Spinach and Artichoke Dip is a rich, creamy, and savory appetizer that’s perfect for parties, game days, or cozy nights in. This warm dip combines tender spinach, tangy artichokes, and a blend of cheeses for a crowd-pleasing favorite that pairs perfectly with chips, bread, or veggies.

ingredients

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

fresh spinach or frozen chopped spinachartichoke hearts (canned or jarred, drained and chopped)cream cheesesour creammayonnaisegarlic (minced)parmesan cheeseshredded mozzarella cheeseonion powdercrushed red pepper flakes (optional)salt and pepper

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

If using fresh spinach, sauté it in a pan with a little oil until wilted. Let cool and squeeze out excess moisture. If using frozen spinach, thaw and drain thoroughly.

In a mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.

Stir in the garlic, parmesan, mozzarella, onion powder, salt, and pepper. Mix until well blended.

Add the chopped artichokes and prepared spinach to the cheese mixture and stir to combine.

Transfer the mixture to the baking dish and smooth the top.

Sprinkle extra mozzarella or parmesan on top if desired.

Bake for 20-25 minutes, or until hot and bubbly with a golden top.

Allow to cool slightly before serving.

Servings and timing

This recipe serves 6-8 people as an appetizer.Preparation time: 10 minutesBaking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Add chopped jalapeños or green chiles for a spicy kick.

Use Greek yogurt instead of sour cream for a lighter option.

Top with breadcrumbs for a crunchy finish.

Mix in cooked bacon bits for added flavor.

Make it in a slow cooker and keep warm for parties.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, microwave in 30-second intervals until hot or bake at 350°F (175°C) until warmed through.Freeze for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I make this dip ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I use canned spinach?

Fresh or frozen spinach is best; canned may be too watery.

What should I serve with spinach and artichoke dip?

Serve with tortilla chips, pita bread, baguette slices, crackers, or fresh veggies.

Is this dip gluten-free?

Yes, the dip itself is gluten-free. Just pair with gluten-free dippers.

Can I make it dairy-free?

Use dairy-free cream cheese, sour cream, and shredded cheese alternatives.

Can I use low-fat ingredients?

Yes, but the texture may be slightly less creamy.

Can I make this dip in a microwave?

Yes, microwave in a safe dish until bubbly, stirring every minute or so.

Can I double the recipe?

Yes, just use a larger baking dish and increase the baking time slightly.

Do I need to chop the artichokes?

Yes, chop them roughly so they mix evenly throughout the dip.

How do I keep it warm during a party?

Serve it in a small slow cooker set to warm, stirring occasionally.

Conclusion

Spinach and Artichoke Dip is a classic, comforting appetizer that’s always a hit. Its creamy, cheesy richness and savory flavor make it the ultimate party dish or snack. Easy to make and endlessly customizable, this dip is a must-have in your entertaining arsenal.