This savory spinach artichoke dip always disappears fast at parties. It’s so flavorful, creamy, and cheesy that no one can resist it. It’s the ultimate party appetizer recipe that once you make it at home, you’re never going back to store-bought.
You will love how quick it is to throw together, easy to make ahead of time, and reheats wonderfully. Just be careful not to eat the entire thing yourself while you wait for it to cool. If you want another easy dip recipe, try my queso dip recipe, pico de gallo recipe, or salsa verde recipe.
What You Need to Make This Recipe
Cream cheese — make sure you use cream cheese from a block and not cream cheese from a tub. I highly recommend using full-fat cream cheese but you can swap for a lighter version if you prefer.
Sour cream — this adds a delicious tangy flavor and creamy texture to the spinach and artichoke dip.
Cheese — this dip calls for both parmesan and mozzarella cheese. The parmesan adds flavor whereas the mozzarella is a wonderfully melty cheese for the dip.
Mayonnaise — do not skip the mayo! It adds a ton of flavor and richness to the dip. Again, full-fat mayonnaise will give you the best results.
Artichoke — I use canned quartered artichoke hearts. Make sure you do not accidentally grab jarred marinated artichoke hearts as they come seasoned in oil.
Spinach — I use frozen spinach as it is convenient. Just make sure to take the time to thaw it beforehand.
How to Make Spinach Artichoke Dip
1. In a large bowl, stir together the cream cheese, sour cream, parmesan, mayonnaise, garlic, black pepper, and salt until well combined.
2. Chop all the ingredients and preheat the oven to 375F. Lightly oil a 1-quart baking dish and place it on a rimmed baking sheet.
3. Add the artichoke hearts, spinach, and half of the mozzarella.
4. Stir to combine.
5. Pour into the baking dish.
6. Top with the remaining mozzarella. Loosely cover with foil. Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until bubbling and the cheese on top is lightly browned. Serve hot with chips, crackers, or baguette slices.
Pro Tips for Making This Recipe
- If you would like a smoother dip, then you can use a hand mixer to combine the ingredients together.
- Remove as much water as possible from the spinach to avoid a runny dip. You can squeeze the water out with your hands or press it against a fine mesh strainer.
- I like to shred my own cheese from a block because it melts much more smoothly than pre-shredded cheese.
- If you use a deeper dish for this spinach and artichoke dip recipe, then you will have to increase the bake time.
- Chips, crackers, and baguettes are great dippers! You can also serve the dip with carrots, celery, or cucumbers.
Frequently Asked Questions
Can I use fresh spinach?
If you prefer using fresh spinach, you can cook it by blanching it. Allow it to cool and squeeze dry before using it as directed in the instructions.
Can I make this ahead of time?
You can make this artichoke and spinach dip a day ahead of time. Instead of baking, wrap up the baking dish and store it in the fridge until ready to bake. You can either bring the dip closer to room temperature before baking or add extra time to the cooking time and bake straight from the fridge.
How do I store and reheat leftovers?
You can store the leftover dip in an airtight container in the fridge for up to 4 days. You can reheat the dip in the microwave.
If you love this recipe try these out!
If you’ve tried this Spinach Artichoke Dip recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Spinach Artichoke Dip
Equipment
- mixing bowl
- Small baking dish
Ingredients
- 8 ounces cream cheese room temperature (227g)
- ½ cup sour cream (120g)
- ½ cup grated parmesan cheese (60g)
- ¼ cup mayonnaise (50g)
- 2 garlic cloves minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 can quartered artichoke hearts drained well and chopped (397g, 14-ounce)
- 1 package frozen chopped spinach thawed and squeezed dry (283g, 10-ounce)
- 2 cups shredded mozzarella cheese (227g)
Instructions
- Preheat the oven to 375F. Lightly oil a 1-quart baking dish and place on a rimmed baking sheet.
- In a large bowl, stir together the cream cheese, sour cream, Parmesan, mayonnaise, garlic, black pepper, and salt until well combined. Add the artichoke hearts, spinach, and half of the mozzarella. Stir to combine. Pour into the baking dish. Top with the remaining mozzarella. Loosely cover with foil.
- Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until bubbling and the cheese on top is lightly browned. Serve hot with chips, crackers or baguette slices.
Notes
- If you would like a smoother dip, you can use a hand mixer to combine the ingredients together.
- Remove as much water as possible from the spinach to avoid a runny dip. You can squeeze the water out with your hands or press it against a fine mesh strainer.
- I like to shred my own cheese from a block because it melts much more smoothly than pre-shredded cheese.
- If you use a deeper dish for this spinach and artichoke dip, you will have to increase the bake time.
- Chips, crackers, and baguettes are great dippers! You can also serve the dip with carrots, celery, or cucumbers.
Nutrition
