Creamy Spinach and Artichoke Dip
Creamy Spinach and Artichoke Dip is that perfect blend of tender spinach, tangy artichokes, and rich, melted cheese that always brings people together. It’s smooth, cheesy, and full of flavor,…
Tip: save now, cook later.Creamy Spinach and Artichoke Dip is that perfect blend of tender spinach, tangy artichokes, and rich, melted cheese that always brings people together. It’s smooth, cheesy, and full of flavor, making it a go-to for parties, snacks, or anytime you want something comforting and easy to share.
I love making this dip because it’s so simple but feels special. The way the spinach and artichokes mix with cream cheese and a little garlic gives it just the right amount of zest without being overpowering. I usually like baking it until it’s golden and bubbling on top—there’s nothing quite like that warm cheesy feeling!
My favorite way to serve this dip is with crunchy crackers, toasted baguette slices, or even fresh veggies ready for dipping. It’s always a hit, no matter the occasion, and I find that everyone reaches for seconds. Sometimes I’ll double the recipe just to make sure there’s enough because it’s just that good!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach is convenient and blends well once drained. If fresh spinach is your choice, cook it down first to remove excess water to keep your dip creamy, not watery.
Artichokes: Canned artichoke hearts are easy and flavorful. If unavailable, frozen or jarred marinated artichokes work great too and add a nice tang.
Cream Cheese, Sour Cream & Mayonnaise: These three create the creamy base. For a lighter version, try replacing sour cream with Greek yogurt. If you prefer less mayo, add a bit more cream cheese for richness.
Cheese: Parmesan adds sharpness and depth, while mozzarella gives a melty, gooey texture. Feel free to swap mozzarella with Monterey Jack or fontina for a slightly different melt and flavor.
Garlic & Seasoning: Fresh minced garlic lends brightness here. Powdered garlic can be used, but fresh really makes a difference. Adjust salt and pepper to taste, and sprinkle in crushed red pepper flakes if you want a gentle kick.
How Do You Keep the Dip Creamy and Not Watery?
Water can make your dip runny, especially from thawed spinach and artichokes. Here’s how to avoid that:
- Thaw frozen spinach fully, then squeeze or press it with a clean towel to remove as much moisture as possible.
- Drain canned artichokes well, and pat them dry if needed to avoid extra liquid.
- Mix the creamy ingredients until smooth to help bind the water and keep the texture nice.
- Bake long enough until the dip is hot and bubbly, which helps evaporate some moisture and blend flavors.
Equipment You’ll Need
- Oven-safe baking dish or cast-iron skillet – perfect for baking the dip until bubbly and easy for serving straight from the oven.
- Mixing bowl – to combine all your creamy ingredients smoothly before baking.
- Spoon or spatula – helps you mix and spread the dip evenly in the dish.
- Can opener – needed to open the artichoke hearts easily.
Flavor Variations & Add-Ins
- Add cooked, crumbled bacon for a smoky saltiness that pairs well with the creamy dip.
- Mix in chopped water chestnuts to add a crunchy texture contrast.
- Swap mozzarella for pepper jack cheese to add a mild spicy kick.
- Stir in sun-dried tomatoes for a tangy, slightly sweet flavor twist.
How to Make Creamy Spinach and Artichoke Dip
Ingredients You’ll Need:
Main Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Crackers, toasted baguette slices, or vegetable sticks for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 to 25 minutes to bake. So overall, you’ll spend roughly 30 to 35 minutes from start to finish, giving you a warm, creamy dip ready to enjoy!
Step-by-Step Instructions:
1. Prep Your Oven and Mix the Base:
Start by preheating your oven to 375°F (190°C). In a medium bowl, mix together the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth and creamy.
2. Add Cheese and Seasonings:
Next, stir in the grated Parmesan cheese, half of the shredded mozzarella, minced garlic, salt, black pepper, and crushed red pepper flakes if you like a little kick.
3. Fold in Spinach and Artichokes:
Carefully fold in the thawed and thoroughly drained spinach and the chopped artichoke hearts. This gently blends all the flavors without breaking up the veggies too much.
4. Bake Your Dip:
Transfer the creamy mixture to a small baking dish or oven-safe skillet, smoothing it out evenly. Sprinkle the remaining mozzarella cheese on top. Bake for 20 to 25 minutes until the dip is hot, bubbly, and the cheese is lightly golden.
5. Garnish and Serve:
Once out of the oven, sprinkle fresh chopped parsley over the top. Serve your warm, creamy spinach and artichoke dip with crackers, toasted baguette slices, or fresh vegetable sticks for dipping. Enjoy!
Can I Use Fresh Spinach Instead of Frozen?
Yes! If using fresh spinach, cook it down in a pan until wilted, then squeeze out all excess moisture before adding it to the dip. This prevents the dip from becoming watery.
How Can I Make This Dip Ahead of Time?
You can prepare the dip mixture up to a day in advance and store it covered in the fridge. When ready, bake it as directed, adding a few extra minutes to ensure it’s heated through.
What’s the Best Way to Store Leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Substitute Different Cheeses?
Absolutely! Feel free to swap mozzarella with Monterey Jack, fontina, or even cheddar for a different flavor profile. Just keep similar melting cheeses for the best texture.