A hot and bubbly spinach artichoke dip is the perfect appetizer to serve on game days or for parties. This shareable snack pairs nicely with crunchy chips, crisp vegetables, or toasted bread slices.
Looking to serve more than one dip? Try my buffalo chicken dip, 7-layer dip, or smoked salmon dip.
Recipe Science
- Cream cheese adds richness and structure, while sour cream lightens the texture and adds tangy flavor balance.
- Sautéing removes excess moisture, preventing the dip from becoming watery and helping flavors concentrate.
- Melting cheese like mozzarella or Parmesan at the end ensures a smooth, stretchy texture and enhances the dip’s savory depth.
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Featured Comment 15
“I made this for a work get-together and it was a huge hit. The only thing I did differently was I used your pan roasted garlic in place of the minced garlic. Highly recommend!”—Valerie
Spinach artichoke dip is a creamy, savory blend of tender spinach and artichokes, enriched with a mixture of cheeses and seasonings, baked to perfection. People will be lining up with chips and veggies when this hits the table during gatherings and parties. The combination of flavors and textures makes it a popular appetizer. If you love this dip, try it in entree form with my spinach artichoke stuffed chicken.
Preparation is surprisingly simple, making it an excellent choice for novice and experienced chefs looking for a quick and satisfying snack or appetizer. The process typically involves mixing the ingredients, spreading them into a baking dish, and baking until the dip is bubbling and golden brown.
Ingredients You’ll Need
- Spinach: Like my classic spinach dip, I conveniently use frozen chopped spinach. Defrost the leaves in the microwave until melted but not hot. You do not want to overcook them. Squeeze out most of the residual moisture before using it.
- Artichokes: Using convenience products like canned, jarred, or refrigerated artichoke hearts that are already cleaned and cooked makes this appetizer easy to prepare. Choose artichokes marinated in vinegar, sweetener, and spices to add brightness and depth to the creamy base.
- Cheese: I use a combination of high-moisture mozzarella cheese and aged Parmesan cheese. The mozzarella provides a smooth, melty texture and the sought-after cheese pull. The Parmesan adds salty, sharp, and nutty bursts of flavor.
- Mayonnaise: For additional rich creaminess.
- Sour Cream: Adds tanginess and lightness.
- Seasoning: Minced garlic, salt, and black pepper enhance the taste.
- Herbs: Add chopped parsley for garnish and freshness.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now you know how to make the best spinach artichoke dip from scratch! Here are some delicious ways to customize the hot appetizer:
- Cheese: Gouda, Monterey Jack, Pepperjack, and Pecorino Romano are tasty swaps.
- Spicy: Add freshly chopped jalapenos, canned fire-roasted chilis, chipotle, cayenne, or chili powder.
- Cream cheese: Use fat-free cream cheese for a lower-fat dip. Creme fraiche or Boursin is a good substitute.
- Sour Cream: Use light sour cream or plain Greek yogurt for a healthier alternative.
- Vegetables: Add caramelized onions, roasted red peppers, or sun-dried tomatoes.
How to Make Spinach Artichoke Dip
Step 1: Prepare the Baking Dish
Preheat the oven to 400ºF (204ºC). The higher oven temperature quickly warms up the vegetables and melts the cheese. Grease an 8-inch baking dish with cooking spray or olive oil before adding the creamy vegetable dip. Alternatively, make it in a cast iron skillet. It adds to a neat presentation!
Step 2: Defrost the Spinach
It’s essential to defrost the spinach, then squeeze and drain as much moisture as possible. I use a microwave on medium power for about 4 minutes to ensure the ice melts, but the spinach doesn’t cook further. Too much residual water will create a runny dip.
Step 3: Combine the Ingredients
Roughly chop the marinated artichoke hearts. Also, soften the cream cheese to room temperature so that it’s easier to mix.
Add the defrosted spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, parmesan, minced garlic, salt, and pepper to a large bowl. Use a spatula to mix until well combined.
Step 4: Bake the Dip
Stir the spinach and artichoke mixture evenly into the greased baking dish. Before placing it in the oven, sprinkle shredded mozzarella and parmesan cheese on top.
Bake until the dip is hot, the cheese is bubbly and lightly browned on the edges. The process takes about 20 minutes.
Step 5: To Serve
- Fresh sliced French baguettes, sourdough bread, or crusty no-knead bread.
- Crostini for extra crunch.
- Tortilla chips, pita chips, potato chips, or homemade crackers.
- Fresh vegetables like celery, cucumber, or carrots.
Frequently Asked Questions
Instead of the compressed boxes of frozen spinach that become mushy, most large grocery stores sell them in bags, similar to corn or peas. The spinach can also be defrosted in the fridge overnight.
Sautéed spinach can also be used in this recipe. Use about 8 ounces or 6 packed cups of baby spinach, yielding 1 cup of the cooked product. Chop the spinach once cool to the touch and add it to the dip mixture.
Yes, remove the hearts before adding them to the dip. Chop and combine with a splash of apple cider vinegar, honey, a pinch of red pepper flakes, and Italian seasonings. Here’s how to cook artichokes on the stovetop.
All the ingredients can be mixed and topped with cheese, then stored unbaked and covered for up to 3 days. When ready to serve, bake the dip according to the directions. It may take a few minutes longer to heat straight from the refrigerator.
I use cream cheese, mayonnaise, and sour cream to yield a creamy base. Combining different fat types from the eggs, dairy, and oil in these ingredients adds richness without the risk of curdling like milk or cream when baked. Since mayonnaise is an emulsion of eggs and oil, it adds an extra buffer to prevent separation. The sour cream also provides a nice burst of acidity.
More Dips
If you tried this Spinach Artichoke Dip, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Spinach Artichoke Dip
Ingredients
- 10 ounces frozen chopped spinach
- 2 cups marinated artichoke hearts, drained, roughly chopped
- 1 cup cream cheese, softened to room temperature
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 1 ½ cup mozzarella cheese, shredded whole milk
- ¾ cups parmesan cheese, finely shredded
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
Instructions
- Preheat the Oven – Set the oven rack to the middle position. Preheat to 400ºF (204ºC). Lightly grease an 8-inch square baking dish with cooking spray or olive oil.
- Defrost the Spinach – Place the frozen spinach in a bowl and defrost at medium power for about 4 minutes, stirring halfway through. The leaves should be thawed but not hot. Use your hands and squeeze the spinach to remove excess liquid.
- Combine the Ingredients – In a medium bowl, use a spatula to mix the drained spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, 1 cup of mozzarella, ½ cup parmesan cheese, garlic, salt, and pepper until well combined.
- Bake – Transfer the mixture to the greased baking dish. Spread evenly. Sprinkle ½ cup mozzarella cheese and ¼ cup parmesan cheese on top. Bake until cheese is lightly browned and bubbling around the edges, 20 to 25 minutes.
- To Serve – Garnish with parsley and serve with chips, sliced baguettes, or crackers.
Notes
- Using Fresh Spinach: Use 8 ounces or 6 cups of packed baby spinach. Blanch or saute the spinach, yielding about 1 cup. Once cooled, chop into smaller pieces.
- Made Ahead: Assemble, cover, and refrigerate for up to 3 days.
- Storing: Cool, cover, and refrigerate the baked dip for up to 2 days.
- Reheat: Preheat oven to 325ºF (163ºC). Bake dip until warmed throughout, and cheese is melted about 20 to 25 minutes. Cover with foil if the surface is browning too quickly.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Valerie C. says
I made this for a work get-together and it was a huge hit. The only thing I did differently was I used your pan roasted garlic in place of the minced garlic. Highly recommend!
Jessica Gavin says
Thanks for your feedback, Valerie! I’ll have to pan roast the garlic next time I make the recipe too.
Valerie C. says
Jessica,
I’m planning to make this for a company get together/game night. What do you think of the idea of roasting a head of garlic and using it in place of the minced garlic in the recipe?
Jessica Gavin says
Roasted garlic would taste fantastic in the spinach dip!
Frances says
can you fresh kale in place of spinach in artichoke dip?
Josh says
Just a classic version of the recipe – had to stop myself from eating it all 🙂
Kevin Adam says
Jessica, I have a general question. We’re always told to “wash before use” for fresh fruits and vegetables, and I’ve never seen this defined. Is there a specific culinary meaning of “wash before use”?
Jessica Gavin says
Great question! It is broadly defined, as the CDC recommends to wash and/or scrub fruits and vegetables under running water to remove any harmful germs, spoilage organisms, or dirt. I typically use cool water for more delicate fruits and leafy greens. You can increase the heat to warm and use gentle scrubbing on fruits with rind or peels, or heartier vegetables. There is no time defined, but I usually rinse for at least 15 to 30 seconds or longer depending on the produce.
Kevin Adam says
Thank you, Jessica! I enjoy your recipes and book too!
Jessica Gavin says
Thank you so much, Adam!
Jean says
Would it work to substitute Plain Greek yogurt for the sour cream?
Jessica Gavin says
Yes, you can use plain Greek yogurt instead of sour cream. It will add some protein and probiotics, and the tartness you are looking for.
Carmen says
I love your explanations of the reasons why you use certain ingredients. You Are a Not only a cook, chef but a Chemist!!! Love it!!!!
Jessica Gavin says
Thank you for enjoying the science behind the recipe Carmen!
Dave says
I love the tidbits about the science behind why something works. Very informative!!!