Spinach Artichoke Dip – Easy, Creamy, Best Ever Appetizer

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Baked spinach artichoke dip with a golden cheese top and chips for dipping

A warm baked spinach artichoke dip with a golden cheesy top, ready for scooping.

This Spinach Artichoke Dip is creamy, cheesy, and loaded with flavor. It’s the kind of appetizer that disappears fast at parties, but it’s also easy enough for a cozy night at home. You’ll love how quick it is to mix and bake.

The Warm, Cheesy Dip Everyone Hovers Around

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There’s something about Spinach Artichoke Dip that makes people gather around the table. It’s warm, comforting, and perfect for scooping with chips, bread, or veggies.

The standout trick is squeezing extra moisture out of the spinach. That one step keeps the dip thick and creamy instead of watery. Then you bake until bubbly and golden on top.

This is a reader favorite for game day, holidays, and anytime you need a sure thing.

Why You’ll Love This Spinach Artichoke Dip

  • Ultimate comfort food: Warm, creamy, and cheesy in every scoop.
  • Better than restaurant: Thick and rich with real ingredients.
  • Easy weeknight appetizer: Mix it in minutes, then bake.
  • One-dish cleanup: Stir, bake, serve in the same dish.
  • Great for gatherings: Perfect for parties, holidays, and potlucks.
  • Flexible dippers: Works with chips, bread, crackers, or veggies.

Ingredients for Spinach Artichoke Dip

Spinach, artichoke hearts, cream cheese, sour cream, mozzarella, parmesan, and seasonings on a counter
Cream cheese, spinach, artichokes, and plenty of cheese make this dip a classic

Dip

  • Cream cheese: The creamy base; soften so it mixes smoothly.
  • Sour cream: Adds tang and helps the dip stay scoopable; plain yogurt works too.
  • Shredded mozzarella: Gives that stretchy, melty texture.
  • Grated parmesan: Adds salty, savory depth.
  • Spinach: Frozen chopped spinach is easy; thaw and squeeze very dry.
  • Artichoke hearts: Use canned or jarred; drain well and chop.
  • Garlic: Adds classic flavor; garlic powder works if needed.
  • Onion powder: Adds gentle savory flavor without chunks.
  • Salt and black pepper: Season to taste; the cheese is salty, so go slow.

How to Make Spinach Artichoke Dip

Four panel collage showing mixing dip, adding spinach and artichokes, topping with cheese, and baked dip ready to serve
Mix, fold, top with cheese, and bake until bubbly and golden
  • 1. Preheat the oven. Heat oven to 375°F. Lightly grease a small baking dish.
  • 2. Squeeze the spinach dry. Thaw spinach, then squeeze out as much liquid as you can. This is the secret to thick, creamy dip.
  • 3. Mix the creamy base. In a bowl, stir cream cheese and sour cream until smooth. If cream cheese is stubborn, microwave for 10–15 seconds to soften.
  • 4. Fold in the good stuff. Stir in mozzarella, parmesan, garlic, onion powder, salt, pepper, chopped spinach, and chopped artichokes until evenly combined.
  • 5. Bake. Spread into the dish and top with a little extra mozzarella. Bake 20–25 minutes until hot and bubbly. For a more golden top, bake 2–3 minutes longer.
  • 6. Rest and serve. Let it sit for 5 minutes so it thickens slightly. Serve warm with chips, bread, or veggies. If it looks too thick as it cools, stir in a spoon of sour cream to loosen it.

Tips for Perfect Spinach Artichoke Dip

  • Squeeze spinach very dry: This keeps the dip thick and creamy.
  • Use softened cream cheese: Smooth mixing means a better texture.
  • Chop artichokes: Smaller pieces spread flavor through every bite.
  • Bake until bubbly: You want it hot all the way through.
  • Let it rest briefly: A short rest helps it set for scooping.
  • Season lightly at first: Cheese adds salt, so taste before adding more.

Variations & Substitutions

  • Extra cheesy: Add 1/2 cup more mozzarella for extra melt.
  • Add heat: Stir in red pepper flakes or a spoon of hot sauce.
  • More veggie: Add chopped roasted red peppers or sautéed mushrooms.
  • Lighter version: Use more yogurt and less cream cheese for a lighter feel.
  • Stovetop version: Warm everything in a skillet on low until melted and hot.
  • Slow cooker: Warm on low for 1–2 hours, stirring occasionally.
  • Make it a meal: Spoon over baked potatoes or stir into cooked pasta.

Make-Ahead & Freezing

  • Make ahead: Mix the dip up to 2 days ahead, cover, and refrigerate.
  • Bake later: Bake straight from the fridge, adding 3–5 minutes if needed.
  • Leftovers: Store in the fridge for 3–4 days and reheat in the oven or microwave.
  • Freezing: Not ideal because dairy can change texture, but it will still be tasty. Freeze up to 1 month, thaw in the fridge, then bake.

Serving Suggestions

  • Serve with tortilla chips, pita chips, crackers, or toasted bread.
  • Add fresh veggies like carrots and cucumber slices for a lighter dipper.
  • Pair with a simple salad for a cozy weeknight snack-dinner.
  • Great on a holiday appetizer table.
  • Try it spread on a sandwich for an extra creamy lunch.

Reader Review

This Spinach Artichoke Dip tasted just like a restaurant version but even creamier. The squeeze-the-spinach tip made a huge difference. It was gone before halftime.

Spinach Artichoke Dip Recipe Card

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: about 35 minutes
Yield: about 6 cups
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian, Gluten-Free

If you make this Spinach Artichoke Dip, leave a rating and a comment. What do you love dipping most—chips, bread, or crunchy veggies?

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