Baked spinach and artichoke dip is a delicious hot and cheesy appetizer that everyone loves. Pair it with fresh veggies, tortilla chips, or crusty bread. It's a perfect easy appetizer for game day or a holiday party and always a crowd pleaser.
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Why this recipe works
Everyone loves spinach artichoke dip. And many of us have probably picked up a store bought version as a last minute appetizer for a party. But this quick and easy homemade spinach dip only takes about 10 minutes to put together, and is SO much better than store bought!
It's also really easy to customize the dip to your taste. Whether you like it with more or less garlic, tangier with more mayonnaise, or if you want to lighten it up a bit using light versions of the cream cheese, mayo, sour cream, or cheese. You can even sub in greek yogurt for the mayo and sour cream.
Ingredient Notes
- Spinach - This spinach artichoke dip recipe calls for frozen spinach. You'll want to make sure you try to get as much water out of it as possible. The easiest way is to wrap it in a clean dish towel and twist to wring out all of the liquid. You can definitely use fresh spinach if you prefer. To use fresh spinach just chop and cook around 1 pound of spinach in a pan with some olive oil or blanch in boiling water. Let it cool and drain all of the liquid.
- Artichokes - I use canned and drained quartered artichoke hearts packed in water. They're usually cheaper than the whole ones and you'll be chopping them anyway. You can use marinated artichokes if you like but they will change the flavor and add more salt to the dip so you may need to adjust the seasoning.
- Cream Cheese - The cream cheese gives it that delicious creamy texture. I usually just make sure to stir it very well but if you want it lighter and softer, you can whip it with a hand mixer or in a stand mixer.
- Mayonnaise and Sour Cream - I like to go half and half here. If you like it tangier go with all mayo, for less tang go with all sour cream. Subbing in Greek yogurt is also a great option.
- Garlic - I don't like the garlic to be the star so I only use one clove but if you're a garlic lover you can definitely add more.
- Mozzarella and Parmesan Cheese - It's best to grate your own cheese for this dip to get the best melt. For the mozzarella be sure to get the low moisture version sold in blocks and not fresh mozzarella.
Step-by-Step Instructions
The best part of this baked spinach artichoke dip is that it's so easy to make. The other great thing about it is that most of the ingredients you can keep on hand for quite a while, so you don't have to run out to the store at the last minute to get ingredients.
- Drain the spinach first and then add it to a large mixing bowl with the drained and chopped artichokes. Then add cream cheese, mayonnaise, sour cream, garlic, and parmesan and mozzarella cheeses. Stir until everything is very well combined and smooth.
- The stirring can break up the artichokes a bit. If you want bigger chunks, add half at first and mix everything together. Then fold in the rest at the end.
- Transfer the mixture to a baking dish or pie dish and bake at 350 degrees for around 20 minutes. The cheese should be melted and bubbly. Serve with tortilla chips, fresh vegetables, or a good crusty bread.
Spinach Artichoke Dip Tips and FAQs
It is critical to get as much moisture out of the spinach as possible to avoid a watery, runny dip.
Spinach artichoke dip can be served warm or cold. To reheat leftovers bake in a 350ºF oven until warmed through.
Refrigerate leftover spinach and artichoke dip in an airtight container for up to 5 days.
Yes, you can freeze your dip in a freezer safe container for up to 3 months. To use, let it thaw in the refrigerator, then bake at 350ºF until hot and bubbly.
📖 Recipe
Spinach Artichoke Dip
Equipment
Ingredients
- 6 oz. cream cheese, room temperature
- 1 clove minced garlic
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup finely shredded parmesan cheese
- ½ tsp salt
- ¼ tsp pepper
- 1 14 oz. can artichoke hearts, drained and chopped
- 1 package frozen chopped spinach, thawed and squeezed to remove liquid
Instructions
- Preheat oven to 350 degrees F
- Drain the spinach by wrapping in a clean kitchen towel and twisting to wring out all of the liquid.
- Drain and rough chop the artichokes.
- Combine all ingredients in a large bowl and stir until mixed well.
- Transfer to a 8x8 baking dish or pie dish and spread evenly then bake for 20 minutes until cheese is melted and bubbly.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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