Spinach Artichoke Dip: Creamy, Cheesy Bliss in Every Bite

Spinach Artichoke Dip

Spinach Artichoke Dip is the ultimate crowd-pleaser, perfect for everything from cozy family gatherings to game-day celebrations.

This creamy, cheesy dip is loaded with tender spinach, tangy artichokes, and just the right amount of seasoning to make every bite absolutely irresistible.

Whether you're serving it with crusty bread, crispy tortilla chips, or fresh veggies, this recipe is bound to become a staple in your kitchen.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare the creamy base. Start by combining softened cream cheese, sour cream, and mayonnaise in a medium-sized bowl. Whisk until the mixture is smooth, fluffy, and well-blended. This creamy base forms the foundation for your dip.

Sauté the spinach and garlic. Heat a drizzle of olive oil in a skillet over medium heat. Add fresh spinach and cook until it wilts, stirring occasionally. Toss in minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly before chopping.

Chop the artichokes. Drain and pat dry canned artichoke hearts. Chop them into small, bite-sized pieces to ensure even distribution throughout the dip.

Combine everything. In the same mixing bowl as the creamy base, fold in the sautéed spinach, chopped artichokes, Parmesan cheese, and half of the shredded mozzarella. Season with salt and pepper, mixing until all the ingredients are evenly distributed.

Transfer and top. Spread the mixture into a greased baking dish, smoothing the surface evenly. Sprinkle the remaining mozzarella cheese generously on top to create a bubbly, golden crust.

Bake to perfection. Place the dish in a preheated oven at 375°F (190°C) and bake for 20 minutes or until the top is golden brown and bubbling. Let it cool slightly before serving.

Pro Tips

• Use fresh spinach: For a brighter flavor and texture, sauté fresh spinach instead of using frozen.
• Drain artichokes well: Excess liquid can make the dip watery. Pat them dry before chopping.
• Mix up the cheese: For extra depth, try adding Gruyère or fontina to the classic mozzarella and Parmesan combo.
• Make it ahead: Prepare the dip in advance and refrigerate it. Just bake when you're ready to serve!
• Double the batch: This dip disappears fast—make extra if you're hosting a crowd.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until warmed through.
• Freezer: Freeze the unbaked dip for up to 2 months. Thaw in the fridge before baking.