Spinach Artichoke Dip

This spinach artichoke dip recipe is hot, cheesy, and the first thing to go at any party. Three kinds of cheese, just the right amount of spinach and artichoke, and it comes out bubbly and golden every time.

 

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

• Cream cheese — The base of the dip. Make sure it's fully softened to room temperature before you start mixing, or you'll end up with lumps.
• Sour cream — Adds a gentle tang and helps soften the cream cheese so the dip isn't too dense.
• Mayonnaise — Works alongside the sour cream to keep things creamy and rich. Full-fat mayo gives you the best results.
• Cheese - All shredded and grated, I use Parmesan, mozzarella, and Monterey Jack cheese.
• Frozen spinach, thawed and squeezed dry — I prefer frozen over fresh here because it's already cooked down, so you get a consistent amount every time. The key is squeezing out every bit of water — more on that below.
• Canned artichoke hearts, drained and chopped — Quartered artichoke hearts work great. Drain them well and chop them into smaller pieces so they distribute evenly throughout the dip.
• Seasonings - Garlic powder, salt, black pepper, red pepper flakes
• Cooking spray - so the dip doesn't stick to the pan.

How to Make Spinach Artichoke Dip

Step 1: Preheat your oven to 350°F. Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.

Step 2: Mix the base. In a large bowl, stir together the cream cheese, sour cream, and mayonnaise until smooth and well combined.

Step 3: Add the cheeses and seasoning. Stir in the Parmesan, three-quarters of the mozzarella, all of the Monterey Jack, garlic powder, salt, pepper, and red pepper flakes. Mix until everything is evenly combined.

Step 4: Fold in the spinach and artichokes. Add the squeezed-dry spinach and chopped artichoke hearts. Fold everything together until evenly distributed.

Step 5: Transfer and top. Spread the dip mixture into your prepared skillet or baking dish. Scatter the remaining quarter cup of mozzarella on top.

Step 6: Bake. Bake for 25–30 minutes, until the dip is bubbling around the edges and the top is golden. Rest for a couple of minutes, then serve warm, straight from the skillet.

Variations

• Slow cooker version: Mix everything together and cook on low for 2–3 hours, stirring once halfway through. The top won't get golden and crispy, but it's a great hands-off option for parties.
• Fresh spinach: You can use fresh spinach instead of frozen. Cook it down in a skillet first, then let it cool and squeeze it as dry as possible before adding to the dip.
• Add some heat: Stir in a tablespoon of diced jalapeños or a dash of hot sauce to kick things up.
• Make it lighter: Swap the mayonnaise for Greek yogurt and use reduced-fat cream cheese. The texture will be slightly different but still very good.
• Add protein: Stir in shredded rotisserie chicken to make this a heartier dip.

Make Ahead and Storage

Make ahead: You can assemble this dip up to 24 hours in advance and keep it covered in the refrigerator unbaked. When you're ready to serve, bake it straight from the fridge and add 5–10 minutes to the baking time.

Storage: Leftover dip keeps well in an airtight container in the refrigerator for up to 4 days. You could also freeze the dip. Assemble it, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheating: Reheat in the oven at 350°F for 10–15 minutes until warmed through and bubbling again. You can also microwave individual portions, though the oven gives you a better texture.

Tanya's Top Tips

• Soften the cream cheese completely. Cold cream cheese won't mix smoothly. Leave it on the counter for 30–60 minutes before you start, or microwave it in 10-second intervals until it's soft but not melted.
• Cast iron holds heat well. Baking in a cast-iron skillet keeps the dip warm longer on the table. If you don't have one, a regular baking dish works just fine.
• Don't overbake. Pull it out when it's bubbling and the cheese on top is golden. Overbaking dries it out.

FAQs

I hope you love this spinach artichoke dip as much as we do. If you're looking for more dip and appetizer recipes, try these out:

• Beer Cheese Dip for Pretzels — A quick, creamy beer cheese dip made for dunking soft pretzels.
• Easy Queso Dip — Smooth, cheesy, and perfect with tortilla chips.
• Slow Cooker Cheesy Hot Shrimp Dip — Creamy, cheesy shrimp dip that comes together in the slow cooker.
• Air Fryer Pretzel Bites — Soft, pillowy pretzel bites that are the perfect companion for any dip.