Spinach Artichoke Dip

This easy Spinach Artichoke Dip is creamy, cheesy, and loaded with spinach and artichokes. It is the perfect party appetizer that is always a crowd favorite.

Every family has that one appetizer that everyone asks for, and this Spinach & Artichoke Dip has been ours for years. Back when I owned a catering business, I perfected this recipe by making it literally hundreds of times. It was always one of the first dishes to disappear, and I could count on guests asking for the recipe every time.

I love serving this creamy dip with tortilla chips, toasted bread, or fresh veggies for dipping. It is the perfect appetizer for a party, along with other favorites like Buffalo Chicken Dip and Chicken Bacon Ranch Sliders.

Why you'll love this recipe

• Quick to make - This spinach dip is ready in about 30 minutes!
• Make ahead - If you have a busy day when you need to serve it, you can prep this and store it in the fridge for 1-2 days before baking.
• Everyone loves it - Spinach Artichoke dip is a crowd pleaser for sure. It always disappears.

Ingredients

• Frozen Spinach: Be sure to thaw and squeeze out as much water as possible so the dip doesn't become watery.
• Cream Cheese: The base of the dip that makes it rich, smooth, and creamy!
• Sweet Onion: To add a mild sweetness and savory flavor to balance the richness of the cheeses.
• Canned Artichokes: Drain well before chopping!
• Mozzarella Cheese: Gives the dip a gooey, melty texture.
• Parmesan Cheese: Adds a salty, nutty flavor.
• Butter: Used to sauté the onion, adding rich flavor.
• Garlic Powder: Provides a savory garlic flavor that blends evenly throughout the dip.
• Black Pepper: Adds a touch of heat and enhances the overall flavor of the dip.
• Heavy Cream: Makes the dip extra rich and creamy while helping all the cheese melt together into a smooth, velvety texture.

How to make Spinach Artichoke Dip

Step 1: Preheat the Oven: Preheat your oven to 350℉ and lightly grease an 8 x 8 baking dish or casserole dish. 

Step 2: Prepare the Spinach: If using frozen spinach, spread it on a baking sheet and place it in the oven for 6-8 minutes to thaw and release excess moisture.  Pat the spinach dry with paper towels or squeeze out as much liquid as possible. 

Step 3: Prep the Ingredients: Finely dice the sweet onion and chop the drained artichoke hearts.  Shred the mozzarella and Parmesan cheeses, and set everything aside.

Step 4: Sauté the Onion: In a large stock pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook 4-5 minutes, stirring occasionally until softened and translucent.

Step 5: Make the Creamy Base: Add the chopped artichokes, garlic powder, black pepper, heavy cream, and cream cheese to the pot. Stir frequently over medium-low heat for 3-5 minutes until the cream cheese has melted and the mixture is smooth and creamy.

Step 6: Add the Spinach and Cheese: Stir in the prepared spinach along with half the mozzarella cheese and half the parmesan cheese. Mix until everything is evenly combined.

Step 7: Bake Until Bubbly: Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and Parmesan cheeses evenly over the top/. Place the baking dish on a baking sheet and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 8: Serve and Enjoy: Serve the spinach artichoke dip warm with tortilla chips, naan bread, baguette rounds, or fresh vegetables for dipping.  Enjoy!

Substitutions and Variations

• Use Fresh Spinach - Sauté fresh spinach in a little olive oil until wilted. Let it cool and squeeze out any excess moisture to keep the dip thick and creamy.
• Add Some Heat - Give this classic dip a spicy kick by mixing in a pinch of red pepper flakes, diced fresh jalapeños, or a dash of your favorite hot sauce.
• Make It in the Slow Cooker - Skip the oven and cook the dip in a slow cooker instead. Add all the ingredients to the crockpot and cook on High for 2 hours or Low for 3-4 hours.
• Add Protein - Stir in cooked shredded chicken or crumbled bacon to make this dip even heartier.
  

Expert TIps

• Drain the Spinach Well: After thawing the frozen spinach, squeeze out as much liquid as possible. Excess moisture can make the dip thin and watery.
• Shred Your Own Cheese: Freshly shredded mozzarella and Parmesan melt much more smoothly than pre-shredded cheese, giving the dip the best creamy texture!
• Soften the Cream Cheese: Let the cream cheese sit at room temperature to soften before mixing. This creates a smooth, lump-free dip.
• Let it Rest Before Serving: Allow the dip to cool for 5 minutes after baking. This gives the cheese time to set slightly, making it easier to scoop.

What to serve with Spinach & Artichoke dip

Using Spinach and Artichoke dip to build the ultimate appetizer table along with a few other favorites like:

• Chicken Wings
• BBQ Burnt Ends
• Jalapeño Ranch Dip

Storage

Refrigeration: Allow the Spinach Dip to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.

Reheat: For the best texture, reheat the dip in the oven at 350°F until warmed, top with more shredded cheese before reheating to freshen it up. Individual portions can also be reheated in the microwave in 30-second intervals until warmed through.

More dip recipes

• 4-Ingredient Guacamole
• Creamy Corn Dip
• Buffalo Chicken Dip
• Dill Dip Recipe