Creamy Spinach and Artichoke Dip Recipe
If you want to be the hero of any gathering, there’s nothing quite like bringing out a bubbling dish of Creamy Spinach and Artichoke Dip. This classic appetizer is the perfect marriage of rich cheeses, velvety spinach, and tender artichokes, making it a crowd-pleaser every single time. There’s something magical about the way the flavors meld together, creating a dip that’s both crave-worthy and comforting. Whether you’re hosting family, prepping for game day, or just enjoying a cozy night in, this creamy, cheesy dip deserves a spot on your table.
Ingredients You’ll Need
What I love about this recipe is how each ingredient brings something special to the party – whether it’s creaminess, a flavor punch, or that irresistible golden brown top. The magic comes from a handful of straightforward ingredients that are probably already in your kitchen!
- Frozen chopped spinach (1 package, 10 oz): Provides color, nutrients, and a gentle earthiness that balances out the richness of the cheeses.
- Canned artichoke hearts (1 can, 14 oz): These add a subtle tang and tender texture; chop them roughly so every bite is packed with flavor.
- Cream cheese (8 oz, softened): The secret to the signature creamy texture – make sure it’s soft for easy mixing.
- Sour cream (½ cup): Adds a pleasant tang and keeps the dip extra luscious.
- Mayonnaise (¼ cup): Rounds out the flavors for extra creaminess without overpowering the other ingredients.
- Shredded mozzarella cheese (1 cup): For that melty, stretchy goodness everyone expects from a great dip.
- Grated Parmesan cheese (½ cup): Brings salty, nutty depth to the Creamy Spinach and Artichoke Dip.
- Garlic (2 cloves, minced): A pop of garlicky aroma is always a good idea!
- Salt (½ teaspoon): Enhances all the other flavors and is essential for balance.
- Black pepper (¼ teaspoon): A touch of warmth and bite without overpowering the subtle veggie flavors.
- Crushed red pepper flakes (¼ teaspoon, optional): For a hint of heat that will wake up your taste buds.
How to Make Creamy Spinach and Artichoke Dip
Step 1: Prep Your Ingredients
First things first: make sure your spinach is completely thawed and really well-drained. Squeeze out any extra moisture so your dip ends up creamy, not watery. Chop the artichoke hearts into nice, bite-sized pieces, and let your cream cheese come to room temperature for easier blending.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, shredded mozzarella, grated Parmesan, minced garlic, salt, pepper, and the optional red pepper flakes. Stir everything together until the mixture is smooth and well-combined. This is the backbone of your dip, so make sure there aren’t any lumps of cream cheese left hiding at the bottom!
Step 3: Fold in Spinach and Artichokes
Gently fold the well-drained spinach and chopped artichoke hearts into your creamy cheese mixture. Take your time with this step and use a spatula – it’s important to mix just enough so every bite will have both veggies, but not so much that everything gets mushy.
Step 4: Bake to Perfection
Lightly grease a 1-quart baking dish, then spread your mixture evenly into the dish. Pop it into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, until the top is lightly golden and bubbling around the edges. The smell alone will have everyone hovering by the oven!
Step 5: Serve Warm and Enjoy!
Once your Creamy Spinach and Artichoke Dip is hot, bubbly, and gloriously golden, pull it out of the oven. Let it cool for just a few minutes so no one burns their mouth with excitement. Grab your favorite dippers – chips, crackers, bread, or veggie sticks – and dig in!
How to Serve Creamy Spinach and Artichoke Dip
Garnishes
Before serving, try sprinkling a little extra Parmesan or mozzarella over the top for even more cheesy appeal. A scattering of fresh chopped parsley or chives adds a welcome pop of color (and makes it feel even more special!). If you’re a spice lover, a pinch more red pepper flakes adds the perfect finishing touch.
Side Dishes
This dip is a star on any party spread, but it pairs beautifully with a platter of crispy pita chips, crusty bread slices, crunchy tortilla chips, or assorted fresh veggies like carrot sticks, celery, and sweet peppers. For a more decadent twist, serve alongside warm soft pretzels or garlic breadsticks.
Creative Ways to Present
For a real showstopper, hollow out a round loaf of bread and scoop the dip right inside – it doubles as a serving bowl and everyone loves tearing off the sides to eat! You could also portion the Creamy Spinach and Artichoke Dip into mini ramekins for individual servings at a fancier gathering, or serve it in a shallow skillet for a cozy, rustic look.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the dip cool completely and transfer to an airtight container. Store it in the refrigerator for up to 3 days. It’s just as delicious reheated for a quick snack or lunch the next day!
Freezing
While Creamy Spinach and Artichoke Dip tastes best fresh, you can freeze it before baking for up to 1 month. Assemble the dip as directed, cover tightly, and freeze. When you’re ready to serve, thaw overnight in the fridge and bake as usual. The texture may be a touch softer after freezing, but the flavors still shine.
Reheating
To reheat, place your leftover dip in an oven-safe dish and warm at 350°F (175°C) until hot and bubbly again (about 15 minutes). Alternatively, microwave individual portions in 30-second bursts, stirring in between, until heated through. Just keep an eye out so the cheese doesn’t get rubbery.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Simply sauté about a half-pound of fresh spinach until wilted, drain well, chop, and squeeze out extra moisture before using. Fresh spinach gives your Creamy Spinach and Artichoke Dip a vibrant green color and a slightly lighter taste.
Is this recipe gluten-free?
The dip itself is completely gluten-free, so just be sure to serve it with gluten-free dippers like certain tortilla chips or veggie sticks if you have guests with gluten sensitivities.
What are the best dippers for Creamy Spinach and Artichoke Dip?
Tortilla chips and baguette slices are classics, but you can mix it up with pita chips, breadsticks, fresh vegetables, or even homemade garlic crostini. The beauty is that Creamy Spinach and Artichoke Dip plays nicely with nearly everything!
Can I make this dip ahead of time?
Yes! You can assemble the dip, cover, and refrigerate up to 24 hours before baking. When you’re almost ready to serve, just bake as directed. It’s a real time-saver for busy entertaining days.
What if I don’t like mayonnaise?
If you’re not a fan of mayo, you can swap it out for an extra couple of tablespoons of sour cream or Greek yogurt. Either substitute will help keep the dip creamy without sacrificing that luscious texture you expect from Creamy Spinach and Artichoke Dip.
Final Thoughts
There’s a reason this Creamy Spinach and Artichoke Dip is such a beloved appetizer – it’s pure comfort in every cheesy, savory bite. The best part is how easy it is to whip up for friends or just because. I hope you’ll give this irresistible dip a try and watch it disappear from the table in record time!
Print
Creamy Spinach and Artichoke Dip Recipe
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy goodness of this classic Creamy Spinach and Artichoke Dip, a perfect appetizer for any gathering. This rich and flavorful dip is sure to be a hit with your family and friends.
Ingredients
Fresh Ingredients:
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cloves garlic, minced
Dairy Delights:
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings:
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Mix Ingredients: In a large bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes until smooth.
- Combine Spinach and Artichokes: Fold in spinach and artichokes until well mixed.
- Bake: Transfer mixture to a greased 1-quart baking dish and bake for 20–25 minutes until hot and bubbly with a golden top.
- Serve: Serve warm with tortilla chips, crackers, bread, or vegetable sticks.
Notes
- You can prepare this dip ahead of time—assemble and refrigerate up to 24 hours before baking.
- For a quicker version, heat the mixture on the stovetop over low heat until warmed through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 200
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
