This The Best Spinach Artichoke Dip blends gooey cheese, tender artichokes, and vibrant spinach into one crowd-pleaser you won’t resist. Perfect for parties or cozy nights in, it’s that creamy, baked dip everyone raves about.
Why You’ll Love This Recipe
- Ready in under an hour—no babysitting the oven
- Ultra creamy, thanks to three kinds of cheese
- Bakes to golden-brown perfection every time
- Crowd-pleaser appetizer that disappears fast
- Easy enough for weeknight snacks, fancy enough for celebrations
- Sneaks in fresh veggies—spinach power!
- Totally customizable: spice it up or keep it mild
- Make-ahead friendly: prep today, bake later
Ingredients
- 8 oz cream cheese, softened (Philadelphia brand works beautifully)
- 1 cup sour cream (Daisy or your favorite)
- ½ cup mayonnaise (Hellmann’s for that smooth tang)
- 1 cup shredded mozzarella cheese, divided
- ½ cup freshly grated Parmesan cheese
- 4 oz shredded Monterey Jack or cheddar (for extra melt)
- 10 oz frozen chopped spinach, thawed and well-drained
- 14 oz can artichoke hearts, drained and roughly chopped
- 2 cloves garlic, minced (about 1 tsp)
- ½ tsp onion powder
- ½ tsp kosher salt (adjust to taste)
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional, for a mild kick)
Directions
- Preheat and Prep
Preheat your oven to 375°F (190°C). Grab a medium baking dish—an 8×8-inch pan works great. A ceramic or glass dish gives that classic golden edge. - Mix the Creamy Base
In a large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. A silicone spatula helps scrape every bit—no lumps here. - Add Cheese and Seasonings
Fold in ½ cup mozzarella, Parmesan, Monterey Jack, garlic, onion powder, salt, pepper, and red pepper flakes. Taste a tiny dab—adjust salt or pepper if you like. - Stir in Veggies
Gently fold chopped artichokes and well-drained spinach into the cheese mixture. The goal is even distribution without overmixing. - Transfer to Baking Dish
Scrape the dip into your prepared baking dish. Smooth the top with a spatula so it bakes evenly. - Top with Cheese
Sprinkle the remaining ½ cup mozzarella evenly over the dip. For an extra crunchy top, add a light dusting of panko breadcrumbs. - Bake Until Bubbly
Bake 20–25 minutes, until edges are bubbly and top turns light golden brown. You’ll know it’s done when you see tiny cheese bubbles at the center. - Let It Rest
Let the dip rest 5 minutes before serving—this helps it set and makes scooping easier.
Servings & Timing
- Yield: Serves 8–10 as an appetizer
- Prep Time: 15 minutes for mixing and preheating
- Bake Time: 20–25 minutes until golden and bubbly
- Rest Time: 5 minutes to set—total time about 45 minutes
Variations
- Bacon Bliss: Stir in ½ cup crumbled, cooked bacon for smoky richness.
- Jalapeño Pop: Add diced jalapeños and swap mozzarella for pepper jack.
- Lighter Twist: Use plain Greek yogurt instead of sour cream and mayo.
- Vegan Version: Replace cheeses with cashew cream and nutritional yeast.
- Pesto Swirl: Drop spoonfuls of basil pesto on top before baking.
- Sun-Dried Tomato: Mix in chopped sun-dried tomatoes for a tangy pop.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealable container for up to 2 months—thaw overnight in the fridge.
Reheat: Warm individual servings in the microwave (30–45 seconds) or the whole dish at 350°F for 10–12 minutes until hot and bubbly again.
FAQs
Q: Can I use fresh spinach instead of frozen?
A: Absolutely—use 6 cups fresh spinach, wilted in a pan and squeezed dry.
Q: My dip turned watery—what went wrong?
A: Be sure to drain spinach and artichokes thoroughly; a fine mesh sieve or paper towels can help.
Q: Can I make this ahead and bake later?
A: Yes! Assemble in the dish, cover tightly, refrigerate up to 24 hours, then bake straight from the fridge (add a few extra minutes).
Q: What dippers go best with this cheesy dip?
A: Try sliced baguette, sturdy tortilla chips, pretzel thins, or fresh veggie sticks—whatever your crowd loves.
Q: Is this recipe gluten-free?
A: The dip itself is gluten-free; just swap breadcrumbs (if using) for crushed gluten-free crackers or omit them.
Q: How do I get a crispier top?
A: Turn on the broiler for 1–2 minutes at the end—watch closely so it doesn’t burn.
Q: Can I halve or double the recipe?
A: Sure! This formula scales well—just keep an eye on baking time if your dish size changes.
Q: Why isn’t my dip as creamy?
A: Let the cream cheese soften fully at room temperature before mixing; colder cheese can leave lumps.
Conclusion
There you have it—The Best Spinach Artichoke Dip that’s creamy, cheesy, and oh-so-easy to make. Whether you’re hosting a big party or craving a cozy snack, this baked dip delivers every time. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to explore my other easy appetizers like Warm Bacon Spinach Bread Bowl! Enjoy.
The Best Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese softened (Philadelphia brand works beautifully)
- 1 cup sour cream (Daisy or your favorite)
- 1/2 cup mayonnaise (Hellmann’s for that smooth tang)
- 1 cup shredded mozzarella cheese divided
- 1/2 cup freshly grated Parmesan cheese
- 4 oz shredded Monterey Jack or cheddar (for extra melt)
- 10 oz frozen chopped spinach thawed and well-drained
- 14 oz artichoke hearts drained and roughly chopped
- 2 cloves garlic minced (about 1 tsp)
- 1/2 tsp onion powder
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional, for a mild kick)
Instructions
- Preheat your oven to 375°F (190°C). Grab a medium baking dish—an 8×8-inch pan works great. A ceramic or glass dish gives that classic golden edge.
- In a large bowl, stir together cream cheese, sour cream, and mayonnaise until smooth. A silicone spatula helps scrape every bit—no lumps here.
- Fold in ½ cup mozzarella, Parmesan, Monterey Jack, garlic, onion powder, salt, pepper, and red pepper flakes. Taste a tiny dab—adjust salt or pepper if you like.
- Gently fold chopped artichokes and well-drained spinach into the cheese mixture. The goal is even distribution without overmixing.
- Scrape the dip into your prepared baking dish. Smooth the top with a spatula so it bakes evenly.
- Sprinkle the remaining ½ cup mozzarella evenly over the dip. For an extra crunchy top, add a light dusting of panko breadcrumbs.
- Bake 20–25 minutes, until edges are bubbly and top turns light golden brown. You’ll know it’s done when you see tiny cheese bubbles at the center.
- Let the dip rest 5 minutes before serving—this helps it set and makes scooping easier.
