Introduction

Spinach Artichoke Dip is a creamy, cheesy appetizer that’s perfect for gatherings and parties. Combining tender spinach, tangy artichokes, and rich cheeses, this dip is a crowd-pleaser that’s easy to prepare and serve warm.

Spinach Artichoke Dip Recipe - Recipe Image

Ingredients

8 ounces cream cheese (softened)
⅔ cup sour cream
⅓ cup mayonnaise
2 cloves garlic (minced)
1½ cups shredded mozzarella cheese (divided)
½ cup shredded Parmesan cheese
½ cup shredded Gruyere cheese (or gouda or Swiss cheese)
10 ounces frozen chopped spinach (thawed and squeezed dry)
14 ounces marinated artichoke hearts (drained and chopped)

Instructions

Step 1: Preheat the oven to 375°F.
Step 2: In a medium bowl, add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until the mixture is fluffy.
Step 3: Gently fold in 1 cup mozzarella cheese, Parmesan cheese, Gruyere cheese, spinach, and artichokes until evenly combined.
Step 4: Spread the mixture into a casserole dish or deep dish pie plate. Sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
Step 5: Bake for 25 to 30 minutes, or until the dip is bubbly and the cheese is golden brown on top. Let it rest for 10 minutes before serving.
Step 6: Serve warm with tortilla chips, baguette slices, crackers, or fresh vegetables for dipping.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes or a dash of hot sauce to the mixture before baking.
Use fresh spinach instead of frozen by sautéing it until wilted and draining well to avoid excess moisture.
Try substituting Gruyere with Gouda or Swiss cheese depending on your preference.
To make it lighter, swap mayonnaise for Greek yogurt without sacrificing creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to preserve the creamy texture. Avoid microwaving for best results, as it can cause the dip to separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and keep it refrigerated. Just add the topping cheese before baking to ensure a bubbly, golden finish.

What can I serve with spinach artichoke dip?

This dip pairs well with tortilla chips, toasted baguette slices, crackers, pita bread, or fresh vegetable sticks like carrots, celery, and bell peppers.

Spinach Artichoke Dip Recipe

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★★★★★

4.9 from 136 reviews

This creamy and cheesy Spinach Artichoke Dip is a classic appetizer that’s perfect for parties and gatherings. Combining tender spinach and tangy marinated artichoke hearts with a blend of cream cheese, sour cream, and three kinds of cheese, this warm, bubbly dip is irresistibly rich and flavorful. Served best with tortilla chips, baguette slices, crackers, or fresh vegetables, it’s a crowd-pleaser that’s easy to prepare and bake to golden perfection.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Dairy and Cream Base

8 ounces cream cheese (softened)
⅔ cup sour cream
⅓ cup mayonnaise
1½ cups shredded mozzarella cheese (divided)
½ cup shredded Parmesan cheese
½ cup shredded Gruyere cheese (or gouda or Swiss cheese)

Vegetables and Flavorings

2 cloves garlic (minced)
10 ounces frozen chopped spinach (thawed and squeezed dry)
14 ounces marinated artichoke hearts (drained and chopped)

Instructions

Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking your dip so it cooks evenly and the cheese melts beautifully.
Mix the creamy base: In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, and minced garlic. Using a hand mixer on medium speed, beat the mixture until it becomes smooth and fluffy, creating a rich base for the dip.
Add cheeses and veggies: Gently fold in 1 cup of shredded mozzarella cheese, Parmesan cheese, Gruyere cheese, the thoroughly drained spinach, and chopped artichoke hearts. Folding gently helps maintain the texture and even distribution of ingredients.
Prepare to bake: Spread the dip mixture evenly into a casserole dish or a deep dish pie plate. Then sprinkle the remaining ½ cup of mozzarella cheese evenly over the top to create a golden, cheesy crust as it bakes.
Bake the dip: Place the dish in the preheated oven and bake for 25 to 30 minutes or until the dip is bubbly and the cheese on top has turned a nice golden brown. Once baked, allow it to rest for 10 minutes before serving to let it set slightly.
Serve with dippers: Enjoy the warm, cheesy dip with tortilla chips, baguette slices, crackers, or fresh vegetables for a classic and crowd-pleasing appetizer experience.

Notes

Make sure to fully thaw and squeeze excess water from the frozen spinach to avoid a watery dip.
You can substitute Gruyere cheese with gouda or Swiss cheese depending on your preference or availability.
Allowing the dip to rest after baking helps it thicken slightly, making it easier to scoop.
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the mixture before baking.
Use marinated artichoke hearts for extra flavor; drain them well before chopping to avoid excess liquid.
This dip can be made ahead of time and refrigerated before baking; just increase the baking time slightly if baking from cold.

Keywords: Spinach Artichoke Dip, creamy dip, cheesy appetizer, party dip, baked dip, spinach dip, artichoke dip