Creamy Spinach Artichoke Dip

There’s something about setting down a bubbling dish of spinach artichoke dip—the edges browned and crackly, the center creamy and pale green, ribbons of steam carrying the scent of garlic and Parmesan—that instantly says, “You’re welcome to stay awhile.”

This is the ultimate cozy shareable: warm, cheesy, and silky with tender artichokes and spinach, ready in about 30 minutes. It’s perfect for busy hosts, beginner cooks, and comfort seekers who want big flavor without fuss.

I still remember a winter evening when friends dropped by unannounced; I’d almost nothing prepped, but a quick stir of pantry artichokes, frozen spinach, and cheese turned into a bubbling skillet that saved the night.

We lingered for hours, tearing into bread and chips, laughing over the table.

Whether it’s game day, a last-minute gathering, or a quiet movie night, this dip shows up for you. Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, creamy flavor with a perfect cheesy, garlicky balance
• Comes together quickly with simple prep and a short bake time
• Uses easy-to-find ingredients and convenient canned artichokes and frozen spinach
• Preps ahead beautifully so you can just bake before guests arrive
• Pairs perfectly with chips, bread, or veggies for versatile serving options

Ingredients

• 225 g cream cheese, softened — full-fat blends smoother and richer
• 120 g sour cream — adds tang; avoid low-fat for best texture
• 120 g mayonnaise — use a real-egg mayo for better flavor
• 120 g grated Parmesan cheese — freshly grated melts and seasons better
• 120 g shredded mozzarella cheese, divided — choose low-moisture for best melt
• 400 g canned artichoke hearts, drained and chopped — marinated or plain both work
• 225 g frozen chopped spinach, thawed and well-drained — squeeze very dry to prevent watery dip
• 2 cloves garlic, minced — fresh garlic gives the brightest flavor
• 2 g salt — adjust to taste after mixing
• 1 g ground black pepper — freshly ground if possible
• 1 g red pepper flakes, optional — add more for a spicier dip

Step-by-Step Method

Set the oven to 190°C (375°F). Position a rack in the center for even baking.

Lightly grease a 9×9-inch baking dish or similar 1.5–2 quart dish to prevent sticking. While the oven heats, gather all ingredients and equipment. Softening the cream cheese at room temperature now assures it mixes smoothly later.

Drain and Prep the Spinach

Thaw the frozen chopped spinach completely. Place it in a clean kitchen towel or fine strainer. Squeeze firmly to remove as much liquid as possible.

Repeat until the spinach feels almost dry. This step prevents a watery dip. Set the drained spinach aside. Mince the garlic and chop the drained artichoke hearts into bite-size pieces.

Mix the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a medium mixing bowl. Use a whisk or sturdy spoon.

Beat until the mixture is smooth and fully combined, with no visible lumps. Smoothness here assures even texture and flavor in the finished dip. Scrape down the sides of the bowl so everything incorporates thoroughly.

Add the Cheeses

Measure the grated Parmesan and shredded mozzarella cheese. Stir all the Parmesan and 80 g of the mozzarella into the creamy base.

Mix until evenly distributed. Reserve the remaining 40 g mozzarella for topping. The Parmesan adds sharp, salty flavor, while mozzarella brings stretch and melt. Assure no clumps remain by folding thoroughly.

Fold in Vegetables and Seasonings

Add chopped artichoke hearts, well-drained spinach, and minced garlic to the bowl. Sprinkle in the salt, black pepper, and red pepper flakes if using.

Stir gently but thoroughly to distribute ingredients evenly. Make sure spinach and artichokes are spread throughout for balanced bites. Taste and adjust seasoning if needed, keeping salt in check.

Fill the Baking Dish

Transfer the dip mixture into the prepared baking dish. Use a spatula to scrape the bowl clean.

Spread the mixture into an even layer, nudging it into the corners. Smooth the surface lightly so it bakes uniformly. Even thickness helps the dip heat through at the same rate, preventing overbrowned edges and underheated center.

Top with Remaining Cheese

Sprinkle the reserved 40 g shredded mozzarella evenly over the surface of the dip. Cover all areas so each scoop gets a cheesy topping.

Avoid piling it too thick in one spot so it melts and browns uniformly. This final cheese layer creates a golden, bubbly crust that contrasts nicely with the creamy interior.

Bake Until Bubbly

Place the baking dish on the center oven rack. Bake for 18–20 minutes, watching near the end.

Look for bubbling around the edges and a lightly golden, melted top. If needed, add a couple of minutes, but avoid overbrowning. Remove carefully from the oven and set on a heat-safe surface to cool slightly.

Rest and Serve Warm

Let the dip rest for about 5 minutes. This brief cooling time thickens the texture and prevents burns when serving.

Arrange serving dippers like tortilla chips, sliced baguette, pita chips, or vegetables. Stir gently at the edges if needed. Serve the dip warm, and keep it on low heat or a warming tray for longer gatherings.

Ingredient Swaps

• Use Greek yogurt instead of sour cream and part of the mayonnaise for a lighter, tangier dip.
• Swap cream cheese with Neufchâtel (1/3 less fat) or a dairy-free cream cheese for a lighter or vegan version.
• Replace Parmesan and mozzarella with plant-based shredded cheeses for dairy-free needs, or use any mild, good-melting cheese you have (Monterey Jack, cheddar, provolone).
• Fresh spinach (briefly sautéed and well-drained) can stand in for frozen; marinated artichoke hearts add extra flavor if canned plain ones aren’t available.

You Must Know

– Flavor Boost – *For more depth,* add 1–2 g (¼–½ tsp) smoked paprika or cayenne plus an extra 30–60 g Parmesan; stronger aged cheeses and a touch of spice sharpen the flavor so it doesn’t taste flat next to salty chips or bread.

Serving Tips

• Serve bubbling hot with toasted baguette slices and sturdy tortilla chips.
• Offer a colorful crudité platter: carrots, celery, bell peppers, and cucumber rounds.
• Spoon into a hollowed sourdough bread bowl; use bread chunks for dipping.
• Top with extra broiled mozzarella and parsley, then serve in the baking dish.
• Pair with warm pita or naan wedges for a softer, pillowy dipper option.

Storage & Make-Ahead

This dip keeps in the fridge, tightly covered, for 3–4 days.

You can fully assemble it a day ahead, then bake just before serving (add a few minutes if baking from cold).

It doesn’t freeze well—the dairy can separate and turn grainy—so enjoy it fresh or refrigerated only.

Reheating

Reheat leftovers gently.

Microwave in 20–30 second bursts, stirring between.

Warm in a 160°C (325°F) oven, covered, until hot.

Or gently heat on stovetop over low, stirring frequently.

Spinach Dip at Parties

Often, the moment I set a bubbling dish of spinach artichoke dip on the table, the room tilts toward it like it’s the main event.

The cheese blisters lightly on top, the edges hiss, and there’s this wave of garlicky, tangy warmth that pulls everyone closer before they even realize they’re moving.

At parties, I treat the dip like a friendly little hub. I set it on a sturdy board, surround it with tortilla chips, toasted baguette slices, and a ring of crisp vegetables so you can dip however you like.

People linger there, nibbling and talking, going back for “just one more scoop” until the bottom of the dish shows and the room feels looser, softer, happily full.

Final Thoughts

Give this creamy spinach artichoke dip a try and see just how fast it disappears at your next gathering.

Don’t be afraid to tweak the cheeses, spices, or mix-ins to make it your own signature party favorite!

Frequently Asked Questions

Can I Make This Dip Dairy-Free or Vegan, and What Substitutions Work Best?

Yes, you can. I’d swap in vegan cream cheese, mayo, and mozzarella, plus nutritional yeast for extra savor. Taste the mixture; adjust salt, garlic, and chili until it smells rich, warm, impossibly inviting.

Is This Spinach Artichoke Dip Gluten-Free, and How Can I Keep It That Way?

Yes, it’s naturally gluten-free as written. To keep it that way, I’d choose certified gluten-free chips or bread, check labels on mayo and cheese, and avoid any flour-thickened sides or crackers.

Can I Cook This Dip in a Slow Cooker Instead of Baking It?

Yes, you can. I’d warm everything on low in your slow cooker, stirring occasionally, until it’s melted, silky, and fragrant, then switch to warm so guests can lazily scoop creamy bites all evening.

How Can I Reduce the Fat and Calories Without Sacrificing Too Much Creaminess?

You can lighten it by using Neufchâtel cheese, Greek yogurt instead of sour cream, and half the mayonnaise. I’d add extra spinach and a splash of milk so it still feels lush, steamy, and spoon‑coating.

Is It Safe to Leave This Dip Out at Room Temperature During a Party?

It’s safe for only about 2 hours at room temperature, then I’d worry. I picture silky, steamy richness turning risky, so I’d set a timer, then chill or rewarm small portions as you serve.