Spinach Artichoke Dip is that one appetizer that makes people hover near the snack table. It’s creamy, cheesy, and loaded with spinach and tender artichoke pieces—basically everything you want in a warm dip. The flavor is rich but still bright, and it’s perfect for game day, holidays, potlucks, or an easy weeknight “treat yourself” snack.
This Spinach Artichoke Dip has a simple secret for the best texture: you squeeze the spinach really well so the dip stays thick and scoopable instead of watery. My family always goes back for seconds, and I’m pretty sure it’s because every bite tastes like a restaurant appetizer—without the restaurant price.
If you need a dip that feels fancy but is truly easy, Spinach Artichoke Dip is the answer. And once you make it at home, you’ll see why it’s a fan-favorite.
Why You’ll Love This Spinach Artichoke Dip
- Better than restaurant: Same creamy, cheesy vibe as your favorite appetizer, but fresher and hotter.
- Easy weeknight win: You can mix it fast, bake it, and serve it while dinner finishes.
- Thick and scoopable: The spinach squeeze trick keeps the dip from getting runny.
- Party-proof: It stays delicious as it cools, and it’s easy to keep warm for a crowd.
- Make-ahead friendly: Mix it earlier, bake when you’re ready, and enjoy less stress.
- Flexible ingredients: Swap cheeses, add heat, or make it a little lighter without losing the flavor.
Ingredients for Spinach Artichoke Dip
Creamy Base
- Cream cheese (8 ounces, softened): The rich, creamy backbone. Sub: Neufchâtel for a lighter option.
- Sour cream (1/2 cup): Adds tang and keeps it smooth. Sub: Plain Greek yogurt for extra protein.
- Mayonnaise (1/3 cup): Makes the dip extra velvety and helps it brown nicely. Sub: Use all sour cream if you prefer, but it won’t be quite as silky.
The Stars
- Frozen chopped spinach (10 ounces, thawed and squeezed dry): Adds color and that classic flavor. Tip: Squeeze hard—this matters.
- Canned artichoke hearts (14 ounces, drained and chopped): Tender, slightly tangy bites. Sub: Jarred artichokes work too—just drain well.
Cheese + Seasoning
- Shredded mozzarella (1 1/2 cups): Melty and stretchy. Tip: Freshly shredded melts best; pre-shredded can be a little waxy.
- Grated Parmesan (1/2 cup): Adds salty, nutty flavor. Sub: Romano works in a pinch.
- Garlic (2 cloves, minced): Brings savory depth. Sub: 1 teaspoon garlic powder if needed.
- Lemon juice (1 tablespoon): Brightens the whole dip so it doesn’t taste heavy.
- Salt (1/4 teaspoon) + black pepper (1/4 teaspoon): Simple but important. Taste and adjust.
How to Make Spinach Artichoke Dip
- 1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish (or a small oven-safe skillet).
- 2. Squeeze the thawed spinach in a clean kitchen towel (or several paper towels) until it’s very dry. Keep squeezing until you stop seeing water drip—this is what keeps the dip thick.
- 3. Stir the softened cream cheese, sour cream, mayonnaise, garlic, lemon juice, salt, and pepper in a bowl until mostly smooth. If your cream cheese is cold, microwave it for 15–20 seconds so it mixes easily.
- 4. Fold in the chopped artichokes, squeezed spinach, 1 cup of mozzarella, and 1/4 cup of Parmesan. Mix until everything is evenly spread out.
- 5. Spread the mixture into your baking dish and top with the remaining mozzarella and Parmesan. You want an even cheese layer so it turns golden and bubbly.
- 6. Bake for 20–25 minutes, until the edges are bubbling and the top looks lightly browned. If you want it extra golden, broil for 1–2 minutes at the end—watch closely.
- 7. Rest for 5 minutes before serving. This short rest helps it set up so it scoops better.
Reader Review: “I brought this Spinach Artichoke Dip to a potluck and the dish came home empty. Multiple people asked for the recipe—so creamy and not watery at all!”
Tips for Perfect Spinach Artichoke Dip
- Squeeze the spinach like you mean it: Extra water is the #1 reason dips turn runny.
- Use softened cream cheese: It blends faster and avoids lumps.
- Shred cheese yourself: It melts smoother and gives you that gooey pull.
- Add lemon juice at the start: It keeps the flavor bright and balanced.
- Don’t overbake: Bake until bubbly; too long can make the dip look oily.
- Keep it warm for parties: Serve in a small slow cooker on WARM (stir occasionally).
Variations & Substitutions
- Extra garlicky: Add 1 more minced garlic clove (or a pinch of garlic powder).
- Spicy kick: Stir in 1/4 teaspoon crushed red pepper or a few dashes of hot sauce.
- Creamier version: Add 2 tablespoons more sour cream if you like a softer dip.
- Cheese swap: Use Monterey Jack instead of mozzarella for a slightly sharper melt.
- Protein add-in: Fold in 1/2 cup chopped cooked chicken pieces for a heartier dip.
- Lighter option: Use Neufchâtel and Greek yogurt; keep bake time the same.
- Lazy stovetop method: Warm the mixture in a saucepan on low, stirring until hot and melty, then serve (it won’t have the browned top, but it’s fast).
- Leftover idea: Spread on toasted bread for a quick melt, or stir into cooked pasta for a creamy sauce moment.
Make-Ahead & Freezing
- Make-ahead: Mix everything and spread into the dish, cover, and refrigerate for up to 24 hours. Bake at 375°F until hot and bubbly (add 5–10 minutes if it’s cold from the fridge).
- Fridge storage: Keep leftovers in an airtight container for 3–4 days.
- Reheating: Microwave in 30-second bursts, stirring, or reheat at 350°F until warmed through.
- Freezing: You can freeze it for up to 2 months, but dairy dips can separate a little after thawing. Thaw overnight in the fridge, reheat gently, and stir well to bring it back together.
Serving Suggestions
- Best dippers: Toasted baguette slices, tortilla chips, pita chips, or crackers.
- Fresh crunch: Celery sticks, carrot sticks, cucumber rounds, or bell pepper strips.
- Party spread: Serve with sliders, a simple veggie tray, and a big salad.
- Snack dinner: Pair with soup and a side salad for an easy weeknight meal.
If you make this Spinach Artichoke Dip, leave a rating and a comment—and share what you served it with. Are you team toasted bread, chips, or veggie sticks?
Print
Spinach Artichoke Dip (Easy, Creamy, Party Favorite)
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Spinach Artichoke Dip is creamy, cheesy, and thick enough to scoop, with bright lemon and tender artichoke pieces—perfect for parties and easy weeknight snacking.
Ingredients
– 8 ounces cream cheese, softened
– 1/2 cup sour cream (or plain Greek yogurt)
– 1/3 cup mayonnaise
– 2 cloves garlic, minced (or 1 teaspoon garlic powder)
– 1 tablespoon lemon juice
– 1/4 teaspoon salt (plus more to taste)
– 1/4 teaspoon black pepper
– 10 ounces frozen chopped spinach, thawed and squeezed very dry
– 14 ounces canned artichoke hearts, drained and chopped
– 1 1/2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese, divided
Instructions
1. Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish (or small oven-safe skillet).
2. Squeeze thawed spinach until very dry.
3. In a bowl, mix cream cheese, sour cream, mayonnaise, garlic, lemon juice, salt, and pepper until mostly smooth.
4. Fold in spinach, artichokes, 1 cup mozzarella, and 1/4 cup Parmesan.
5. Spread into dish. Top with remaining mozzarella and remaining Parmesan.
6. Bake 20–25 minutes until bubbly and lightly browned. Broil 1–2 minutes for a deeper golden top (watch closely).
7. Rest 5 minutes, then serve warm.
Notes
Notes
– Key tip: Squeezing spinach well prevents watery dip.
– Cheese: Freshly shredded mozzarella melts smoother than pre-shredded.
– Make-ahead: Assemble and refrigerate up to 24 hours; bake (add 5–10 minutes if cold).
– Keep warm: Serve in a small slow cooker on WARM; stir occasionally.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American