Name: Spinach Artichoke Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz. cream cheese, well softened; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 garlic clove, minced (about 1 tsp); 2/3 cup (76g) finely shredded parmesan cheese; 1/2 cup (56g) finely shredded mozzarella cheese; Pepper, to taste; 1 (14 oz) can quartered artichoke hearts, drained and chopped; 6 oz. frozen spinach, thawed and squeezed to drain excess liquid

If you’re anything like me and love a crowd-pleasing appetizer that’s creamy, cheesy, and packed with flavor, then you’re going to absolutely adore this Spinach Artichoke Dip Recipe. It’s one of those comfort snacks that always gets gobbled up fast at any party or casual get-together. I first tried this recipe years ago, and it’s been a staple in my kitchen ever since because it’s endlessly satisfying and so simple to whip up.

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Why You’ll Love This Recipe

Super Creamy and Cheesy: The combo of cream cheese, sour cream, and mozzarella creates the most dreamy dip texture.
Easy to Make Ahead: You can prepare it the day before and just bake it before guests arrive—a real time saver.
Perfect for Any Occasion: Whether it’s game day, a potluck, or a quiet night in, this dip hits the spot.
Family Favorite: My family goes crazy for this, and it’s a guaranteed crowd-pleaser every single time.

A white oval dish filled with a creamy spinach and artichoke dip showing a rich mix of white melted cheese with green spinach leaves and pale artichoke pieces. A woman’s hand is holding a tortilla chip dipped in the dip, with melted cheese stretching from the dish to the chip. The dip looks thick and rich, with visible textures from the soft spinach and tender artichoke chunks. The background surface is white with a marble texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Spinach Artichoke Dip Recipe plays its part in building that rich, creamy flavor and texture that keeps you dipping back for more. Here’s a quick rundown to make sure you grab the best versions at the store.

Cream Cheese: Make sure it’s softened to room temperature for easy mixing and a silky smooth dip.
Sour Cream: Adds tang and creaminess, balancing the richness perfectly.
Mayonnaise: Helps make the dip extra moist and luscious—don’t skip it!
Garlic: Fresh minced garlic gives that wonderful punch, but you can dial it up or down to taste.
Parmesan Cheese: Use finely shredded for an even melt and a nutty, salty flavor boost.
Mozzarella Cheese: A great melt factor that delivers gooey, cheesy goodness.
Black Pepper: Just a pinch adds a subtle kick and rounds out the flavors.
Artichoke Hearts: Canned artichokes work best—just squeeze out any excess liquid and chop finely.
Frozen Spinach: Thaw and squeeze thoroughly to avoid any watery dip. Fresh spinach can work too, if you wilt and drain it really well.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about my Spinach Artichoke Dip Recipe is how easy it is to personalize. I’ve tweaked it depending on what I have on hand or dietary preferences, and each version turns out so well.

Make it Spicier: I once added a little minced jalapeño with the garlic, and wow — it gave the dip a fantastic subtle heat that my spice-loving friends adored.
Dairy-Free Version: Replacing cream cheese and sour cream with vegan alternatives worked surprisingly well for my lactose-intolerant cousin.
Extra Cheesy: Sometimes I sprinkle extra mozzarella or even some cheddar on top before baking for a bubbly crust.
Fresh Spinach Swap: When I want a fresher flavor, I sauté fresh spinach until wilted and squeeze out the water — the taste is a little brighter.

How to Make Spinach Artichoke Dip Recipe

Step 1: Prep Your Ingredients Right

First things first—preheat your oven to 350°F (175°C) and lightly spray a small baking dish (around 1 quart) so your dip won’t stick. While the oven warms up, make sure your cream cheese is soft and your spinach and artichokes are thoroughly drained to prevent any watery dip disasters. I usually press the thawed spinach between paper towels and give the artichokes a gentle squeeze too. Trust me, waterlogged dip is nobody’s friend.

Step 2: Mix Everything Together

In a large bowl, blend the cream cheese, sour cream, mayonnaise, and garlic until smooth. Adding the cheeses goes next—parmesan and mozzarella—then a touch of black pepper. Stir it up until everything is well combined and creamy. Finally, fold in your spinach and artichokes. This combo is the heart of the dip and what makes it so addictive.

Step 3: Bake and Enjoy

Spread your mixture evenly in the prepared dish and pop it into the oven for about 20 minutes. You’re looking for it to be bubbly and melty in the center—warm and inviting! I like to check it at 18 minutes to make sure the cheese on top doesn’t brown unevenly, but honestly, it’s pretty forgiving. Once done, serve warm and get ready for compliments.

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Pro Tips for Making Spinach Artichoke Dip Recipe

Drain, Drain, Drain: Excess moisture from spinach and artichokes can make your dip watery—press them tightly with paper towels or a clean kitchen towel to avoid this.
Room Temperature Cream Cheese: Soften it fully before mixing for smoother incorporation and no lumps.
Adjust Garlic to Taste: Fresh garlic packs a punch, so start with one clove and add more if you’re a garlic lover like me!
Bake in a Smaller Dish: Using a smaller baking dish concentrates the dip, making every bite rich and gooey.

How to Serve Spinach Artichoke Dip Recipe

A white oval dish filled with creamy spinach and artichoke dip that has a thick, smooth texture mixed with chunks of green spinach leaves and pale yellow artichoke pieces. The dip is dense and shiny with a stretchy, cheesy consistency as a couple of light beige tortilla chips scoop into it from the top right side. One chip is partially inside the dip, lifting some mixture with visible strands of melted cheese pulling between the chip and the dish. The background shows a white marbled surface under the dish with a few more chips scattered near the bottom left corner. The image has a close-up, slightly angled view focusing on the dip and chips. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Whenever I serve this dip, I like to sprinkle a little extra parmesan or fresh chopped parsley on top after baking. Not only does it add a pop of color, but the fresh herb brightens the rich flavors. Sometimes I even add a tiny drizzle of good olive oil right before serving for an extra touch of indulgence.

Side Dishes

I typically offer a selection of dippers including crunchy tortilla chips, sturdy crackers, toasted baguette slices, and sometimes fresh vegetable sticks like carrot or celery for a lighter option. These give a good contrast in texture and keep everyone happy, regardless of their dipping preferences.

Creative Ways to Present

For special occasions, I’ve served this dip in a hollowed-out bread bowl—kids and adults alike love that rustic presentation. Another fun way is to portion it into small ramekins for individual servings, which adds a fancy touch and keeps things neat at parties.

Make Ahead and Storage

Storing Leftovers

Leftover dip? I store mine in an airtight container in the fridge. Because it’s loaded with cheese and moisture, it can stay fresh for about 3-4 days. Before popping it back in the oven or microwave, I like to let it come to room temperature for 20-30 minutes — it reheats more evenly that way.

Freezing

I’ve tried freezing this dip a couple of times and found it freezes well, though the texture is slightly different after thawing—the spinach can get a bit softer. To freeze, place it in a freezer-safe container and use within 2 months. Thaw overnight in the fridge before reheating.

Reheating

For reheating, small portions reheat beautifully in the microwave for about 1-2 minutes, stirring halfway through. If reheating a larger batch, cover loosely with foil and warm it in a 325°F oven until hot and bubbly again—usually about 15 minutes.

FAQs

Can I use fresh spinach instead of frozen in this Spinach Artichoke Dip Recipe?

Absolutely! If you go fresh spinach, just make sure to sauté it until wilted and then squeeze out as much water as possible before mixing it into the dip—this prevents your dip from becoming watery.
How do I prevent the dip from being watery?

Draining the spinach and artichoke hearts thoroughly is key. I like to use paper towels or a clean kitchen towel to press out any excess liquid. Also, avoid adding extra liquid ingredients.
Can I prepare this dip ahead of time?

Yes! Prepare the dip, cover it, and refrigerate it for up to 24 hours before baking. Just remember to let it sit at room temperature for about 30 minutes before popping it in the oven to ensure even heating.
What should I serve with spinach artichoke dip?

It’s great with tortilla chips, crackers, toasted baguette, and veggie sticks—pick a variety so guests can choose their favorite dippers.
Is this dip suitable for freezing?

You can freeze it, though the texture might change slightly. Thaw in the fridge overnight and reheat gently to preserve flavor and creaminess.

Final Thoughts

This Spinach Artichoke Dip Recipe holds a special place in my kitchen and heart because it brings everyone together—family, friends, neighbors—around a warm bowl of cheesy comfort. It’s straightforward, comforting, and endlessly adaptable. If you’re looking for that go-to recipe that always delivers on flavor and texture, really, give this one a try. Once you do, I bet you’ll keep coming back to it as much as I do!