Spinach Artichoke Dip Recipe

If you’re looking for the ultimate party starter or a cozy comfort food snack, Spinach Artichoke Dip will instantly steal the show. This creamy, cheesy crowd-pleaser is bubbling with flavor, studded with tender artichoke hearts and vibrant spinach, and just begging for a crunchy chip or slice of warm baguette.

Ingredients You’ll Need

The magic of Spinach Artichoke Dip is how a handful of basic staples come together for such a swoon-worthy result. Every ingredient here plays a starring role in building that signature creamy texture, savory depth, and flecks of vibrant green.

• Cream cheese (8 oz, softened): This is the backbone of the dip, making it luxuriously smooth and rich.
• Sour cream (1/4 cup): Adds a delicate tang and lightens up the richness, keeping every bite balanced.
• Mayonnaise (1/4 cup): Rounds out the flavor and creates even more luscious creaminess.
• Garlic clove, minced (1 tsp): Just a hint gives that crave-worthy aromatic punch.
• Parmesan cheese (2/3 cup, finely shredded): For that savory, nutty depth and some welcome cheesy stretch.
• Mozzarella cheese (1/2 cup, finely shredded): Melts like a dream and gives you that perfectly gooey pull.
• Pepper, to taste: Brings out all the other flavors with a subtle kick, so don’t skip it!
• Quartered artichoke hearts (one 14 oz can, drained and chopped): The star of the show—tender, tangy, and just earthy enough.
• Frozen spinach (6 oz, thawed and squeezed dry): For gorgeous color and a nutrient boost, make sure to squeeze it dry so your dip isn’t watery!

Variations

Don’t be afraid to put your own spin on this Spinach Artichoke Dip! It’s super adaptable, whether you’re working with what you’ve got in your fridge or tailoring it for special diets and flavor cravings.

• Extra Cheesy: For cheese lovers, sprinkle more mozzarella or even a hit of sharp cheddar on top before baking for an irresistibly bubbly crust.
• Lightened-Up Version: Substitute low-fat cream cheese, light mayo, and Greek yogurt for the sour cream for a lighter—but still ultra-creamy—dip.
• Spicy Kick: Stir in a finely chopped jalapeno or a pinch of red pepper flakes to build heat and complexity.
• Fresh Spinach Swap: Use fresh baby spinach instead of frozen—just sauté it down first and squeeze out excess moisture!

How to Make Spinach Artichoke Dip

Step 1: Prep Your Ingredients and Pan

Start by preheating your oven to 350°F (175°C). Spray a small 1-quart baking dish with non-stick spray so your dip will come out perfectly creamy and golden, with no sticky mess left behind. Make sure your cream cheese is fully softened—it mixes so much easier and guarantees a smooth, lump-free base.

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded parmesan, mozzarella, and a good sprinkle of pepper. Stir until it’s blissfully smooth and all the ingredients are evenly combined—no pockets of cream cheese or clumps of cheese allowed!

Step 3: Fold in Spinach & Artichokes

Pat the thawed spinach and the drained artichoke hearts as dry as you can—excess moisture is the enemy of creamy dip! Roughly chop the artichokes, then fold both the spinach and artichokes gently into your cheese mixture until evenly distributed.

Step 4: Bake to Golden Perfection

Spread the mixture evenly into your prepared baking dish. Bake uncovered in the preheated oven for about 20 minutes, or until hot, bubbly, and lightly golden on top. You’ll know it’s ready when the cheese is melted and the edges look irresistibly golden.

Step 5: Serve Warm & Enjoy!

Let the dip cool just a minute or two (if you can stand to wait!). Serve it piping hot straight from the oven with your favorite crackers, crunchy chips, or warm, toasty baguette slices.

How to Serve Spinach Artichoke Dip

Garnishes

You can take your Spinach Artichoke Dip to the next level with a few simple finishing touches—think a sprinkle of extra parmesan, a shower of chopped fresh parsley, or even a dash of smoked paprika for a pop of color and subtle flavor boost.

Side Dishes

This dip is a superstar all on its own, but it’s even better with dippers! Serve it with crisp tortilla chips, sturdy crackers, toasted baguette slices, fresh veggie sticks (like carrots and bell peppers) or even soft pretzel bites for dunking.

Creative Ways to Present

For a memorable presentation, try baking the Spinach Artichoke Dip in a hollowed-out sourdough bread bowl, or portion it into individual ramekins for easy, handheld servings at parties. You can even use it as a filling for stuffed mushrooms or layered onto crostini for extra-special appetizers!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Artichoke Dip keeps beautifully! Simply cover or transfer to an airtight container and refrigerate for up to 3–4 days. It’s honestly just as irresistible chilled or brought back to creamy, gooey life.

Freezing

While you technically can freeze this dip, dairy can sometimes separate or become slightly grainy when thawed. For best results, freeze only before baking, then thaw overnight in the fridge, stir well, and bake fresh.

Reheating

To reheat individual portions, simply microwave in 30-second bursts, stirring in between until hot and creamy. For a larger amount, warm gently in the oven at 350°F until bubbly all the way through—cover with foil if you notice the top browning too quickly.

FAQs

Final Thoughts

This Spinach Artichoke Dip is a recipe I turn to again and again—it’s irresistibly creamy, packed with flavor, and always the first dish to disappear at a gathering. If you’ve never made it from scratch, you are in for a treat. Give this one a try and watch your family and friends swoon over every cheesy bite!

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