Spinach Artichoke Dip
Creamy, cheesy spinach artichoke dip is the kind of warm snack that disappears fast at game night, holidays, or a casual dinner with friends. This version uses simple grocery-store ingredients and bakes until bubbling at
Total
40 min
Servings
8 to 10 servings
Level
Easy
Spinach artichoke dip is a classic party snack for a reason. It is creamy, savory, and easy to scoop with chips, crackers, or warm bread.
This recipe uses frozen spinach, canned artichoke hearts, cream cheese, sour cream, mayonnaise, and two cheeses. The dip bakes in one dish, so cleanup stays simple.
The most important step is squeezing the spinach dry. Extra water can make the dip loose, so take a minute to press out as much liquid as you can.
01What you'll need
Ingredients
13 items · 8 to 10 servings
- 10 ounces frozen chopped spinach, thawed
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- Tortilla chips, pita chips, crackers, or sliced baguette, for serving
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly grease a 1 1/2- to 2-quart baking dish with butter or cooking spray.
2. Dry the spinach
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly over the sink until very little liquid comes out. This keeps the dip creamy instead of watery.
3. Chop the artichokes
Drain the artichoke hearts well, then chop them into bite-size pieces. If they feel very wet, pat them dry with a paper towel.
4. Mix the creamy base
In a large bowl, stir together the softened cream cheese, sour cream, mayonnaise, garlic, lemon juice, salt, black pepper, and red pepper flakes, if using. Mix until mostly smooth. A few small cream cheese lumps are fine; they will melt in the oven.
5. Add the vegetables and cheese
Fold in the squeezed spinach, chopped artichokes, 3/4 cup mozzarella, and 1/4 cup Parmesan. Folding means gently stirring from the bottom of the bowl up, so everything mixes without mashing the vegetables.
6. Fill the baking dish
Spoon the dip into the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup mozzarella and 1/4 cup Parmesan over the top.
7. Bake until bubbly
Bake for 20 to 25 minutes, until the dip is hot around the edges and the cheese on top is melted. For a more browned top, broil for 1 to 2 minutes, watching closely so it does not burn.
8. Rest and serve
Let the dip rest for 5 minutes before serving. It will be very hot straight from the oven, and the short rest helps it thicken slightly. Serve warm with chips, crackers, or bread.
03From our kitchen
Cook's tips
- Make-ahead: Mix the dip up to 24 hours ahead, spread it in the baking dish, cover, and refrigerate. Add 5 to 10 extra minutes to the baking time if baking straight from the fridge.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until warm, or microwave in short bursts, stirring between each one.
- Spinach swap: You can use fresh spinach instead of frozen. Cook about 1 pound fresh spinach in a skillet until wilted, cool it, then squeeze it very dry and chop it.
- Artichoke choice: Use artichoke hearts packed in water or brine, not marinated artichokes, unless you want a tangier, more seasoned dip. If using marinated artichokes, drain them well and reduce the salt slightly.
- Cheese swaps: Monterey Jack, white cheddar, or fontina can replace mozzarella. Pecorino Romano can replace Parmesan, but it is saltier, so taste before adding more salt.
- If the dip seems too thick: Stir in 1 to 2 tablespoons milk before baking. If it seems too loose, double-check that the spinach and artichokes are well drained next time.
Cook's note
For the smoothest mixing, let the cream cheese sit at room temperature for about 30 minutes before you start. If you forget, microwave it in a bowl for 10 to 15 seconds, just until softened but not melted.
04Frequently asked
Questions & answers
Can I make spinach artichoke dip without mayonnaise?
Yes. Replace the mayonnaise with more sour cream or plain Greek yogurt. The dip will be a little tangier and slightly less rich, but still creamy.
Can I make this dip in a slow cooker?
Yes. Mix everything together and cook on low for 1 1/2 to 2 hours, stirring once or twice, until hot and melted. Keep it on the warm setting for serving, and stir now and then.
Why is my spinach artichoke dip watery?
The most common cause is extra liquid from the spinach or artichokes. Squeeze thawed spinach very dry and drain artichokes well. Also let the dip rest for a few minutes after baking so it can thicken.
Can I serve spinach artichoke dip cold?
You can, but this recipe is designed to be served warm. When warm, the cheeses melt and the texture is smoother. If serving chilled, let it soften at room temperature for about 15 minutes first.
What should I serve with spinach artichoke dip?
Tortilla chips, pita chips, crackers, toasted baguette slices, pretzels, and raw vegetables all work well. For vegetables, try carrots, celery, bell pepper strips, or cucumber rounds.
05Keep cooking
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