Spinach Artichoke Dip

Sarah

Creating memories, one recipe at a time.

There are certain recipes that transcend mere food; they become a part of our traditions, the silent, delicious guests at every important gathering. For my family, this Ultimate Creamy Spinach Artichoke Dip is exactly that. I can’t recall a single game day, holiday party, or casual get-together where a bubbling, golden-brown dish of this dip wasn’t the star of the show. I remember the first time I made it, feeling a little nervous. Would it be as good as the restaurant versions everyone raved about? The moment I pulled it from the oven, the aroma of garlic and melted cheese filling the kitchen, I knew I had a winner. My husband, who is usually my toughest critic, took one scoop with a tortilla chip, his eyes widened, and he simply said, “You’re never allowed to not make this again.” Since then, it’s become my signature dish. Our kids, who once turned their noses up at the thought of spinach, now hover over the bowl, jockeying for position with their carrot sticks and pita wedges. It’s the recipe I share most often, the one that guarantees empty bowls and happy, full bellies. This isn’t just a dip; it’s a surefire way to bring people together, creating warm, cheesy, and unforgettable memories, one scoop at a time. It’s rich, impossibly creamy, packed with savory flavor, and so much easier to make than you might think. Prepare to become the undisputed champion of appetizers.

Ingredients

Here is the curated list of ingredients that come together to create the perfect balance of creamy, cheesy, and savory flavors. Using full-fat dairy is highly recommended for the richest texture and to prevent separation during baking.

Cream Cheese (8 ounces, softened): This is the foundation of the dip’s luxurious creaminess. Allow it to soften to room temperature for at least 30 minutes to ensure it blends smoothly without any lumps.
Sour Cream (1/2 cup): Adds a wonderful tangy flavor that cuts through the richness of the cheeses, providing a necessary brightness and a smooth consistency. Full-fat sour cream works best.
Mayonnaise (1/2 cup): The secret weapon for an ultra-creamy, stable dip. Mayonnaise adds richness and its oil content helps prevent the dip from becoming greasy or separating when baked.
Garlic (2 cloves, minced): Freshly minced garlic provides a pungent, aromatic flavor that is essential to the dip’s character. You can use a garlic press or mince it very finely with a knife.
Shredded Mozzarella Cheese (1 cup, divided): Chosen for its mild flavor and superior melting qualities. It’s responsible for that irresistible, stringy cheese pull that everyone loves. We’ll use half in the dip and half on top.
Grated Parmesan Cheese (1/2 cup): Adds a sharp, salty, and nutty flavor that deeply seasons the dip from within. Use freshly grated Parmesan for the best taste and melting performance.
Frozen Chopped Spinach (10-ounce package, thawed and squeezed dry): The earthy, vibrant heart of the dip. It’s crucial to thaw it completely and then squeeze out every last drop of water to prevent a watery final product.
Canned Artichoke Hearts (14-ounce can, drained and chopped): Provides a tender texture and a subtle, slightly tangy flavor that pairs perfectly with spinach and cheese. Be sure to drain them well and give them a rough chop.
Black Pepper (1/4 teaspoon, freshly ground): A touch of freshly ground black pepper is all that’s needed to enhance the other savory flavors.
Salt (1/4 teaspoon, or to taste): Balances the richness and enhances the overall flavor profile. You may need less depending on the saltiness of your Parmesan cheese.

Instructions

Follow these detailed steps to guarantee a perfectly baked, bubbly, and delicious spinach artichoke dip every single time. The key to success lies in the preparation of the ingredients and the mixing technique.

Prepare for Baking: Begin by preheating your oven to 375°F (190°C). Lightly grease a 1.5-quart baking dish or a 9-inch pie plate with butter or non-stick cooking spray. This will prevent the dip from sticking and make cleanup much easier. Set the prepared dish aside.
The Most Crucial Step – Dry the Spinach: This step cannot be overstated and is the single most important secret to a thick, creamy dip versus a soupy, watery mess. Once your frozen spinach is completely thawed, you must remove as much liquid as possible. You can do this by placing the spinach in the center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather the edges and twist, squeezing firmly over the sink until no more water drips out. You will be amazed at how much liquid is released. Alternatively, you can press the spinach into a fine-mesh sieve with the back of a spoon.
Prepare the Artichokes and Garlic: Open the can of artichoke hearts and pour them into a colander to drain away all the canning liquid. Gently pat them dry with a paper towel. Place them on a cutting board and give them a rough chop. You want noticeable pieces, not a fine mush. At the same time, peel and finely mince your fresh garlic cloves.
Create the Creamy Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using a hand mixer on low speed or a sturdy spatula, beat the ingredients together until the mixture is completely smooth, creamy, and well-combined. Ensuring the cream cheese is soft is vital here to avoid a lumpy base.
Incorporate Seasonings and Cheeses: Add the minced garlic, grated Parmesan cheese, freshly ground black pepper, and salt to the cream cheese mixture. Also, add half of your shredded mozzarella cheese (about 1/2 cup) to the bowl. Mix everything together until it’s evenly distributed. This method ensures that every bite of the dip is packed with flavor.
Fold in the Stars of the Show: Now, add the thoroughly squeezed spinach and the chopped artichoke hearts to the bowl. Switch to a rubber spatula and gently fold the spinach and artichokes into the cheese mixture. Be careful not to overmix; you want to fold just until everything is incorporated. This gentle folding keeps the texture of the main ingredients intact.
Assemble and Bake: Scrape the finished dip mixture into your prepared baking dish, using the spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top. This top layer will melt into a beautiful, golden-brown, and bubbly crust.
Bake to Perfection: Place the dish in the preheated oven. Bake for 20 to 25 minutes, or until the dip is hot, bubbling around the edges, and the cheese on top is melted and lightly golden. For a browner, more blistered top, you can switch the oven to the broil setting for the last 1-2 minutes, but watch it very carefully as it can burn in an instant.
Rest and Serve: Carefully remove the dish from the oven and let it rest for at least 5-10 minutes before serving. This allows the dip to set up slightly, making it easier to scoop, and brings it down from a scorching hot temperature to a deliciously warm one.

Nutrition Facts

The nutritional information is an estimate and can vary based on specific ingredients used. This recipe yields approximately 10 servings.

Servings: 10 (Serving size is approximately 1/4 cup)
Calories per serving: Approximately 220 kcal. A rich and satisfying appetizer perfect for sharing.
Fat: Approximately 20g. The majority comes from the dairy and mayonnaise, which are essential for the dip’s signature creamy texture.
Carbohydrates: Approximately 5g. This is a relatively low-carb dip, with most carbs coming from the spinach and artichokes.
Protein: Approximately 6g. The cheese and dairy provide a decent amount of protein, making it a more satiating snack.
Sodium: Approximately 350mg. This comes mainly from the cheeses and added salt; adjust salt to your preference.

Preparation Time

This recipe is surprisingly quick to assemble, with most of the time spent waiting for it to bake to golden perfection.

Active Preparation Time: 15 minutes. This includes thawing the spinach (which can be done ahead of time), chopping the artichokes and garlic, and mixing all the ingredients together.
Baking Time: 20-25 minutes. The time your oven does the work, melting the cheeses and heating the dip until it’s bubbly and irresistible.
Total Time: 35-40 minutes. From start to finish, you can have a hot, crowd-pleasing appetizer ready in under an hour.

How to Serve

Serving this Spinach Artichoke Dip is half the fun. Its versatile flavor profile pairs wonderfully with a wide array of dippers and it can even be used as a component in other dishes. Here are some fantastic ways to serve it:

Classic Dippers: These are the tried-and-true companions that never fail.
- Tortilla Chips: Sturdy, restaurant-style corn tortilla chips are the ultimate vehicle. Their saltiness is a perfect match for the creamy dip.
- Pita Bread: Warm, soft pita bread cut into wedges is a wonderful, pillowy option. For a crispier texture, toast the pita wedges with a little olive oil until golden.
- Crackers: A platter with an assortment of crackers—buttery club crackers, hearty whole wheat, or seeded varieties—offers guests a range of textures.
Fresh and Healthy Options: For a lighter, fresher approach, serve the dip with an array of colorful vegetables.
- Carrot and Celery Sticks: The classic crudités. Their crispness and freshness provide a delightful contrast to the warm, rich dip.
- Bell Pepper Strips: Sliced red, yellow, and orange bell peppers add a sweet crunch and a beautiful pop of color to your spread.
- Cucumber Slices: Cool and refreshing, thick-cut cucumber slices are a fantastic low-carb dipper.
- Broccoli and Cauliflower Florets: Lightly blanched or raw, these offer a sturdy and healthy option for scooping.
Artisan Breads and Toasts: Elevate your presentation with some heartier bread options.
- Crostini: Thinly slice a baguette, brush with olive oil and a sprinkle of garlic powder, and toast until crisp.
- Sourdough Bread: Cubes of crusty sourdough bread are perfect for scooping up every last bit of the dip.
- Pretzel Bites: Soft or hard pretzel bites offer a unique, salty pairing that is absolutely delicious.
Beyond the Dip Bowl: Think outside the box and use the spinach artichoke dip as a delicious ingredient.
- Stuffed Chicken Breast: Butterfly a chicken breast, fill it with a generous amount of the dip, secure it, and bake until the chicken is cooked through.
- Topping for Baked Potatoes: Skip the butter and sour cream and load up a hot baked potato with a spoonful of this dip for an instant meal upgrade.
- Gourmet Grilled Cheese: Spread the dip between two slices of sturdy bread, add an extra slice of provolone, and grill until golden and melted.
- Pasta Sauce: Thin the dip with a little pasta water or milk and toss it with your favorite pasta for an incredibly rich and easy cream sauce.

Additional Tips

Master this recipe with a few extra tips and tricks from years of making it. These suggestions will help you customize the dip and troubleshoot any potential issues.

Make-Ahead for Easy Entertaining: This dip is perfect for making ahead of time. You can fully assemble the dip in your baking dish, cover it tightly with plastic wrap or a lid, and refrigerate it for up to 48 hours. When you’re ready to serve, simply remove it from the refrigerator about 30 minutes before baking to let it come to room temperature, then bake as directed. You may need to add 5-10 minutes to the baking time.
Achieving the Perfect Reheat: Leftovers are fantastic, but reheating requires a gentle touch to maintain the creamy texture. The best method is to place the leftover dip in an oven-safe dish and bake it at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave it in short 30-second intervals, stirring in between, but the oven method best preserves the original texture.
Customize Your Flavor Profile: Don’t be afraid to make this recipe your own. For a spicy kick, add a pinch of red pepper flakes or a finely diced jalapeño (seeds removed for less heat) to the cream cheese mixture. For a smoky flavor, a dash of smoked paprika works wonders. You can also experiment with different cheeses like Gruyère for nuttiness or Monterey Jack for a milder, creamier melt.
Troubleshooting a Greasy Dip: If your dip looks a little oily or separated after baking, it’s usually because a lower-fat mayonnaise or cream cheese was used. Don’t panic! Let the dip rest for a few minutes, then take a sturdy spoon and vigorously stir the dip right in the baking dish. This will help re-emulsify the fats back into the dip, restoring its creamy consistency.
Slow Cooker or Crock-Pot Method: This dip can easily be adapted for a slow cooker, which is a great option for parties as it keeps the dip warm for hours. Simply mix all the ingredients as directed and place them in the slow cooker. Cook on low for 2-3 hours, or until everything is melted and hot, stirring occasionally. Just before serving, give it a good stir and turn the slow cooker to the “warm” setting.

FAQ Section

Here are answers to some of the most common questions about making homemade spinach artichoke dip.

Q1: Can I use fresh spinach instead of frozen?
A: Absolutely! Using fresh spinach is a great option, but it requires a bit more prep work. You will need about 1 pound of fresh spinach to equal a 10-ounce package of frozen. To prepare it, sauté the fresh spinach in a large pan with a little olive oil until it is completely wilted down. Let it cool, then just like the frozen variety, you must squeeze out all the excess moisture using a clean kitchen towel. This is the most critical step to ensure a thick, creamy dip.

Q2: My dip came out watery. What did I do wrong?
A: The number one culprit for a watery spinach artichoke dip is, without a doubt, excess moisture from the spinach. It is absolutely essential to squeeze, and I mean really squeeze, every last drop of water out of the thawed spinach before adding it to the mixture. The same goes for the artichoke hearts; ensure they are very well-drained and even patted dry. Following this step religiously will guarantee a perfectly thick and scoopable dip.

Q3: Can I freeze Spinach Artichoke Dip?
A: While you technically can freeze it, I generally don’t recommend it. Dips with a base of cream cheese, sour cream, and mayonnaise tend to separate when frozen and thawed. The texture can become grainy and watery, which is not ideal. This dip is best made fresh or prepared up to two days ahead and stored in the refrigerator before baking.

Q4: What kind of artichokes are best for this dip?
A: For the best results, use canned or jarred quartered artichoke hearts that are packed in water or brine, not oil. Artichokes packed in marinated oil can add an unwanted flavor and make the dip greasy. Simply drain the water or brine from the can or jar, give the hearts a gentle rinse if you prefer, pat them dry, and chop them up.

Q5: Is it necessary to use full-fat cream cheese, sour cream, and mayonnaise?
A: For the absolute best flavor and texture, yes. Full-fat dairy products are key to creating that ultra-rich, creamy consistency that makes this dip so famous. Low-fat or “light” versions contain more water and stabilizers, which can cause the dip to become watery or separate and turn greasy when heated. If you’re going to indulge, this is the recipe to do it with