Spinach Artichoke Dip Recipe

There’s just something irresistible about a warm, creamy, and cheesy dip that makes everyone gather around the table. That’s exactly why I decided to make spinach artichoke dip—it’s the ultimate crowd-pleaser.

I remember the first time I had this dish at a friend’s game night. It was bubbling hot, filled with gooey cheese, and perfectly paired with crunchy bread. Ever since then, I’ve been making my own version at home whenever I want something comforting, sharable, and just a little bit indulgent.

Spinach artichoke dip is more than just an appetizer—it’s a dish that brings people together. Whether you’re hosting a holiday party, planning a cozy family night, or simply craving something delicious, this dip fits right in.

If you’ve ever wondered how to make a restaurant-style spinach artichoke dip at home, keep reading—you’ll be surprised by how simple and rewarding it is.

Why I Love This Recipe

this …

The reason I adore spinach artichoke dip is because it checks all the boxes—it’s creamy, cheesy, savory, and full of flavor. It’s the kind of appetizer that feels fancy enough to serve at a dinner party, yet casual enough to enjoy during a movie night.

What makes this recipe so special is the balance of flavors. The spinach adds freshness, the artichokes bring a tangy bite, and the cheese ties everything together in a smooth, comforting way. It’s indulgent, but not heavy in a way that overwhelms you.

Another thing I love is how versatile it is. You can serve it with crusty bread, pita chips, tortilla chips, or even fresh veggie sticks. And let’s be honest—it’s the type of dish that people keep coming back to for “just one more scoop.”

Whenever I serve this, there are no leftovers. It’s that good.

Ingredients for Spinach Artichoke Dip

Every great dish starts with great ingredients, and this dip is no exception. Don’t worry—you don’t need anything complicated. The ingredients are simple, but when they come together, they create magic.

Here’s what you’ll need:

• Spinach – Fresh baby spinach works wonderfully, but frozen spinach is a great time-saver. If using frozen, make sure to squeeze out all the excess water.
• Artichoke hearts – These add a lovely tang and texture. I prefer using canned or jarred artichokes packed in water rather than oil to keep the flavor clean.
• Cream cheese – The foundation of the dip, giving it that rich, creamy texture.
• Sour cream or Greek yogurt – This adds a slight tang and makes the dip lighter without sacrificing creaminess.
• Mayonnaise – A little mayo goes a long way in making the dip extra smooth.
• Cheese – A combination of mozzarella and Parmesan is perfect. Mozzarella gives it that gooey melt, while Parmesan adds a sharp, salty bite.
• Garlic – Fresh minced garlic infuses the dip with flavor.
• Seasonings – Salt, black pepper, and a touch of red pepper flakes if you like a little heat.

When you read through the list, you might realize you already have most of these on hand. That’s part of what makes this recipe so approachable—it uses everyday ingredients in a way that feels special.

How Much Time Will You Need

One of the best things about spinach artichoke dip is how quickly it comes together.

• Prep time: about 10 minutes if you’re using canned artichokes and frozen spinach (a little longer if washing and chopping fresh spinach).
• Cook time: around 25–30 minutes in the oven until the dip is bubbly and golden on top.

In total, you’ll have this ready in under 40 minutes, making it a perfect last-minute appetizer when guests are on their way.

How to Make This Spinach Artichoke Dip

Here’s a detailed, step-by-step guide to help you make the creamiest spinach artichoke dip right in your own kitchen.

Step – 1: Prep the spinach
If you’re using frozen spinach, thaw it completely and squeeze out as much liquid as possible. You don’t want any extra water in your dip because it will make it runny. If using fresh spinach, sauté it in a pan with a little olive oil until wilted, then chop it finely.

Step – 2: Chop the artichokes
Drain the artichoke hearts and pat them dry with a paper towel. Roughly chop them into bite-sized pieces. This gives you that delicious tangy bite in every scoop.

Step – 3: Mix the creamy base
In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until everything is smooth and well blended. This will be the heart of your dip.

Step – 4: Add flavor and texture
Stir in the spinach, artichokes, garlic, mozzarella cheese, Parmesan cheese, salt, pepper, and optional red pepper flakes. Mix everything together until it’s evenly combined.

Step – 5: Transfer to baking dish
Spoon the mixture into an oven-safe baking dish, spreading it out evenly. Sprinkle a little extra cheese on top for a golden crust.

Step – 6: Bake
Bake at 375°F (190°C) for about 25 minutes, or until the dip is hot, bubbly, and lightly browned on top.

Step – 7: Serve hot
Take it out of the oven and let it sit for about 5 minutes before serving. Serve with bread, chips, or veggies while it’s still warm and gooey.

Substitutions

One of the best things about this recipe is how adaptable it is. If you don’t have every ingredient on hand, there are plenty of substitutions you can make.

• Spinach – No spinach? Try kale for a heartier flavor, or even Swiss chard.
• Artichokes – If you’re not a fan of artichokes, you can skip them and still have a delicious dip. You could also add roasted red peppers for a different twist.
• Cream cheese – Ricotta or mascarpone can be used, but they’ll give a slightly different texture.
• Sour cream – Greek yogurt is an excellent swap and makes the dip a little lighter.
• Cheese – Play around with your favorites. Fontina, Gruyère, or even cheddar can add fun variations.

Don’t be afraid to experiment. This dip is very forgiving, and every substitution gives you a slightly new version of the same comforting classic.

Best Side Dish of Spinach Artichoke Dip

Spinach artichoke dip is delicious on its own, but pairing it with the right side dishes makes it even better. Here are three options that work beautifully:

• Garlic bread or crostini – The crunchy texture and garlic flavor pair perfectly with the creamy dip.
• Fresh vegetable platter – Carrot sticks, celery, bell peppers, and cucumbers add a refreshing crunch.
• Tortilla or pita chips – Perfect for scooping up big bites of dip, with just the right amount of saltiness.

Serving and Presentation Tips

A good dip isn’t just about flavor—it’s also about presentation. When you bring out a warm spinach artichoke dip that looks inviting, you’re already halfway to impressing your guests.

I like to serve mine in a rustic oven-safe dish or a small cast iron skillet straight from the oven. It keeps the dip warm longer and makes it feel homey and comforting. If I’m hosting a party, I’ll place the baking dish on a wooden board and surround it with an assortment of dippers: sliced baguette, pita wedges, tortilla chips, and fresh veggies.

For a little extra flair, sprinkle some finely chopped parsley or chives on top before serving. Not only does it add a pop of color, but it also brightens the flavors.

If you’re making this for a holiday or special event, you can even bake individual servings in small ramekins so everyone gets their own bubbling dish of cheesy goodness.

Tips and Tricks to Make This Recipe Better

The secret to a really good spinach artichoke dip is in the little details. Over the years, I’ve learned a few tricks that make a big difference.

• Drain your spinach well – If there’s too much water left, your dip will be watery instead of creamy. Press it firmly between paper towels until it’s dry.
• Use freshly grated cheese – Pre-shredded cheese often has anti-caking agents that prevent it from melting smoothly. Grating your own cheese makes the dip creamier.
• Soften the cream cheese – Cold cream cheese is hard to mix and can leave lumps. Let it sit at room temperature before mixing.
• Bake until bubbly and golden – Don’t pull it out too early. That golden crust on top is part of what makes the dip irresistible.
• Make it ahead – You can prepare the dip mixture a day in advance, store it in the fridge, and bake it just before serving. This is a lifesaver for parties.

Common Mistakes to Avoid

Even though this recipe is simple, there are a few mistakes that can easily ruin the final result.

• Not draining spinach properly – This is the biggest mistake. Extra water makes the dip runny and bland.
• Using too much mayonnaise – A little mayo adds creaminess, but too much makes the dip greasy. Stick to the suggested amount.
• Overbaking – If you leave it in too long, the cheese can become rubbery and the dip may dry out. Keep an eye on it in the last few minutes.
• Forgetting to season – Don’t underestimate the importance of salt, pepper, and garlic. They bring out the flavors of the cheese and vegetables.
• Serving cold – This dip really needs to be eaten hot and melty. If it cools down, just pop it back in the oven or microwave for a quick reheat.

How to Store It

If by some miracle you have leftovers, spinach artichoke dip stores beautifully.

Let the dip cool completely, then transfer it into an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, place it in a baking dish and warm it in the oven at 350°F (175°C) until hot and bubbly again. You can also reheat smaller portions in the microwave, though the oven method gives better texture.

I don’t recommend freezing it because the creamy base tends to separate once thawed. Freshly baked is always best.

FAQ

Can I make spinach artichoke dip ahead of time?
Yes! You can assemble everything, cover it, and refrigerate for up to 24 hours before baking. Just add 5–10 extra minutes to the baking time.

Can I make it without mayonnaise?
Absolutely. Replace it with extra sour cream or Greek yogurt for a slightly tangier version.

What can I use instead of artichokes?
If you don’t like artichokes, try roasted red peppers or mushrooms for a different twist.

How do I make it lighter?
Use light cream cheese, Greek yogurt instead of sour cream, and reduce the cheese slightly. The dip will still be delicious but less rich.

What’s the best way to reheat leftovers?
Reheat in the oven at 350°F until hot and bubbling. This keeps the texture creamy and prevents it from becoming oily.

Print