How to Prepare Delicious Spinach Artichoke Dip at Home

Few party dips win hearts like a warm dish of spinach artichoke dip. It’s rich and creamy, packed with flavor, and always disappears fast. You can pull it together with pantry staples, bake it until bubbly, and serve it with almost anything crunchy.

Whether it’s game day, a potluck, or a quiet night in, this dip delivers comfort with every scoop.

What Makes This Recipe So Good

This version balances creaminess and tang, so it doesn’t taste heavy after a few bites. The mix of cream cheese, sour cream, and a touch of mayonnaise gives it that classic texture without being greasy. A blend of Parmesan and mozzarella melts beautifully and adds a savory, salty finish.

Using canned artichokes and frozen spinach keeps it simple and consistent, while garlic, lemon, and a pinch of crushed red pepper brighten the flavor. If you want a golden top, a quick bake gives you that irresistible cheesy crust.

What You’ll Need

• 10 ounces frozen chopped spinach, thawed and well drained
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan cheese
• 2–3 cloves garlic, minced
• 2 tablespoons finely chopped green onion or chives (optional)
• 1–2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Olive oil or butter for greasing the baking dish
• For serving: tortilla chips, toasted baguette slices, pita chips, crackers, or fresh veggies

Instructions

1. Prep the oven and dish. Heat the oven to 375°F (190°C). Lightly grease a small baking dish or ovenproof skillet.
2. Drain the spinach well. Thaw the spinach and squeeze out as much water as possible.

   Use a clean kitchen towel or paper towels. Excess moisture makes the dip watery.

3. Chop the artichokes. Drain thoroughly and chop into bite-size pieces. Aim for small chunks so they blend evenly into the dip.
4. Mix the base. In a bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat until smooth and creamy.
5. Add flavor. Stir in garlic, lemon juice, salt, black pepper, and red pepper flakes.

   Taste and adjust the seasoning now before adding the veggies.

6. Fold in the good stuff. Add spinach, artichokes, Parmesan, half the mozzarella, and green onion if using. Mix until evenly combined.
7. Top and bake. Spread into the prepared dish and sprinkle the remaining mozzarella on top. Bake 18–22 minutes, until hot and bubbling around the edges.
8. Broil for color (optional). For a golden top, broil on high for 1–2 minutes.

   Watch closely—it can brown quickly.

9. Rest and serve. Let the dip sit for 5 minutes to set. Serve warm with your favorite dippers.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short bursts, stirring between intervals.

If the dip thickens after chilling, stir in a spoonful of sour cream to loosen it up. You can assemble the dip a day ahead, cover tightly, and bake just before serving. For freezing, portion into small containers and freeze up to 2 months; thaw overnight in the fridge and reheat gently.

Why This is Good for You

It’s still a treat, but there’s real value here. Spinach brings iron, folate, and vitamins A and K. Artichokes add fiber and prebiotics that support gut health.

Using a mix of cheeses means you get protein and calcium along with that creamy texture. If you want to lighten it, swap in Greek yogurt for some or all of the sour cream, and use part-skim mozzarella. You’ll keep the flavor while cutting back on saturated fat.

What Not to Do

• Don’t skip draining the spinach. Waterlogged spinach will thin the dip and dull the flavor.
• Don’t use marinated artichokes without adjusting salt. They’re delicious but salty—reduce added salt and taste as you go.
• Don’t overbake. Extra time can cause separation and greasy pockets.

  Pull it when it’s just bubbling.

• Don’t overload with garlic. Fresh garlic goes a long way; two medium cloves are usually enough.
• Don’t skip the acid. A hit of lemon brightens the richness. Without it, the dip can taste flat.

Recipe Variations

• Lighter Version: Use 1 cup plain Greek yogurt instead of sour cream and half the mayonnaise. Choose part-skim mozzarella and reduce Parmesan to 1/3 cup.
• Extra Cheesy: Add 1/2 cup shredded provolone or fontina for ultra-melty pull.
• Bacon Spinach Artichoke Dip: Stir in 1/3 cup crisp bacon crumbles for smoky depth.
• Spicy Kick: Add minced jalapeño or a dash of hot sauce along with the crushed red pepper.
• Skillet Version: Sauté garlic in a bit of butter, then stir in the mixture and heat on low until warm.

  Top with cheese and broil right in the skillet.

• Dairy-Free: Use dairy-free cream cheese, vegan mayo, and a good melting vegan mozzarella. Nutritional yeast can replace some Parmesan’s savory flavor.
• Fresh Spinach: Sauté 8–10 ounces chopped fresh spinach with a touch of olive oil until wilted. Cool, squeeze dry, and proceed.
• Make-It-a-Meal: Spread leftovers on toasted sourdough, top with a fried egg, or stuff into chicken breasts and bake.

FAQ

Can I make this dip in a slow cooker?

Yes.

Add everything to a small slow cooker and cook on low for 1–2 hours, stirring once or twice. When it’s hot and melty, switch to warm for serving.

What’s the best way to thaw frozen spinach?

Let it thaw in the fridge overnight, or microwave in short bursts until workable. Then squeeze out moisture thoroughly.

If you’re in a rush, place spinach in a strainer and press with the back of a spoon.

Can I use fresh artichokes?

You can, but it’s a lot of prep. If you have cooked artichoke hearts on hand, chop and use them. Canned or jarred (in water) is the easiest and most consistent choice.

How do I keep the dip from separating?

Keep heat moderate and don’t overbake.

Use full-fat or well-formulated reduced-fat dairy. If reheating, do it gently and stir to bring everything back together.

What should I serve with it?

Tortilla chips, toasted baguette slices, pita chips, pretzels, and sturdy crackers are great. Fresh veggies like celery sticks, bell pepper strips, carrots, and cucumber add a crisp, refreshing contrast.

Can I prepare it ahead?

Yes.

Mix the dip, spread it in the baking dish, cover, and refrigerate up to 24 hours. Bake just before serving, adding a few extra minutes if it’s going into the oven cold.

How can I make it gluten-free?

The dip itself is typically gluten-free. Just check your cheese and mayo labels to be safe, and serve with gluten-free crackers, chips, or veggie dippers.

Final Thoughts

Spinach artichoke dip is a classic for a reason.

It’s creamy, cheesy, and easy to make with everyday ingredients. With a few smart tweaks—like fresh lemon, the right cheese blend, and well-drained spinach—you’ll get a perfectly balanced dip every time. Keep this recipe handy, and you’ll always have a crowd-pleaser ready to go.