Creamy Spinach Artichoke Dip is a classic crowd-pleaser that’s rich, cheesy, and packed with tender spinach and tangy artichoke hearts. It’s the kind of dip that looks simple but tastes like a party in your mouth with every scoop. The smooth creaminess blends perfectly with the slight bite from the artichokes and the subtle green freshness from the spinach.
I love making this dip because it’s so easy and always a hit no matter the occasion. Whether it’s a game day snack or a casual get-together, people can’t seem to get enough of it. My little tip is to use a mix of cheeses—cream cheese, mozzarella, and a bit of parmesan—to get that perfect gooey and flavorful texture that keeps everyone coming back for more.
One of my favorite ways to serve this dip is with crispy pita chips or fresh veggie sticks. I also like to warm it up just before serving so it’s nice and melty, which brings out all those delicious flavors even more. It’s one of those simple, tasty dishes that instantly makes any gathering feel cozy and inviting.
Key Ingredients & Substitutions
- Artichoke Hearts
- Canned artichokes are soft and tangy, adding a great texture. If fresh artichokes are available, cook and chop them, but canned works perfectly and saves time.
- Spinach
- Frozen spinach is a convenient choice. Just be sure to thaw and squeeze out all the water so the dip isn’t watery. Fresh spinach sautéed lightly also works well.
- Cream Cheese
- This makes the dip creamy and rich. You can substitute with Neufchatel cheese for a lower-fat option, though the texture will be slightly less thick.
- Cheese Mix
- Mozzarella adds gooey meltiness while Parmesan brings flavor depth. Feel free to mix in Monterey Jack or a little cheddar for a different twist.
- Sour Cream & Mayonnaise
- These balance the cream cheese with a bit of tang and moisture. Greek yogurt can replace sour cream for a healthier version with a similar tangy taste.
How Can I Get the Dip Creamy but Not Watery?
One key to a creamy, perfect dip is removing extra moisture. Here’s how:
- Thaw frozen spinach fully, then squeeze out water tightly using a clean kitchen towel or cheesecloth.
- Drain canned artichoke hearts well and pat with paper towels to remove excess liquid.
- Mix cream cheese and other dairy ingredients until completely smooth before adding the veggies and cheeses.
- Bake uncovered so steam can escape and the top browns nicely, meaning moisture reduces.
These tips help you avoid a runny dip and get that delicious, thick texture every time!
Equipment You’ll Need
- Mixing bowl – perfect for combining all the creamy ingredients smoothly.
- Spatula or wooden spoon – helps fold in the spinach and artichokes gently without breaking them up.
- Oven-safe baking dish – a small dish lets the dip cook evenly and develop a nice golden top.
- Measuring cups and spoons – so you get the right balance of cheeses and seasonings every time.
Flavor Variations & Add-Ins
- Add cooked crumbled bacon for a smoky, salty touch that pairs well with the creamy dip.
- Stir in some chopped jalapeños or a dash of hot sauce if you like it with a spicy kick.
- Use fresh spinach instead of frozen for a brighter green color and lighter texture.
- Mix in shredded pepper jack cheese to give the dip a bit of extra heat and creaminess.
How to Make Creamy Spinach Artichoke Dip
Ingredients You’ll Need:
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Time You’ll Need
This recipe takes about 10 minutes to prepare and 25 to 30 minutes to bake. So, in around 40 minutes, you’ll have a warm and tasty dip ready to enjoy!
Step-by-Step Instructions:
1. Get Ready and Mix the Base
Start by preheating your oven to 375°F (190°C). In a medium bowl, mix together the softened cream cheese, sour cream, mayonnaise, minced garlic, salt, black pepper, and crushed red pepper flakes if you like a bit of spice. Stir until the mixture is nice and smooth.
2. Add the Veggies and Cheese
Gently fold in the chopped artichoke hearts, spinach, shredded mozzarella, and Parmesan cheese. Be careful to mix everything well but gently so you keep the nice texture.
3. Bake Until Golden and Bubbling
Spread the mixture evenly into a small to medium oven-safe dish. Bake it uncovered for 25 to 30 minutes, or until you see it bubbling and the top turns a pretty golden brown color.
4. Serve and Enjoy!
Take the dip out of the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley on top for a fresh touch. Serve it warm with your favorite chips, sliced baguette, or crunchy veggies for dipping.
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can! Just sauté fresh spinach until wilted and drain any excess moisture before adding it to the dip. This will help keep your dip from becoming watery.
How Should I Store Leftovers?
Store any leftover dip in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through before serving.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and refrigerate it uncovered or lightly covered. When ready to serve, bake as instructed and enjoy fresh, warm dip.
What Can I Use for Dipping Besides Chips?
Try fresh veggie sticks like carrots, celery, and bell peppers, or serve with toasted baguette slices for a tasty, lighter option.