Spinach and Artichoke Dip – Crowd-Favorite and So Easy!

There’s just something magical about Spinach and Artichoke Dip. It’s warm, creamy, a little tangy, and always the first dish to disappear at a party—like, poof, gone. Whether you’re hosting game night, need a holiday appetizer, or just want to treat yourself after a long workday (hey, no judgment), this dip is your go-to. What makes it even better? It’s crazy easy to make and comes together in under 45 minutes, using mostly pantry staples.

Toss it in the oven, let the cheese get all melty and bubbly, and bam—you’ve got comfort food that’s both satisfying and a total crowd-pleaser. Spinach and artichoke dip hits that perfect middle ground: fancy enough to impress, but easy enough to make with a toddler clinging to your leg or while you’re juggling six other things. Let’s get into it, shall we?

Table of Contents

What is Spinach and Artichoke Dip?

Spinach and artichoke dip is a warm, cheesy appetizer made with—you guessed it—spinach, artichokes, and a boatload of delicious dairy. Think cream cheese, mayo, Parmesan, mozzarella—all blended together with a few simple seasonings to make a hot dip that’s both creamy and comforting. This dish became a staple on restaurant menus back in the 90s and has since stuck around because, honestly, it’s just that good.

You’ll usually find it served with tortilla chips, crackers, or toasted bread slices, and sometimes even tucked into bread bowls. The spinach adds a subtle earthiness, while the artichokes bring a slightly tangy bite that cuts through the richness. If you’re not already a fan, you will be by the end of this recipe.

Reasons to Try Spinach and Artichoke Dip

Besides being absolutely delicious, spinach and artichoke dip checks all the boxes for what a great appetizer should be. First off, it’s make-ahead friendly. You can prep it in the morning, toss it in the fridge, and just bake when ready. That’s a win if you’ve got guests coming over and don’t want to be stuck in the kitchen.

Second, it feeds a crowd—eight hearty servings, and they’re gonna want seconds. Third, it’s versatile. Hosting a game day? Serve it with tortilla chips. Fancy holiday dinner? Try toasted crostini. Cozy Netflix night in? Grab a spoon (seriously, no judgment). Plus, it’s surprisingly easy to adapt—go low-carb with veggie dippers or make it spicier with jalapeños. It’s a comfort food classic that works every time.

Ingredients Needed to Make Spinach and Artichoke Dip

• 2 (10 oz) packages frozen chopped spinach, thawed and drained
• 2 (14 oz) cans artichoke hearts, drained and chopped
• 16 oz cream cheese, softened
• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 4 cloves garlic, minced
• ½ teaspoon red pepper flakes
• ¼ teaspoon black pepper
• ½ teaspoon salt

Instructions to Make Spinach and Artichoke Dip

Making this warm, cheesy appetizer is easier than you think. Let’s walk through the process step by step, so even if you’re not a seasoned cook, you’ll feel confident from the first stir to the final, golden-bubbly bite. Whether you’re whipping this up for a holiday party or a laid-back weekend snack, following this detailed step by step guide will help you nail it every time.

Step 1: Preheat Your Oven

Before anything else, go ahead and preheat your oven to 350°F (175°C). A properly preheated oven is key for even baking and that beautiful, slightly golden crust on top. Don’t skip this step — it sets the stage for that perfect melty finish.

Pro Tip: If you’re multitasking, now’s also a good time to prepare your baking dish. A 9×13-inch casserole dish works perfectly, but if you want something cuter for individual servings, small ramekins or mini cast iron skillets do the trick.

Step 2: Drain the Spinach Like a Pro

This step is so important, it deserves its own spotlight. Take your thawed frozen spinach and wrap it in a clean kitchen towel or sturdy paper towels. Squeeze it over the sink to remove as much moisture as possible. Like, really get in there—spinach holds onto water like a sponge.

Leaving too much moisture in your spinach will water down the dip, turning that creamy base into a soggy mess. Trust me, this step by step action makes a big difference in texture.

If you’re new to working with frozen veggies, check out our easy ingredient prep guide for more helpful tips.

Step 3: Make the Creamy Base

In a large mixing bowl, combine your softened cream cheese and mayonnaise. Use a spatula or hand mixer and stir until the mixture is smooth and creamy, with no lumps. This is your dip’s rich and tangy foundation, so take your time here to get that silky texture.

If your cream cheese is still a bit cold, microwave it in 10-second bursts to soften—just don’t melt it!

Looking to cut down on calories or add more protein? You can easily substitute some or all of the mayo with Greek yogurt. Find more creamy swap ideas in our healthy chicken pasta recipe.

Step 4: Add Seasonings and Cheeses

Once your base is creamy, stir in the minced garlic, red pepper flakes, salt, and black pepper. These add a subtle heat and depth of flavor that balance the richness of the cheeses.

Next, mix in the grated Parmesan and ¾ cup of shredded mozzarella. This duo adds sharpness and gooey goodness that defines a great spinach and artichoke dip. Be generous—you want that full, cheesy experience in every bite.

Step 5: Fold in the Greens

Now it’s time to bring in the stars of the show. Add the well-drained spinach and the chopped artichoke hearts to your cheese mixture. Gently fold them in with a spatula until everything is evenly combined.

Be careful not to mash the ingredients too much—you want little pockets of flavor and texture throughout the dip.

If you’re curious about the difference between canned and fresh artichokes, or want more ways to use them, take a peek at our Spinach and Artichoke Gnocchi Bake.

Step 6: Assemble in the Baking Dish

Spoon the mixture into your prepared 9×13-inch baking dish, spreading it out evenly. This part doesn’t have to be perfect—just make sure it’s level so it bakes evenly.

Sprinkle the remaining ¼ cup of mozzarella cheese across the top. This cheese layer will melt into a delicious golden blanket once baked.

Step 7: Bake Until Bubbly

Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top is lightly browned and the edges are bubbling. If you want an extra toasty top, broil for the last 2 minutes—but don’t walk away! That cheese can go from golden to burnt faster than your toddler can find the permanent markers.

Step 8: Let It Rest Before Serving

This is the hardest step — waiting. Let the dip sit for 5 to 10 minutes after removing it from the oven. This allows the cheese to settle and makes scooping easier (plus, it won’t burn the roof of your mouth).

Bonus Tip: Want to keep it warm during a party? Transfer the dip to a slow cooker on the “warm” setting.

What to Serve with Spinach and Artichoke Dip

Here’s the fun part: the dipping options are almost endless. Classic tortilla chips are always a hit (especially the scoops-style kind). Warm pita bread or naan cut into triangles gives a slightly chewy contrast. For a lower-carb option, go with fresh veggie sticks—carrots, bell peppers, or even cucumber rounds. Toasted baguette slices? Absolutely. If you want to dress things up, serve it alongside a Cherry Almond Amish Sugar Cookie platter for that sweet-and-savory vibe. And for heartier sides, pair this dip with something cozy like Hobo Casserole with Ground Beef.

Key Tips for Making Spinach and Artichoke Dip

Drain. That. Spinach. Seriously. Excess moisture is the enemy of creamy dip—unless you like soup, and this isn’t soup. Let your cream cheese soften at room temperature for easy mixing. If you’re in a rush, give it a short zap in the microwave (but don’t melt it). Use good quality Parmesan for flavor depth—none of that shaker bottle stuff. Want a golden crust? Broil the top for 2 minutes at the end (just watch it like a hawk). Making it for a crowd? You can easily double the batch and bake it in two dishes. Bonus tip: sneak a taste before baking. Adjust seasonings if needed—you’ll thank yourself later.

Storage and Reheating Tips for Spinach and Artichoke Dip

Leftovers? Lucky you. Let the dip cool, then transfer it to an airtight container. It’ll keep in the fridge for up to 4 days. Reheat it in the microwave for single servings (30-second bursts, stirring in between), or pop it in a 350°F oven for 10–15 minutes if you’re reheating a bigger portion. Want to freeze it? You can, though the texture may change a little. Just wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Pro move: divide it into smaller containers so you can pull out a serving at a time for solo snacks or surprise guests.

FAQs

Can I use fresh spinach instead of frozen?
Yep! Just sauté it down and drain well. You’ll need about 1½ cups cooked.

Is this gluten-free?
The dip itself is! Just serve it with gluten-free dippers like GF crackers or veggie sticks.

Can I make this ahead of time?
Absolutely. Assemble it the night before, cover it, and refrigerate. Bake it fresh the next day.

What if I don’t like mayo?
Swap in sour cream or Greek yogurt for a tangier twist.

Can I make it in a slow cooker?
Yes—just toss everything in and heat on low for 2–3 hours. Stir before serving.

Final Thoughts

Spinach and artichoke dip is one of those recipes that never goes out of style. It’s creamy, cheesy, and endlessly comforting—the kind of dish you pull out when you want to impress without the stress. And hey, if you’re already a fan of warm, cozy dishes, you’ll probably love this Garlic Chicken Gnocchi Skillet too. Keep this dip recipe in your back pocket, whether you’re hosting friends or just treating yourself. It’s simple, adaptable, and guaranteed to please just about any crowd (even that picky eater who “doesn’t do spinach”). Give it a try—you’ll see why this dish always gets devoured first.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print