Creamy Spinach Artichoke Dip
A rich, cheesy, and warm dip loaded with spinach and artichokes. This restaurant-style appetizer is a classic for a reason. Serve with tortilla chips, baguette slices, or pita chips. Refrigerate leftovers and reheat in the microwave, stirring halfway through.
About This Dip Recipe
About This Recipe
Few things spark more joy at a gathering than a bubbling, golden bowl of Creamy Spinach Artichoke Dip. While it feels like a quintessential American appetizer, this beloved dish actually has roots in Italian cuisine—specifically the classic Sicilian antipasto of spinach and artichokes combined with olive oil, garlic, and Parmesan. Somewhere along the way, American restaurants added cream cheese, sour cream, and lots of cheese, transforming it into the party favorite we know and love today.
What makes this dip so special is its perfect balance of textures and flavors. The tender spinach provides a fresh, earthy base, while the artichokes add a satisfying chew and subtle brininess. Then there’s the cheese—the combination of cream cheese, sour cream, mozzarella, and Parmesan creates a velvety, luxurious texture that clings to every chip you scoop up. I always add a splash of garlic-infused olive oil for depth and a pinch of red pepper flakes to give it a gentle kick that wakes up all the flavors.
A few tips for dip perfection: use fresh spinach and squeeze it thoroughly before adding to the pan so you don't end up with watery dip. Don't skimp on the garlic! And for the crispest topping, scatter breadcrumbs and a little extra mozzarella over the top right before baking. Serve it hot from the oven, and watch it disappear faster than you can say "more chips, please."
Creamy Spinach Artichoke Dip Ingredients
- 10 oz frozen chopped spinach, thawed
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1/4 tsp salt
How to Make Creamy Spinach Artichoke Dip
- 1
Preheat your oven to 350°F (175°C). Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze tightly to remove excess liquid. This is the most critical step to avoid a watery dip.
- 2
In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, and minced garlic until smooth and creamy. This creates a stable base for the dip.
- 3
Stir in the squeezed spinach, chopped artichokes, parmesan cheese, mozzarella cheese, salt, and pepper. Mix until all ingredients are evenly distributed.
- 4
Transfer the mixture to a baking dish or cast-iron skillet. Spread it out into an even layer.
- 5
Bake for 25-30 minutes, or until the dip is bubbling around the edges and the top is golden brown. Let cool for 5-10 minutes before serving to allow it to set.
Chef's Tips
- After wilting spinach, wrap it tightly in a clean kitchen towel or cheesecloth and squeeze firmly with your hands to remove every drop of moisture. This prevents a watery dip that separates when reheated.
- Add cream cheese at room temperature first to create a smooth, velvety base, then gradually incorporate shredded cheeses only after the cream cheese has softened slightly. This technique prevents cheese clumping and creates restaurant-quality consistency.
- Arrange artichoke pieces in a single layer on the bottom of the baking dish before adding the cheese mixture. This prevents them from sinking and ensures every bite has the perfect balance of crispy artichoke texture.
- Bake the dip at 375°F (190°C) for 20-25 minutes, then broil on high for just 2-3 minutes at the very end. This creates that signature golden, bubbly crust without burning the cheese underneath.
- Let the dip cool for 10 minutes after baking before serving. This brief rest allows the mixture to set slightly, making it easier to scoop and less likely to break apart when transferring to serving dishes.
Nutrition Facts
220
Calories
8g
Protein
18g
Fat
6g
Carbs
Serving Suggestions
Pair this indulgent dip with a crisp Sauvignon Blanc or a dry Prosecco to cut through the creaminess, and serve it in a warm cast-iron skillet with fresh dill and cracked black pepper for a rustic, restaurant-quality presentation. For a lighter accompaniment, offer thin baguette slices dusted with parmesan or pita chips toasted with za'atar.
Recipe card
Creamy Spinach Artichoke Dip
A rich, cheesy, and warm dip loaded with spinach and artichokes. This restaurant-style appetizer is a classic for a reason. Serve with tortilla chips, baguette slices, or pita chips. Refrigerate leftovers and reheat in the microwave, stirring halfway through.
Prep
10 min
Cook
30 min
Total
40 min
Servings
8 servings
Ingredients
- 10 oz frozen chopped spinach, thawed
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze tightly to remove excess liquid. This is the most critical step to avoid a watery dip.
- In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, and minced garlic until smooth and creamy. This creates a stable base for the dip.
- Stir in the squeezed spinach, chopped artichokes, parmesan cheese, mozzarella cheese, salt, and pepper. Mix until all ingredients are evenly distributed.
- Transfer the mixture to a baking dish or cast-iron skillet. Spread it out into an even layer.
- Bake for 25-30 minutes, or until the dip is bubbling around the edges and the top is golden brown. Let cool for 5-10 minutes before serving to allow it to set.
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