Name: Spinach and Artichoke Dip
Prep time: 10 min
Cook time: PT-487097H28M44S
Total time: PT-487097H28M44S
Ingredients: 10 oz frozen chopped spinach, thawed and squeezed dry; 14 oz can artichoke hearts, drained and chopped; 1 cup mayonnaise; 8 oz cream cheese, softened; 1/2 cup sour cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper

I’ve created a warm, cheesy dip that combines tender chopped spinach and artichoke hearts in a creamy blend of cream cheese, sour cream, and melted cheeses—ideal for scooping with chips, veggies, or crusty bread.

Spinach and Artichoke Dip

Why You’ll Love This Recipe

I love how rich and satisfying this dip is, while still tasting fresh thanks to the spinach and artichokes. It’s quick to make and built for sharing—straight from the oven bubbling and golden on top. I can prep it ahead and bake it just before guests arrive, making it a party favorite every time I serve it.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Fresh or frozen chopped spinach (thawed and drained if using frozen)
• Canned artichoke hearts, chopped
• Cream cheese, softened
• Sour cream or Greek yogurt
• Mayonnaise
• Garlic, minced
• Mozzarella cheese, shredded
• Parmesan cheese, grated
• Salt & freshly ground black pepper
• Optional: red pepper flakes or hot sauce for heat

directions

I preheat my oven to around 375 °F and grease a baking dish.
I mix softened cream cheese with sour cream (or yogurt) and mayonnaise in a bowl until smooth.
I stir in minced garlic, chopped spinach, chopped artichoke hearts, half of the shredded mozzarella, and half of the grated Parmesan. I season with salt, pepper, and a pinch of red pepper flakes or a dash of hot sauce if I want some heat.
I transfer the mixture to the baking dish and smooth the surface.
I top it with the remaining mozzarella and Parmesan cheeses, sprinkling evenly.
I bake for about 20 to 25 minutes, until the dip is bubbly around the edges and the cheese on top is melted and golden.
I let it rest for a few minutes before serving so it’s creamy but not too runny.

Servings and timing

I typically serve this dip to 6 to 8 people as an appetizer.
Prep time: about 10 minutes
Bake time: about 20–25 minutes
Total time: roughly 30–35 minutes

Variations

I sometimes swap cream cheese for a blend of half Greek yogurt and half cream cheese for a tangier twist.
I stir in crumbled bacon or chopped cooked chicken for added protein and flavor.
I occasionally sprinkle in fresh herbs like chopped dill or chives before baking.
I use dairy-free cream cheese and yogurt with non‑dairy cheese alternatives to make a vegan-friendly version.
I mix in roasted red peppers or sautéed onions for added depth and sweetness.

storage/reheating

Storing leftovers: I let the dip cool, then spoon it into an airtight container and refrigerate for up to 3 days.
Freezing: I usually don’t freeze this dip—it can become watery when thawed.
Reheating: I reheat it in a baking dish at 350 °F until warmed through and bubbly; a short microwave stint works too, stirring halfway to ensure even heat.

FAQs

Can I prepare this dip ahead of time?

Yes—I can mix it all in advance, cover it, and refrigerate for a few hours before baking. I just pop it into the oven when ready to serve, and it’s just as bubbly and delicious.

Can I use frozen spinach instead of fresh?

Absolutely—I thaw frozen spinach and squeeze out excess moisture before using. It works just as well and saves prep time.

How do I adjust the creaminess?

I adjust the ratio of cream cheese to sour cream or yogurt—more yogurt yields tang, while extra cream cheese makes it richer. Mayonnaise adds silkiness too.

How spicy should I make it?

I usually keep it mild, but adding red pepper flakes or a splash of hot sauce gives a nice kick without overpowering the flavors.

What are the best dippers to serve with it?

I serve it with tortilla chips, pita chips, sliced baguette, crackers, or crisp vegetable sticks like celery and carrots.

Conclusion

I find this Spinach and Artichoke Dip to be a crowd‑pleasing classic—creamy, cheesy, and full of flavor with every scoop. Whether I serve it at game day, family get-togethers, or casual snacking moments, it always disappears fast. It’s my go-to make-ahead appetizer that never fails to impress.