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If you’re searching for a crowd-pleasing appetizer that’s irresistibly creamy and packed with flavor, Spinach Artichoke Dip checks every box. This warm, cheesy dip brims with tender artichokes and spinach, all blended into a melty, golden topping that’s made for dipping and sharing—perfect for parties, holidays, or a comfort-filled snack night.

Ingredients You’ll Need

With just a handful of everyday ingredients, you’ll build a dip that delivers maximum flavor and lusciousness. Here’s what goes into Spinach Artichoke Dip and why each one matters—every element works together to create dreamy texture and flavor.

• Cream cheese: The base of the dip—make sure it’s well softened for the creamiest, easiest to mix results.
• Sour cream: Adds tang and lightness, ensuring the dip isn’t overly dense.
• Mayonnaise: Brings richness and helps marry all the flavors into one cohesive, velvety bite.
• Garlic clove: Fresh, minced garlic infuses the dip with a subtle, irresistible aromatic punch.
• Finely shredded parmesan cheese: For sharp, nutty backbone and that signature golden top when baked.
• Finely shredded mozzarella cheese: Melts into gooey, stretchy pools that make every scoop totally satisfying.
• Pepper: Just a bit, to bring out all the savory notes—taste and adjust as you like.
• Quartered artichoke hearts (canned): Be sure to drain and squeeze out all the liquid—these add lovely texture and a softly earthy flavor.
• Frozen spinach: Thawed and squeezed dry; this keeps the dip rich (not watery!) while giving it beautiful color and nutrients.

Variations

One reason I adore Spinach Artichoke Dip is because it’s endlessly adaptable. Whether you want to switch up cheeses, lighten things up, or dial in extra flavor, there’s a twist here for you—feel free to get creative!

• Swap the Cheeses: Try Monterey Jack or Gruyère for a different cheesy profile, or add a dash of smoked gouda for extra depth.
• Make it Spicy: Stir in a pinch of crushed red pepper flakes or finely chopped jalapeños for a gentle kick.
• Go Dairy-Free: Use your favorite plant-based cream cheese, sour cream, and mozzarella for a fully vegan version that still satisfies.
• Add Protein: Mix in cooked, finely chopped chicken or crispy bacon for a hearty spin on the classic dip.

How to Make Spinach Artichoke Dip

Step 1: Prep Your Ingredients

First, preheat your oven to 350°F (175°C) and generously coat a 1-quart baking dish with nonstick spray. Make sure the cream cheese is fully softened, then drain and chop the artichokes, and squeeze every bit of water from your thawed spinach—this ensures your dip comes out rich and never runny.

Step 2: Mix the Creamy Base

In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan, mozzarella, and a healthy pinch of black pepper. Stir until the mixture is absolutely smooth and well blended—you want everything nice and unified with no lumps of cream cheese.

Step 3: Fold in Artichokes and Spinach

Next, gently fold in your chopped artichoke hearts and well-drained spinach. Stir just enough so the greens and artichoke are evenly distributed, making sure not to mash them too much—you want those chunks for texture! 

Step 4: Bake to Golden, Bubbling Perfection

Spoon the mixture evenly into your prepared baking dish, smoothing the top. Slide it into the oven and bake for about 20 minutes—just until the dip is heated through, gooey, and the edges are lightly golden and bubbly. The aroma alone will have everyone crowding the kitchen!

Step 5: Serve and Savor

Once your Spinach Artichoke Dip is hot and melty, serve it right from the oven. I recommend pairing with tortilla chips, crunchy crostini, or whatever dippers you love best. The dip is best enjoyed warm but can be reheated easily if you’re lucky enough to have leftovers!

How to Serve Spinach Artichoke Dip

Garnishes

For a finishing touch, sprinkle your Spinach Artichoke Dip with a bit more shredded parmesan or mozzarella right after baking. A scattering of freshly chopped parsley or chives adds a pop of color and freshness that contrasts beautifully with the cheesy richness.

Side Dishes

This dip truly shines as the centerpiece at any gathering, but it also pairs wonderfully with a crisp veggie platter—think bell peppers, carrots, or celery sticks. It’s equally delicious scooped onto toasted baguette slices, sturdy pita chips, or as a partner to soups and fresh salads for an easy meal.

Creative Ways to Present

Change up your presentation by spooning the hot dip into a hollowed bread bowl for a rustic, tear-and-dip centerpiece. Or portion it into individual ramekins for personal-size treats—perfect for parties when everyone wants their own! You can also use leftovers as a spread for sandwiches or stuffed baked potatoes for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover Spinach Artichoke Dip keeps beautifully in the fridge. Simply transfer to an airtight container and refrigerate for up to 3–4 days—it makes for the perfect quick snack or lunch addition throughout the week.

Freezing

While this dip is at its creamy best fresh, you can freeze it after baking. Let it cool completely, then wrap tightly and freeze for up to 2 months. Just know the texture may not be quite as silky after thawing, but the flavor will still shine.

Reheating

To reheat, warm small portions in the microwave until hot, stirring halfway through. For a larger batch, cover with foil and bake at 350°F until heated through. If you want the cheesy top to get bubbly again, uncover and broil for 1–2 minutes at the end.

FAQs

Final Thoughts

This easy, flavorful Spinach Artichoke Dip has never let me down—no matter the occasion, it’s always the first dish to disappear! I hope you give it a try and make it your own. Gather your favorite dippers, call over some friends, and get ready to enjoy a gooey bite of pure comfort. Happy dipping!

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