Homemade Spinach Artichoke Dip

There’s something about setting a bubbling dish of spinach artichoke dip on the table—the creamy surface marbled with deep green spinach and soft artichoke pieces, edges turning golden and just a little crisp.

The aroma of garlic, Parmesan, and warm cream cheese drifts through the kitchen, hinting at the first scoop with a crunchy chip or toasted baguette slice. This is a cozy, crowd-pleasing appetizer that comes together surprisingly fast, making it ideal for busy weeknights, family movie nights, or beginners who want a guaranteed win.

I still remember throwing this dip together 30 minutes before unexpected guests arrived; it bought me time, calmed my nerves, and turned an almost-stressful evening into a relaxed catch-up around the coffee table.

Spinach artichoke dip shines at game-day gatherings, potlucks, last-minute invitations, or any time you need easy, reliable comfort food to share.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers rich, restaurant-style flavor with simple, everyday ingredients
• Bakes into an ultra-creamy, cheesy, irresistibly scoopable dip
• Comes together quickly—perfect for last-minute guests or game day
• Easily customizable with different cheeses, proteins, or spice levels
• Preps ahead and reheats beautifully for stress-free entertaining

Ingredients

• 240 g cream cheese, softened — full-fat melts best
• 120 ml sour cream — adds tangy richness
• 120 ml mayonnaise — choose a full‑flavor brand
• 150 g mozzarella cheese, shredded — low‑moisture, not fresh
• 50 g Parmesan cheese, grated — real Parmigiano‑Reggiano if possible
• 280 g frozen spinach, thawed and well‑drained — squeeze very dry
• 400 g canned artichoke hearts, drained and chopped — brine‑packed, not marinated
• 2 cloves garlic, minced — fresh, not pre‑minced jarred
• 2 g kosher salt — adjust to taste
• 1 g black pepper — freshly ground if possible
• 1 g red pepper flakes (optional) — for gentle heat
• 5 ml lemon juice (optional) — brightens the flavors

Step-by-Step Method

Preheat the Oven

Set the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with cooking spray or a thin layer of oil or butter. Position an oven rack in the center for even heat.

While the oven preheats, gather all ingredients and equipment so the mixing process is quick and efficient.

Prep the Spinach

Thaw the frozen spinach completely. Place it in a fine-mesh strainer or colander. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Press firmly until the spinach feels fairly dry.

This step prevents the dip from becoming watery and keeps the texture rich and creamy.

Chop the Artichokes

Open and drain the canned artichoke hearts thoroughly. Place them on a cutting board and roughly chop into bite-size pieces. Aim for uniform chunks so they distribute evenly throughout the dip.

Pat them dry with a paper towel if they seem very wet, which helps maintain a thicker, more cohesive mixture.

Mix the Creamy Base

Add softened cream cheese, sour cream, and mayonnaise to a medium mixing bowl. Stir vigorously with a wooden spoon or spatula until the mixture is smooth and uniform.

Break up any cream cheese lumps. This creamy base should look fluffy and well blended before you add cheeses and vegetables to make certain a silky dip.

Fold in the Cheeses

Sprinkle shredded mozzarella and grated Parmesan into the creamy base. Stir to evenly distribute the cheeses throughout.

Make sure no pockets of cheese remain unmixed. This step builds the rich, stretchy texture and savory flavor that define a great spinach artichoke dip once it’s baked and bubbling.

Add Vegetables and Seasonings

Add the chopped artichokes, drained spinach, and minced garlic to the bowl. Season with kosher salt, black pepper, and red pepper flakes if using. Stir thoroughly until everything is evenly incorporated.

Ensure the spinach and artichokes are well dispersed so each bite contains a balanced mix of flavors.

Adjust Flavor

Taste a small spoonful of the mixture. Add lemon juice if you want a brighter, tangier flavor. Adjust salt and pepper as needed, keeping in mind flavors intensify slightly when baked.

Stir well after each addition. Stop when the mixture tastes well-seasoned, creamy, and pleasantly garlicky with a hint of spice.

Fill the Baking Dish

Transfer the dip mixture to the prepared baking dish. Use a spatula to spread it into an even layer, reaching all corners. Smooth the top so it bakes uniformly.

If desired, sprinkle a little extra mozzarella or Parmesan on top for added browning and a slightly crisp, cheesy crust after baking.

Bake Until Bubbling

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

Avoid overbaking, which can cause the cheese to separate and turn greasy instead of staying smooth and creamy.

Rest and Serve

Remove the baking dish from the oven and let the dip rest for about 5 minutes. This brief cooling time helps the dip thicken slightly and makes serving easier.

Present it hot with tortilla chips, toasted baguette slices, pita chips, or fresh vegetables. Keep warm during gatherings using a low-heat setting or slow cooker.

Ingredient Swaps

• Use Greek yogurt in place of sour cream (and/or some of the mayo) for extra protein and tang.
• Swap cream cheese with Neufchâtel or a dairy-free cream cheese for a lighter or vegan-friendly base.
• Replace mozzarella with any good melter you have (monterey jack, fontina, or mild cheddar); pecorino can stand in for Parmesan.
• Fresh spinach (about 10–12 ounces), quickly sautéed and well-drained, can replace frozen spinach.
• If artichokes are pricey or hard to find, substitute with extra spinach and some sautéed mushrooms or zucchini for a similar hearty texture.

You Must Know

– Flavor Boost – For a more pronounced tang and depth, replace 60 ml (1/4 cup) of the sour cream with Greek yogurt and add an extra 5 g (1 tablespoon) Parmesan; you’ll get a sharper, cheesier flavor without changing the texture much.

Serving Tips

• Serve hot with tortilla chips, pita chips, baguette slices, or sturdy crackers.
• Offer fresh veggie dippers like carrot sticks, celery, bell pepper strips, and cucumber rounds.
• Spoon into a hollowed sourdough or boule bread bowl for rustic presentation.
• Top with extra mozzarella, broil briefly, and serve in the same baking dish.
• Keep warm in a small slow cooker for longer parties or game-day spreads.

Storage & Make-Ahead

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

Reheat gently in the oven or microwave, stirring once or twice.

You can assemble it a day ahead and bake just before serving.

This dip also freezes well for up to 2 months; thaw overnight in the fridge.

Reheating

Reheat spinach artichoke dip gently: in the oven at 300°F until warm.

In the microwave at 50% power, stirring often.

Or on the stovetop over low heat, stirring frequently.

Spinach Artichoke Dip Origins

Long before it became the warm, bubbly staple of game days and potlucks, spinach artichoke dip grew out of older traditions of creamy vegetable casseroles and party spreads.

I always picture mid-century kitchens, ovens humming, dishes of creamed spinach and artichoke gratins emerging in a cloud of buttery steam. As American cooks fell for sour cream, mayonnaise, and cream cheese, those older recipes slowly melted into the rich, tangy mixture we recognize now.

Restaurants helped finish the story, tucking spinach, artichokes, and cheese into cast-iron skillets and serving them with baskets of warm bread.

When I bake a pan today, I feel that lineage in every fragrant puff of steam—comfort food evolving, yet still familiar enough to gather everyone close around the table.

Final Thoughts

Give this spinach artichoke dip a try and make it your own by swapping in your favorite cheeses or mix-ins.

However you tweak it, serve it warm and watch it disappear fast!

Frequently Asked Questions

Can I Make This Spinach Artichoke Dip Without an Oven?

Yes, you can. I’d gently warm everything together on the stovetop, stirring as the cheeses melt into a silky swirl, until it’s steamy, fragrant with garlic, and begging for a torn hunk of bread.

How Do I Adjust the Recipe for a Slow Cooker Version?

You’ll mix everything as written, then spoon it into your slow cooker, set on LOW 2–3 hours, stirring once. I’d line or grease it, then serve warm, silky scoops with crackling chips beside.

What Wines or Cocktails Pair Best With Spinach Artichoke Dip?

I’d pour you a crisp Sauvignon Blanc or unoaked Chardonnay; their citrusy brightness cuts the richness. For cocktails, I’d shake a lemony gin spritz or light vodka Collins—cool, fragrant, and perfect beside warm, garlicky, creamy bites.

Is This Recipe Suitable for Keto or Low-Carb Diets?

Yes, it’s generally keto‑friendly, though I’d watch the portion. I picture you by a warm oven, creamy cheese bubbling, rich spinach and artichokes melting together—serve it with crisp veggies instead of bread for low‑carb comfort.

How Can I Make This Dip Kid-Friendly With Milder Flavors?

You can make it kid‑friendly by skipping red pepper flakes, using extra mozzarella, and chopping spinach finely. I’d stir gently, bake until just golden, then serve warm with soft bread, like little clouds for dipping.