A bubbling spinach artichoke dip in a small baking dish with melted cheese on top, served with chips and toasted bread.
Spinach artichoke dip is creamy, cheesy, and always a crowd-pleaser. This spinach artichoke dip bakes up bubbly with a rich, savory flavor that feels better than restaurant. It’s the perfect easy appetizer for game day, parties, and cozy weekends.
Introduction
The secret is draining the spinach and artichokes really well. Extra water can make dip runny. Baking at a steady heat helps it get hot and bubbly without separating.
Why You’ll Love This Spinach Artichoke Dip
- Better than restaurant: Thick, creamy, and super cheesy.
- Easy party appetizer: Mix, bake, and serve.
- Make-ahead friendly: Prep early and bake later.
- Crowd favorite: Everyone loves a warm cheesy dip.
- Versatile: Serve with chips, bread, or veggies.
Ingredients for the Best Spinach Artichoke Dip
Image: Ingredients including cream cheese, sour cream, mayo, spinach, artichoke hearts, garlic, mozzarella, parmesan, seasonings.
- Cream cheese (8 oz), softened
- Sour cream (1/2 cup)
- Mayonnaise (1/3 cup)
- Garlic (2 cloves), minced
- Spinach (10 oz frozen chopped), thawed and squeezed dry
- Artichoke hearts (14 oz), drained and chopped
- Mozzarella (1 1/2 cups), shredded
- Parmesan (1/2 cup), grated
- Salt (1/4 tsp) + black pepper (1/4 tsp)
Spinach Artichoke Dip Recipe Step-by-Step
Image: Four panel collage showing mixing base, folding spinach and artichokes, topping with cheese, and baked bubbly dip.
- 1. Heat oven to 375°F.
- 2. Mix cream cheese, sour cream, mayo, and garlic until smooth.
- 3. Fold in spinach, artichokes, 1 cup mozzarella, parmesan, and seasonings.
- 4. Bake 20–25 minutes until bubbly. Broil 1–2 minutes for color.
- 5. Rest 5 minutes and serve warm.
Tips for Perfect Spinach Artichoke Dip
- Drain well: Keeps dip thick.
- Soften cream cheese: Easier mixing.
- Don’t overbake: Keep it creamy.
Variations & Substitutions
- Spicy: Add hot sauce or diced jalapeños.
- Lighter: Use Greek yogurt and reduce mayo.
- Add protein: Stir in cooked chopped chicken pieces.
Storing & Reheating
- Fridge: Store 3–4 days.
- Reheat: Bake at 350°F for 12–15 minutes or microwave gently.
- Freeze: Up to 2 months (texture may soften). Thaw overnight.
Serving Suggestions
- Tortilla chips, pita chips, toasted bread
- Veggie dippers like carrots and peppers
Reader Review
“First thing gone at our party. Thick, creamy, and so cheesy!”
Make it soon, and don’t forget to leave a rating, drop a comment, and share it with a friend. How would you customize your Spinach Artichoke Dip?