Name: Spinach Artichoke Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (10 oz / 283 g) package frozen chopped spinach, thawed and squeezed dry; 1 (14 oz / 400 g) can artichoke hearts, drained and chopped; 8 oz (226 g) cream cheese, softened; 1/2 cup (120 g) sour cream; 1/4 cup (60 g) mayonnaise; 1 cup (100 g) shredded mozzarella cheese; 1/2 cup (50 g) grated parmesan cheese; 2 cloves garlic, minced; 1–2 tbsp lemon juice, to taste; 1/2 tsp kosher salt, or to taste; 1/4 tsp black pepper; 1/4 tsp red pepper flakes (optional)

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Spinach Artichoke Dip is a creamy, cheesy blend that brings warmth and comfort to any gathering. Picture this: perfectly cooked spinach mingling with tender artichoke hearts, all coated in a velvety mix of cream cheese, Parmesan, and mozzarella. It’s an appetizer that combines rich flavors with a touch of tangy brightness from lemon juice and garlic, making it irresistible. Whether you’re hosting a game day affair, a holiday party, or just enjoying a quiet night in, this dip is not only easy to whip up but also a surefire hit with everyone.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Spinach Artichoke Dip
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Spinach Artichoke Dip

I first discovered this little gem at a friend’s gathering, where it quickly became the star of the show. After tasting it, I knew I had to recreate it at home. This recipe truly strikes the perfect balance—never watery, never bland, just creamy perfection. It’s versatile, budget-friendly, and comes together in about 40 minutes! So gather your ingredients, and let’s make some Spinach Artichoke Dip that will impress your friends and family.

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep time, this dip comes together swiftly for any occasion.
Irresistible Flavor: The combination of melting cheeses, tangy artichokes, and fresh spinach creates a dip that’s creamy and bursting with flavor.
Eye-Catching Appeal: Serve it piping hot, and watch it vanish—everyone loves that gooey, bubbly top!
Flexible Serving: Perfect as a party snack, holiday appetizer, or even to enjoy on a cozy movie night.
Diet-Friendly Options: Easily adapt to your preferences with gluten-free crackers or dairy-free alternatives.

Ingredients You’ll Need

1 (10 oz) package frozen chopped spinach: Thaw and squeeze dry to eliminate excess moisture for a perfect dip consistency.
1 (14 oz) can artichoke hearts: Drain and chop these flavorful treasures to add a delightful texture.
8 oz cream cheese: Soften it to ensure a luxurious, creamy base that binds everything together beautifully.
1/2 cup sour cream: Adds tanginess and creaminess; Greek yogurt can also be used for a lighter option.
1/4 cup mayonnaise: This enhances the richness; if desired, opt for a light mayonnaise instead.
1 cup shredded mozzarella cheese: Opt for whole milk mozzarella for that stretchy, melty goodness.
1/2 cup grated Parmesan cheese: Adds a nutty flavor that complements the other cheeses wonderfully.
2 cloves garlic, minced: Fresh garlic infuses the dip with savory depth.
1–2 tbsp lemon juice, to taste: Brightens the flavors; adjust based on your preference for acidity.
1/2 tsp kosher salt: Enhances the overall flavor; adjust to your taste.
1/4 tsp black pepper: Adds a bit of warmth; feel free to increase for more kick.
1/4 tsp red pepper flakes (optional): For a hint of spice, or leave it out if you prefer a milder dip.

How to Make Spinach Artichoke Dip

Preheat the Oven: Start by setting your oven to a cozy 375°F (190°C). Grab a 1.5–2 qt baking dish and give it a light grease to prevent sticking.

Mix the Base: In a mixing bowl, beat 8 oz of softened cream cheese until it reaches a smooth and creamy consistency. Stir in 1/2 cup of sour cream and 1/4 cup of mayonnaise until well blended. This creamy base is key to achieving the lusciousness we all crave.

Add Flavor: Fold in 1 cup of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, minced garlic, and 1–2 tbsp of lemon juice. Don’t forget to season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and red pepper flakes if you like some heat. Mix well to ensure all the flavors come together.

Fold in Veggies: Gently stir in the squeezed-dry chopped spinach and the chopped artichoke hearts. Make sure everything is evenly mixed! This will ensure each bite is as delightful as the last.

Bake: Spread the mixture evenly into your greased baking dish. Pop it into the oven and let it bake for about 18–22 minutes, or until it’s hot and bubbling around the edges. You’ll start to smell that wonderful aroma wafting through your kitchen—trust me, it’s a good sign!

Optional Broil: For an extra touch, switch your oven to broil mode and let it cook for 1–2 minutes, just until the top turns lightly golden. Keep a close eye here; you don’t want it to burn!

Serve: Once out of the oven, let it rest for about 5 minutes to allow the flavors to meld and the heat to settle. Serve it warm with tortilla chips, crusty bread, pita, or vibrant veggie sticks. Enjoy!

Storing & Reheating

To enjoy your dip later, let it cool to room temperature and store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months. When you’re ready to devour it again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed throughout. Keep in mind that freezing may alter the dip’s texture slightly, so adding a splash of cream or a little extra cheese can rejuvenate its creaminess.

Chef’s Helpful Tips

Make sure to squeeze out as much moisture from the spinach as possible; this will prevent your dip from becoming watery.
For a smoother texture, let your cream cheese sit out at room temperature before mixing; it makes a huge difference!
If you find your dip too thick post-baking, a splash of milk can help restore its creamy consistency.
For a twist, you can experiment with adding cooked bacon or sun-dried tomatoes for extra flavor.
If you plan to make this ahead, assemble it in the baking dish and cover with plastic wrap, then bake right before serving.

Spinach Artichoke Dip is not just a dish; it’s an experience that brings joy to the table. The combination of flavors and textures is nothing short of comforting, making it perfect for any gathering. Feel free to make it your own and have fun with different flavors and add-ins. Enjoy the deliciousness!

Recipe FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you choose fresh spinach, about 1 pound should do the trick. Just sauté it until wilted, then squeeze out excess moisture before mixing it into your dip. Fresh spinach will add a vibrant color and flavor!

Can this dip be made ahead of time?

Yes! You can assemble the dip in advance and store it in the fridge, covered, for up to 24 hours before baking. This can save you time during festivities and allows the flavors to meld beautifully.

What should I serve with Spinach Artichoke Dip?

The choices are endless! Traditional options include tortilla chips and toasted baguette slices. You can also consider pita chips, crunchy veggie sticks like carrots and celery, or even crackers for a fun twist.

How do I know when the dip is done baking?

Look for a bubbly dip with slightly golden edges. You want the center to be hot and the top just starting to brown. This typically happens around the 18-22 minute mark, but ovens can vary, so checking is key!