Spinach and Artichoke Dip - This creamy, cheesy dip combines tender spinach and artichoke hearts with a blend of cheeses and seasonings. Baked until bubbly and golden on top, it is the ultimate crowd-pleasing appetizer. The contrast between the hot, creamy dip and crisp dippers is irresistible.

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Spinach and Artichoke Dip - My first party dip was that greasy, separated version from a package. Making it from scratch took only 40 minutes but felt like a revelation. The combination of three cheeses creates layers of flavor that meld as it bakes. I love that I can prep it a day ahead and just pop it in the oven when guests arrive. It's disappeared from every potluck I've brought it to.

Dietary Notes

✓ Crowd-Pleasing Appetizer
✓ Make-Ahead Friendly
✓ Vegetarian Option
✓ Party Favorite

♥

Why You'll Love This

Creamy & Cheesy: Multiple cheeses create depth of flavor.
Easy to Make: Simple mixing, then bake.
Make-Ahead: Assemble ahead, bake when guests arrive.
Versatile Dippers: Works with chips, bread, or vegetables.

Spinach and Artichoke Dip

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 5

🔥 Cook Time: 25min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

8 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
10 oz frozen chopped spinach, thawed
14 oz canned artichoke hearts, drained and chopped
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
3 cloves garlic, minced
to taste salt and black pepper
¼ tsp red pepper flakes

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✏️

Cream cheese, softened Softened cream cheese creates a smooth, creamy base. Full-fat gives the best rich dip texture.
Sour cream Adds tang and keeps dip from feeling heavy. It helps create that classic restaurant spinach dip flavor.
Mayonnaise Mayo adds richness and helps browning on top. It also improves creamy mouthfeel.
Frozen chopped spinach, thawed Squeeze spinach very dry to avoid watery dip. Dry spinach makes the dip thick and scoopable.
Canned artichoke hearts Use non-marinated for clean flavor. Drain well so the dip stays creamy, not thin.
Shredded mozzarella cheese Mozzarella gives stretchy melt and cheesy pull. Divide so some melts inside and some browns on top.
Grated Parmesan cheese Parmesan adds salty nutty depth. Freshly grated tastes stronger and melts better.
Garlic, minced Garlic adds savory aroma and makes the dip taste bold. Do not skip for maximum flavor.
Salt and black pepper Season after mixing because cheeses are salty. Pepper adds a gentle bite.
Red pepper flakes (optional) Adds gentle heat and balances creamy richness. Great for spicy spinach artichoke dip lovers.

list_alt Instructions

1

Preheat oven to 375°F. Lightly grease a 1.5-quart baking dish.
2

In a large bowl, beat cream cheese, sour cream, and mayonnaise with a mixer until smooth and well combined.
3

Stir in the well-drained spinach, chopped artichokes, 1 cup mozzarella, ¼ cup Parmesan, minced garlic, salt, pepper, and red pepper flakes (if using).
4

Spread the mixture evenly into the prepared baking dish. Top with the remaining ½ cup mozzarella and ¼ cup Parmesan.
5

Bake for 20-25 minutes, until the dip is hot and bubbly around the edges and the top is golden brown.
6

If desired, broil for the last 1-2 minutes to get extra browning on top - watch carefully to prevent burning.
7

Let the dip cool for 5 minutes before serving - it will be extremely hot. Serve warm with your choice of dippers.

Nutrition Facts

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Calories 220

Protein 8g

Carbs 8g

Fiber 3g

Sugar 2g

Fat 18g

Sodium 420mg

Potassium N/A

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Serving Suggestions

Serve hot from the oven in the baking dish or a serving bowl. Provide an assortment of dippers: tortilla chips, pita chips, toasted baguette slices, or fresh vegetable crudités like carrot sticks and bell pepper strips. The dip will stay warm and creamy for about 30 minutes.

How to Store?

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave in 30-second intervals, stirring between, or in a 350°F oven until warmed through. Add a splash of milk if it seems too thick. This dip does not freeze well, as the dairy-based texture can become grainy.

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