Creamy, bubbling, and impossibly easy to pull together—this spinach artichoke dip is the kind of appetizer that disappears faster than you can set it on the table. It’s rich, garlicky, and cheesy without being fussy, perfect for game days, casual get-togethers, or a cozy night in. For a simple weeknight pairing, I often serve it alongside oven-roasted fish; it goes especially well with a fillet like this baked salmon with garlicky spinach and mozzarella for a balanced plate.
Why you’ll love this dish
This recipe hits a sweet spot: short prep, pantry-friendly ingredients, and a crowd-pleasing finish. It’s creamy from the cream cheese, stringy and melty from the mozzarella, and brightened by spinach and tangy artichoke. You don’t need fancy equipment—just a bowl, a spoon, and an oven. It’s also adaptable: swap mayo for Greek yogurt to cut richness, or add extra garlic and lemon for more punch.
“This dip turned every gathering into a hit—golden on top, silky inside, and loaded with flavor. Easy to double and even better reheated.” — a happy host
Perfect occasions: potlucks, holiday appetizer spreads, movie nights, or as a starter for a simple Italian-style dinner.
The cooking process explained
Before you start, here’s what happens in three quick stages:
- Prep the veggies: drain and chop artichokes, chop fresh spinach or thoroughly squeeze thawed frozen spinach.
- Build the base: beat softened cream cheese smooth, fold in mayo (or yogurt), cheeses, garlic, spinach, and artichoke.
- Bake and finish: heat until bubbly and broil briefly for a golden top.
This preview helps you organize mise en place so nothing gets soggy or stuck at the last minute.
What you’ll need
- 1 cup fresh spinach, finely chopped (or 1 cup thawed, well-drained frozen spinach)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise (or plain Greek yogurt as a lighter swap)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Ingredient notes:
- Soften the cream cheese at room temperature for 20–30 minutes; it mixes smoother and yields a silkier dip.
- If using frozen spinach, squeeze it in a clean kitchen towel until nearly dry—excess water ruins texture.
- Canned artichoke hearts can be marinated; drain off oil first if they’re packed that way to avoid an oily dip.
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Prepare the produce: drain and chop the artichoke hearts. If using fresh spinach, finely chop; if using frozen, thaw and squeeze out excess moisture until mostly dry.
- In a mixing bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise (or Greek yogurt) until combined.
- Add the shredded mozzarella and grated Parmesan. Mix until the cheeses are evenly distributed and the mixture is creamy.
- Fold in the chopped spinach, artichokes, and minced garlic. Season with salt and plenty of freshly ground black pepper—taste and adjust as needed.
- Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until the dip is hot and bubbling through the center. For a golden, slightly crisp top, broil for 1–2 minutes—watch carefully so it doesn’t burn.
- Let the dip rest for 3–5 minutes before serving; it will thicken slightly and be easier to scoop.
Serve warm straight from the dish for best melty texture.
How to serve Creamy Spinach Artichoke Dip
Best ways to enjoy it: scoop with tortilla chips, pita wedges, toasted baguette slices, or crunchy vegetables like celery and bell pepper. For an effortlessly elegant platter, serve the dip in a hollowed-out round sourdough boule so guests can tear pieces of bread and dip directly.
If you want a heartier pairing, serve it with a bowl of soup or roasted protein; it pairs nicely with a rich soup such as the creamy Parmesan Italian sausage ditalini soup for a comforting meal that balances creamy textures and savory flavors.
Garnish ideas: a drizzle of olive oil, extra grated Parmesan, red pepper flakes, or a sprinkle of chopped fresh parsley or chives to brighten the top.
Storage and reheating tips
- Refrigerator: Cool the dip to room temperature within two hours of baking, cover tightly, and refrigerate. It will keep 3–4 days.
- Freezer: Portion into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm individual servings in the microwave in 30-second bursts, stirring between intervals. For the whole dish, reheat in a 325°F (160°C) oven until warmed through, about 15–20 minutes. If you want the top golden again, broil 1–2 minutes at the end.
- Food safety: Do not leave the dip at room temperature for more than two hours to avoid bacterial growth.
Pro chef tips
- Use room-temperature cream cheese — it blends without lumps and traps air for a lighter texture.
- Don’t skip squeezing frozen spinach dry; moisture leads to a runny dip and longer baking time.
- For extra flavor depth, lightly sauté the minced garlic in a teaspoon of butter or olive oil until fragrant, then cool and add to the mix.
- If you like a looser dip, stir in 1–2 tablespoons of milk or cream before baking.
- For even melting, shred your own mozzarella from a block — pre-shredded cheese often contains anti-caking agents that affect melt quality.
Creative twists
- Spicy: Add a minced jalapeño or 1/4–1/2 teaspoon crushed red pepper flakes to the mix.
- Smoky: Stir in 1/4 teaspoon smoked paprika or 2 tablespoons of chopped roasted red peppers.
- Vegan: Use vegan cream cheese, dairy-free mozzarella, and vegan Parmesan; swap mayo for a vegan alternative and add a tablespoon of nutritional yeast for depth.
- Mediterranean: Fold in chopped sun-dried tomatoes and a tablespoon of capers for a tangy spin.
- Protein boost: Mix in 1 cup shredded rotisserie chicken for a heartier dip that doubles as a main for casual lunches.
Common questions
Q: Can I make this ahead of time?
A: Yes. Assemble the dip and store it covered in the baking dish in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Q: Can I skip the mayonnaise?
A: Absolutely. Plain Greek yogurt works well for tang and a lighter texture, though the dip will be slightly less rich.
Q: How can I keep the dip from being watery?
A: Remove as much moisture as possible from frozen spinach and drain artichokes thoroughly. Also, let the dip rest a few minutes after baking so excess liquid reabsorbs into the cheese.
Q: Is this safe to freeze after baking?
A: You can freeze baked dip, but texture may change slightly. Freeze in a shallow airtight container for up to 2 months, then thaw overnight in the fridge and reheat gently.
Q: Can I double the recipe?
A: Yes — double everything and bake in a 9×13-inch dish. Start checking for doneness at around 25 minutes; it may need 5–10 minutes longer.
Q: What if I don’t have an oven—can I make it on the stovetop?
A: Yes. After assembling, warm it gently in a small heavy-bottomed saucepan over low heat, stirring frequently until everything is melted and combined. Finish under a broiler is optional if you want a golden top.
If you have any other questions about ingredients, timing, or serving ideas, ask and I’ll help you tailor this dip to your occasion.
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Creamy Spinach Artichoke Dip
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A creamy, cheesy spinach artichoke dip that is easy to prepare and perfect for parties or cozy nights in.
Ingredients
- 1 cup fresh spinach, finely chopped (or 1 cup thawed, well-drained frozen spinach)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened to room temperature
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Prepare the produce: drain and chop the artichoke hearts. If using fresh spinach, finely chop; if using frozen, thaw and squeeze out excess moisture until mostly dry.
- In a mixing bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise (or Greek yogurt) until combined.
- Add the shredded mozzarella and grated Parmesan. Mix until the cheeses are evenly distributed and the mixture is creamy.
- Fold in the chopped spinach, artichokes, and minced garlic. Season with salt and pepper to taste.
- Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake for 20–25 minutes, or until the dip is hot and bubbling through the center. Broil for 1–2 minutes for a golden top, watching carefully.
- Let the dip rest for 3–5 minutes before serving.
Notes
Best served warm with tortilla chips, pita wedges, or crusty bread. Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian