Spinach artichoke dip is the creamy, cheesy, irresistible party appetizer that disappears from the table within minutes. Tender artichoke hearts and spinach are folded into a rich blend of cream cheese, sour cream, and melted cheeses, then baked until golden and bubbling.
This easy spinach artichoke dip recipe takes about 10 minutes of prep and uses simple ingredients you can find in any grocery store. A touch of garlic and a squeeze of lemon keep the flavors bright, so it never tastes heavy.
It is perfect for game day, holiday gatherings, and potlucks, and it can be assembled ahead of time so you can enjoy your guests. Serve it hot with tortilla chips, toasted baguette slices, pita, or fresh vegetables for dipping.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10 servings
Category: Appetizer
Why You’ll Love This Spinach Artichoke Dip
- Creamy, cheesy, and full of savory flavor
- Only 10 minutes of prep
- Easy to make ahead for parties
- Perfect with chips, bread, or vegetables
- A guaranteed crowd-pleaser
Ingredients You’ll Need for Spinach Artichoke Dip
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 can (14 oz) artichoke hearts, drained and chopped
- 10 ounces frozen chopped spinach, thawed and squeezed very dry
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon salt, 1/4 teaspoon black pepper, pinch of red pepper flakes
- Tortilla chips, baguette slices, or veggies, for serving
How to Make Spinach Artichoke Dip
- Preheat the oven to 375°F and lightly grease a 1.5-quart baking dish or oven-safe skillet.
- Squeeze the thawed spinach in a clean towel until it is as dry as possible.
- In a large bowl, mix the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the spinach, artichokes, garlic, 3/4 cup mozzarella, parmesan, lemon juice, salt, pepper, and red pepper flakes.
- Spread the mixture into the baking dish and top with the remaining mozzarella.
- Bake for 20 to 25 minutes until hot, bubbly, and golden on top.
- Broil for 2 minutes if you want extra browning, then cool for 5 minutes and serve warm.
Tips for the Best Spinach Artichoke Dip
- Squeeze the spinach really dry. Excess water is the number one cause of a watery dip.
- Soften the cream cheese completely so the dip mixes smoothly without lumps.
- Chop the artichokes finely so every scoop has a balanced bite.
- Serve it warm. The dip thickens as it cools, so keep it in the oven or a slow cooker on warm for parties.
Variations to Try
- Add crumbled bacon or diced jalapeños for a kick
- Swap mozzarella for Gruyère or pepper jack
- Serve it in a hollowed-out bread bowl
- Stir in a spoonful of Greek yogurt in place of some of the mayonnaise
- Top with panko breadcrumbs mixed with melted butter for a crispy topping
How to Store It
Store leftover spinach artichoke dip in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F or in the microwave in 30-second bursts, stirring in between.
You can assemble the dip up to 24 hours ahead, cover it, and refrigerate until baking. Add 5 to 10 minutes to the bake time since it starts cold.
Frequently Asked Questions
Can I use fresh spinach for spinach artichoke dip?
Yes. Sauté about 10 ounces of fresh spinach until wilted, cool it, and squeeze out the liquid before using.
How do you keep spinach artichoke dip from being watery?
Thoroughly squeeze the spinach and drain the artichokes well so no extra liquid ends up in the dip.
Can I make spinach artichoke dip in a slow cooker?
Yes. Combine everything and cook on low for 2 hours, stirring occasionally, then keep it on warm for serving.
What should I serve with spinach artichoke dip?
Tortilla chips, toasted baguette, pita chips, crackers, and fresh vegetables like carrots and celery all work well.
Hot Spinach Artichoke Dip
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease a baking dish.
- Squeeze the thawed spinach very dry in a towel.
- Tip: This prevents a watery dip.
- Mix the cream cheese, sour cream, and mayonnaise until smooth.
- Stir in the spinach, artichokes, garlic, 3/4 cup mozzarella, parmesan, lemon juice, and seasonings.
- Spread into the dish and top with the remaining mozzarella.
- Bake 20 to 25 minutes until bubbly and golden.
- Cool 5 minutes and serve warm.
Notes
Keep warm for parties so the dip stays creamy.