This Spinach Artichoke Dip is a comfort-food classic made better with its rich, creamy texture and perfectly balanced flavors.
The combination of cream cheese, sour cream, and melted mozzarella creates a luxurious base, while the artichokes and spinach add a fresh, earthy twist.
Beyond its indulgent taste, this dip delivers nutritional benefits—it’s packed with plant-based fiber from spinach and artichokes, calcium and protein from the cheese blend, and heart-healthy fats from mayonnaise.
With only 6 grams of carbs per serving, it’s a satisfying low-carb option that pairs perfectly with veggie sticks, crackers, or toasted bread.
Its quick 30-minute prep-to-table time makes it ideal for everyday cooking, whether you’re hosting guests or just want a warm, comforting snack. It’s also meal-prep friendly, reheating well for multiple servings throughout the week.
Must-Have Tools for Perfect Results
Pyrex Easy Grab 1-Quart Glass Baking Dish
Perfectly sized for this recipe, ensuring even baking and easy serving. Its durable, oven-safe glass makes it a versatile staple for casseroles, dips, and desserts.
OXO Good Grips Mixing Bowl Set
Ideal for effortlessly combining cream cheese, sour cream, and other ingredients. Non-slip bottoms keep the bowls steady, making mixing stress-free.
Microplane Premium Classic Series Zester/Grater
Essential for finely shredding parmesan and mozzarella, ensuring smooth melting and optimal flavor distribution. Also perfect for zesting citrus or grating spices.
KitchenAid Garlic Press
Quickly and evenly minces garlic, saving prep time and adding a burst of fresh flavor. A must-have tool for countless savory dishes.
Rubbermaid Heat-Resistant Silicone Spatula
Perfect for mixing and spreading the dip evenly into the baking dish without scratching cookware. Also ideal for folding batters or scraping bowls clean.
Spinach Artichoke Dip
Ingredients
Equipment
Method
- Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly coat a small baking dish (1-quart capacity) with non-stick cooking spray or a thin layer of butter to prevent sticking.
- Create the Creamy Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer to whip the mixture until it becomes smooth and creamy. This ensures a perfectly rich, lump-free dip.
- Add Flavor Enhancers: Stir in the minced garlic, grated Parmesan, shredded mozzarella, and a pinch of freshly ground black pepper. Blend until all the cheeses are evenly incorporated for a balanced, savory flavor.
- Fold in Vegetables: Gently add the chopped artichoke hearts and well-drained spinach to the creamy mixture. Use a spatula to fold them in, making sure every bite is filled with veggies and cheese.
- Bake to Perfection: Transfer the mixture into the prepared baking dish, spreading it evenly. Place in the preheated oven and bake for 20 minutes, or until the dip is hot, bubbly, and the cheese is fully melted with light golden spots on top.
- Serve and Enjoy: Remove from the oven and let the dip rest for 2–3 minutes before serving. Pair it with tortilla chips, toasted baguette slices, crackers, or fresh veggie sticks for dipping.
Notes
- Make-Ahead Tip: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Allow it to sit at room temperature for about 30 minutes before baking as directed.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave until warm and creamy.
- Customization: Add a pinch of red pepper flakes or a sprinkle of extra mozzarella on top before baking for a slightly spicy, cheesier finish.
- Fresh Spinach Option: You can substitute with fresh spinach—sauté 3–4 cups of chopped spinach until wilted, then drain and squeeze before adding to the mix.
Chef’s Secrets for Perfect Spinach Artichoke Dip
The key to making a truly irresistible spinach artichoke dip lies in texture, flavor balance, and proper preparation. First, ensure both spinach and artichokes are thoroughly drained—excess water can make the dip runny instead of creamy.
Softening the cream cheese to room temperature before mixing is another small step that makes a big difference, resulting in a smooth, lump-free base.
Using freshly grated Parmesan and mozzarella enhances both flavor and meltability compared to pre-shredded cheese, which often contains anti-caking agents that affect texture.
Finally, baking just until hot and lightly golden on top keeps the dip luscious and gooey without overcooking the cheese, preventing it from becoming oily or grainy.
Serving Suggestions for Any Occasion
This spinach artichoke dip is a versatile appetizer that pairs well with a variety of dippers. Classic tortilla chips, sliced baguette, or crispy crackers are always crowd-pleasers.
For a lighter option, offer fresh-cut veggies such as celery sticks, carrot sticks, bell pepper strips, or cucumber slices for a crunchy contrast.
If you’re hosting a gathering, serve the dip in a bread bowl for a fun presentation, or keep it warm in a small slow cooker for a buffet setup.
It also makes a fantastic spread for sandwiches or wraps, adding a burst of creamy, savory flavor to leftover chicken or turkey.
Best Storage and Reheating Tips
Proper storage keeps your spinach artichoke dip fresh and delicious for days. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
To reheat, warm individual portions in the microwave for 20–30 seconds, stirring halfway through for even heat. If reheating a larger batch, cover the dish with foil and bake at 325°F (165°C) until warmed through, preventing the cheese from drying out.
Avoid freezing this dip, as the dairy ingredients may separate and lose their creamy consistency upon thawing.
Frequently Asked Questions About This Dip
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works perfectly. Simply sauté 3–4 cups of chopped spinach in a dry skillet until wilted, then cool and squeeze out as much water as possible before adding it to the mixture.
2. What type of artichokes should I use?
Canned or jarred artichoke hearts in water or brine are ideal. Avoid marinated artichokes with heavy oils or vinegar, as they can alter the flavor balance of the dip.
3. Can this dip be made ahead of time?
Absolutely. Assemble the dip one day in advance, cover tightly, and refrigerate. Let it rest at room temperature for about 30 minutes before baking as directed.
4. Is it possible to make this dip lighter?
Yes. Swap regular cream cheese and sour cream for light or reduced-fat versions, and use Greek yogurt instead of mayonnaise. The dip will still be creamy with fewer calories and fat.
5. How do I keep it warm for a party?
After baking, transfer the dip to a small slow cooker or a warming dish on low heat. This keeps it gooey and delicious for hours without overcooking or drying out.
This recipe has been adapted and simplified from the original version by cookingclassy. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.