Spinach Artichoke Dip

I’ll never forget the first time I made spinach artichoke dip. It was a December evening, years ago, when my husband and I were hosting our very first holiday gathering. We were newly married, our kitchen was barely stocked, and I remember flipping through a dog-eared cookbook from my grandmother, trying to find something that would make me look like I knew what I was doing. That’s when I stumbled on a recipe for spinach artichoke dip. I had never actually tasted it before, but it looked like the kind of dish that could save me from disaster—creamy, warm, and just indulgent enough to keep a group of hungry friends satisfied while I scrambled to figure out dinner.

Of course, my first attempt was far from perfect. I used frozen spinach but forgot to squeeze out the water, so the dip baked up watery and separated by the time I pulled it out of the oven. My guests were kind enough to eat it anyway, but I remember sinking into bed later that night, thinking, “I can do better.” Over the years, I’ve made this dip countless times, and with each batch, I’ve refined the little details that really make a difference. It’s become my go-to dish for potlucks, game nights, and even quiet evenings when I want something comforting without fuss.

This is the recipe I wish I’d had back then—the one that comes from trial and error, honest mistakes, and plenty of real-life kitchen experience. It’s not just a dip anymore; it’s a story I get to share with every person who scoops into it.

Why You’ll Love This Recipe

• Creamy, cheesy, and deeply flavorful
• Easy to prepare with simple, affordable ingredients
• Works for both casual snacking and elegant entertaining
• Can be made ahead of time and reheated without losing flavor
• Adaptable with different cheeses or add-ins depending on what you have on hand

Ingredients You’ll Need

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry — Don’t skip the squeezing; it makes all the difference in keeping your dip creamy instead of watery. If I’m using fresh spinach, I sauté and chop it down until it’s just wilted.
• 1 (14-ounce) can artichoke hearts, drained and chopped — I’ve tried both marinated and plain; marinated adds extra flavor, but plain works just fine too.
• 1 cup cream cheese, softened — This is the backbone of the dip. I leave it out on the counter for about an hour before I start so it blends easily.
• ½ cup sour cream — Adds tanginess and keeps things light. I’ve used Greek yogurt in a pinch, and it works beautifully.
• ½ cup mayonnaise — Some people shy away from it, but I promise it’s what makes the dip velvety.
• 1 cup shredded mozzarella cheese — For that stretchy, melty quality we all love.
• ½ cup grated Parmesan cheese — Brings the nutty, salty backbone.
• 2 cloves garlic, minced — Fresh garlic makes such a difference here. Don’t be tempted by garlic powder unless you’re really in a hurry.
• Salt and freshly ground black pepper — Just enough to balance the richness.

How to Make It (Step-by-Step Instructions)

Start by preheating your oven to 375°F. I always recommend doing this first, because there’s nothing worse than having your dip ready to bake while your oven is still climbing to temperature.

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. I use a sturdy wooden spoon for this—my grandmother always said the best dips are mixed by hand, and I’ve come to agree. Mixing this base until it’s completely smooth is key, because it ensures every bite will be creamy rather than lumpy.

Next, fold in the spinach and chopped artichoke hearts. If you’re using frozen spinach, double-check that you’ve squeezed out as much liquid as possible; I’ve ruined more than one batch by rushing this step. I press mine into a clean kitchen towel and twist until it feels almost dry.

Add the garlic, mozzarella, and Parmesan. I save a small handful of mozzarella and Parmesan to sprinkle on top before baking—it creates that golden, bubbling crust that makes the dip irresistible. Season with a pinch of salt and a few cracks of black pepper. Taste the mixture at this stage; it should already taste good before it even hits the oven.

Transfer everything to a greased baking dish—I like using a small cast iron skillet because it holds the heat well and looks lovely on the table. Smooth the top with a spatula, sprinkle over the reserved cheese, and slide it into the oven. Bake for about 25 minutes, or until the edges are bubbling and the top is lightly golden. If you like a deeper crust, you can pop it under the broiler for a minute or two, but keep an eye on it; it goes from golden to burnt quickly.

Let it rest for at least 5 minutes before serving. This is the hardest part because the smell is intoxicating, but it really helps the dip thicken slightly and makes it easier to scoop.

Expert Tips for the Best Results

The real secret to great spinach artichoke dip is balance—between creamy and tangy, rich and savory, smooth and textured. After many batches, I’ve learned that squeezing the spinach dry is non-negotiable, using freshly grated cheese (instead of pre-shredded) gives the best melt, and letting the dip rest after baking makes the difference between a runny mess and a perfect, scoopable dip. It’s also worth taking the extra minute to taste the mixture before baking, because adjusting the seasoning then ensures you won’t end up with a flat-tasting dip later.

Variations & Substitutions

Over the years, I’ve played around with this recipe depending on what was in my fridge, and some of those happy accidents became favorites. Once, I ran out of sour cream and used plain Greek yogurt, and it gave the dip a lovely tang. Another time, I swapped mozzarella for Monterey Jack and loved the extra creaminess. You can add a pinch of red pepper flakes for heat, or even stir in a handful of cooked bacon or crabmeat if you want to make it more decadent. The beauty of this dip is that it forgives substitutions—you can lean on what you already have, and it will still turn out delicious.

Serving Suggestions

I love serving this dip straight from the oven with a basket of toasted baguette slices, sturdy tortilla chips, or even crisp vegetables like bell pepper strips and celery for a lighter option. It’s the kind of dish that fits right in at a football party, a holiday buffet, or a cozy movie night at home. Sometimes I even double the recipe and use leftovers as a sandwich spread or pizza topping—it’s that versatile.

Storage & Reheating Instructions

If you have leftovers, cover the dish tightly and refrigerate for up to three days. I usually reheat it in the oven at 350°F until warmed through, because it keeps the dip creamy without separating, but a quick microwave reheat works fine for small portions. The texture does thicken a bit after chilling, but the flavors actually deepen, so I almost look forward to the leftovers.

Recipe FAQs (Answered by Clara)

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. When guests arrive, I just bake it fresh, and it’s ready in under half an hour.

Can I use fresh spinach instead of frozen?
Absolutely. I sauté fresh spinach until just wilted, then chop it finely and let it cool before mixing it in. It gives a slightly brighter flavor, but both work beautifully.

What’s the best cheese to use if I don’t have mozzarella?
Monterey Jack, fontina, or even a mild cheddar will work. The texture will vary a little, but it’s hard to go wrong with melted cheese.

Can I freeze spinach artichoke dip?
I’ve tried it, but I don’t recommend it. The texture tends to separate after thawing. It’s much better enjoyed fresh or refrigerated for a few days.

Conclusion

This spinach artichoke dip has come a long way from my watery first attempt, and I hope it becomes as much of a staple in your kitchen as it has in mine. It’s the kind of recipe that brings people together around the table, no matter the occasion, and it never fails to disappear quickly. If you give it a try, I’d love to hear how it turns out for you—whether you followed it to the letter or made it your own with a twist. Share it with friends, make it for family, or keep it just for yourself on a quiet evening. Either way, I promise it’s worth making.

Nutrition Information (per serving, based on 8 servings)

• Calories: ~240
• Protein: 8g
• Fat: 20g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 1g