This spinach artichoke dip recipe is creamy, tangy, and so decadent. The perfect appetizer for your next party or family movie night!
When Tim and I first got married, one of our favorite things to do was go out to eat and kick off our meal with spinach artichoke dip. I used to think it was such a difficult thing to make, that I didn’t attempt it at home for years. Once I did, I was shocked at how easy it is! All it requires is a little mixing and a quick bake in the oven.
Hot to Make Spinach Artichoke Dip from Scratch
To kick off the process, take the cream cheese out of the fridge to let it soften and pull the spinach out of the freezer to defrost.
- Mix the Dip: Next, place the cream cheese, sour cream, mayonnaise, and pressed garlic in a large bowl and stir to combine. Then, add in the parmesan cheese, half of the shredded mozzarella, spinach, and artichoke hearts. Give the dip another good stir.
- Assemble the Dip: Coat a baking dish is cooking spray and pour in the dip. Sprinkle the top with the remaining mozzarella cheese.
- Bake the Dip: Bake the dip at 400°F for 20 minutes. Enjoy immediately!
Baking Dish Recommendation: I love using this cast-iron baking dish from Staub for this dip. It’s functional and great for presentation!
3 Tips for the Tastiest Spinach Artichoke Dip
A handful of helpful tips will help you get restaurant-quality dip.
- Work with room temperature cream cheese. Don’t try to use cream cheese straight out of the fridge – it will be impossible to incorporate. Give it about 30 minutes to soften at room temperature for best results.
- Drain as much moisture out of the spinach as possible. To prevent your dip from turning out watery, drain as much water out of the defrosted spinach that you can. A cheesecloth or kitchen towel work great.
- Add in some red pepper flakes for spice. If you like a little heat, add some dashes of red pepper flakes.
Slow Cooker Hack: Want to set it and forget it? Pop all the ingredients in a Crock Pot and turn the heat to low. Once it’s melted, keep the dip on warm. Perfect for parties!
What to Serve Alongside Your Spinach Artichoke Dip
Perhaps the funnest part of spinach artichoke dip is figuring out what you’re going to dunk in it! Below, find a couple of ideas to inspire you.
- Crunchy Carbs: Tortilla chips, crackers, pita chips, crostini
- Bread: Baguette slices or french bread
- Veggies: Carrots, celery, or bell pepper
Storing, Freezing, & Reheating
Here you’ll find all you need to know to increase the shelf life of your dip.
- Storing: To keep dip on hand for 3-4 days, keep it stored in an airtight container in the fridge. To reheat, pop it in the microwave or back in the oven.
- Freezing: To freeze the dip for up to 1 month, mix it up, pour it in an airtight container, and pop it in the freezer. When you’re ready, thaw it in the freezer overnight and bake according to recipe instructions. You can also bake it from frozen, but it will take about double the time to get bubbly.
Make-Ahead Tip: This dip is perfect for making ahead. Simply mix it up, pour it in a pan, and cover it with plastic wrap. When you’re ready, pop it in the oven until bubbly.
How do you know if spinach artichoke dip is bad?
You’ll know spinach dip is bad when it has a sour smell or starts to develop mold. It will start to turn around the 3-4 day mark.
Is spinach artichoke dip bad for you?
Spinach dip is definitely decadent and packed with high-calorie cheese and sour cream. That said, making it homemade is always healthier than buying frozen or restaurant varities.
Is spinach artichoke dip low-carb?
Spinach dip is low-carb and keto-friendly. Serve it alongside chopped veggies for diet-friendly snack.
Can you use fresh spinach instead?
You can use fresh spinach, but you’re going to need two to three big bags to get the same amount from a 10 oz package of the frozen stuff.
More Tasty Dips to Dig Into
- 15-Minute Avocado Hummus Dip – Creamy avocado bean dip
- Vegetable Zucchini Spread (aka Ikra) – Russian eggplant dip
- The Best Guacamole Ever (Video) – Classic, creamy avocado dip
- 15-Minute Canned Salmon Dip (Video) – Creamy canned salmon dip
- Jalapeno Popper Dip – Everybody’s favorite appetizer, but in dip form!
- 8 oz cream cheese softened at room temperature
- 1 cup sour cream
- 1/3 cup mayonnaise
- 3 garlic cloves pressed
- 2 cups mozzarella cheese shredded
- 1/2 cup parmesan cheese grated
- 10 oz chopped spinach frozen, defrosted, and the liquid squeezed out
- 10 oz marinated artichoke hearts drained, chopped
- Place the softened cream cheese, sour cream, and mayonnaise in a large bowl. Add in the pressed garlic and stir to combine.
- Add in the parmesan, 1/2 the mozzarella, spinach, and artichoke. Stir to combine.
- Spray a 9×9 in. baking sheet with oil and pour in the dip. Sprinkle the remaining mozzarella cheese on top.
- Bake at 400°F for 20 minutes, or until the top is slightly bubbly. Enjoy immediately with your favorite chips or crackers!
Any tips for using fresh spinach?
Hi there Melody, You can use fresh spinach, but you’re going to need two to three big bags to get the same amount from a 10 oz package of the frozen stuff. I hope this helps. Enjoy!
Hi my name is Gina, I'm going to make this for the superbowl Sunday and I wanted to ask could I make it ahead then bake it at my son house. So can I just put it all together then travel with it?
Hi Gina, Yes, you definitely can. To keep dip on hand for 3-4 days, keep it stored in an airtight container in the fridge. To reheat, pop it in the microwave or back in the oven. Enjoy
Hi Natalya, I made this for the super bowl game and it was a hit! Thank you so much. I'm making it again for mother's day lunch. It's delicious!
Hi Gina, I am thrilled to hear this! Thank you for sharing your feedback with me, Enjoy!
Thank you! I can't wait to make it!
This is my go to spinach and artichoke dip recipe!
I'm so happy to hear that! Thanks for sharing 😀