Creamy, Cheesy Spinach Artichoke Dip
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This spinach artichoke dip never fails to bring people together. It’s warm, creamy, and perfect for sharing.
We Don’t Have to Tell You Why This App is a Big Hit
If there’s one dip that never goes out of style, it’s a good old-fashioned spinach artichoke dip. Creamy, cheesy, and packed with flavor, this classic appetizer has a way of stealing the show at just about any gathering.
It only takes about 35 minutes start to finish, and it uses simple ingredients you probably already have in your fridge and pantry, making it a great appetizer! You can serve it straight from a baking dish with tortilla chips, load it into a bread bowl, or even scoop it up with carrot sticks if you want to lighten things up a bit.
However you serve it, this dip will not last long, so you’d better get that main dish out ASAP! We suggest a nice pasta dish, such as this Chicken Bacon Ranch Penne Pasta.
Ingredients You’ll Need
- Cream cheese, softened
- Sour cream
- Mayonnaise
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Artichoke hearts, drained and chopped
- Frozen chopped spinach, thawed and well-drained
- Cloves of garlic, minced
- Lemon juice
- Crushed red pepper flakes (optional)
Tips for the Best Spinach Artichoke Dip
- Drain the spinach well. Excess liquid is the enemy of a creamy dip. Squeeze it in a clean kitchen towel until it’s as dry as possible.
- Taste as you go. Artichokes and cheese are naturally salty, so check your dip before adding extra salt.
- Room temperature cream cheese. Let it soften before mixing; it makes everything blend so much easier.
- Make it lighter. Swap the mayo for extra sour cream or Greek yogurt if you want a tangier, slightly lighter dip.
How to Make Spinach Artichoke Dip
Step 1: Preheat the Oven
Heat to 375°F and grease a medium baking dish.
Step 2: Mix the Base
In a large mixing bowl, beat cream cheese until smooth. Stir in sour cream, mayo, Parmesan, and mozzarella.
Step 3: Add the Veggies
Fold in chopped artichokes, drained spinach, garlic, lemon juice, and red pepper flakes. Adjust seasonings if needed.
Step 4: Bake It Up
Spread mixture evenly into your baking dish and bake 20–25 minutes, until bubbly and lightly golden.
Step 5: Garnish & Serve
Sprinkle with extra cheese or parsley and serve hot with chips, bread, or veggies.
Storing Leftovers
If you end up with leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it back into the oven at 350°F until warmed through, or heat individual portions in the microwave.
What to Serve With Spinach Artichoke Dip
This dip pairs beautifully with just about anything, but here are a few favorites:
- Tortilla chips for a salty crunch. If you wanna go healthier, you can make some crispy Tomato Chips!
- Sliced baguette or pita chips if you want something sturdy for scooping.
- Carrot sticks, celery, or bell peppers for a fresh, crisp bite.
- A bread bowl for a crowd-pleasing presentation that doubles as a snack.
- Soft Unleavened Bread, if you want to skip the yeast!
Spinach Artichoke Dip FAQs
Yes! Assemble the dip up to a day in advance, cover, and refrigerate. When ready to serve, just bake as directed.
Absolutely. Just cook it down first, squeeze out excess liquid, and chop before mixing it in.
Yes, you can. While it’s most often served warm and bubbly, this also works as a cold spinach artichoke dip, especially for summer gatherings.
Reheat in the oven for the best texture, but the microwave works fine if you’re just warming up a small portion.
Ingredients
- 1 8 oz package cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 14 oz can artichoke hearts, drained and chopped
- 1 10 oz package frozen chopped spinach, thawed and well-drained
- 3 cloves garlic minced
- 1 teaspoon lemon juice
- ½ teaspoon crushed red pepper flakes optional
Instructions
- Heat oven to 375°F (190°C). Lightly grease a medium baking dish.
- In a large bowl, beat the cream cheese until smooth. Stir in sour cream, mayonnaise, Parmesan, and mozzarella until well combined.
- Fold in chopped artichokes, drained spinach, garlic, lemon juice, and red pepper flakes. Taste and adjust with salt and pepper as needed.
- Spread mixture evenly into the prepared baking dish. Bake for 20–25 minutes, or until bubbly and lightly golden on top.
- Garnish with a sprinkle of cheese or chopped parsley if desired. Serve with tortilla chips, sliced baguette, pita chips, or fresh veggies.
