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This spinach artichoke dip is the hot, cheesy appetizer I reach for the second friends show up. It bakes up thick and creamy, with browned, bubbly cheese around the edges and big scoops of spinach and artichoke in every bite. Warm from the oven, it never lasts long.
I like this dip rich and creamy, but I still want to taste the spinach and the artichokes. Over time I landed on a cheese ratio that stays creamy without turning heavy or greasy. The garlic sits in the background, and baking it until it is hot and bubbly gives you those browned cheesy edges everyone fights over.
Most spinach artichoke dips turn out watery, and there is a real reason for it. This one is built around getting the moisture out first, so what you scoop up is thick and creamy instead of soupy. That one habit is the whole difference between a dip that holds on a chip and one that runs off it.
If a hot, scoopable dip is your kind of appetizer, my buffalo chicken dip is another one I keep in the regular rotation.
Party Favorite
The Appetizer I Can Always Pull Together at the Last Minute
This is one of those recipes I keep the ingredients on hand for, because you never know when friends or family are going to stop by. It is my favorite last-minute appetizer since I can stir everything together in a few minutes, slide it in the oven, and have a warm homemade dip ready without running to the store.
Here’s Where Most Go Wrong
The biggest thing I have learned making this dip is that you have to get as much moisture out of the spinach as you can.
After the frozen spinach thaws, I wrap it in several layers of paper towels or a clean kitchen towel and squeeze until it feels almost dry. You will be surprised how much liquid keeps coming out, and every bit of it would have ended up in your dip.
I do the same with the artichokes and drain them well before chopping. Those two steps are the whole difference between a thick, creamy dip and a watery one after it bakes.
Ingredients You’ll Need
Here is what earns its spot in this dip. See the recipe card below for the exact amounts.
Cream cheese: This is the creamy base, and I use a brick of full-fat. Low-fat will work, but the full-fat is what makes the dip rich and thick, so I reach for it every time. Let it come to room temperature first or it will not blend in smoothly.
Frozen chopped spinach: Frozen is my go-to because it is easy and already chopped. The only rule is squeezing it dry (see above), so it does not water down the dip.
Canned artichoke hearts: Drain them well and chop them. They bring that tender, tangy bite that balances all the cheese.
Mozzarella and parmesan: Mozzarella melts into the gooey, pull-apart texture, and parmesan adds the salty, savory edge and helps those cheesy browned tops form.
Sour cream and mayonnaise: Together they keep the dip creamy and add a little tang so it does not taste flat.
Garlic: Enough to warm the whole thing up without taking over the spinach and artichokes.
How to Make Spinach Artichoke Dip
Step 1: Mix Everything Together Stir the cream cheese, sour cream, mayonnaise, mozzarella, parmesan, and garlic together until smooth, then fold in the well-drained spinach and artichokes. Make sure the cream cheese is softened first so you do not fight lumps.
Step 2: Spread It in the Dish Spoon the mixture into your baking dish and spread it into an even layer. An even layer bakes and browns more evenly than a mounded one.
Step 3: Bake Until Hot and Bubbly Bake at 350 degrees Fahrenheit for about 30 minutes, until the dip is hot all the way through and the top is bubbling with a few browned spots.
Step 4: Serve It Warm Serve it right away, while it is at its creamiest, with plenty of chips and bread for scooping.
What to Serve With Spinach Artichoke Dip
I always serve this warm straight from the oven, because that is when it is at its creamiest. Tortilla chips are my favorite for scooping, but toasted baguette slices, pita chips, crackers, and fresh veggies like carrots, celery, and bell pepper strips all work great.
When I am serving it for a party, I love spooning it into a bread bowl. Hollow out a round loaf, fill it with the warm dip, and tear the pulled-out bread into pieces for dipping. A sturdy round like my homemade no-knead bread holds up well for this. It looks impressive and there is no dish to wash after. This is one of my favorite easy appetizer recipes for feeding a crowd.
Easy Ways to Switch It Up
Add some heat: Stir in a few shakes of hot sauce or a pinch of crushed red pepper flakes. If you like a spicier dip, my three-ingredient Rotel dip leans all the way into that.
More flavor: Mix in a little chopped green onion, chives, or fresh herbs like basil or parsley.
Extra cheesy top: Sprinkle a little more mozzarella or parmesan over the top before baking for even more of those browned edges.
Make Ahead and Storage
To make ahead: Stir everything together, but hold off on baking. Cover and refrigerate the unbaked dip for a day or two, then bake it right before serving so it is hot and fresh.
To store: Cool leftovers and keep them in an airtight container in the refrigerator for up to three days.
A note on freezing: I do not recommend it. The creamy ingredients tend to separate and turn watery once frozen and thawed, so this is one I make fresh.
More Easy Dip Recipes
Spinach Artichoke Dip
Ingredients
- 1 10 oz. package frozen spinach thawed, chopped
- 1 14 oz. jar artichoke hearts chopped
- 8 ounces cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ¼ cup grated Parmesan
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 350°.
- Combine ingredients z in a large bowl, stirring until well-blended.1 10 oz. package frozen spinach, 1 14 oz. jar artichoke hearts, 8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup grated Parmesan, 1 cup mozzarella cheese
- Spoon mixture into a cast iron skillet or baking dish.
- Bake at 350° for 30 minutes or until bubbly.
- Serve with pita chips or toasted baguettes.
Jenn’s Notes
The one step that makes or breaks this dip is getting the moisture out. After the spinach thaws, wrap it in paper towels or a clean kitchen towel and squeeze until it feels almost dry, and drain the artichokes well before chopping. That is what keeps the dip thick and creamy instead of watery. Let the cream cheese come to room temperature so it blends smoothly.
Could this be made in a crockpot?
I haven’t tried it in a crockpot, but I am sure it can be!
Have. Not made this yet but I’m use to cold spinach dip not put in the oven to eat. After put in the oven Can you put in the fridge & eat this cold?
Yes, you sure can!
I made this, and it is amazing! My daughter just asked me to reheat my leftovers so she can have some with my homemade pita chips (made from homemade pitas)
This is definitely a winner!
Amazing recipe. Hubby loves it and he doesn’t care for meny veggies
It sounds so yum! Thank you for sharing the recipe!
This definitely looks like a winner! Can’t wait to make this at home. Thank you so much for sharing!
I love trying to make my own versions of famous foods and drinks! This one seems like it paid off the work, can’t wait to try your version of the recipe!