There’s something about spinach artichoke dip that turns a regular get-together into a full-blown “Where did the dip go?” situation. I still remember the first time I brought it to a family game night. I barely set the dish down before people started crowding around with chips and spoons. Within 10 minutes, it was gone. No leftovers, just compliments and requests for the recipe. That’s when I knew this cheesy, bubbling mix of spinach, artichokes, and creamy goodness was more than just an appetizer. It was a party MVP.
If you’ve ever wanted a warm dip that’s easy to prep, guaranteed to impress, and impossible to mess up, you’re in the right place. This spinach artichoke dip delivers rich flavor, smooth texture, and serious crowd-pleasing power. Whether you’re hosting a holiday meal, a casual movie night, or just need something quick and comforting, this recipe has you covered.
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Why You’ll Love This Recipe
- Quick to Make: This dip comes together in under 30 minutes. You can mix, bake, and serve without breaking a sweat.
- Made to Impress: It’s rich, creamy, cheesy, and full of flavor. People always assume it took way more effort than it did.
- Make-Ahead Friendly: Prep it hours or even a full day in advance. Just pop it in the oven when you're ready to wow your guests.
- Flexible and Forgiving: Use frozen or fresh spinach, full-fat or low-fat cheese. It still turns out delicious every time.
- Perfect for Every Occasion: Game day. Holiday dinner. Random Tuesday. This dip fits in wherever comfort food is needed.
Ingredients You’ll Need
- Artichoke Hearts – Canned or jarred work best for convenience. Make sure to drain and chop them.
- Frozen Spinach – Thawed and squeezed dry. No shortcuts here. Too much liquid makes a watery dip.
- Cream Cheese – Let it soften at room temperature so it blends smoothly.
- Sour Cream – Adds tang and helps balance the richness.
- Mayonnaise – Gives the dip that creamy, melt-in-your-mouth feel.
- Parmesan Cheese – Freshly grated if possible. It melts better and tastes sharper.
- Garlic – Just one clove, minced. Enough to add warmth without overpowering
📌 Note: You’ll find all ingredient measurements listed below in the recipe card.
How to Make Spinach Artichoke Dip
Step 1: Preheat your oven to 350°F
You want it hot and ready so the dip bakes evenly and bubbles nicely.
Step 2: Mix the base
In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spoon. It should look smooth and fluffy.
Step 3: Add the flavor
Stir in the drained spinach, chopped artichoke hearts, minced garlic, and most of the parmesan cheese. Save a little cheese for the top.
Step 4: Transfer to a baking dish
Spread the mixture evenly into a greased 8×8 pan or any similar-sized dish. Sprinkle the rest of the parmesan on top.
Step 5: Bake until golden and bubbly
Pop it into the oven for about 20 minutes. The top should be lightly browned and the sides should bubble just enough to make you excited.
Step 6: Serve hot
Take it straight from oven to table. Pair with tortilla chips, sliced baguette, or fresh veggies.
Pro Tips from My Kitchen
✓ Squeeze that spinach like you mean it – Seriously. If there’s one step to slow down for, it’s this. Use a clean kitchen towel or a few paper towels and wring out every drop of water. It makes the difference between creamy dip and soupy regret.
✓ Use room temp cream cheese – Cold cream cheese doesn’t mix well. Let it sit out for 30 minutes so you don’t end up with lumps or over-mix it trying to fix them.
✓ Freshly grated cheese beats bagged every time – Pre-shredded cheese is coated in stuff to prevent clumping, but that also stops it from melting smoothly. A few minutes with a grater is worth it.
✓ Want more golden top? Broil it – After baking, set your oven to broil for 2 to 3 minutes. Watch it closely. That crispy cheese top is everything but burns fast.
✓ Leftovers make great sandwich spread – If you somehow have leftovers, try spreading a spoonful inside a grilled cheese or mixing it into scrambled eggs. Thank me later.
Frequently Asked Questions about Spinach Artichoke Dip
Yes, you can. Cook down about 10 ounces of fresh spinach in a skillet with a little oil. Let it cool, then squeeze out the liquid just like you would with frozen. It takes a few more minutes, but tastes just as good.
Absolutely. You can mix everything up, cover it, and refrigerate for up to 2 days before baking. When you’re ready to serve, just pop it into the oven and bake as usual. Perfect for stress-free hosting.
Chances are the spinach wasn’t fully drained or the dip was overbaked. Make sure to squeeze the spinach dry and keep an eye on your oven timer. Overbaking can cause the cheese and mayo to separate.
Tortilla chips, toasted baguette slices, pita chips, crackers, or fresh-cut veggies all work great. I’ve even served it in a bread bowl once and people loved tearing off pieces to dip.
Yes. Mix the dip, place it in a freezer-safe container, and freeze before baking. When ready to use, thaw in the fridge overnight, then bake as usual.
Spinach Artichoke Dip Recipe
Ingredients
- 14 oz artichoke hearts drained and chopped
- ½ cup sour cream
- ½ cup mayonnaise
- 8 oz cream cheese room temperature
- 1 cup parmesan cheese freshly grated, loosely measured
- 1 clove garlic minced
- ½ cup spinach frozen, thawed and liquid squeezed out
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with a hand mixer or spoon until smooth and fluffy.
- Stir in the spinach, chopped artichoke hearts, minced garlic, and most of the parmesan cheese. Reserve a bit of cheese for topping.
- Transfer the mixture to a greased 8×8 baking dish. Spread evenly and sprinkle remaining parmesan on top.
- Bake for 20 minutes, until the top is lightly golden and the edges are bubbling.
- Serve hot with chips, baguette slices, or fresh vegetables.
Notes
- Make sure to squeeze out all the water from the spinach to prevent a watery dip.
- Use room-temperature cream cheese for easier mixing.
- Freshly grated parmesan melts better than pre-shredded.
- Want a crispy golden top? Broil for 2–3 minutes at the end (watch closely!).
- Leftovers? Spread inside a grilled cheese or stir into scrambled eggs.
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