Nothing says comfort like a warm, cheesy dip bubbling fresh from the oven. This Creamy Spinach Artichoke Dip Recipe is my go-to when friends come over or when I just need a cozy snack. It’s rich, tangy, and packed full of tender spinach and artichokes — pure love in every bite.
Jump to:
Why You'll Love This Recipe
This Creamy Spinach Artichoke Dip Recipe quickly became one of my favorites because it’s just so darn easy yet incredibly decadent. I love how it comes together with simple ingredients but tastes like something you’d order at a fancy restaurant. One scoop, and you’re hooked!
- Simple Ingredients: You probably already have most of these in your fridge or pantry, making it a quick whip-up.
- Versatile Snack: Perfect for parties, movie nights, or a cozy night in on your own.
- Rich and Creamy: The combo of cream cheese, sour cream, and cheeses gives it that dreamy, melt-in-your-mouth texture.
- Customizable: Easily add your favorite extras or adjust the cheese blend according to your taste.
Ingredients & Why They Work
The magic here is in how these ingredients balance each other. Cream cheese brings richness, sour cream adds tang, and mayonnaise keeps it luscious. Parmesan adds sharpness, mozzarella melts beautifully, and the veggies bring freshness and texture.
- Cream Cheese: Make sure it’s softened to room temperature so it blends smoothly without lumps.
- Sour Cream: Provides a subtle tang and adds to the creamy consistency.
- Mayonnaise: Adds moisture and richness, balancing the tang of sour cream.
- Garlic: Minced fresh garlic packs a punch—don’t skip it for that classic flavor boost.
- Parmesan Cheese: Finely shredded for that sharp, nutty flavor that deepens the dip.
- Mozzarella Cheese: Choose a good melting mozzarella to get the stretch and gooey texture.
- Black Pepper: Freshly ground to taste—it adds a subtle kick and depth.
- Artichoke Hearts: Drain really well to avoid watery dip; I like to squeeze them gently in a paper towel.
- Frozen Spinach: Thawed and drained completely so the dip isn’t too liquidy. Make sure to squeeze out excess moisture!
Make It Your Way
I love to switch up this Creamy Spinach Artichoke Dip Recipe depending on the occasion or what I have on hand. It’s a forgiving recipe that welcomes your personal touch, so don’t hesitate to experiment.
- Variation: Sometimes I throw in a handful of chopped jalapeños for heat — it gives a lovely smoky kick that pairs beautifully with the creaminess.
- Dietary Modifications: Using Greek yogurt in place of sour cream works well if you want a bit healthier version without sacrificing creaminess.
- Seasonal Tweaks: Fresh spinach in spring or baby kale can liven up the dip with a different leafy green texture.
Step-by-Step: How I Make Creamy Spinach Artichoke Dip Recipe
Step 1: Preheat and Prep Your Baking Dish
Set your oven to 350°F (175°C). Grab a 1-quart baking dish and spray it lightly with non-stick cooking spray — this simple step keeps the dip from sticking and makes cleanup much easier.
Step 2: Mix the Creamy Base
In a medium bowl, combine your softened cream cheese, sour cream, mayonnaise, and minced garlic. Stir until smooth — I like to use a spatula to get every bit of cream cheese evenly mixed. Add in the shredded Parmesan, mozzarella, and a few grinds of black pepper. This blend is your base—rich, tangy, and cheesy.
Step 3: Fold in Spinach and Artichokes
Drain your artichoke hearts really well and chop them into bite-size pieces if not already prepped. Do the same with thawed spinach—squeeze out every bit of moisture to avoid a watery dip. Gently fold these veggies into the creamy mixture, being careful not to overmix and break up the artichokes too much.
Step 4: Bake Till Melty and Bubbly
Spread the mixture evenly in your prepared baking dish. Pop it in the oven for about 20 minutes. Look for it to be hot and bubbly, with the cheese melted through and edges starting to turn golden. That’s your cue that it’s ready to dive into.
Step 5: Serve and Enjoy!
Serve this dip warm with tortilla chips, crunchy crackers, or toasted baguette slices. Whenever I serve it, I make sure to have extra napkins nearby because it disappears fast!
Top Tip
Over the years, I've learned a few little tricks that really make this Creamy Spinach Artichoke Dip Recipe shine and turn out perfectly every time.
- Softened Cream Cheese: Always take the cream cheese out early and let it warm to room temperature — cold cream cheese lumps up and is harder to mix.
- Drain Thoroughly: Really squeeze out the spinach and artichokes. Excess water can make the dip runny, and nobody wants that.
- Cheese Blend: Adding both Parmesan and mozzarella gives you that sharp flavor and gooey texture. It’s the perfect cheesy combo!
- Avoid Overbaking: Don’t leave it too long in the oven — you want it hot and bubbly, not dried out.
How to Serve Creamy Spinach Artichoke Dip Recipe
Garnishes
I like to sprinkle a tiny bit of extra Parmesan or freshly cracked black pepper on top before serving—it adds a nice finishing touch—and sometimes a dash of smoked paprika for color and subtle smokiness. Fresh chopped parsley or chives bring a little pop of green and freshness, too.
Side Dishes
It’s lovely alongside crisp crudité veggies like carrot sticks, bell pepper strips, and cucumber rounds for a lighter balance. For a heartier snack or party spread, pair it with crusty baguette slices or pita chips. It also goes well with charcuterie boards or alongside grilled skewers for a casual gathering.
Creative Ways to Present
For special occasions, I like serving mine in a hollowed-out bread bowl—it looks fancy, and everyone loves tearing off warm bread to scoop up the dip. I’ve also stuffed mini bell peppers or mushrooms with the dip before baking for bite-sized appetizers that wow guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container in the fridge and stay tasty for about 3 to 4 days. Just give it a good stir before reheating to bring back that creamy texture.
Freezing
I’ve frozen this dip a couple of times with decent success — it doesn’t lose much flavor. Freeze in a sealed container and thaw overnight in the fridge. Expect the texture to be slightly less creamy, but it’s still delicious after reheating.
Reheating
Reheat gently in the oven at 325°F or in the microwave in short bursts, stirring occasionally. I try to keep the dip warm and melty without drying it out, so low and slow is best.
Frequently Asked Questions:
Absolutely! If using fresh spinach, roughly chop about 6 ounces and sauté it lightly to wilt, then squeeze out all excess moisture before folding into the dip mixture. Fresh spinach brings a brighter flavor but requires quick cooking to avoid sogginess.
The key is thoroughly draining and squeezing out all excess liquid from both the artichokes and spinach. Using paper towels or a clean dishcloth works great for this. Also, avoid overbaking, which can cause the dip to release liquid.
Yes! You can prepare the dip mixture in advance and refrigerate it for up to 24 hours before baking. Just keep it covered tightly, then bake as usual when you’re ready to serve.
I love serving it with a variety of dippers like tortilla chips, toasted baguette slices, pita chips, or crunchy veggies like carrots and bell peppers. It’s also fantastic alongside a charcuterie board for a party spread.
Final Thoughts
This Creamy Spinach Artichoke Dip Recipe holds a cozy spot in my recipe repertoire because it brings people together — warm, cheesy, and comforting is a combo I’m always happy to share. Whether you’re pulling it out for friends or just treating yourself, it’s a dip that’s hard to beat. Give it a try and you might just find your new favorite snack too!
Print
Creamy Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
A creamy and flavorful spinach artichoke dip that's perfect for parties and gatherings. This classic dip blends cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, spinach, and artichokes into a warm, melty delight served best with chips, crackers, or toasted bread.
Ingredients
Dip Ingredients
- 8 oz cream cheese, well softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- ⅔ cup (76 g) finely shredded parmesan cheese
- ½ cup (56 g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, liquid drained, chopped
- 6 oz frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and spray a small (1 quart) baking dish with non-stick cooking spray to prepare for baking.
- Mix base ingredients: In a mixing bowl, combine cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, and pepper. Stir until the mixture is smooth and well blended.
- Add vegetables: Fold in the drained and chopped artichoke hearts along with the thawed, drained spinach, ensuring even distribution throughout the mixture.
- Bake the dip: Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven until heated through and melty, about 20 minutes.
- Serve: Remove the dip from the oven and serve warm with tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- Be sure to squeeze excess moisture from both the spinach and artichokes to prevent a watery dip.
- You can substitute Greek yogurt for sour cream and mayonnaise for a lighter version.
- Add extra garlic or a pinch of red pepper flakes for a more robust flavor.
- To keep warm longer, serve the dip in a small slow cooker on low heat.
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated in the oven.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg
Leave a Reply