Spinach Artichoke Dip: Simple Recipe With Big Flavor

What if the most requested appetizer at every gathering required just thirty minutes and a handful of ingredients to create restaurant-quality results? The spinach artichoke dip delivers exactly that—a savory appetizer combining tender spinach, tangy artichokes, and creamy cheese into an irresistible crowd-pleaser. This beloved restaurant staple emerged from casual dining chains in the 1990s, quickly becoming a home kitchen favorite when people realized how simple it was to recreate. The spinach artichoke dip has transformed from restaurant exclusive into a party essential, gracing tables at game days, holidays, and casual gatherings nationwide.

Ingredients List

For this spinach artichoke dip you’ll need:

• 10 ounces frozen chopped spinach, thawed and drained
• 14 ounces canned artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• Optional: ¼ cup chopped water chestnuts for crunch

Timing

This spinach artichoke dip requires:

• Preparation time: 15 minutes
• Baking time: 25-30 minutes
• Total time: 40-45 minutes

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Thaw frozen spinach completely, then place in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much liquid as possible—excess moisture creates watery dip rather than creamy consistency. Drain canned artichoke hearts in a colander, pressing gently to remove brine. Chop artichokes into small, bite-sized pieces. Proper draining is crucial for achieving the thick, scoopable texture that makes spinach artichoke dip irresistible.

Step 2: Mix the Creamy Base

Preheat your oven to 350°F. In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix with an electric hand mixer or sturdy spoon until completely smooth with no lumps remaining. The cream cheese must be at room temperature to blend properly—cold cream cheese creates a lumpy, uneven base. Add minced garlic, onion powder, salt, black pepper, and red pepper flakes, stirring until seasonings distribute evenly throughout.

Step 3: Fold in Main Ingredients

Add the squeezed spinach, chopped artichokes, 1½ cups mozzarella cheese, and ½ cup Parmesan cheese to the creamy mixture. Fold together gently but thoroughly using a rubber spatula, ensuring vegetables and cheese distribute evenly. The mixture should be thick and cohesive, holding together when scooped. If it seems too thick, add a tablespoon of milk; if too thin, add more Parmesan cheese to achieve proper consistency for your spinach artichoke dip.

Step 4: Transfer to Baking Dish

Spray a 9-inch pie dish, 8×8-inch baking dish, or small cast iron skillet with cooking spray. Transfer the dip mixture to the prepared dish, spreading evenly to the edges with a spatula. Smooth the top surface for even baking. Sprinkle the remaining ½ cup mozzarella and ½ cup Parmesan cheese over the top, creating a generous cheese layer that will become golden and bubbly.

Step 5: Bake to Perfection

Place the dish in the preheated oven and bake for 25-30 minutes until the dip is bubbling around the edges and the cheese topping turns golden brown. For extra browning, place under the broiler for the final 2-3 minutes, watching carefully to prevent burning. The center should be hot throughout, and the top should have attractive caramelized spots that add flavor and visual appeal.

Step 6: Rest and Serve

Remove from the oven and let rest for 5 minutes before serving—this allows the dip to thicken slightly and prevents burning mouths on molten cheese. Garnish with fresh parsley, extra Parmesan, or red pepper flakes if desired. Serve hot with tortilla chips, pita bread, crackers, or sliced baguette arranged around the dish for easy dipping.

Nutritional Information

For a serving of this spinach artichoke dip (serves 10-12):

• Calories: 295
• Carbohydrates: 7g
• Sugars: 2g
• Protein: 11g
• Fat: 25g
• Saturated fat: 11g
• Cholesterol: 55mg
• Sodium: 620mg
• Fiber: 2g
• Vitamin A: 3250 IU
• Calcium: 285mg
• Iron: 1mg

Healthier Alternatives for the Recipe

Transform your spinach artichoke dip into a healthier version with these modifications:

• Replace full-fat cream cheese with reduced-fat or Greek cream cheese to cut saturated fat by approximately 40%
• Use Greek yogurt instead of sour cream for added protein and probiotic benefits
• Substitute light mayonnaise or replace half with additional Greek yogurt to reduce calories
• Choose part-skim mozzarella and reduce total cheese quantity by one-third for lower fat content
• Add diced water chestnuts, bell peppers, or mushrooms for extra vegetables and fiber
• Use fresh spinach instead of frozen for more nutrients and better texture
• Replace mayonnaise entirely with pureed white beans for creamy texture with added fiber and protein
• Serve with vegetable sticks, bell pepper strips, and cucumber slices instead of chips to reduce empty calories

Serving Suggestions

Elevate your spinach artichoke dip experience with these ideas:

• Serve in a hollowed-out bread bowl for edible serving vessel that guests can tear apart for dipping
• Present in a slow cooker set to warm for extended parties, keeping dip at perfect temperature
• Arrange on a platter with various dippers including pita chips, naan, crackers, and vegetables
• Use as a spread for sandwiches, wraps, or paninis for creative lunch applications
• Serve in individual ramekins for portion-controlled, elegant appetizer presentations
• Top with crispy bacon bits or sun-dried tomatoes for additional flavor and texture
• Pair with white wine, light beer, or sparkling water with citrus for beverage complement
• Create a dip bar with various add-ins like jalapeños, sun-dried tomatoes, or crumbled feta

Common Mistakes to Avoid

Master this spinach artichoke dip by avoiding these pitfalls:

• Not draining spinach thoroughly: Excess liquid creates soupy dip instead of thick, scoopable consistency—always squeeze out all moisture
• Using cold cream cheese: Firm cream cheese won’t incorporate smoothly and creates lumpy texture—always bring to room temperature first
• Overbaking: Excessive heat dries out the dip and makes it grainy—remove when just bubbling and golden
• Skipping the rest time: Serving immediately from oven causes burning and runny texture—allow 5 minutes to set
• Wrong baking dish size: Too large makes dip thin and dry, too small causes overflow—use recommended dish sizes
• Insufficient seasoning: Bland dip disappoints—taste and adjust salt, garlic, and pepper before baking
• Not heating through: Cold center ruins the experience—ensure dip reaches proper temperature throughout before serving

Storing Tips for the Recipe

Preserve the freshness of your spinach artichoke dip with these strategies:

• Refrigerator storage: Store covered in an airtight container for up to 4 days—stir before reheating for best consistency
• Reheating method: Warm in a 350°F oven for 15-20 minutes, stirring halfway through, or microwave in 30-second intervals
• Freezing option: Freeze unbaked dip in a freezer-safe container for up to 3 months—thaw overnight in refrigerator before baking
• Make-ahead strategy: Assemble completely up to 2 days ahead and refrigerate unbaked, then bake when ready to serve
• Texture maintenance: Add a splash of milk or cream when reheating if dip seems dry or stiff
• Portion control: Divide into smaller containers before storing for easy single-serving reheating
• Slow cooker serving: Transfer to slow cooker on low or warm setting to keep hot for extended serving periods without drying

Conclusion

This spinach artichoke dip combines creamy cheeses, tender vegetables, and savory seasonings into the ultimate party appetizer. The simple preparation and crowd-pleasing flavors make it perfect for any gathering. With reliable results and versatile serving options, you’ll make this restaurant favorite repeatedly.

Ready to become the appetizer hero? Try this spinach artichoke dip recipe and share your results in the review section below. Leave a comment on our blog with your favorite serving suggestions or creative variations. Check out our other party dip recipes for more crowd-pleasing inspiration!

FAQs

Can I make spinach artichoke dip in a slow cooker? Absolutely! Combine all ingredients in the slow cooker, stir well, and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally until hot and bubbly.

What’s the best way to reheat leftover spinach artichoke dip? Warm in a 350°F oven for 15-20 minutes, stirring halfway through. Alternatively, microwave in 30-second intervals, stirring between each, until heated through.

Can I use fresh spinach instead of frozen? Yes, use 1 pound of fresh spinach, sautéed and drained. Fresh spinach provides better texture and more vibrant color than frozen, though requires additional prep time.

How do I prevent my spinach artichoke dip from being watery? Thoroughly drain and squeeze all liquid from spinach and artichokes. Use full-fat dairy products which contain less water than low-fat versions.

Can I make spinach artichoke dip dairy-free? Yes, use dairy-free cream cheese, dairy-free sour cream, and dairy-free cheese shreds. Add nutritional yeast for extra cheesy flavor. The taste differs slightly but remains delicious.

Why is my spinach artichoke dip grainy or separated? This happens from overbaking or using low-fat dairy products that separate under heat. Use moderate oven temperature and full-fat ingredients for smooth consistency.

How long can spinach artichoke dip sit out at room temperature? For food safety, don’t leave at room temperature longer than 2 hours. Keep warm in a slow cooker or chafing dish, or refrigerate and reheat as needed.