Spinach and Artichoke Dip
Spinach artichoke dip is always a hit, and it’s super easy to make and bake. Take this yummy dip along to the party with some crackers or chips for dipping!
Baked spinach and artichoke dip is always a hit, and it’s incredibly simple to prepare. The dip is loaded with cheese, cream cheese, garlic, and spinach. It’s also portable! Bring this dip to a party or other special occasion, or serve it for a family movie night or game-day get-together. This tasty combination of spinach, artichoke, and cheese is unbeatable!
What You’ll Like About This Dish
Party favorite. Everyone loves creamy, cheesy spinach and artichoke dip — it disappears fast!
Easy to make. Just mix, bake, and serve — no special techniques or equipment required.
Perfectly creamy. A blend of cream cheese, Parmesan, and mozzarella for rich flavor and texture.
Recipe Variations
- Cream cheese: Soften to room temperature for easy blending and a smooth texture.
- Mayonnaise and sour cream: Add tanginess and help create a creamy consistency.
- Parmesan cheese: Use freshly grated for the best flavor — pre-grated shelf-stable versions don’t melt as well.
- Mozzarella cheese: Provides a stretchy, melty topping.
- Garlic: Freshly minced adds flavor depth; garlic powder boosts it further.
- Artichoke hearts: Canned or jarred, drained well and chopped.
- Frozen spinach: Thaw and squeeze out all the excess water for a perfect texture.
- Salt and pepper: Adjust to taste before baking.
Steps to Make Spinach and Artichoke Dip
- Preheat the oven to 375°F and grease a small baking dish.
- In a bowl, combine softened cream cheese, mayonnaise, sour cream, Parmesan, garlic, and seasonings; mix until smooth.
- Stir in chopped artichokes, squeezed spinach, and half the mozzarella.
- Spread the mixture in the baking dish and sprinkle with the remaining mozzarella.
- Bake for 20 to 25 minutes, until hot and bubbly.
- Serve warm with sturdy chips, crackers, or vegetable sticks.
Tips for Success
- Bring the cream cheese to room temperature so it blends smoothly.
- Drain and squeeze the spinach thoroughly — extra moisture can make the dip watery.
- Use a shallow baking dish for quicker, even heating.
- Serve the dip hot, or keep it warm in a slow cooker on the “warm” setting for parties.
Recipe Variations
- Add cheese. Try Monterey Jack, cheddar, or Gruyère for extra flavor.
- Spicy version. Stir in crushed red pepper flakes or a dash of hot sauce.
- Fresh herbs. Add chopped parsley or chives for brightness.
- Lighter option. Use reduced-fat cream cheese and light sour cream for a lower-calorie version.
Serving Suggestions
- Serve with tortilla chips, pita chips, crackers, or sliced baguette.
- Add raw vegetable dippers like celery, carrots, or bell pepper strips.
- Pair with a platter of finger foods for easy entertaining.
- Spread leftovers on sandwiches or wraps for a fun twist.
How to Store Spinach Artichoke Dip
Refrigerate: Store cooled dip in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F until hot, or microwave in short bursts, stirring occasionally.
Freeze: Not recommended — the texture can become grainy once thawed.
Spinach and Artichoke Dip
Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 3/4 cup grated Parmesan cheese
- 1 clove garlic, peeled and minced
- 1/4 teaspoon garlic powder
- Fine sea salt and freshly ground black pepper, to taste
- 1 14-ounce can artichokes, drained and chopped
- 1 cup frozen spinach, thawed and squeezed to remove as much moisture as possible
- 1/2 cup mozzarella cheese, shredded, divided
Instructions
- Heat the oven to 375 F. Butter a small baking dish or spray it with cooking spray.
- In a medium bowl, combine the cream cheese, mayonnaise, Parmesan cheese, minced garlic, and garlic powder; stir until smooth and well blended. Add salt and freshly ground black pepper, to taste. Fold in the spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese.
- Spoon the mixture into the prepared baking dish and sprinkle the remaining shredded mozzarella cheese over the top.
- Bake the dip for 20 to 25 minutes until it is hot and the cheese has melted.
- Serve the dip warm with sturdy chips, crackers, or vegetable dippers.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
