Copycat Spinach Artichoke Dip

There’s something about setting a bubbling dish of spinach artichoke dip in the center of the table that makes everyone lean in at once.

The cheese is golden and blistered on top, the edges still sizzling, and underneath is a creamy tangle of tender spinach and briny artichokes, rich with garlic and Parmesan.

It’s classic restaurant-style comfort, but this copycat version comes together in about 30 minutes—perfect for busy weeknights, casual get-togethers, or anyone new to entertaining.

I still remember the first time I made it for last-minute guests: I’d a loaf of bread, a bag of chips, and not much else.

This dip turned a near-panic into an easy, cozy evening, with everyone crowded around the coffee table, scraping the dish clean.

It shines at Sunday suppers, game days, holiday gatherings, or when a creamy, cheesy craving hits hard.

Ready to bring this dip to life?

Why You’ll Love It

• Delivers restaurant-style, ultra-creamy richness in every single bite
• Packs in veggies while still tasting totally indulgent and cheesy
• Mixes together quickly with simple, easy-to-find ingredients
• Bakes up bubbly, golden, and perfect for sharing at parties
• Preps ahead effortlessly, then just bake when guests arrive

Ingredients

• 225 g frozen chopped spinach — thawed and squeezed very dry for best texture
• 400 g canned artichoke hearts — drained well and chopped into bite-size pieces
• 240 g cream cheese — fully softened at room temperature for easy mixing
• 120 g sour cream — adds tang to balance the richness
• 60 g mayonnaise — use a full‑fat brand for best flavor
• 120 g shredded mozzarella cheese — low‑moisture type melts creamiest
• 60 g grated Parmesan cheese — freshly grated if possible for better flavor
• 2 cloves garlic, minced — use fresh cloves, not powder, for punchier taste
• 0.5 tsp kosher salt — adjust to taste after baking if needed
• 0.25 tsp freshly ground black pepper — grind fine so it distributes evenly
• 0.25 tsp crushed red pepper flakes (optional) — add for a gentle kick
• 0.25 tsp onion powder — boosts savory depth without extra chopping
• 1 tbsp olive oil — for lightly greasing the baking dish so dip doesn’t stick

Step-by-Step Method

Preheat the Oven & Prep the Dish

Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with olive oil, making sure to coat the bottom and sides.

This prevents sticking and helps the edges brown nicely. Set the prepared dish aside while you mix the dip ingredients so it’s ready to fill right away.

Drain & Dry the Spinach

Thaw the frozen chopped spinach completely. Squeeze out as much liquid as possible using your hands or a clean kitchen towel.

Work in small handfuls to remove excess moisture. Properly drying the spinach prevents the dip from becoming watery and guarantees a rich, creamy texture once baked.

Blend the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a mixing bowl. Whisk or stir until the mixture is completely smooth and no lumps remain.

Make certain the cream cheese is at room temperature so it blends easily. This creamy base is the foundation of the dip’s texture and richness.

Season the Mixture Evenly

Stir in the minced garlic, kosher salt, black pepper, red pepper flakes (if using), and onion powder. Mix thoroughly so the seasonings are evenly distributed throughout the creamy base.

Proper seasoning at this stage guarantees every bite is flavorful, with balanced heat, saltiness, and aromatic notes.

Fold In Spinach & Artichokes

Add the well-drained spinach and chopped artichoke hearts to the seasoned cream mixture. Fold gently with a spatula or wooden spoon until the vegetables are evenly dispersed.

Make certain there are no pockets of plain cream mixture. This step builds the signature texture and hearty bite of the dip.

Stir In the Cheeses

Add the shredded mozzarella and grated Parmesan to the bowl. Stir until the cheeses are fully incorporated and evenly spread throughout the mixture.

The mozzarella adds melt and stretch, while the Parmesan brings sharp, nutty flavor. Guarantee everything is well combined for consistent cheesiness in every scoop.

Fill the Dish & Smooth the Top

Transfer the spinach artichoke mixture into the greased baking dish. Use a spatula to spread it into an even layer, smoothing the surface so it bakes uniformly.

Leveling the top helps it brown evenly and prevents overcooked edges or underbaked spots in the center.

Bake Until Hot & Bubbly

Place the dish in the preheated oven. Bake for 20–25 minutes, until the dip is hot, bubbling around the edges, and lightly golden on top.

If you prefer a darker top, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning the cheese.

Rest Briefly & Serve Warm

Remove the baking dish from the oven and let the dip rest for about 5 minutes. This short resting time allows it to thicken slightly and become easier to scoop.

Serve warm with tortilla chips, toasted baguette slices, pita chips, or fresh vegetable sticks for dipping.

Ingredient Swaps

• Use full‑fat Greek yogurt in place of sour cream for extra tang and protein, or substitute part of the mayonnaise with more yogurt to lighten the dip.
• Swap cream cheese with neufchâtel or a plant‑based cream cheese for a slightly lighter or dairy‑free version, and choose vegan mozzarella/Parmesan if needed.
• Fresh spinach (about 300 g) can replace frozen—sauté it, squeeze very dry, and chop before using; jarred or marinated artichokes work in place of canned (pat dry to control oil).

You Must Know

– Flavor Boost – For a more “restaurant-style” punch, add an extra ½ clove garlic and 15–30 g more Parmesan, and finish with an extra 30 g mozzarella scattered on top for the last 5 minutes; you’ll get a saltier, more savory flavor and a stretchier cheese pull.

Serving Tips

• Serve in a warm shallow dish, topped with extra broiled mozzarella and Parmesan.
• Pair with toasted baguette slices, pita chips, tortilla chips, or sturdy crackers.
• Offer fresh vegetable sticks: carrots, celery, bell pepper, and cucumber for lighter dipping.
• Present in a bread bowl, using torn bread chunks for scooping.
• Garnish with chopped parsley or chives and a light drizzle of olive oil.

Storage & Make-Ahead

This dip keeps in the fridge, tightly covered, for up to 4 days.

Assemble it a day ahead and bake just before serving, adding a few extra minutes if chilled.

It also freezes well (unbaked or baked) for up to 2 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a 300°F (150°C) oven until warm.

Microwave in short bursts, stirring between.

On the stovetop, warm over low heat, stirring often to prevent scorching.

Game‑Day Appetizer Staple

On game day, I almost always pull a bubbling dish of spinach artichoke dip from the oven just as everyone’s finding their seats and settling in with drinks.

The edges hiss softly, the center slowly settles, and that first waft of garlic, cheese, and warm artichokes feels like the unofficial kickoff.

I’ve tried fancy spreads and complicated appetizers, but this dip disappears faster than anything else.

I love how it invites everyone to crowd around the coffee table, chips and toasted baguette slices in hand, talking over each other while the game drones in the background.

There’s something comforting about knowing that, no matter who’s playing, this creamy, hot dip will show up, familiar and reliable, right on time.

Final Thoughts

Give this copycat spinach artichoke dip a try and see how it turns your next gathering into something special.

Don’t be afraid to tweak the seasonings or add your favorite mix-ins to make it your own!

Frequently Asked Questions

Can I Make This Spinach Artichoke Dip in a Slow Cooker or Instant Pot?

Yes, you can. I’d mix everything in the slow cooker, cook on low 1–2 hours, stir occasionally, then keep it warm. In an Instant Pot, I’d use sauté, not pressure, to gently melt and mingle.

Is This Recipe Suitable for Gluten-Free or Keto Dietary Needs?

Yes, it’s naturally gluten-free and low-carb enough for many keto eaters. I’d serve it with pork rinds, celery, or cucumber instead of bread, just like I do on chilly evenings when cravings hit hardest.

How Can I Adjust the Dip for Lactose-Intolerant or Dairy-Free Guests?

You can swap cream cheese, sour cream, mozzarella, and Parmesan with lactose‑free or plant‑based versions. I’ve stirred in cashew cream before; it kept everything lush and cozy so everyone could scoop happily together.

Can I Safely Keep This Dip Out at Room Temperature During a Party?

You can keep it out about 2 hours; after that, I’d chill or reheat it. I picture guests lingering, plates in hand, so I rotate smaller batches, keeping the rest warm in the oven.

What Main Dishes Pair Best With Leftover Spinach Artichoke Dip?

I’d pair it with roasted chicken, seared salmon, or a simple pasta. I often spread it under chicken breasts before baking; the sauce bubbles up, turning an ordinary weeknight plate into something quietly luxurious.