Spinach Artichoke Dip Recipe
Warm, creamy, and irresistibly cheesy, Spinach Artichoke Dip is the ultimate crowd-pleasing appetizer. Baked until bubbling and golden, it pairs perfectly with toasted bread or crunchy crackers.
This easy, make-ahead favorite combines tender artichokes, savory spinach, and rich cheeses into one heavenly bite. Whether for game day or a holiday spread, it’s always a hit.
What You’ll Need for the Best Spinach Artichoke Dip
- Artichoke hearts – Their tender texture and briny flavor anchor the dip with richness and depth.
- Frozen spinach – Thawed and squeezed dry, it adds earthy green flavor without overpowering the dish.
- Cream cheese – Softened to blend easily, it gives the dip a luscious, melt-in-your-mouth base.
- Mayonnaise – Adds smoothness and moisture, balancing the tang of the sour cream.
- Sour cream – Brings a subtle tang that cuts through the richness for perfect flavor harmony.
- Parmesan cheese – Freshly grated, it delivers salty, nutty complexity and a golden top layer.
- Garlic – Just one clove infuses the dip with aromatic warmth and savory depth.
How to Make Spinach Artichoke Dip
Preheat your oven and let the magic begin. Blend cream cheese, mayo, and sour cream until silky, then stir in the chopped artichokes, spinach, garlic, and most of the parmesan.
Spread the mixture into a greased baking dish, sprinkle the rest of the cheese on top, and bake until hot and bubbly with golden edges.
This dip emerges from the oven steaming and gooey, ready to scoop up with your favorite dippers.
Tips, Tricks & Delicious Twists
For extra richness, stir in a handful of mozzarella or Monterey Jack. If using fresh spinach, sauté it first to cook off excess water before squeezing and chopping. For a healthier take, swap sour cream with Greek yogurt and use reduced-fat cream cheese—still creamy, just a bit lighter.
Prefer to skip the oven? Toss everything into a slow cooker and heat on high for a couple of hours. The result is just as warm and wonderful with minimal fuss.
Need a variation? Omit the spinach for a classic artichoke dip, or use it as a warm sandwich spread for a gourmet twist on grilled cheese.
Storing the Goodness: How to Keep Leftovers Tasting Fresh
Leftover Spinach Artichoke Dip can be stored in an airtight container in the fridge for up to 4 days. To reheat, scoop it into a small baking dish and warm in the oven at 350°F until heated through, or microwave in short bursts, stirring between each.
Freezing is also an option. Assemble the dip up to the baking stage, freeze, and when you’re ready to serve, thaw overnight in the fridge and bake fresh. It comes out just as tasty as when first made.
Spinach Artichoke Dip Recipe
Ingredients
- ½ cup sour cream
- 14 oz can artichoke hearts drained and finely chopped
- 1 clove garlic minced
- ½ cup frozen spinach thawed and thoroughly drained
- ½ cup mayonnaise
- 1 cup loosely packed freshly shredded parmesan cheese
- 8 oz cream cheese softened to room temperature
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine the sour cream, mayonnaise, cream cheese, spinach, artichoke hearts, garlic, and ¾ cup of the parmesan cheese. Mix until a creamy, even texture is achieved. Transfer the mixture into a lightly greased baking dish—an 8×8-inch pan or similar-sized dish, such as a glass pie plate, will suffice. Evenly sprinkle the remaining ¼ cup of parmesan cheese across the top. Place in the preheated oven and bake for approximately 20 minutes, or until the dip is hot and bubbling throughout. Serve immediately with your choice of crackers or sliced bread.
Notes
Freezing: Assemble the dip and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before baking.
Variations: With Fresh Spinach: Sauté 10 oz fresh spinach in a touch of olive oil until wilted, cool, and squeeze out excess moisture before using. Healthier Version: Use Greek yogurt in place of sour cream and opt for low-fat cream cheese. Slow Cooker Method: Combine all ingredients in a crockpot and cook on high for 2 hours, stirring before serving. Without Spinach: Use an artichoke-only dip recipe as desired.
