If you love warm, melty, cheesy dips that bring people together, you’re going to adore this Cheesy Spinach Artichoke Dip Recipe. It’s that perfect combo of creamy, tangy, and savory with wholesome veggies tucked inside. Believe me, once you try this recipe, it’ll become your go-to for gatherings, movie nights, and anytime you want something comforting and crowd-pleasing.
Why You’ll Love This Recipe
- Effortless Preparation: You whip it up with simple ingredients and minimal hands-on time.
- Rich and Cheesy Flavor: Loads of cheese blend perfectly with spinach and artichokes for a savory punch.
- Always a Crowd Favorite: I’ve brought this dip to countless parties, and it disappears fast every time.
- Versatile Serving Options: Great with chips, bread, or even veggies for dipping.
Ingredients You’ll Need
The key to this Cheesy Spinach Artichoke Dip Recipe is balancing creamy cheeses with flavorful veggies, and trust me—using drained and well-squeezed spinach and artichokes really makes all the difference. For best results, grab fresh shredded parmesan and mozzarella if you can.
- Cream cheese: Make sure it’s softened so it blends smoothly without lumps.
- Sour cream: Adds tanginess and balances the richness beautifully.
- Mayonnaise: Contributes creaminess and a subtle depth of flavor.
- Garlic: Fresh minced garlic gives the dip a lovely savory kick—it’s worth taking the time to mince it finely.
- Parmesan cheese: Finely shredded, it imparts a nutty, salty goodness.
- Mozzarella cheese: For that gooey, melty texture we all love.
- Black pepper: A simple seasoning that lifts all the flavors.
- Artichoke hearts: Use canned quartered ones, drained well, and chopped for even bites of flavor.
- Frozen spinach: Thawed and squeezed dry to prevent watery dip.
Variations
I love how versatile this Cheesy Spinach Artichoke Dip Recipe is—you can definitely tweak it to suit your tastes or dietary needs. Feel free to get creative and make it your own!
- Switch up the cheese: I’ve swapped in pepper jack for mozzarella once for a spicy twist, and my guests loved it.
- Make it vegan: Use dairy-free cream cheese and vegan mayo, plus nutritional yeast instead of parmesan—still delicious!
- Add heat: Stir in some chopped jalapeños or a dash of hot sauce if you like a little bite.
- Try fresh herbs: I sometimes mix in chopped fresh basil or chives for a bright herbal note.
How to Make Cheesy Spinach Artichoke Dip Recipe
Step 1: Prep Your Oven and Dish
First up, preheat your oven to 350°F (175°C). While that’s warming up, grab a small baking dish—about 1 quart is perfect. Lightly spray it with non-stick cooking spray to make sure your dip doesn’t stick and comes out easily.
Step 2: Mix the Cheeses and Creamy Ingredients
In a mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, and minced garlic. Once these are nicely combined, blend in the parmesan and mozzarella cheese along with a few grinds of black pepper. I like to do this by hand with a sturdy spoon—makes it easier to feel when it’s super smooth.
Step 3: Add Spinach and Artichokes
Next, fold in your drained and chopped artichoke hearts, plus your thawed and well-squeezed spinach. This part is crucial—making sure those veggies don’t have excess water avoids a runny dip. Give everything a gentle but thorough stir so all those flavors meld.
Step 4: Bake Until Melty and Bubbling
Spread the mixture evenly in your prepared baking dish. Pop it into your preheated oven and bake for about 20 minutes, or until the dip is heated through and bubbly on top. You’ll know it’s ready when it’s beautifully melty with just a hint of golden edges showing.
Step 5: Serve Warm and Enjoy!
Pull it out and let it cool just a touch—you want it warm and gooey without burning anyone’s mouth! Serve with tortilla chips, sturdy crackers, or toasted baguette slices. I love how the bread soaks up that cheesy goodness.
Pro Tips for Making Cheesy Spinach Artichoke Dip Recipe
- Drain Thoroughly: I always squeeze the spinach and artichokes with a clean kitchen towel—this step keeps the dip creamy rather than watery.
- Room Temperature Cream Cheese: Softening your cream cheese fully makes mixing easier and results in a smoother dip.
- Use Freshly Shredded Cheese: Pre-shredded cheese sometimes has anti-caking agents that affect melting—grate it fresh if you can!
- Watch the Baking Time: Overbaking can dry it out, so pull it out as soon as the edges start bubbling and cheese is melted.
How to Serve Cheesy Spinach Artichoke Dip Recipe
Garnishes
I like to finish this dip off with a sprinkle of extra parmesan or a pinch of smoked paprika for color and subtle flavor. A few fresh chopped parsley or chives add a fresh green pop that brightens every bite.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips or toasted baguette slices—I sometimes serve it alongside a crisp green salad or roasted veggies to round out the spread without feeling too heavy.
Creative Ways to Present
For holiday parties or special nights, I’ve served this dip in a hollowed-out sourdough bread bowl—that presentation is a total showstopper! You can also dollop it into individual ramekins for a cute, portion-controlled option that looks polished and inviting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though not likely!), store them in an airtight container in the fridge. I usually consume within 2-3 days for best taste and texture. Just give it a quick stir before reheating.
Freezing
I’ve frozen this dip once or twice wrapped tightly in freezer-safe containers. It holds up well, but the texture changes slightly after thawing, so I prefer fresh whenever possible. When you do freeze, thaw fully in the fridge overnight before reheating.
Reheating
Reheat gently in a 325°F oven or microwave in short bursts to maintain that creamy, melty texture. Stir halfway through warming so it heats evenly and stays luscious.
FAQs
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Can I use fresh spinach instead of frozen for this dip?
Absolutely! If using fresh spinach, cook it down in a pan until wilted and then squeeze out as much liquid as possible before adding it to the dip. This prevents excess moisture and ensures the dip stays creamy rather than watery.
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Is this Cheesy Spinach Artichoke Dip Recipe gluten-free?
The dip itself is gluten-free, but be mindful of what you serve it with. Opt for gluten-free chips or crackers to keep the whole snack gluten-free-friendly.
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Can I prepare this dip ahead of time?
Yes! You can mix all the ingredients and prepare the dip in the baking dish, cover it tightly, and keep it in the fridge for up to 24 hours. When ready, bake as directed. This makes entertaining a breeze!
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What can I use if I don’t have mayonnaise?
You can substitute mayonnaise with extra sour cream or Greek yogurt for a tangier, lighter variation. It changes the flavor a bit but still yields a creamy dip.
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How long will leftovers stay good in the fridge?
Stored properly in an airtight container, leftovers will stay good for about 2-3 days. Be sure to reheat thoroughly before serving again.
Final Thoughts
This Cheesy Spinach Artichoke Dip Recipe feels like a warm hug on a plate. Every time I make it, it brings smiles, raises eyebrows in delight, and gets that classic “Can I have the recipe?” question. It’s easy, comforting, and totally crowd-pleasing—exactly what I want in a dip. I really hope you give it a try because once you do, this will be your trusted recipe for years to come. Happy dipping!
Print
Cheesy Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Dip is a creamy, cheesy appetizer that’s packed with tender spinach and tangy artichokes. Perfectly baked until warm and melty, it’s an effortless crowd-pleaser served with chips, crackers, or toasted baguette slices.
Ingredients
Dip Ingredients
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (about 1 tsp)
- 2/3 cup (76g) finely shredded Parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly spray a small 1-quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Base Ingredients: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan cheese, mozzarella cheese, and pepper. Stir thoroughly until the mixture is smooth and well incorporated.
- Add Vegetables: Gently fold in the chopped artichoke hearts and well-drained spinach, ensuring they are evenly distributed throughout the creamy base.
- Bake the Dip: Transfer the mixture evenly into the prepared baking dish. Bake in the preheated oven for about 20 minutes, until the dip is heated through, bubbly, and melty.
- Serve Warm: Remove from oven and serve immediately with your choice of tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- This dip is rich, creamy, and cheesy with plenty of spinach and artichokes—always a favorite at gatherings.
- The recipe is simple to make, relying on baking to meld all flavors and create a warm, melty texture.
- Ensure to squeeze excess liquid from spinach and artichokes to avoid a watery dip.
- Perfect for parties, game day, or any casual get-together.
Nutrition
- Serving Size: 1 serving
- Calories: 242 kcal
- Sugar: 1 g
- Sodium: 440 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 49 mg
