Spinach and Artichoke Dip Recipe
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You bring Spinach and Artichoke Dip to the table when you want the one thing everyone at a party gathers around. It is the bowl people stand over, chip in hand, talking with their mouths full, and I have never carried an empty dish back to the kitchen after making it.
This version keeps things honest: cream cheese, mozzarella, Parmesan, artichoke hearts, and spinach, baked until hot and bubbling. If you have wondered what spinach dip tastes like before committing, it is warm and creamy with a gentle tang from the artichokes and just enough garlic to keep you going back.
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Why You’ll Love This Recipe
- It goes from bowl to oven in about ten minutes, so you can put it together while the rest of the food is still coming out.
- You can assemble it a day ahead, keep it covered in the fridge, and bake it fresh right when your guests arrive.
- The mozzarella on top browns into a lightly golden, stretchy layer that pulls when you dig in with a chip.
- Nine ingredients, one bowl, one baking dish, and nothing fussier than draining spinach well.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
- Cream cheese. This is the body of the dip, so let it sit out for 30 minutes first. Room-temperature cream cheese blends smoothly, while cold cream cheese leaves you fighting lumps you can’t fully stir out.
- Frozen chopped spinach. Thaw it and then drain it hard. Squeeze it in a paper towel until no more liquid comes out, because the water it holds is the single thing most likely to turn your dip runny.
- Artichoke hearts. Drain and chop them fairly fine so you get a little in each scoop without one big slippery piece taking over a bite.
- Mozzarella. This goes on top and gives you the melty, golden crust. Shred it yourself if you can; pre-shredded cheese carries anti-caking agents that stop it from melting as smoothly.
- Parmesan. Grated into the base for a salty, savory backbone that balances the mild spinach.
- Garlic powder and dried basil. The seasoning does the flavor work here, so taste the mixture before it goes in the oven and add more if it needs it.
How to Make Spinach and Artichoke Dip
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Mix the Base
Heat the oven to 350°F and lightly grease a small baking dish. In a medium bowl, mix the softened cream cheese, mayonnaise, Parmesan, garlic powder, dried basil, salt, and pepper until it is smooth and well combined. Getting it smooth now is easier than chasing lumps later, so let the cream cheese warm up to room temperature first.
Fold in the Spinach and Artichokes
Fold in the chopped, drained artichoke hearts and the thawed, well-drained spinach, stirring until everything is evenly distributed. This is the moment to taste and adjust, because once the mozzarella is on top, you are committed. If it needs more salt, garlic powder, or Parmesan, add it now.
Top and Bake
Transfer the mixture to the prepared dish and spread it into an even layer, then scatter the shredded mozzarella over the top. Bake for about 25 minutes, until the dip is hot, bubbly, and lightly golden.
If you want a deeper color on top, run it under the broiler for the last few minutes and watch it closely. Serve it warm.
Recipe Notes and Expert Tips
- Drain the spinach thoroughly. Excess water is what makes a dip watery and sad. Squeeze the thawed spinach in a paper towel until it stops giving up liquid.
- Bring the cream cheese to room temperature. Thirty minutes on the counter is enough, and it blends far more easily than a cold block.
- Taste before it bakes. The seasoning is easy to correct in the bowl and impossible to fix once there’s melted cheese on top.
- Shred your own cheese for the top. It melts more smoothly than the bagged kind, which matters most on the layer everyone sees.
- Broil for the last couple of minutes. If you like a crisp, browned crust, broil it, but stay by the oven because it colors fast.
Recipe Variations
- For a richer, looser texture, stir a tablespoon or two of sour cream or Greek yogurt into the base. I’ve tested this often when I want the dip a little more scoopable, and it holds together well.
- Folding a pinch of red pepper flakes in with the seasoning gives it a low background heat. I’ve tested this plenty of times, and it stands up nicely to the creamy base.
- Swapping the frozen spinach for fresh works, though it hasn’t been tested here, and you would need to wilt and drain it thoroughly first, since fresh spinach carries even more water.
How to Store Leftovers
To get ahead, you can assemble the whole dip up to a day in advance, cover it, and keep it refrigerated until you’re ready to bake it fresh. That make-ahead step happens before the dip is ever served.
For leftovers after serving, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave in short bursts, stirring between each, or warm it in the oven at 300°F until heated through. I don’t recommend freezing this one, since the creamy base tends to separate and turn grainy once it thaws.
What to Serve With Spinach and Artichoke Dip
The dip wants something sturdy to carry it, and my first choice is a batch of warm, crisp homemade tortilla chips straight out of the pan. If you’re building a bigger spread, I like to set it out alongside a cooler, creamier option like French onion dip so people can go back and forth between the hot and the cold.
When I want a fresh, dippable green thing on the table too, a bowl of creamy avocado sauce rounds it out, and for something guests can pick up between scoops, I add a plate of pinwheel sandwiches, which share the same cream cheese base.
FAQs
Almost always it is the spinach. Frozen spinach holds a surprising amount of water, and if you don’t squeeze it out the dip loosens as it bakes. Thaw it, then wring it in a paper towel until no more liquid comes out before it goes in the bowl.
Yes, and it is the main reason this dip is so handy for hosting. See the storage section above for the make-ahead steps, and add a couple of extra minutes in the oven if it goes in cold.
I wouldn’t. The cream cheese base tends to separate and go grainy after freezing and thawing, so this is one to make fresh or keep as short-term leftovers instead.
More Easy Appetizers to Put Out at Your Next Gathering
If you are laying out a spread, here are a few more of my go-to appetizers that sit happily next to a warm dip.
- Veggie sliders. Little lentil and black bean patties on soft rolls that disappear as fast as any dip.
- Grilled veggie kabobs. Zucchini, peppers, mushrooms, and onion in a lemon herb marinade for something off the grill.
- Seven-layer salad. A make-ahead layered bowl that feeds a crowd and holds in the fridge.
- Garlic aioli. A quick creamy dip for fries, bread, or raw vegetables when you want a second sauce on the table.
Ingredients
- 1 cup cream cheese softened
- ¼ cup mayonnaise
- ½ cup Parmesan cheese grated
- 1 teaspoon garlic powder
- ½ teaspoon dried basil
- Salt and pepper to taste
- 1 cup artichoke hearts drained and chopped
- ½ cup frozen chopped spinach thawed and drained
- ½ cup mozzarella cheese shredded
Video
Instructions
- Preheat the oven to 350°F (180°C) and lightly grease a small baking dish.
- In a medium bowl, mix the softened cream cheese, mayonnaise, Parmesan cheese, garlic powder, dried basil, salt, and pepper until smooth and well combined.1 cup cream cheese, ¼ cup mayonnaise, ½ cup Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon dried basil, Salt and pepper
- Fold in the chopped, drained artichoke hearts and thawed, well-drained spinach, stirring until evenly distributed. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle shredded mozzarella cheese over the top.1 cup artichoke hearts, ½ cup frozen chopped spinach, ½ cup mozzarella cheese
- Bake for about 25 minutes or until the dip is hot, bubbly, and lightly golden on top. Serve warm.
Notes
Nutrition
