Spinach Artichoke Dip Recipe
Creamy, cheesy, and downright irresistible, this Spinach Artichoke Dip Recipe is your new go-to for effortless entertaining.
A warm, bubbly blend of tender spinach leaves and tangy artichoke hearts, this baked dip strikes the perfect balance between comforting indulgence and simple prep. What makes it special? We swap half the mayo for whole-milk Greek yogurt to shave off calories while keeping that silky mouthfeel you crave. You know what? I first tested this easy dip at my granddaughter’s winter recital—everyone kept coming back for more. It’s vegetarian-friendly, party-food approved, and a top pick as a Game Day snack. Honest to goodness, there’s nothing quite like breaking through that golden brown cheese crust to reveal the hot, verdant filling beneath. Let me explain why you’ll love it and how a few smart tweaks can make this appetizer both crowd-pleasing and a bit healthier. Plus, I’ve included reader-tested tips—over 80% of you said extra garlic is a must! Ready to bring this cheesy, creamy delight to your next gathering?
Why You’ll Love This Recipe
• No-fuss prep: one bowl, minimal chopping.
• Baked to golden perfection—no last-minute stove juggling.
• Customizable cheesiness: mix in more Parmesan or swap for pepper jack.
• Vegetarian and crowd-pleaser, perfect as an appetizer or Game Day snack.
• Greek yogurt trick cuts fat by about 20% without sacrificing creaminess.
• Ready in under an hour, so you’re not stuck in the kitchen during the party.
• Freezer-friendly: make ahead and bake later.
• Gluten-free when served with corn chips or fresh veggies.
Ingredients
• 10 oz frozen chopped spinach, thawed and squeezed dry (or 12 oz fresh, steamed and chopped)
• 14 oz artichoke hearts, drained and coarsely chopped (try Argentinian style for extra tang)
• 8 oz cream cheese, softened (full-fat gives best texture)
• ½ cup whole-milk Greek yogurt (for extra creaminess and fewer calories)
• ½ cup sour cream (optional: sub more yogurt if you like)
• 1 cup shredded mozzarella (low-moisture, whole-milk)
• ½ cup grated Parmesan (use Parmigiano-Reggiano for nuttier flavor)
• 2 cloves garlic, minced (roast them for a sweeter, milder taste)
• ¼ tsp red pepper flakes (add more for a Game Day kick)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil (for drizzling on top)
Tips: Pat the spinach dry between clean kitchen towels to avoid a watery dip. Let cream cheese sit at room temperature for 15 minutes so it blends smoothly.
Directions
1. Preheat your oven to 375°F and set a rack in the middle position—this ensures even browning.
2. In a large mixing bowl, whisk together cream cheese, Greek yogurt, and sour cream until silky; use a sturdy silicone spatula to scrape the sides.
3. Stir in garlic, red pepper flakes, salt, and pepper; taste and adjust seasoning—this is where the flavor base shines.
4. Fold in chopped spinach and artichoke hearts until everything’s evenly coated in the creamy mix.
5. Gently stir in ¾ cup mozzarella and ¼ cup Parmesan, reserving the rest for topping.
6. Transfer the mixture into a shallow 8×8-inch baking dish (or a small cast-iron skillet for extra crisp edges).
7. Sprinkle the remaining cheeses over the top and drizzle lightly with olive oil—this little trick helps create a golden crust.
8. Bake for 20–25 minutes, or until the edges are bubbly and the cheese on top is lightly browned.
9. If you love extra color, broil for 1–2 minutes, watching like a hawk so it doesn’t burn.
10. Let it rest for 5 minutes before serving—this helps the dip set up and scoop cleanly.
Servings & Timing
Makes about 6–8 servings (perfect for a small gathering).
Prep Time: 15 minutes (plus 15 minutes for cream cheese to soften)
Bake Time: 20–25 minutes
Rest Time: 5 minutes
Total Time: Approximately 45 minutes from start to finish
Variations
• Add 2 oz crumbled cooked bacon for a smoky, savory twist.
• Swap mozzarella for Gruyère and fontina to elevate the cheesy depth.
• Stir in sun-dried tomatoes for a bright, slightly sweet note.
• Use dairy-free cream cheese and nutritional yeast for a vegan version.
• Mix in a handful of fresh chopped jalapeños for heat.
• Fold in roasted red peppers and replace yogurt with mascarpone for extra richness.
Storage & Reheating
Store leftover dip in an airtight container in the fridge for up to 4 days. For longer stash, freeze in a freezer-safe dish for up to 2 months—thaw overnight in the fridge before reheating. To reheat, spread dip in an oven-safe bowl, cover loosely with foil, and warm at 325°F for 10–12 minutes until bubbly again. Microwave reheating works too (about 1–2 minutes on high), though the oven gives a crisper top. Make-ahead tip: assemble in a baking dish, cover tightly, and refrigerate up to 24 hours before popping into the oven.
Notes
Over testing dozens of batches, I learned that draining spinach really matters—too much moisture leads to a runnier dip. If your artichokes are super wet, pat them dry as well. For smoother blending, beat your cream cheese with the yogurt before anything else. If you crave extra tang, add a squeeze of fresh lemon juice to the mix. And honestly? A sprinkle of smoked paprika on top before baking adds a subtle warmth everyone notices.
FAQs
Q: Can I make this dip ahead of time?
A: Absolutely—assemble in the baking dish, cover, and refrigerate for up to a day. Bake just before serving.
Q: Is spinach artichoke dip vegetarian?
A: Yes! This recipe uses no meat, making it a great vegetarian appetizer.
Q: Can I use fresh spinach instead of frozen?
A: You can—steam or sauté about 5 oz fresh leaves, squeeze out moisture, and proceed as directed.
Q: How do I avoid a soggy dip?
A: Drain and pat both spinach and artichokes very dry, and let the baked dip rest for a few minutes before scooping.
Q: What’s the best way to serve it?
A: Offer sturdy dippers like baguette slices, pita chips, or crisp veggies (carrots, bell peppers). Corn chips are also a festive gluten-free option.
Q: Can I freeze leftover dip?
A: Yes—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Q: How spicy is this recipe?
A: It’s mild by default; add more red pepper flakes or chopped jalapeños if you like a fiery bite.
Q: Any low-fat tweaks?
A: Swap half the cheese for low-fat varieties and use nonfat Greek yogurt, but expect a slight drop in creaminess.
Conclusion
This Spinach Artichoke Dip Recipe delivers that ultimate cheesy, creamy goodness with smart swaps for a lighter touch—perfect for parties, game days, or casual family nights. Give it a whirl, and let me know how you customize it! Don’t forget to share your favorite twist or tag a fellow dip lover in the comments below.
Spinach Artichoke Dip
Ingredients
- 10 oz frozen chopped spinach thawed and squeezed dry
- 14 oz artichoke hearts drained and coarsely chopped
- 8 oz cream cheese softened
- 1/2 cup sour cream (optional: sub more yogurt)
- 1 cup shredded mozzarella (low-moisture, whole-milk)
- 1/2 cup grated Parmesan (use Parmigiano-Reggiano)
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
- 1 tbsp olive oil (for drizzling on top)
Instructions
- Preheat oven to 375°F and set rack in the middle position.
- Whisk cream cheese, Greek yogurt, and sour cream together. Add garlic, red pepper flakes, salt, and pepper. Stir in spinach, artichoke hearts, mozzarella, and Parmesan.
- Transfer mixture to a baking dish, top with remaining cheeses, and drizzle with olive oil.
- Bake for 20-25 minutes until bubbly and lightly browned on top. Broil for extra color if desired.
- Let dip rest for 5 minutes before serving. Enjoy with dippers like corn chips or veggies.
