Name: Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup fresh spinach, chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 2 cloves garlic, minced; Salt and pepper to taste; Optional: pinch of crushed red pepper flakes; Optional: 1/4 cup chopped green onions or chives; Optional: 1/4 cup diced roasted red pepper; Optional: 1/4 cup crumbled feta; Optional: 1/4 teaspoon nutmeg; Optional: 1/4 cup Panko breadcrumbs (for topping)

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Last updated on January 6, 2026

I still remember the first time I tried making spinach artichoke dip at home — I was convinced it would be complicated, or that it would come out runny and disappointing. Instead, with a bit of patience and the right mix of creamy cheeses, it turned into warm, comforting perfection that disappeared off the plate faster than I could scoop it. If you’ve ever worried about overcomplicating a party dip, or feared you’ll ruin it on your first try, this post will show you a simple, stress-free way to make a cozy, crowd-pleasing Spinach Artichoke Dip that even beginners can tackle with confidence.

Why I Love This Recipe of Spinach Artichoke Dip

I love this recipe because it’s reliably comforting and forgiving. There’s something deeply satisfying about that first scoop — warm, creamy cheese wrapped around tender spinach and zesty artichoke bits. As someone who often cooks for friends and family, I appreciate recipes that are both simple and impressive; this dip fits the bill. It’s quick to assemble, doesn’t require fancy equipment, and can be tailored to whatever you have on hand.

For beginner cooks, this dish is especially kind: the steps are straightforward (mix, bake, serve), and there’s room to adjust textures and flavors without losing the spirit of the dip. It’s the kind of recipe that makes you feel like you really can host something special without sweating the details. Plus, it’s endlessly adaptable — whether you want it extra cheesy, lighter, or packed with vegetables, you can make it your own.

If you enjoy warm party dips, you might also like this seasonal twist I recommend trying sometime: creamy pumpkin whipped feta dip — a different flavor profile but the same cozy vibe.

Ingredients You’ll Need for Spinach Artichoke Dip

Here’s everything you’ll need to make this classic Spinach Artichoke Dip. I’ll list the essentials, then offer optional add-ons and substitutions so you can tailor it to your pantry and taste.

Essentials

1 cup fresh spinach, chopped — fresh gives a bright color and mild flavor. You can use baby spinach or mature leaves; just chop them coarsely.
1 can (14 oz) artichoke hearts, drained and chopped — canned artichokes are convenient and tender. Quarter them or chop them to bite-sized pieces.
1 cup cream cheese, softened — full-fat cream cheese gives the creamiest texture. Let it sit at room temp for easier mixing.
1/2 cup sour cream — adds tang and smoothness.
1/2 cup mayonnaise — helps with creaminess and a slight tang; you can use light mayo for fewer calories.
1 cup grated Parmesan cheese — sharp and salty; freshly grated works best.
1 cup shredded mozzarella cheese — gives that melty, stringy top when baked.
2 cloves garlic, minced — fresh garlic is ideal; it brightens the dip.
Salt and pepper to taste — start small and adjust after mixing.

Optional add-ons (use one or two, not all at once, unless you really want a loaded dip)

Pinch of crushed red pepper flakes for warmth.
1/4 cup chopped green onions or chives for freshness.
1/4 cup diced roasted red pepper for sweetness and color.
1/4 cup crumbled feta for tang, if you like stronger flavors.
1/4 teaspoon nutmeg (a little goes a long way with spinach).
1/4 cup Panko breadcrumbs on top for a golden, crispy crust.

Substitutions and Shortcuts

Frozen spinach: If you don’t have fresh, you can use 1 cup thawed and well-drained frozen spinach. Squeeze out as much water as possible to avoid a watery dip. (See Common Mistakes for tips on draining frozen spinach.)
Greek yogurt: Swap part or all of the sour cream with plain Greek yogurt for a slightly tangier, protein-rich version.
Light cream cheese or reduced-fat cheeses: These will reduce richness but may change texture slightly — the dip can be a little less silky.
Pre-shredded cheese: It’s convenient, but fresh-shredded melts better. If using pre-shredded, consider adding a tablespoon of milk to help the melt.
No-mayo version: Replace mayo with extra sour cream or Greek yogurt if you don’t like mayo’s flavor.
Make-ahead: You can mix everything (not baked) and store in the fridge for up to 24 hours. Bake when ready.

Shortcuts I use when I’m pressed for time

Buy pre-chopped artichokes or use marinated artichokes (rinse them first to remove excess oil).
Use a hand mixer to beat the cream cheese, sour cream, and mayo smooth quickly.
Assemble in a baking dish that goes straight from fridge to oven to save on dishes.

How to Make Spinach Artichoke Dip Step-by-Step

I like to break the process into clear, practical steps so you know exactly what to do and when. Here’s my detailed method, including helpful tips for times when you’re new to baking or cooking dips.

Step 1 — Prep the oven and baking dish
• Preheat your oven to 350°F (175°C). This temperature heats the dip thoroughly without burning the top.
• Choose a baking dish that’s roughly 8×8 inches or similar volume (a shallow 9-inch pie plate also works). Lightly grease the dish with butter or nonstick spray, or line with parchment for easy cleanup.

Step 2 — Soften and mix the base
• Place the 1 cup softened cream cheese, 1/2 cup sour cream, and 1/2 cup mayonnaise in a large mixing bowl. If your cream cheese is still cool, cut it into chunks to help it blend faster.
• Beat with a hand mixer or whisk until the mixture is smooth and creamy. Smoothness here means the dip will be consistent and melt evenly. Scrape the sides of the bowl with a spatula to incorporate every bit.

Step 3 — Add flavor components
• Stir in the 2 cloves minced garlic. If you prefer a milder garlic presence, sauté the garlic briefly in a teaspoon of olive oil until fragrant and let it cool before adding.
• Mix in the chopped spinach and the drained, chopped artichoke hearts. Fold them in gently so they’re evenly distributed.
• Add 1 cup grated Parmesan and 1 cup shredded mozzarella. Reserve a small handful of mozzarella to sprinkle on top before baking for a gooey, golden finish.
• Season with a pinch of salt and several grinds of black pepper. Remember that Parmesan is salty, so go easy and taste after baking if you need more.

Step 4 — Transfer and smooth
• Transfer the blended mixture into your prepared baking dish. Use a spatula to smooth the top so it bakes evenly.
• If using, sprinkle the reserved mozzarella or some Panko breadcrumbs on top for a golden crust.

Step 5 — Bake until bubbly
• Bake in the preheated oven for 25–30 minutes. You’re looking for bubbling edges and a lightly golden top. If you want a browner surface, set the oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Step 6 — Rest and serve warm
• Remove from the oven and let the dip cool for 5 minutes. It will firm up slightly and be safer to scoop.
• Serve warm with your favorite dippers like toasted baguette slices, pita chips, crackers, or raw vegetables. For a comfy spread, I arrange a few bowls of chips and sliced veggies around the baking dish so guests can scoop right from the center.

Speedy variations while following the method

If you’re short on time, bake at 375°F (190°C) for 20–25 minutes, watching carefully for browning.
For personal-sized portions, divide into oven-safe ramekins and reduce baking time to 15–20 minutes.

Common Mistakes to Avoid

Making homemade Spinach Artichoke Dip is straightforward, but a few common missteps can change the outcome. Here are three pitfalls I see often and how to avoid them.

Not removing excess moisture from spinach

One of the most common issues is a watery dip. If you use frozen spinach, thaw it completely and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. For fresh spinach, chop it and let it wilt slightly in a hot pan for a minute, then cool and squeeze lightly to remove extra moisture. Excess water will prevent the dip from getting creamy and may make it runny on the plate.

Using cold cream cheese

If cream cheese isn’t softened, it won’t blend smoothly with the other ingredients, leaving lumps and an uneven texture. Always let cream cheese sit at room temperature for 20–30 minutes before mixing, or cut it into small cubes and beat it with a mixer to smooth it out quickly.

Over-salting before baking

Because Parmesan adds a lot of salt, it’s easy to over-season the dip before baking. Add a conservative amount of salt and pepper during mixing. After baking, taste a small scoop and adjust seasoning if needed. Remember, flavors deepen when heated; you may not need as much salt as you think.

Serving Suggestions for Spinach Artichoke Dip

This dip is versatile — it works as an appetizer, part of a main meal, or a cozy snack. Here are three serving ideas that fit different moods and gatherings.

Bread and crackers

Warm, crusty bread is my go-to pairing. A sliced baguette toasted in the oven makes perfect scoops for this dip. You can also use pita chips, sturdy crackers, or even bagel chips. For a rustic feel, serve the dip in a hollowed-out round loaf of sourdough — it looks impressive and makes serving easy.

Vegetables and healthier dippers

For lighter options, cut raw vegetables into sticks: carrots, celery, cucumber, and bell pepper all pair nicely. Roasted vegetables like sweet potato rounds or zucchini slices also work. If you’re serving a crowd with different dietary preferences, offering both chips and veggie options keeps everyone happy.

Make it part of a meal or party spread

Turn the dip into a heartier option by serving it alongside a salad and a protein (grilled chicken or chickpeas) for an easy weeknight dinner. For parties, place the baking dish in the center of a board with cheeses, olives, pickles, and cured vegetables (no pork or alcohol in these suggestions) so guests can graze. The dip also makes a cozy addition to a movie-night spread or potluck table.

Pairing tips: go for simple flavors that won’t overpower the dip — light salads, plain crackers, or roasted veg highlight the warmed cheesy goodness.

Conclusion

You’ve just learned how easy and forgiving a great Spinach Artichoke Dip can be. With simple ingredients and a few practical tips — soften the cream cheese, drain the spinach well, and don’t over-salt — you’ll get a warm, creamy dip every time. It’s a recipe that’s cozy, classic, and perfect for beginners while still leaving room to customize to your tastes.

If you want another reliable, well-tested version to compare ideas and variations, I recommend checking this Spinach Artichoke Dip – Tastes Better from Scratch for extra inspiration and helpful notes.

FAQs About Spinach Artichoke Dip

Q1: Can I freeze Spinach Artichoke Dip?
A1: Yes, you can freeze Spinach Artichoke Dip before baking. Place the mixed dip in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight, then bake as directed. Freezing after baking can change the texture slightly, making it a bit grainier when reheated, so I prefer to bake after thawing.

Q2: Is Spinach Artichoke Dip vegetarian?
A2: The recipe here is vegetarian as written — it contains dairy but no meat. Always check labels on cheeses if you need strict vegetarian (some Parmesan uses animal rennet). For a vegan version, substitute dairy with plant-based cream cheese, vegan mayo, and vegan cheeses.

Q3: How can I make Spinach Artichoke Dip lighter or lower in calories?
A3: To lighten the dip, replace mayonnaise with plain Greek yogurt and use reduced-fat cream cheese. You can also use less cheese or a blend of part-skim mozzarella and lower-fat Parmesan. The texture will be slightly different but still tasty.

Q4: Can I make Spinach Artichoke Dip ahead of time?
A4: Absolutely. Assemble the dip, cover it, and store in the refrigerator for up to 24 hours. When you’re ready, bake it straight from the fridge; you may need an extra 5–10 minutes in the oven.

Q5: How do I reheat leftover Spinach Artichoke Dip?
A5: Reheat leftovers in a 350°F (175°C) oven for 10–15 minutes, or until warmed through and bubbly. For smaller portions, microwave in 30-second intervals, stirring in between to help the heat distribute evenly.

I hope this guide gives you the confidence to make a warm, cheesy Spinach Artichoke Dip that becomes a favorite for your gatherings and cozy nights in. Enjoy the process — and the happy faces when everyone takes that first delicious scoop. For one more take on this classic and extra ideas, check out this Spinach Artichoke Dip – Tastes Better from Scratch.

Spinach Artichoke Dip