Spinach and Artichoke Dip Recipe

Why You’ll Love This Recipe

Spinach and Artichoke Dip is a creamy, indulgent appetizer that’s perfect for parties, game days, or any gathering. The combination of spinach, artichokes, and melted cheese creates a rich and flavorful dip that’s both savory and satisfying. Served warm, it’s the ultimate crowd-pleaser, and it pairs wonderfully with crackers, bread, or fresh vegetables for dipping.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese
sour cream
mayonnaise
spinach (frozen or fresh)
artichoke hearts (canned or frozen)
garlic, minced
parmesan cheese, grated
mozzarella cheese, shredded
salt
black pepper
red pepper flakes (optional)

directions

1. Preheat your oven to 375°F (190°C) and grease a baking dish (9×9-inch works well) with cooking spray.
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, minced garlic, salt, and black pepper. Stir until smooth.
3. Squeeze out any excess water from the spinach (if using frozen), then chop it finely. If using fresh spinach, sauté it briefly until wilted and chop.
4. Chop the artichoke hearts into small pieces.
5. Add the spinach and artichokes to the cream cheese mixture, then stir in the parmesan and half of the mozzarella cheese.
6. Transfer the mixture to the prepared baking dish and spread it evenly.
7. Top with the remaining mozzarella cheese and, if desired, a pinch of red pepper flakes for a little heat.
8. Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top.
9. Allow the dip to cool for a few minutes before serving.

Servings and Timing

This recipe serves 6-8 people.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Total time: 30-35 minutes

Variations

• Add cooked bacon bits for a smoky, savory twist.
• Mix in some sun-dried tomatoes for an extra burst of flavor.
• Swap the mozzarella for gouda or cheddar cheese for a different cheese profile.
• Use Greek yogurt instead of sour cream for a tangier dip.
• Stir in a bit of hot sauce for a spicy kick.

storage/reheating

Store any leftover spinach and artichoke dip in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for 10-15 minutes, or heat it in the microwave for 1-2 minutes, stirring halfway through.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip in advance and store it in the fridge before baking. Just bake it when you’re ready to serve.

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works just as well. Simply sauté it until wilted, then chop and add it to the mixture.

Can I make this dip healthier?

You can substitute reduced-fat cream cheese, sour cream, and mayo to make it a lighter version.

Can I freeze spinach and artichoke dip?

Yes, this dip can be frozen before baking for up to 2-3 months. Thaw in the fridge overnight before baking.

Conclusion

Spinach and Artichoke Dip is a timeless appetizer that’s creamy, cheesy, and full of flavor. With just a few simple ingredients, you can make a crowd-pleasing dip that everyone will love. Whether you’re hosting a party or just craving something indulgent, this dip is sure to be a hit!

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