Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8–10
Difficulty: Easy
Ingredients
For the Dip
- 10 ounces frozen chopped spinach, thawed and drained well
- 1½ cups canned or jarred artichoke hearts, drained and chopped
- 8 ounces (225 g) cream cheese, softened
- 1 cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ¾ cup freshly grated Parmesan cheese
- 4 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- Extra mozzarella cheese
- Extra Parmesan cheese
- Fresh parsley
- Chopped green onions
- Crispy bacon pieces
- Red pepper flakes
- Drizzle of olive oil
Equipment
- Large mixing bowl
- Baking dish (8×8-inch or similar)
- Hand mixer or spatula
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Spinach
Thaw the frozen spinach completely.
Place it in a clean kitchen towel or paper towels and squeeze firmly to remove as much liquid as possible.
Removing excess moisture helps create a thick, creamy dip instead of a watery one.
Step 2: Prepare the Artichokes
Drain the artichoke hearts and chop them into small pieces.
For a smoother dip, chop them finely. For a chunkier texture, leave slightly larger pieces.
Step 3: Mix the Creamy Base
In a large bowl, combine:
- Cream cheese
- Sour cream
- Mayonnaise
- Garlic
- Lemon juice
- Lemon zest
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
Mix until smooth and creamy.
Step 4: Add the Spinach and Artichokes
Fold in:
- Drained spinach
- Chopped artichoke hearts
- Mozzarella cheese
- Parmesan cheese
Mix until all ingredients are evenly combined.
Step 5: Bake the Dip
Preheat oven to 375°F (190°C).
Transfer the mixture into a lightly greased baking dish.
Sprinkle extra mozzarella or Parmesan on top if desired.
Bake for 20–25 minutes until hot, bubbly, and golden around the edges.
For a browned cheese topping, broil for 1–2 minutes at the end while watching carefully.
Step 6: Serve
Allow the dip to cool for 5 minutes before serving.
Serve warm with your favorite dippers.
Serving Suggestions
Spinach Artichoke Dip pairs perfectly with:
- Toasted baguette slices
- Crostini
- Crackers
- Tortilla chips
- Pita chips
- Pretzel bites
- Celery sticks
- Carrot sticks
- Bell pepper slices
- Cucumber slices
It also makes a delicious spread for:
- Sandwiches
- Wraps
- Burgers
- Flatbreads
- Stuffed chicken breasts
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F (175°C) until warm and creamy.
- Microwave individual portions in short intervals, stirring between each.
- Freeze for up to 2 months, though the texture may become slightly softer after thawing.
Tips for Success
- Drain spinach thoroughly for the best texture.
- Use freshly grated Parmesan for better melting and flavor.
- Let cream cheese soften before mixing for a smoother dip.
- Chop artichokes finely for a restaurant-style texture.
- Prepare the dip up to 24 hours ahead and bake just before serving.
- Add extra cheese on top for a golden, bubbly finish.
- For a lighter version, replace some mayonnaise with Greek yogurt.
Flavor Variations
Hot Spinach Artichoke Dip
Add:
- Extra mozzarella
- Pepper Jack cheese
- Hot sauce
Bacon Spinach Artichoke Dip
Add:
- ½ cup cooked crispy bacon pieces
Mediterranean Spinach Artichoke Dip
Add:
- Feta cheese
- Kalamata olives
- Fresh dill
- Sun-dried tomatoes
Slow Cooker Spinach Artichoke Dip
Combine all ingredients in a slow cooker and cook:
- Low: 2–3 hours
- High: 1–1½ hours
Stir before serving.
Nutrition Information (Per Serving, Approximate)
- Calories: 280
- Protein: 9 g
- Carbohydrates: 8 g
- Fat: 24 g
- Saturated Fat: 12 g
- Fiber: 2 g
- Sugar: 2 g
- Sodium: 520 mg
- Calcium: 20% Daily Value
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Sauté about 1 pound of fresh spinach until wilted, then squeeze out excess moisture before adding.
Can I make this dip ahead of time?
Absolutely. Assemble the dip, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Can I make spinach artichoke dip without mayonnaise?
Yes. Replace the mayonnaise with additional sour cream or Greek yogurt for a lighter version.
Why is my dip watery?
The most common cause is excess moisture from spinach or artichokes. Drain both ingredients very well before mixing.
Can I serve this dip cold?
Yes, but it is traditionally served warm. The flavors are still delicious chilled as a creamy spread.
Recipe Summary
This Spinach Artichoke Dip is a warm, creamy, and cheesy appetizer made with spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, and savory seasonings. Baked until golden and bubbly, it’s the perfect party dip for holidays, game days, gatherings, or anytime you want a comforting snack that everyone will love.
