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Spinach Artichoke Dip Recipe
This creamy, cheesy Spinach Artichoke Dip Recipe is the easiest, most festive appetizer you’ll ever bake.
I’ve been whipping up this vegetarian party food for a solid two decades, and honestly, it never fails to impress. Imagine tender artichoke hearts folded into vibrant spinach, smothered in a velvety blend of cheeses—no wonder this baked dip has become my go-to game day snack and holiday helper. It’s simple but feels a little luxurious, perfect for when I want a cozy night in or when my book club needs a crowd-pleaser. And yes, you can tweak it to keep it lighter or give it an extra punch if you’re feeling adventurous.
Why You’ll Love This Recipe
- No-fuss prep: just a handful of fridge staples, and you’re on your way.
- Ready in under 40 minutes, including bake time.
- Crowd-pleasing creamy texture that even spinach skeptics adore.
- Versatile: serve with chips, bread, veggies, or pita triangles.
- Make-ahead magic: prep it the night before and bake when guests arrive.
- Vegetarian but still feels indulgent—cheesy without meat.
- Gluten-free friendly when paired with the right dippers.
- Perfect for game day, potlucks, or a quiet weeknight treat.
Ingredients
- 8 ounces fresh baby spinach (or use 10 ounces frozen, thawed and squeezed dry)
- 14 ounces canned artichoke hearts, chopped (low-sodium brands like Trader Joe’s)
- 4 ounces cream cheese, softened (Philadelphia or local dairy favorite)
- ½ cup sour cream (whole-milk Greek yogurt works too for a lighter dip)
- ¼ cup mayonnaise (full-fat gives richer mouthfeel)
- 1 cup shredded mozzarella (whole-milk variety for melty stretch)
- ½ cup grated Parmesan (Parmigiano-Reggiano adds depth)
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- ½ tsp kosher salt (adjust after tasting)
- ¼ tsp freshly ground black pepper
- Pinch of red pepper flakes (optional for a gentle kick)
Tip: For ultra-creamy texture, swap half the mozzarella for Monterey Jack.
Directions
- Preheat oven to 375°F and grab a shallow, 9-inch baking dish—this helps the top turn golden.
- In a bowl, beat cream cheese, sour cream, and mayo until smooth—no lumps; a handheld mixer is helpful.
- Stir in garlic, salt, pepper, and red pepper flakes; fold in Parmesan and half the mozzarella.
- Gently mix in artichoke hearts and spinach so the greens stay bright.
- Spread into the baking dish, smooth the surface, then sprinkle remaining mozzarella.
- Bake 20–25 minutes until bubbly and lightly browned at the edges—you’ll hear the cheese sing.
- Let it rest 5 minutes to set (avoids a cheesy lava flow).
- Serve warm with tortilla chips, toasted baguette slices, or crisp veggie sticks.
Servings & Timing
Yield: Serves 8–10 as an appetizer
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Rest Time: 5 minutes (highly recommended)
Total Time: ~35 minutes
Variations
- Spicy Tex-Mex: Stir in diced jalapeño and swap cheddar for half the mozzarella.
- Bacon & Shallot: Crisp 4 bacon slices, crumble, and mix with thinly sliced shallot.
- Vegan Friendly: Use dairy-free cream cheese, vegan mayo, and plant-based mozzarella.
- Sun-Dried Tomato: Fold in ¼ cup chopped sun-dried tomatoes for sweet-tangy notes.
- Herby Twist: Add 2 tbsp chopped basil and parsley for a fresh finish.
- Layered Dip: In a cast-iron skillet, layer half the dip, top with pico de gallo, then remaining dip and cheese.
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for one month. To reheat, thaw overnight, then bake at 350°F for 10–15 minutes until warmed through, or microwave single servings for about 1 minute. Make-ahead tip: assemble the dip and chill; bake just before serving for best texture.
Notes
- Squeezing frozen spinach dry (use a clean kitchen towel) prevents a watery dip.
- Fresh garlic gives a zing, but garlic powder makes it grab-and-go.
- For an extra-crispy top, pop under the broiler for 1–2 minutes—watch it carefully!
- Grate your own mozzarella rather than using pre-shredded to avoid anti-caking bits.
FAQs
Q: Can I skip baking?
A: You could serve it cold, but baking melds flavors and forms that golden, slightly crisp top we all love.
Q: Is this dip gluten-free?
A: Yes—just pair it with certified gluten-free chips, crackers, or veggie sticks.
Q: How can I reduce calories?
A: Swap Greek yogurt for sour cream and choose low-fat cream cheese; you’ll maintain creaminess with fewer calories.
Q: Why is my dip watery?
A: Likely too much moisture from spinach—make sure frozen leaves are well squeezed, or lightly sauté fresh spinach first.
Q: Can I double it?
A: Absolutely—use a 9×13-inch pan and extend baking by 5–10 minutes, covering with foil if it browns too quickly.
Q: What’s the best dipper?
A: Kettle-cooked potato chips for crunch, or pita chips and bell pepper strips for a lighter feel.
Q: How do I make it vegan?
A: Swap dairy for plant-based cream cheeses and cheeses labeled “melts well” to keep the texture rich.
Q: Can I prep ahead?
A: Yes—mix everything up to 24 hours before baking, then simply pop in the oven when guests arrive.
Conclusion
This Spinach Artichoke Dip Recipe brings cheesy, creamy comfort to any gathering—whether it’s game day, holiday potluck, or a quiet night in. Give it a whirl, then swing back and let me know your favorite twist! For more easy dips and crowd-pleasers, check out my buffalo chicken sliders or loaded nacho cups.
Spinach Artichoke Dip
Ingredients
- 8 ounces fresh baby spinach (or use 10 ounces frozen, thawed and squeezed dry)
- 14 ounces canned artichoke hearts (low-sodium brands like Trader Joe’s)
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream (whole-milk Greek yogurt works too for a lighter dip)
- 1/4 cup mayonnaise (full-fat gives richer mouthfeel)
- 1 cup shredded mozzarella (whole-milk variety for melty stretch)
- 1/2 cup grated Parmesan (Parmigiano-Reggiano adds depth)
- 2 cloves garlic (minced or 1 tsp garlic powder)
- 1/2 tsp kosher salt (adjust after tasting)
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional for a gentle kick)
Instructions
- Preheat oven to 375°F and grab a shallow, 9-inch baking dish—this helps the top turn golden.
- In a bowl, beat cream cheese, sour cream, and mayo until smooth; then add garlic, salt, pepper, red pepper flakes, Parmesan, and half the mozzarella. Gently mix in artichoke hearts and spinach.
- Spread mixture into the baking dish, top with remaining mozzarella, and bake 20-25 minutes until bubbly and lightly browned. Let it rest for 5 minutes before serving.
