Is it really a party without a Hot Spinach Artichoke Dip bubbling away in the center of the table? I didn’t think so! For years, I had been strangely intimidated by it. Mine always seemed to come out too watery, or the cheese would get oily, or it just tasted… flat.
But this… this is the Easy Spinach Artichoke Dip Recipe that changed everything for me. It’s my absolute back-pocket, no-fail, “everyone-will-ask-you-for-the-recipe” appetizer. It’s ridiculously creamy, perfectly cheesy, and packed with flavor, all while using super simple ingredients.
This is the dip that makes you the hero of the get-together, whether it’s game day, a holiday, or just a Tuesday night craving. It’s the perfect Easy Party Appetizer, and I’m so excited to share the foolproof method with you!
Table of Contents
Easy Spinach Artichoke Dip Recipe
Ingredients
For the Dip Base:
- 8 ounces cream cheese softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup freshly grated parmesan cheese divided (3/4 cup for mixing, 1/4 cup for topping)
For the Filling:
- 1 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup frozen spinach thawed and liquid squeezed out completely
- 1 clove garlic minced
For Serving (Optional):
- Tortilla chips pita chips, baguette slices, or fresh vegetable sticks
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a glass pie dish.
- Mix the Base: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat with an electric mixer or a sturdy spoon until completely smooth.
- Add the Filling: Add the chopped artichoke hearts, the thoroughly squeezed-dry spinach, minced garlic, and 3/4 cup of the parmesan cheese. Mix until all ingredients are evenly distributed.
- Transfer to Dish: Pour the mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining 1/4 cup of parmesan cheese over the top.
- Bake: Bake for 20 minutes, or until the dip is hot, bubbling around the edges, and the top is golden brown.
- Serve: Let it cool for 2-3 minutes before serving hot with your favorite dippers.
Notes
- Room Temp Cream Cheese is Key: Make sure your cream cheese is fully softened. This is the secret to a perfectly smooth, lump-free dip!
- Squeeze That Spinach! The most crucial step! Squeeze all the liquid from the thawed spinach using a clean kitchen towel or paper towels. This prevents a watery dip.
- Cheese Variations: Feel free to swap half the parmesan for shredded mozzarella (for cheese pulls!) or Gruyère (for a nutty flavor).
Nutrition
Why This Is the Best Spinach Artichoke Dip Recipe
Before we get to the mixing, let me tell you why this specific Baked Spinach Artichoke Dip is the one I swear by.
- It’s Unbelievably Fast: We’re talking 10 minutes of prep (max!) and 20 minutes in the oven. That’s it. You can whip this up right before guests arrive.
- It’s Genuinely Foolproof: The biggest dip-killer is excess water. We’ll solve that with one simple, non-negotiable step.
- It’s the Perfect Creamy Base: This is a classic Cream Cheese Spinach Artichoke Dip. The combo of cream cheese, sour cream, and mayo (trust me on the mayo!) creates a tangy, rich, and totally scoopable base that doesn’t break or get greasy.
- It’s a Guaranteed Crowd-Pleaser: There’s a reason this is the first bowl to be emptied at every single party. It’s totally crave-worthy.
Ingredients You’ll Need
The magic of this recipe lies in its ability to transform simple, everyday ingredients into something spectacular. Here’s your short-and-sweet shopping list.
For the Dip Base:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup freshly grated parmesan cheese, loosely measured (divided: 3/4 cup for mixing, 1/4 cup for topping)
For the Filling:
- 14-ounce can artichoke hearts, drained and chopped
- 1/2 cup frozen spinach, thawed and liquid squeezed out completely
- 1 clove garlic, minced
How to Make This Easy Spinach Artichoke Dip Recipe (Step-by-Step)
Get ready, because this moves fast! In just a few simple steps, you’ll have a hot, bubbling dish of pure comfort.
Step 1: Prepare Your Oven and Dish
Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish or a glass pie dish with cooking spray or butter.
I know, greasing the dish feels like a skippable step, but don’t skip it! It ensures easy serving and saves you from having to chisel off baked-on cheese later.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Using an electric mixer or a sturdy wooden spoon, beat the mixture until it’s completely smooth and creamy with no lumps remaining.
The cream cheese must be at room temperature for this to work. I know, letting it soften is the hardest part of any recipe (the patience!), but it’s the only way to get that perfectly silky, lump-free base. Please don’t try to microwave it; it just gets weirdly hot in spots.
Step 3: Add the Stars of the Show
To your creamy base, add the drained and chopped artichoke hearts, the thoroughly squeezed spinach (this step is crucial to prevent a watery dip!), minced garlic, and 3/4 cup of the freshly grated parmesan cheese. Mix everything with an electric mixer or fold vigorously with a spatula until all the ingredients are evenly distributed.
Okay, friends, this is the most essential part of the entire Easy Spinach Artichoke Dip Recipe! When you think you’ve squeezed all the liquid out of your thawed spinach… squeeze it again.
I’m serious. Grab it in a clean kitchen towel or a few layers of paper towels and wring it out over the sink until it’s a sad, dry little ball. This one step is the difference between a rich, creamy, decadent dip and a watery, disappointing one. You’ve got this!
Step 4: Transfer and Top
Pour the spinach artichoke mixture into your prepared baking dish, spreading it evenly to the edges with a spatula. Sprinkle the remaining 1/4 cup of Parmesan cheese generously over the top.
I like to use the back of a spoon to create little swirls on top. It helps the Parmesan get into all the nooks and crannies, making those delicious, crispy, golden-brown bits.
Step 5: Bake to Perfection
Place the baking dish in your preheated oven and bake for 20 minutes, or until the dip is hot throughout, with bubbles forming around the edges, and the cheese on top has turned a beautiful golden brown.
The aroma filling your kitchen right about now is absolutely heavenly! Every oven is slightly different, so keep a close eye on it. You’re looking for that bubbly-around-the-edges, golden-on-top perfection.
Step 6: Serve Immediately!
Remove the dip from the oven and let it cool for 2-3 minutes before serving. Serve it while hot and watch it disappear!
That 2-3 minute rest is torture, I know, but it keeps everyone from scorching their mouth on molten-hot cheese. Serve it right in the baking dish for a rustic feel, surrounded by all your favorite dippers.
Tips, Variations & Make-Ahead Advice
This is where you can really make this recipe your own. The base recipe is fantastic as-is, but sometimes you want to mix it up!
- Change Up the Cheese: My base recipe uses all Parmesan, which I love for its nutty, salty bite. But you can absolutely play with this! Throw in a half-cup of shredded mozzarella for that epic, stringy ‘cheese pull’ effect. Alternatively, for a sharper, more complex flavour, substitute half the Parmesan with Gruyère or sharp white cheddar.
- Make it a Crockpot Spinach Artichoke Dip: Hosting for a long time? This is a fantastic Crockpot Spinach Artichoke Dip. Just mix everything as directed (don’t save any cheese for the top) and put it in a small slow cooker on LOW for 1-2 hours, until hot and bubbly. Stir it, set it to WARM, and it’ll stay perfect for hours.
- Add a Little Something Extra:
- Spice: A pinch of red pepper flakes (about 1/4 teaspoon) adds a pleasant background warmth.
- Bacon: A few slices of crispy, crumbled bacon folded in? Yes, please.
- Freshness: A tablespoon of finely minced shallot or green onion adds a fresh, zippy bite that cuts through the richness.
- Make-Ahead Instructions: This is a lifesaver. You can assemble the entire dip (Steps 1-4) up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready, remove the plastic wrap and bake as directed, adding an extra 5-7 minutes to the baking time since it’s starting cold.
What to Serve with Spinach Artichoke Dip
Honestly, I’ve been known to eat this with a spoon. But for guests, dippers are a good idea! This is the ultimate “what to serve with spinach artichoke dip” guide:
- The Classics: Sturdy tortilla chips, pita chips, or buttery crackers (like Ritz or Club) are always a win.
- The Breads: Toasted baguette slices (crostini) are my personal favorite. The crunch is perfect. Warm, soft pita bread or cubes of toasted sourdough are also fantastic.
- The Fresh Veggies: To balance all that richness, you need some crunch! Celery sticks, carrot sticks, sliced bell peppers (red and yellow are sweetest), and cucumber spears are all great, healthy options.
The real key is sturdiness. This is a thick, hearty dip, so you need a dipper that can handle a heavy scoop without breaking off. A mix of 2-3 of these makes for a beautiful platter.
Easy Spinach Artichoke Dip Recipe FAQs
Got questions? I’ve got answers! Here are a few common ones I get about this recipe.
What are the ingredients in spinach and artichoke dip?
The core ingredients for this Cream Cheese Spinach Artichoke Dip are right in the name! You’ll need spinach (I use frozen for ease) and artichoke hearts (canned is perfect). The creamy base is a dream team of cream cheese, sour cream, and mayonnaise, plus a generous amount of parmesan cheese and a hint of garlic to tie it all together.
What are some common mistakes in making artichoke dip?
The biggest mistake, by far, is not squeezing the spinach dry! I can’t say it enough. Any leftover water will make your dip runny and sad. The second mistake is not using room-temperature cream cheese, which results in a lumpy dip. Just let it sit on the counter for an hour. It’s worth the wait, I promise!
What’s the best cheese for artichoke dip?
I am partial to Parmesan for this recipe, especially freshly grated (it melts so much better than the pre-grated kind!). It’s nutty, salty, and gets wonderfully golden on top. However, you can absolutely mix it up! As I mentioned in the tips, adding mozzarella provides a great cheese pull, and using Gruyère or sharp white cheddar can add a more complex, tangy flavor. It’s hard to go wrong!
A Dip to Remember!
And there you have it, the easiest, creamiest, most crowd-pleasing Hot Spinach Artichoke Dip you’ll ever make. It’s the perfect, low-stress appetizer that delivers big on flavor every single time. I hope this becomes one of your go-to, back-pocket recipes, just like it is mine.
If you whip this up for your next get-together, please let me know! Please leave a comment below and let me know how it went or what variations you tried. I love hearing from you!
Happy dipping!
