There’s something about spinach artichoke dip that always gets the party started – the moment that warm, cheesy bowl hits the table, it’s like a silent dinner bell rings. Everyone gathers around, hands reaching for crusty bread or crispy tortilla chips, ready to dive in. This recipe has been my secret weapon for every gathering from Super Bowl Sundays to bridal showers. I’ll never forget the year I brought it to my cousin’s game day party and it disappeared so fast I had to whip up a second batch before halftime!
What makes this spinach artichoke dip special is how that creamy, tangy base hugs every bite of earthy spinach and tender artichokes. The cheese pulls in perfect strings when you scoop it up hot from the oven, and the garlic gives just enough zing to keep you coming back for “just one more” taste. Over the years, I’ve perfected the balance of cream cheese to sour cream (that’s the secret to dreamy texture) and learned exactly how to squeeze every drop of water from the spinach (so important!). When the table goes quiet except for “mmm” sounds and the scraping of spoons, you know you’ve got a winner.
Why You’ll Love This Spinach Artichoke Dip
This spinach artichoke dip isn’t just good—it’s the kind of recipe that’ll have your friends texting you for the details later. Here’s why it’s always a hit:
- Creamy dreamy texture: That perfect balance of cream cheese and sour cream makes it luxuriously smooth without being gloppy
- Foolproof to make: Just mix, bake, and bask in the compliments – no fancy skills needed
- Party MVP: Works for everything from game day to book club (I’ve even served it at a baby shower with cucumber slices for the health-conscious!)
- Crowd-worthy flavors: The garlic, Parmesan and artichokes create that addictive savory taste people can’t resist
- Better than restaurant versions: No skimpy toppings here – every scoop is packed with good stuff
Trust me, after you make this once, it’ll become your signature party trick. I’ve lost count of how many times this recipe has saved me when unexpected guests dropped by!
Ingredients for Spinach Artichoke Dip
Here’s everything you’ll need to create that perfect, creamy dip that disappears faster than you can make it. I’ve grouped them by type because yes, I’m that person who organizes my grocery list by grocery store aisles!
- The creamy dream team:
- 8 oz cream cheese, softened (leave it out for 30 minutes – no cheating with the microwave!)
- 1/2 cup sour cream (full-fat for best texture)
- 1/4 cup mayonnaise (makes it extra luscious)
- The cheesy goodness:
- 1 cup shredded mozzarella cheese (I like to shred my own – it melts better)
- 1/4 cup grated Parmesan cheese (the good stuff from the refrigerated section)
- The flavor makers:
- 1 clove garlic, minced (or 1 tsp jarred if you’re in a pinch)
- 10 oz frozen spinach, thawed and well-drained (seriously, squeeze it like it owes you money)
- 14 oz canned artichoke hearts, drained and chopped (not marinated!)
- 1/2 tsp salt
- 1/4 tsp black pepper
A little secret I learned the hard way? Measure your drained spinach – you want about 1 packed cup after all that squeezing. Too watery and your dip will be sad instead of creamy.
Ingredient Notes and Substitutions
Living my best “use what you’ve got” kitchen life has taught me some great swaps for this dip. Greek yogurt can replace sour cream 1:1 – it’s tangier but still creamy. All mayo works if you’re out of sour cream, but add a squeeze of lemon to balance it.
Fresh spinach? Sure! Use 5 oz raw (about 5 cups), wilt it down, then squeeze dry. For artichokes, fresh is fancy but canned is easier – just avoid the marinated kind (too oily). And if you’re feeling wild, add a pinch of red pepper flakes or swap half the mozzarella for pepper jack cheese. Party at my house starts in 30!
How to Make Spinach Artichoke Dip
Okay friends, let’s make the dream happen! I’ve made this spinach artichoke dip more times than I can count, so I’ll walk you through the foolproof method I’ve perfected. First, grab your favorite mixing bowl – mine’s an old ceramic one with a chip on the rim that’s seen better days but holds memories.
- Preheat that oven! Set it to 375°F (190°C) so it’s nice and toasty when your dip is ready to bake. While that’s heating, rub some butter around your baking dish (I use a 9-inch pie plate, but any similar size works).
- Mix the creamy base: Plop your softened cream cheese in the bowl and give it a good stir to break it up. Add the sour cream and mayo, mixing until smooth – no lumps! This is where that silky texture starts.
- Cheese party time: Sprinkle in the mozzarella and Parmesan, then mince in that garlic clove. The smell already has my stomach growling!
- Flavor makers: Now fold in your well-drained spinach and chopped artichokes. I use my hands here – nothing mixes it better than getting right in there. Season with salt and pepper and give one final stir.
- Bake to bubbly perfection: Spread the mixture into your prepared dish and bake for 20-25 minutes. You’ll know it’s ready when the edges are golden and the center has that irresistible bubbling dance going on.
Protip: Let it sit for 5 minutes after baking – the flavors settle and you won’t burn your tongue! Though I can’t promise I’ve always waited…
Slow Cooker Spinach Artichoke Dip
Game day hack alert! When I need to keep this dip warm for hours at a party, my slow cooker becomes MVP. Just mix all ingredients as usual (no need to soften the cream cheese first – the slow cooker will handle it). Cook on LOW for 2 hours, stirring every 30 minutes. The first stir is crucial – it helps break up any cream cheese chunks.
Beautiful thing about this method? It stays perfect for hours, just set it to “keep warm” after cooking. And no one will know you didn’t slave over a hot oven – our little secret.
Make-Ahead Tips
Life saver alert: You can prep this dip up to 2 days ahead! Just mix everything, cover tightly, and refrigerate until ready to bake. When party time comes, let it sit at room temp for 30 minutes before baking (takes the chill off so it heats evenly). Might need an extra 5-10 minutes in the oven since it’s starting cold. Works great for holiday prep when oven space is precious!
Serving Suggestions for Spinach Artichoke Dip
Oh, the dipping possibilities! I’ve served this spinach artichoke dip about a hundred ways over the years, and here’s what always disappears first. For classic crunch, go with sturdy tortilla chips or toasted baguette slices (rub them with garlic before toasting if you’re feeling fancy). When I’m pretending to be healthy, fresh veggies like cucumber rounds, carrot sticks, and bell pepper strips are surprisingly great.
But my showstopper move? Hollowing out a sourdough boule right before guests arrive – that warm bread bowl makes everyone ooh and aah. Sometimes I’ll do mini versions in small bread rolls for individual servings (hello, no sharing required!). The only wrong way to serve it? Without napkins – melted cheese waits for no one!
Storage and Reheating Instructions
If by some miracle you have leftovers (it happens!), this spinach artichoke dip keeps beautifully. Just transfer it to an airtight container – I love my glass Pyrex with the snap-on lid – and it’ll stay fresh in the fridge for 3-4 days. For longer storage, freeze it for up to 2 months (thaw overnight in the fridge before reheating).
When reheating, the oven is king – 350°F for 15-20 minutes brings back that fresh-baked magic. Microwave works in a pinch (stir every 30 seconds), but it won’t get that golden top we love. Pro tip: Add a sprinkle of fresh cheese before reheating to restore that just-baked look!
Spinach Artichoke Dip FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works great—just use about 5 ounces (roughly 5 cups). Wilt it in a pan first (no oil needed, just a splash of water), then squeeze it dry in a clean kitchen towel until it’s as dry as you can get it. Trust me, nobody wants a watery dip. Frozen is easier, but fresh gives a brighter flavor if you’ve got the extra few minutes.
Why is my dip watery? How can I fix it?
Oh no—soggy dip is the worst! The culprit? Not squeezing enough liquid from the spinach (or artichokes!). Next time, really press those greens like you’re wringing out a wet swimsuit. If it’s too late, stir in a tablespoon of extra Parmesan or breadcrumbs to soak up the moisture, then pop it back in the oven for 5 minutes. Crisis averted!
Can I make this dip ahead for a party?
You bet! This is my go-to make-ahead party lifesaver. Mix everything up to 2 days early, cover tightly, and refrigerate. Before baking, let it sit out for 30 minutes (so it heats evenly), then bake as usual—might need an extra 5-10 minutes since it’s cold. Pro tip: Sprinkle a little extra cheese on top right before baking so it looks freshly made!
What’s the best way to reheat leftover dip?
Oven for the win! Microwave reheating can make it greasy. Spread leftovers in a small baking dish, cover with foil, and warm at 350°F for 15 minutes. Stir, then uncover and bake another 5 minutes until bubbly. Add a fresh sprinkle of mozzarella for that just-baked magic. (But let’s be honest—leftovers rarely happen with this crowd-pleaser!)
Nutritional Information
Just a heads up – these numbers are estimates since actual values depend on your specific ingredients. But for that perfect scoop (about 1/6 of the total dip), you’re looking at around 250 calories, 20g fat (10g saturated), 9g protein, and 8g carbs. The spinach delivers a solid 2g fiber boost too – see? Party food totally counts as a vegetable sometimes!
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PrintSpinach Artichoke Dip
A creamy, cheesy dip perfect for game day or parties, served with bread, chips, or veggies.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 10 oz frozen spinach, thawed and drained
- 14 oz canned artichoke hearts, drained and chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
- Add mozzarella, Parmesan, garlic, spinach, artichokes, salt, and pepper. Stir well.
- Transfer the mixture to a baking dish and bake for 20-25 minutes until bubbly and golden.
- Serve warm with bread, chips, or veggies.
Notes
- For a slow cooker version, cook on low for 2 hours, stirring occasionally.
- You can make this dip ahead and refrigerate it for up to 2 days before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg