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Looking for a creamy, baked dip that’s an instant party hit? The Best Spinach Artichoke Dip brings together tender artichoke hearts, fresh spinach, and three kinds of melty cheese for the ultimate crowd-pleaser.
Why You’ll Love This Recipe
- Perfect make-ahead appetizer for busy hosts
- Silky-smooth, ultra-creamy texture that wows every guest
- Quick prep—just 15 minutes of chopping and mixing
- Baked until golden-brown for that irresistible cheesy crust
- Customizable for gluten-free, vegan, or spicier taste buds
- Ideal for game-day spreads, potlucks, and family dinners
- Loved by kids and grown-ups—no leftovers to fret over
- Uses common pantry staples, so you can whip it up anytime
- Voted #1 Best Recipe by over 200 readers in a community poll
- Pairs beautifully with crisp white wine or a cold beer
Now, let’s round up our ingredients—this is where the magic starts!
Ingredients
- 10 oz (about 4 cups) fresh baby spinach, roughly chopped (or 1½ cups frozen spinach, thawed and drained)
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened (Philadelphia recommended)
- ½ cup sour cream (Organic Valley or Daisy)
- ¼ cup mayonnaise (Hellmann’s or Duke’s)
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese (freshly grated is best)
- ¼ tsp garlic powder or 1 clove fresh garlic, minced
- ¼ tsp kosher salt + pinch of freshly ground black pepper
- ¼ tsp crushed red pepper flakes (optional for a spicy kick)
Alright, we’ve got everything prepped—time to get cooking!
Directions
- Preheat & Prep
Preheat your oven to 375°F. Lightly grease a 1-quart baking dish with cooking spray or butter—using an oven-safe skillet means you can serve straight from the pan. - Wilt the Spinach
Heat a dry skillet over medium; add chopped spinach and cook 1–2 minutes until wilted. Transfer spinach to a fine-mesh sieve and press out all liquid (goodbye, watery dip!). - Mix & Mingle
In a large bowl, beat together cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until silky. Fold in drained artichoke hearts and squeezed spinach, then stir in half the mozzarella and all the Parmesan. - Bake to Golden
Spread the mixture into your dish, top with remaining mozzarella and red pepper flakes if you want heat. Bake for 20–25 minutes, until bubbling at the edges and lightly browned on top. - Let It Rest
Turn off the oven and let the dip sit for 5 minutes—this helps it firm up so you can scoop without sloshing. - Serve & Savor
Slide it onto the table with pita chips, toasted baguette rounds, or crisp veggie sticks. Honestly, one bite of this cheesy dip is like a warm hug.
Servings & Timing
- Yield: serves 8–10 as an appetizer
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Rest Time: 5 minutes
- Total Time: approx. 45 minutes
Feel free to riff on the base as much as you like—here are a few crowd-pleasing twists.
Variations
- Vegan Spinach Artichoke Dip: swap cream cheese for cashew cream and mozzarella for vegan cheese shreds.
- Spicy Jalapeño Kick: stir in 1–2 diced jalapeños or a splash of hot sauce for extra heat.
- Mediterranean Twist: fold in chopped sun-dried tomatoes and Kalamata olives for briny depth.
- Bacon & Ranch: sprinkle in cooked bacon bits and a teaspoon of ranch seasoning for backyard BBQ vibes.
- Low-Fat Version: use light cream cheese, Greek yogurt, and part-skim mozzarella to trim calories.
- Cracker-Topped Crunch: crush buttery crackers on top before baking for pop-in-your-mouth texture.
Leftovers? Don’t fret—here’s the scoop on storage.
Storage & Reheating
- Refrigerator: store in an airtight container up to 3 days.
- Freezer: freeze the unbaked mixture in a freezer-safe dish up to 2 months; thaw overnight before baking.
- Reheating: microwave single servings in 30-second bursts until warm, or bake at 350°F for 10–12 minutes until bubbly again.
Still have questions swirling? I’ve got you covered.
FAQs
Q: Can I make The Best Spinach Artichoke Dip ahead?
A: Absolutely—assemble it up to a day before, cover tightly, then bake with 5 extra minutes from cold.
Q: Why is my dip watery?
A: Excess liquid from spinach or artichokes can pool—make sure both are thoroughly drained and patted dry.
Q: Can I swap in frozen spinach?
A: Yes, thaw in the fridge or microwave, then press out all water before mixing for a creamy result.
Q: How spicy is this dip?
A: The base recipe is mild and crowd-friendly, but add red pepper flakes or diced jalapeños to ramp up the heat.
Q: Which dippers work best?
A: Pita chips, baguette slices, pretzels, or fresh veggies all pair perfectly—and gluten-free crackers keep it Celiac-friendly.
Q: Is there a dairy-free version?
A: You bet—use vegan cream cheese, dairy-free sour cream, and plant-based cheese shreds; Miyoko’s brand works great.
Q: My top browns too fast—what should I do?
A: Loosely tent the dish with foil halfway through baking, then remove it for the last 5 minutes to get that golden crust.
Alright, friends, here’s the final word:
Conclusion
This baked, cheesy Spinach Artichoke Dip is hands-down the Best Spinach Artichoke Dip you’ll ever taste—rich, creamy, and loaded with flavorful greens. Whether you’re hosting a Party, craving an Easy Appetizer, or just want a comforting snack, this recipe never disappoints. Give it a whirl, then drop a comment below or tag me @cozykitchen50 on Instagram—I can’t wait to hear how much your crowd adores it! Explore more easy, crowd-pleasing dips in my Appetizer roundup here.
The Best Spinach Artichoke Dip
Ingredients
- 10 oz (about 4 cups) fresh baby spinach, roughly chopped (or 1½ cups frozen spinach, thawed and drained)
- 14 oz artichoke hearts, drained and chopped
- 8 oz cream cheese, softened (Philadelphia recommended)
- ½ cup sour cream (Organic Valley or Daisy)
- ¼ cup mayonnaise (Hellmann’s or Duke’s)
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese (freshly grated is best)
- 1 clove garlic powder or 1 clove fresh garlic, minced
- ¼ tsp kosher salt + pinch of freshly ground black pepper
- ¼ tsp crushed red pepper flakes (optional for a spicy kick)
Instructions
- Preheat your oven to 375°F. Lightly grease a 1-quart baking dish with cooking spray or butter—using an oven-safe skillet means you can serve straight from the pan.
- Heat a dry skillet over medium; add chopped spinach and cook 1–2 minutes until wilted. Transfer spinach to a fine-mesh sieve and press out all liquid (goodbye, watery dip!).
- In a large bowl, beat together cream cheese, sour cream, mayonnaise, garlic, salt, and pepper until silky. Fold in drained artichoke hearts and squeezed spinach, then stir in half the mozzarella and all the Parmesan.
- Spread the mixture into your dish, top with remaining mozzarella and red pepper flakes if you want heat. Bake for 20–25 minutes, until bubbling at the edges and lightly browned on top.
- Turn off the oven and let the dip sit for 5 minutes—this helps it firm up so you can scoop without sloshing.
- Slide it onto the table with pita chips, toasted baguette rounds, or crisp veggie sticks. Honestly, one bite of this cheesy dip is like a warm hug.
