Artichoke Spinach Dip

Why You’ll Love This Recipe

This dip delivers the perfect balance of creamy, cheesy comfort with the bright, slightly tangy flavor of artichokes and the earthiness of spinach. It’s quick to make, easy to customize, and can be baked ahead of time for convenience. Whether you’re entertaining or just snacking, it’s a warm and satisfying dish that disappears fast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen spinach, thawed and drained
• Canned or jarred artichoke hearts, drained and chopped
• Cream cheese, softened
• Sour cream
• Mayonnaise
• Grated Parmesan cheese
• Shredded mozzarella cheese
• Garlic, minced
• Salt and pepper to taste
• Optional red pepper flakes for heat

Directions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
3. Stir in Parmesan, mozzarella, minced garlic, salt, and pepper.
4. Fold in the chopped artichokes and well-drained spinach.
5. Transfer the mixture to a greased baking dish and spread evenly.
6. Bake for 20–25 minutes, or until hot and bubbly with a slightly golden top.
7. Let cool for a few minutes before serving. Serve with tortilla chips, baguette slices, or veggie sticks.

Servings and timing

This recipe makes about 8 servings as an appetizer.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy kick: Add red pepper flakes or chopped jalapeños for heat.
• Healthier version: Use Greek yogurt in place of sour cream or mayonnaise.
• Extra cheesy: Top with more mozzarella or a mix of cheddar and bake until browned.
• Vegan version: Use dairy-free cream cheese, sour cream, and vegan cheese substitutes.
• Add protein: Stir in cooked, crumbled bacon or shredded chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warm and bubbly, or microwave individual portions for 30–60 seconds. For best texture, oven reheating is recommended.

FAQs

Can I use fresh spinach instead of frozen?

Yes, just sauté and drain fresh spinach well before using it in the dip.

Can I make this dip ahead of time?

Absolutely. Assemble the dip, cover, and refrigerate up to a day in advance. Bake when ready to serve.

What’s the best cheese to use?

A mix of mozzarella for meltiness and Parmesan for flavor works best. You can also add creamier cheeses like fontina.

Can I freeze Artichoke Spinach Dip?

It’s not recommended due to the cream cheese base, which can separate and become grainy when thawed.

How do I serve this dip?

Serve warm with chips, bread, or veggie sticks. It also works as a filling for stuffed mushrooms or bread bowls.

Is it gluten-free?

Yes, the dip itself is gluten-free. Just be sure to serve with gluten-free dippers.

Can I make it in a slow cooker?

Yes. Mix the ingredients and heat on low in a slow cooker for 1–2 hours until hot and melty.

How do I prevent the dip from being watery?

Make sure the spinach and artichokes are very well drained and squeezed dry before mixing.

Can I add other vegetables?

Yes, chopped roasted red peppers, onions, or sun-dried tomatoes make great additions.

What if I don’t have mayonnaise?

You can substitute more sour cream or use plain Greek yogurt for a lighter version.

Conclusion

Artichoke Spinach Dip is a timeless, creamy appetizer that delivers big flavor with minimal effort. Whether you’re hosting a party or just indulging in a cozy night at home, this dip is warm, satisfying, and incredibly easy to whip up. Once you make it, it’s bound to become a go-to favorite for any occasion.

Artichoke Spinach Dip

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Artichoke Spinach Dip is a warm, creamy, and cheesy appetizer made with tender spinach and flavorful artichoke hearts, perfect for serving with chips, bread, or vegetables at parties or gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 10 oz frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
3. Stir in Parmesan, mozzarella, minced garlic, salt, pepper, and red pepper flakes if using.
4. Fold in the chopped artichokes and well-drained spinach.
5. Transfer the mixture to a greased baking dish and spread evenly.
6. Bake for 20–25 minutes, or until hot and bubbly with a slightly golden top.
7. Let cool for a few minutes before serving. Serve with tortilla chips, baguette slices, or veggie sticks.

Notes

• Drain spinach and artichokes thoroughly to prevent a watery dip.
• Assemble ahead and refrigerate until ready to bake.
• For a spicy version, add red pepper flakes or jalapeños.
• Use gluten-free dippers for a gluten-free option.
• Great as a filling for stuffed mushrooms or bread bowls.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 220
• Sugar: 2g
• Sodium: 370mg
• Fat: 19g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 40mg