This Creamy Spinach Artichoke Dip is the perfect appetizer for any holiday gathering! It’s packed with tender spinach, tangy artichokes, and a rich, creamy cheese blend that makes every bite so satisfying. The dip is warm, cheesy, and has just the right amount of garlic and seasoning to keep everyone coming back for more.
I always love making this dip because it’s a real crowd-pleaser. I like to prepare it ahead of time and pop it in the oven just before guests arrive, so it’s nice and bubbly when served. One little tip I’ve learned is to squeeze out as much moisture from the spinach as possible — it keeps the dip from getting watery and ensures every spoonful is creamy and thick.
My favorite way to serve this dip is with crispy pita chips or fresh, crunchy veggie sticks. It’s great for dipping, spreading, or even scooping onto a toasted baguette slice. Every holiday party I bring this to, it disappears fast, and I love seeing people’s happy faces as they dig in!
Key Ingredients & Substitutions
- Spinach
- Frozen chopped spinach is handy and keeps well. Just be sure to squeeze out all the water so the dip isn’t runny. Fresh spinach can be used, but cook and drain it first.
- Artichoke Hearts
- Canned artichokes are easy and tasty. If fresh is available, steam and chop them instead for a fresher flavor.
- Cream Cheese
- This gives the dip its creamy base. For a lighter option, you can try Neufchâtel cheese or Greek yogurt, though texture will change slightly.
- Cheeses
- Mozzarella melts smoothly while Parmesan adds sharpness. Feel free to swap mozzarella with Monterey Jack or Fontina for a different melt.
- Garlic & Seasonings
- Fresh garlic brightens the dip. Adjust salt and pepper to taste, and add a pinch of red pepper flakes if you like a gentle kick.
How Can You Keep Spinach Artichoke Dip Creamy and Not Watery?
The trick to creamy dip is removing moisture from the spinach and artichokes:
- Thaw spinach fully, then squeeze it dry with a kitchen towel or paper towels.
- Drain canned artichokes well and pat dry if needed.
- Avoid adding extra liquid ingredients beyond what’s called for.
- Mix cream cheese, sour cream, and mayo until smooth to create a rich base that holds everything together.
- Bake just until bubbly; overbaking can cause dryness.
By following these tips, your dip will be thick, creamy, and perfect for scooping every time!
Equipment You’ll Need
- Mixing bowl – big enough to mix all ingredients smoothly without spills.
- Medium spatula or spoon – for stirring together the creamy base and veggies.
- Colander or fine mesh strainer – perfect for draining and squeezing out spinach and artichokes.
- Oven-safe baking dish (8×8 inch or similar) – to bake the dip until bubbly and golden.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning balance.
Flavor Variations & Add-Ins
- Add cooked bacon pieces for a smoky crunch that pairs great with creamy dip.
- Swap mozzarella with pepper jack for a mild spicy twist.
- Mix in chopped roasted red peppers or sun-dried tomatoes to brighten the flavor.
- Use kale or Swiss chard instead of spinach for a slightly different green and texture.
Creamy Spinach Artichoke Dip, Holiday Hit
Ingredients You’ll Need:
Main Ingredients:
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of crushed red pepper flakes for a little heat
For Serving:
- Crackers, pita chips, or sliced baguette
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So, you’ll have a warm, cheesy dip ready in roughly 30 to 35 minutes total — perfect for quick holiday entertaining!
Step-by-Step Instructions:
1. Prepare the Oven and Spinach:
Preheat your oven to 375°F (190°C). Thaw the frozen spinach and squeeze out as much water as possible with a clean kitchen towel or paper towels. This keeps the dip from becoming watery and helps it stay creamy.
2. Mix the Creamy Base:
In a medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy. Add minced garlic, salt, pepper, and crushed red pepper flakes if you like a bit of spice. Mix well.
3. Add Spinach and Artichokes:
Stir in the drained and chopped artichoke hearts and the well-drained spinach. Mix thoroughly so everything is evenly combined.
4. Incorporate the Cheeses:
Gently fold in the shredded mozzarella and grated Parmesan cheese until fully blended into the mixture.
5. Bake the Dip:
Transfer the mixture to a lightly greased, oven-safe baking dish and spread it out evenly. Bake for 20–25 minutes, or until the top is bubbly and golden brown.
6. Serve and Enjoy:
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with your choice of crackers, pita chips, or sliced baguette for dipping. Enjoy your delicious holiday hit!
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can! Just sauté fresh spinach until wilted, then drain and squeeze out the excess moisture before adding it to the dip to avoid watery results.
Can I Make the Dip Ahead of Time?
Absolutely! Prepare the dip up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.
How Should I Store Leftovers?
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating.
What Can I Serve with This Dip?
It’s delicious with crackers, pita chips, baguette slices, or even fresh veggie sticks like carrots and celery. Choose crunchy dippers to balance the creamy texture!