Creamy, cheesy, and downright addictive, spinach and artichoke dip is the ultimate crowd-pleaser. Whether you’re watching the big game, hosting friends, or just want a cozy snack to curl up with, this dip delivers every single time. It’s warm, rich, and loaded with flavor—and it comes together super easily. Grab some chips or crusty bread and let’s go!
Why You’ll Love This Recipe
- Ultra creamy & cheesy
- Make-ahead & freezer-friendly
- Perfect for parties, potlucks, or cozy nights in
- No-fuss ingredients and minimal prep
How to Make Spinach and Artichoke Dip
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (10 oz) bag frozen spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté garlic – In a skillet, heat olive oil and cook garlic until fragrant (about 1 minute).
- Mix dip – In a large bowl, stir together cream cheese, sour cream, mayo, mozzarella, and Parmesan. Fold in spinach, artichokes, and sautéed garlic. Season with salt and pepper.
- Bake – Transfer mixture to a baking dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
- Serve – Serve hot with tortilla chips, crackers, or toasted baguette slices.
Storage Information
- Refrigerator: Store in an airtight container up to 4 days.
- Freezer: Freeze before or after baking for up to 2 months.
- Reheating: Oven or microwave until hot and creamy.
Variations to Try
- Add cooked bacon or crumbled sausage for a meaty twist
- Swap mozzarella for pepper jack for a spicy kick
- Use Greek yogurt instead of sour cream for a lighter option
Tips & Notes
- Drain spinach really well to avoid a watery dip.
- Use full-fat dairy for the creamiest texture.
- You can make this a day ahead—just cover and refrigerate before baking.
FAQ
1. Can I use fresh spinach?
Yes—sauté about 5 cups fresh spinach until wilted, then squeeze out excess moisture.
2. Can I serve this cold?
Technically yes, but it’s best warm and melty!
3. Is this gluten-free?
The dip itself is—just serve it with gluten-free dippers if needed.
Nutrition Information (Per Serving, Approx. 8 Servings)
- Calories: 260 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Carbs: 6g
- Sugar: 1g
- Protein: 7g
- Sodium: 400mg
Percent Daily Values are based on a 2,000-calorie diet.
Required Tools & Equipment
- Medium skillet
- Mixing bowl
- Baking dish (8×8 or similar)
- Spoon or spatula
Difficulty Level: Beginner
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 40 minutes
This spinach and artichoke dip is rich, indulgent, and always the first to disappear at a party. Want to try a slow cooker version next? I’ve got you covered!
Spinach and Artichoke Dip
Ingredients
Instructions
Preheat oven to 375°F (190°C).
Sauté garlic – In a skillet, heat olive oil and cook garlic until fragrant (about 1 minute).
Mix dip – In a large bowl, stir together cream cheese, sour cream, mayo, mozzarella, and Parmesan. Fold in spinach, artichokes, and sautéed garlic. Season with salt and pepper.
- Bake – Transfer mixture to a baking dish and bake for 20–25 minutes, until bubbly and lightly golden on top.
- Serve – Serve hot with tortilla chips, crackers, or toasted baguette slices.
Serve – Serve hot with tortilla chips, crackers, or toasted baguette slices.
Nutrition Facts
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Sodium 400mg17%
- Total Carbohydrate 6g2%
- Sugars 1g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Drain spinach really well to avoid a watery dip.
- Use full-fat dairy for the creamiest texture.
- You can make this a day ahead—just cover and refrigerate before baking.
