This spinach artichoke dip recipe is ultra cheesy, creamy, tangy and addictingly delicious. Make it ahead and watch the crowd rave at your next party!
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If there’s one dip that never fails to steal the show, it’s this one. It’s the crème de la crème, the dip of all dips, it’s spinach artichoke dip. I’ll warn you now, this recipe is sinfully good. The second you grab a toasted Baguette and dive into this warm, cheesy goodness, there’s no stopping (trust me, I’ve tried!).
It’s my go-to for Super Bowl parties and anytime I need something quick that I know will disappear, even among the pickiest eaters. Make it ahead, pull it out warm and bubbly, and watch it become the first thing gone. And if you’re building out a full dip spread, my Beer Cheese Recipe is another not-to-miss to have on the table!
Why You’ll Love This Spinach Artichoke Dip Recipe
- Extra cheesy and flavorful: this dip is creamy, packed with flavor, and isn’t skimping on the cheese!
- Easy: whip it up with just 20 minutes of active time.
- Make it ahead: up to 3 days in advance so you’re party-ready whenever!
Ingredients
- Can of quartered artichoke hearts – drain, pat dry well, and roughly chop them.
- Frozen chopped spinach – frozen spinach adds more flavor and has less water contentso your dip doesn’t get soggy!
- Shredded mozzarella cheese
- Grated parmesan cheese
- Cream cheese – full-fat is best but low-fat works too.
- Sour cream – full-fat is best but you can use low-fat or Greek yogurt.
- Mayonnaise – for ultra creamy goodness…but if you don’t want to use mayo, you can leave it out and add extra sour cream.
- Fresh garlic
- Lemon – fresh lemon juice rounds everything out and adds just a touch of brightness.
How to Make Spinach Artichoke Dip
Not only is this dip the best, but it’s easy to make! Here are the steps; for the full recipe, see the recipe card below.
Thaw spinach: Microwave frozen spinach for 2-3 minutes, flipping and breaking up halfway through. Once microwaved, break up any clumps. Use paper towels to squeeze spinach until no liquid comes out.
Mix: In a large bowl, stir together the cream cheese, sour cream, and mayo until mostly smooth. Mix in the parmesan, ¾ cup mozzarella, garlic, lemon, and salt and pepper. Fold in spinach and artichokes until well-combined.
Spread: Spread mixture out evenly in a 9 or 10” cast iron skillet or pie plate.
Top: Sprinkle the remaining ¾ cup mozzarella over the top.
Bake: Bake for 27-31 minutes at 375℉. Enjoy!
Serving Suggestions
Spinach artichoke dip is perfect with some many “dipping vehicles”! Here are some of my favorites:
- Homemade Crostini
- Homemade Tortilla Chips
- Pita chips or warm pita wedges
- Garlic Naan Bread or Wheat Naan Bread
- Crackers
- Pretzels
- Garlic Bread or Focaccia
- Fresh veggies like carrot sticks, celery, celery, or cucumbers
Recipe Variations
Make it your own with one of these fun variations on spinach artichoke dip:
- Fresh instead of frozen spinach: follow my Sautéed Spinach Recipe and then the recipe below as usual.
- Use low-fat ingredients: for a lighter version, use low-fat cream cheese, sour cream, and mayo.
- Spicy: add in chopped jalapeños for a kick.
- Caramelized Onions: fold in a handful of Caramelized Onions for a touch of sweet richness.
- Meat or seafood: add in bacon bits or cooked crab for a meaty twist.
- Sub the cheese: use Gruyère instead of mozzarella for an elevated version.
- Buffalo twist: drizzle with buffalo sauce and top with blue cheese crumbles instead of mozzarella, perfect for game day.
- Cold: follow the recipe below, but leave off the cheese topping and don’t bake. It’s delish!
FAQs
While you can follow my Sautéed Spinach Recipe to use fresh spinach, frozen spinach has a more concentrated flavor and is less watery, making frozen spinach the best option for this dip!
Absolutely! Bake the dip, let cool completely, and then wrap tightly in the fridge up to 3 days ahead, reheating right before serving. It will taste just as delicious as freshly made!
Reheat right in the cast iron skillet or pie plate, covered tightly with foil, at 375 degrees until just hot.
I don’t recommend freezing spinach artichoke dip, since the texture changes when frozen and thawed.
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If you’ve tried this Spinach Artichoke Dip Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Best Spinach Artichoke Dip
Equipment
- 9 or 10" cast iron skillet (oven-safe skillet or pie plate)
Ingredients
- 14 ounce can quartered artichoke hearts, drained, patted dry, and roughly chopped
- 10 ounces frozen chopped spinach
- 1 ½ cups shredded mozzarella cheese
- ¾ cup grated parmesan cheese, or Parmigiano-Reggiano
- 8 ounces cream cheese, softened for 1 hour
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 large garlic cloves, minced
- 1 ½ teaspoons lemon juice
- Salt and pepper, to taste
Instructions
- Preheat oven to 375℉ On a microwave-safe plate or bowl, microwave frozen spinach for 2-3 minutes, flipping and breaking up halfway through. Once microwaved, break up any clumps. Use several paper towels or clean dish towels to squeeze spinach, until no more liquid comes out. Set aside.
- In a large bowl, stir together the cream cheese, sour cream, and mayo until mostly smooth. A few small lumps are okay.
- Mix in the parmesan, ¾ cup mozzarella, garlic, lemon, and salt and pepper.
- Fold in spinach and chopped artichokes until well-combined.
- Spread mixture out evenly in a 9 or 10” cast iron skillet or pie plate.
- Sprinkle the remaining ¾ cup mozzarella evenly over the top.
- Bake for 27-31 minutes until bubbling and golden around the edges, and hot in the center. Let rest for 5-10 minutes before digging in!
Video
Notes
- I recommend full-fat cream cheese, sour cream, mayo and cheese for best results but you can use low-fat if preferred!
- I recommend frozen spinach because it’s already cooked down and has most of its water removed, which helps prevent the dip from getting watery. It also has more concentrated flavor that’s best in spinach artichoke dip!
- A 10″ cast iron skillet works best if you have it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Super Bowl party ready with this recipe! Thanks for the modification tips at the end. It’s always helpful in case I want to switch things up!
I know this is a dip, but it’s so good I almost want to just eat it with a spoon! That golden melted cheese on the top is the best.
this is better than any restaurant spinach artichoke dip!! the addition of parmesan was *chef’s kiss*. You’ve done it again Grace!