This creamy Spinach Artichoke Dip is a warm, cheesy delight that’s always a crowd-pleaser.
Packed with nutrient-rich spinach and artichokes, it offers plant-based fiber and essential vitamins, while the cheeses provide protein and good fats.
Quick to prepare and baked to melty perfection, it’s a versatile appetizer perfect for entertaining, snacking, or even meal prepping for a few days of indulgent, satisfying bites.
Spinach Artichoke Dip
Equipment
- 1 mixing bowl
- Measuring Cups and Spoons
- Small (1-quart) baking dish
- Non-stick cooking spray
- Spoon or spatula
- Oven
Ingredients
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove minced (about 1 tsp)
- 2/3 cup Parmesan cheese finely shredded
- 1/2 cup mozzarella cheese finely shredded
- Black pepper to taste
- 1 14 oz can artichoke hearts, drained and chopped
- 6 oz frozen spinach thawed and excess liquid squeezed
Instructions
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C).Lightly coat a small 1-quart baking dish with non-stick cooking spray to ensure the dip won’t stick and will bake evenly. This step guarantees a smooth removal and easy serving.
- Mix the Base Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until completely smooth and creamy. Add the minced garlic, Parmesan, mozzarella, and a pinch of black pepper. Mix thoroughly so all the cheeses and seasonings are evenly distributed, creating a rich, flavorful base for the dip.
- Incorporate the Vegetables: Fold in the chopped artichoke hearts and the thawed, drained spinach. Make sure the spinach and artichokes are well incorporated, ensuring every spoonful of the dip is packed with vegetables and flavor.
- Transfer and Bake: Spread the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for about 20 minutes, or until the dip is heated through, bubbly, and melty on top. The aroma while baking is irresistible and signals it’s ready.
- Serve Warm and Enjoy: Remove the dip from the oven and let it cool slightly for 5 minutes. Serve it warm with tortilla chips, crackers, or toasted baguette slices. The dip is best enjoyed fresh from the oven while the cheese is perfectly melted and creamy.
Notes
- For best results, use well-softened cream cheese to ensure a smooth, creamy base.
- Drain spinach and artichokes thoroughly to prevent a watery dip.
- This dip can be prepared a day ahead, refrigerated, and baked just before serving.
- Microwave reheating works well for small portions, but avoid heating the entire dish at once.
- Adjust cheese types or amounts to taste; add more mozzarella for extra meltiness or Parmesan for a sharper flavor.
Chef’s Secrets for Perfect Dip
To make this Spinach Artichoke Dip truly stand out, start with high-quality cheeses and fresh garlic.
Softened cream cheese blends more smoothly, creating a luscious texture without lumps.
Be sure to squeeze out excess liquid from both the spinach and artichokes—this keeps the dip from becoming watery and helps the flavors concentrate.
Baking in a shallow dish ensures even heating and a golden, melty top.
For extra depth, a pinch of smoked paprika or red pepper flakes can be added, giving a subtle, savory warmth that elevates the dip.
Creative Serving Suggestions and Pairings
This dip shines best served warm and fresh, but it’s versatile enough for many occasions.
Pair it with tortilla chips, toasted baguette slices, pita chips, or vegetable sticks for a satisfying appetizer platter.
It also works beautifully as a spread for sandwiches or wraps, adding creamy richness to lunch or dinner.
For a heartier option, spoon it over baked potatoes or roasted vegetables as a cheesy topping.
Serving it with a crisp white wine or light beer enhances the creamy, savory flavors, making it perfect for entertaining.
Smart Storage Tips for Longevity
This dip can be made up to a day in advance, refrigerated in an airtight container.
Before baking, allow it to rest at room temperature for about 30 minutes so it heats evenly.
Leftovers can be stored in the fridge for up to 3-4 days, and individual portions can be reheated in the microwave for convenience.
Avoid freezing if possible, as the texture may become slightly grainy after thawing.
When reheating, stir gently to restore creaminess and prevent the cheese from separating.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, sauté it lightly and squeeze out all excess moisture before mixing.
This prevents a watery dip and concentrates the spinach flavor.
2. Can this dip be made vegan or dairy-free?
Absolutely! Substitute cream cheese, sour cream, and mozzarella with plant-based alternatives, and use a vegan Parmesan.
Keep in mind that texture and flavor will be slightly different but still delicious.
3. How can I make this dip spicier?
Add a pinch of red pepper flakes, a dash of hot sauce, or finely chopped jalapeños to the base mixture.
Adjust gradually to suit your heat preference.
4. Can I prepare this dip ahead of time?
Yes! Mix the ingredients and store the dip in the fridge for up to 24 hours. Let it come to room temperature before baking for even heating.
5. What are the best dippers for this dip?
Classic choices include tortilla chips, toasted baguette slices, and crackers.
For a healthier twist, serve with sliced cucumbers, bell peppers, or carrot sticks. You can also spoon it over baked potatoes for a comforting snack.
