Spinach Artichoke Dip
Creamy and cheesy, this baked Spinach Artichoke Dip is a classic savory party dip. Serve it hot with chips, pita, or veggies for an appetizer guests won’t be able to resist!
An Easy, Savory Party Dip
This baked Spinach Artichoke Dip is one of my family’s favorite hot appetizer dips, and it’s so easy to make!
My dear friend Annmarie is famous for making a spinach artichoke dip for gatherings. I go back for a second helping every time she makes it, so of course I had to get her recipe.
With this recipe I’m sharing today, I took all of my favorite elements of the best spinach artichoke dips I’ve tried (including Annmarie’s) and created the creamiest, cheesiest, perfectly melty party dip. It’s made with frozen spinach and canned artichoke hearts for ease. There’s a bit of mayonnaise and sour cream for extra creamy tang, plus the perfect mixture of cheeses for a fabulous combination of flavor and the ultimate level of cheesiness.
Whether you’re looking for a game day appetizer or just a cheesy start to dinner, this easy spinach and artichoke dip is the answer!
What You’ll Need
Besides spinach and artichokes, you’ll need a few different kinds of cheese, sour cream, and mayonnaise create the cheesy, creamy texture of this party dip.
- Cream cheese – Soften for easier, lump-free mixing.
- Mayonnaise – Be sure to use a good quality mayonnaise like Hellman’s. Do not substitute with Miracle Whip. This adds creamy texture and a tangy flavor.
- Sour cream – Adds a little more creaminess and tang, plus a lightened texture.
- Cheese – This creamy, cheesy dip uses a combination of gouda, Parmesan, and whole milk mozzarella. For the creamiest, meltiest dip, shred cheese straight off the block, as pre-shredded cheese doesn’t melt quite as well.
- Spinach – Frozen spinach works best for this recipe. Thaw, squeeze to drain any excess liquid, and coarsely chop.
- Artichoke hearts – Drain the can and use a paper towel to drain any excess liquid.
- Garlic – I love the flavor of fresh garlic. It’s beautiful in this baked dip!
- Black pepper
Can I Use Fresh Spinach?
Yes, you can make spinach artichoke dip with fresh spinach. You’ll need to steam the spinach first, then blanch it in cold water. Squeeze the moisture from it and finely chop, just as you would the frozen spinach. You’ll need 6 to 10 ounces of fresh spinach for this dip.
How to Make Spinach Artichoke Dip
With a few minutes of prep and 20 minutes in the oven, this spinach dip can be ready in under 30 minutes!
- Prepare the mixture. Combine the cream cheese, mayonnaise, and sour cream, followed by the gouda, Parmesan, and half of the mozzarella cheese. Fold in the spinach, artichokes, garlic, and black pepper.
- Bake. Spread the mixture into a baking dish and top with mozzarella. Bake until the dip is thoroughly heated, bubbling a bit, and the mozzarella is lightly blistered, about 20 to 25 minutes.
- Serve. Let the dip cool for a few minutes then serve with tortilla chips, pita, crackers, or fresh veggies.
Tips & Variations
If you want to make this appetizer dip a bit spicy or a little lighter, here’s how.
- Make it spicy. If you want to give your spinach and artichoke dip a little kick, add some minced jalapeno pepper.
- Make it lighter. While this dip is meant to be rich and creamy, if you want to make it a little lighter you can use low-fat sour cream and cream cheese. Greek yogurt can also be used in place of the sour cream. Just know that changing these ingredients will result in different flavors and textures.
- Prevent the cheese from burning. If the cheese is blistering more than you’d like, lightly tent the dish with foil. If you’d like more cheese blistering, place dish under broiler for a bit.
You can serve this savory appetizers dip with any variety of chips or bread or, for a lighter snack, with veggies. Here are a few ideas:
- Sturdy tortilla chips (so they don’t break when you dip)
- Pita wedges
- Toasted baguette slices
- Crusty bread
- Sliced sweet peppers
Can I Make This in Advance?
You can prepare the spinach artichoke dip in advance as directed above. Instead of baking it, cover with foil and place in the fridge for up to a day. Let it come to room temperature on the counter, then pop it in the oven and bake as directed.
How to Store & Reheat
- How to store leftovers. If you happen to have any leftover dip, you can store it in the fridge for up to four days. Store in an airtight container or tightly cover the baking dish with foil.
- How to reheat leftovers. If you’re reheating a small amount of leftovers, you can just microwave a portion in a small bowl. If reheating a large amount, you can reheat in the oven until heated through. I recommend covering the dish with foil to prevent the cheese from burning.
More Dip Recipes:
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- 8 ounces cream cheese, well softened
- 1/2 cup good quality mayonnaise (not Miracle Whip)
- 1/2 cup sour cream
- 4 ounces shredded gouda cheese
- 4 ounces shredded Parmesan cheese
- 4 ounces shredded whole milk mozzarella cheese, divided
- 10 ounces frozen spinach, thawed, squeezed to drain excess liquid, and coarsely chopped
- 1 can (14 ounces) artichoke hearts, drained, squeezed with paper towel to drain excess liquid, and chopped
- 3 large garlic cloves, minced
- 1/2 teaspoon black pepper
Preheat oven to 350° F. Lightly spray a 1-quart baking dish that is low and wide with non-stick spray.
In a medium bowl, stir together cream cheese, mayonnaise, and sour cream.
Fold in the gouda, Parmesan, and half of the mozzarella cheese, followed by the spinach, artichokes, garlic, and black pepper.
Spread mixture evenly into prepared baking dish and sprinkle remaining mozzarella over the top. Bake until heated through and the mozzarella on top is lightly blistered, about 20 to 25 minutes. If the cheese is blistering more than you'd like, lightly tent the dish with foil. If you'd like more cheese blistering, place dish under broiler for a bit.
Let the dip cool for a few minutes before serving with sturdy tortilla chips, pita wedges, toasted baguette slices, crackers, or crisp, firm veggies.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 67mgSodium: 547mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 13g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.