasty.
You’ve got this!
Spinach and Artichoke Dip
A creamy and flavorful spinach and artichoke dip that’s perfect for parties and gatherings, combining tender spinach, artichokes, and a blend of cheeses for a warm, satisfying appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 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
- Salt and black pepper to taste
- Optional: pinch of crushed red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
- Add the chopped artichoke hearts, thawed spinach, minced garlic, mozzarella, and Parmesan cheese. Mix well.
- Season with salt, black pepper, and red pepper flakes if using. Stir until evenly combined.
- Transfer the mixture to a baking dish and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
- Remove from oven and let cool slightly before serving.
- Serve warm with crackers, sliced baguette, or fresh vegetables.
Notes
For an extra creamy dip, stir in some shredded cheddar cheese before baking or top with extra mozzarella for a golden crust.