You know that moment at a party when someone walks in with a warm, bubbling dish and suddenly everyone migrates to the same spot? That’s the power of a truly great Spinach Artichoke Dip. It’s the edible equivalent of a warm hug, the undisputed champion of potlucks, and the one appetizer I can always count on to disappear before I’ve even had a chance to refill my drink. This version is my go-to, perfected over years of family gatherings and game day parties. It’s luxuriously creamy, packed with flavor, and surprisingly simple to whip up, even on your busiest days.
Table of Contents
Table of Contents
Why You’ll Love This Spinach Artichoke Dip
- Effortlessly Impressive: It looks and tastes like you spent hours, but it comes together in a flash.
- Incredibly Creamy & Cheesy: A perfect blend of creamy base and melted, gooey cheese in every single bite.
- Always a Hit: This is the dish that earns you requests for the recipe. It’s a guaranteed crowd-pleaser for any occasion.
- Easy to Customize: Feel free to add a little heat or switch up the cheeses to make it your own.
Ingredients
Here’s what you’ll need to create this creamy masterpiece. I promise, it’s mostly pantry staples.
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Spinach Artichoke Dip Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Creamy spinach artichoke dip recipe Easy cheesy perfect for parties Quick prep bake Your new favorite hot appetizer
Ingredients
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 can (14 ounce) artichoke hearts, drained and chopped
- 1 package (10 ounce) frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grab an 8×8 inch baking dish or a similar-sized oven-safe skillet.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir it all together until it’s smooth and well-combined.
- Mix in 3/4 cup of the Parmesan cheese and 3/4 cup of the mozzarella cheese, reserving the rest for the top. Add the minced garlic, black pepper, and red pepper flakes if you’re using them.
- Gently fold in the chopped artichoke hearts and the thoroughly dried spinach. Make sure to squeeze every last drop of water out of the spinach.
- Transfer the mixture to your baking dish and spread it out evenly. Top with the remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella.
- Bake for 20-25 minutes, or until the cheese is golden and bubbly around the edges.
- Let it cool for about 5 minutes before serving.
Notes
A luxuriously creamy and cheesy Spinach Artichoke Dip. This easy, crowd-pleasing appetizer is perfect for parties and gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 285 kcal
- Sugar: 2 g
- Fat: 25 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- 1 (8 oz) package cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little kick)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Grab an 8×8 inch baking dish or a similar-sized oven-safe skillet.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Stir it all together until it’s smooth and well-combined.
- Mix in 3/4 cup of the Parmesan cheese and 3/4 cup of the mozzarella cheese, reserving the rest for the top. Add the minced garlic, black pepper, and red pepper flakes if you’re using them.
- Gently fold in the chopped artichoke hearts and the thoroughly dried spinach. Make sure to squeeze every last drop of water out of that spinach—this is the secret to a dip that’s not watery!
- Transfer the mixture to your baking dish and spread it out evenly. Top with the remaining 1/4 cup of Parmesan and 1/4 cup of mozzarella.
- Bake for 20-25 minutes, or until the cheese is golden and bubbly around the edges. For an extra-golden top, you can pop it under the broiler for the last minute—just keep a close eye on it!
- Let it cool for about 5 minutes before serving. It will be molten lava hot right out of the oven!
My Go-To Equipment
You don’t need anything fancy here! A good mixing bowl set, a trusty spatula, and an 8×8 baking dish are all you really need. I’m a huge fan of using my cast iron skillet for this recipe because it goes from stovetop to oven and keeps the dip warm for ages.
Tips & Tricks for the Best Dip
Don’t Skip the Squeeze: I know it’s a bit of a messy task, but thoroughly squeezing the water out of the thawed spinach is the single most important step for a dip that’s creamy, not runny. I usually grab handfuls and squeeze them over the sink until no more water comes out.
Cheese Please: For the best flavor and melt, I highly recommend grating your own cheese from a block. The pre-shredded stuff often has anti-caking agents that can make the texture a little grainy.
Make it Ahead: You can assemble the entire dip a day in advance, cover it tightly, and keep it in the fridge. Just add the reserved cheese topping right before you pop it in the oven and add a few extra minutes to the baking time since it’s starting from cold.
The Perfect Way to Serve It
This dip is a social butterfly—it gets along with everyone! I love serving it with a variety of dippers. Sturdy tortilla chips, sliced baguette, pita chips, and even an array of fresh veggie sticks like carrots and celery all work beautifully. It also makes a phenomenal spread for a next-day sandwich, if you’re lucky enough to have leftovers!
For a full spread, I love pairing this with other easy appetizers like my Buffalo Chicken Sliders or a fresh Avocado Cucumber Salad to balance the richness.
A Few Quick Questions (FAQ)
Can I make this spinach artichoke dip ahead of time?
Absolutely! You can mix everything up (except for the cheese topping) and store it covered in the refrigerator for up to 24 hours. When you’re ready to bake, add the cheese on top and pop it in the oven. You might need to add 5-10 minutes to the baking time since it will be cold.
Can I use fresh spinach instead of frozen?
You can! Sauté about 10 ounces of fresh spinach in a pan with a tiny bit of oil until it’s completely wilted. Then, let it cool and squeeze out every bit of liquid, just like you would with the frozen kind.
How do I store and reheat leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. To reheat, the oven or toaster oven is your best bet to keep the texture right. Microwave reheating can make it a bit oily. Just warm it at 350°F until it’s heated through.
Can I freeze spinach artichoke dip?
I don’t recommend freezing the fully baked dip, as the creamy dairy base can separate and become watery when thawed. It’s truly best enjoyed fresh!
Nutrition Information
This information is per serving, assuming the dip is divided into about 8 servings. Remember, this is an indulgent appetizer meant to be shared and enjoyed!
Calories: 285kcal | Carbohydrates: 5g | Protein: 9g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 480mg | Fiber: 1g | Sugar: 2g
There you have it! My favorite, no-fail recipe for the creamiest, dreamiest Spinach Artichoke Dip. It’s the dish I bring when I want to be sure everyone leaves happy. I hope it becomes a staple in your entertaining repertoire and creates as many happy memories for you as it has for me. Now, go forth and dip!
