Name: Spinach Artichoke Dip Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 10 ounces frozen chopped spinach, thawed and well drained; 14 ounces canned artichoke hearts, drained and chopped; 8 ounces cream cheese, softened; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes

Spinach Artichoke Dip Recipe tastes rich, cheesy, and garlicky with a tangy hit from artichokes and a mellow earthiness from spinach. It works perfectly for game day, holidays, or any last‑minute gathering, and you can pull it together in about 30 minutes. I first made a version of this in my tiny college apartment, and my friends still ask for “that spinach thing” every time they visit.

Why Choose This Spinach Artichoke Dip Recipe

This spinach artichoke dip recipe uses simple ingredients that you probably already keep in your fridge and pantry. You stir everything in one bowl, bake it until bubbly, and serve it hot with almost anything crunchy.

The dip tastes creamy and cheesy without feeling heavy or greasy, and it holds up well on a party table. You can bake it in a skillet, a baking dish, or even a slow cooker, so it fits whatever kitchen setup you have.

“This Spinach Artichoke Dip Recipe disappeared in 10 minutes at my party, and everyone asked for the recipe! ★★★★★”

Ingredients You’ll Need

Dairy

8 ounces cream cheese, softened
- Use full‑fat cream cheese for the best texture. Low‑fat cream cheese works, but the dip turns slightly looser.
1 cup sour cream
- Greek yogurt can replace sour cream in equal amounts for a lighter version.
1 cup mayonnaise
- Use a brand with a clean, tangy flavor like Hellmann’s or Duke’s. You can cut this to 1/2 cup and add more sour cream if you prefer.
1 1/2 cups shredded mozzarella cheese
- Pre‑shredded mozzarella saves time and works fine here.
1/2 cup grated Parmesan cheese
- Use real Parmesan, not the green can, for better flavor.

Vegetables

1 package (10 ounces) frozen chopped spinach, thawed and squeezed very dry
- Frozen spinach keeps this recipe easy and budget‑friendly. Fresh spinach works if you sauté and squeeze it very dry.
1 can (14 ounces) artichoke hearts, drained and chopped
- Use artichokes packed in water or brine, not marinated in oil, so the dip does not taste too oily.
3 cloves garlic, minced
- Jarred minced garlic works in a pinch, but fresh garlic gives better flavor.
1/4 cup finely chopped green onions or chives
- These add a mild onion flavor without overpowering the dip.

Seasonings

1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes, optional, for a little heat
Zest of 1 lemon, optional, for brightness

Optional Mix‑Ins

1/2 cup shredded Monterey Jack or pepper jack cheese for extra melt and a bit of kick
2 tablespoons finely chopped fresh parsley for color and freshness

Equipment

Medium or large mixing bowl
Sturdy spatula or wooden spoon
8‑inch or 9‑inch baking dish, or a small cast iron skillet
Measuring cups and spoons
Colander and clean kitchen towel or paper towels to squeeze spinach dry

Tips & Tricks

Squeeze the spinach extremely dry so the dip stays thick and creamy.
Soften the cream cheese to room temperature so it mixes smoothly without lumps.
Chop the artichokes small so they blend into the dip and scoop easily onto chips.
Taste the mixture before baking and adjust salt, pepper, and lemon zest to your preference.
Use a shallow baking dish so the dip heats evenly and browns nicely on top.
Broil the top for 1 to 2 minutes at the end if you want extra golden, bubbly cheese.
Keep the dip warm on a low slow‑cooker setting for parties and stir occasionally.
Stir in a little extra mozzarella if the mixture looks too thick before baking.

How to Make Spinach Artichoke Dip Recipe

Step 1: Prep the oven and pan

Preheat your oven to 375°F. Grease an 8‑inch or 9‑inch baking dish or small cast iron skillet with a light coating of oil or nonstick spray. Set the dish aside while you mix the dip.

Step 2: Prep the spinach and artichokes

Thaw the frozen spinach completely, then place it in a clean kitchen towel. Twist and squeeze until you remove as much liquid as possible. Drain the artichoke hearts, pat them dry, then chop them into small pieces about the size of a pea.

Step 3: Mix the creamy base

Add the softened cream cheese, sour cream, and mayonnaise to a mixing bowl. Stir until the mixture looks smooth and unified with no big chunks of cream cheese. Add the garlic, salt, pepper, onion powder, and crushed red pepper flakes and stir again.

Step 4: Fold in the vegetables and cheese

Add the chopped spinach, chopped artichokes, green onions, mozzarella, and Parmesan to the bowl. Sprinkle in the lemon zest and parsley if you use them. Fold everything together until the spinach and artichokes distribute evenly and no pockets of plain cream cheese remain.

Step 5: Taste and adjust

Spoon a small amount onto a plate and microwave it for about 15 seconds until warm. Taste and adjust with more salt, pepper, or lemon zest if needed. Stir again so the seasoning spreads evenly.

Step 6: Bake the dip

Spread the mixture into your prepared baking dish in an even layer. Bake at 375°F for 20 to 25 minutes until the edges bubble and the top looks lightly golden. If you want deeper color, switch the oven to broil and cook for 1 to 2 minutes, watching closely so it does not burn.

Step 7: Cool slightly and serve

Remove the dish from the oven and let the dip sit for about 5 minutes so it thickens slightly. Sprinkle extra Parmesan or chopped herbs on top if you like. Serve hot while the cheese still stretches with every scoop.

What to Serve with it?

This spinach artichoke dip recipe pairs beautifully with tortilla chips, pita chips, sliced baguette, or sturdy crackers. You can also serve it with sliced vegetables like carrots, celery sticks, bell pepper strips, cucumbers, and cherry tomatoes for a fresher option. I like to spoon it into mini bell peppers and bake them for a fun finger food. You can also spread leftovers on toast or use it as a filling for quesadillas or stuffed chicken breasts.

Storage Options

Store leftover spinach artichoke dip in an airtight container in the fridge for up to 4 days.
Reheat in a small baking dish at 350°F for 10 to 15 minutes until hot and bubbly, or warm individual portions in the microwave in 20 to 30 second bursts, stirring between each.
Freeze cooled dip in a freezer‑safe container for up to 2 months, then thaw overnight in the fridge before reheating.
Stir in a splash of milk or cream after reheating if the dip looks too thick, and mix well to bring back a creamy texture.