Name: Spinach Artichoke Dip Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 block cream cheese, softened; 3/4 cup mayonnaise; 3/4 cup sour cream; 1 cup freshly grated Parmesan cheese; 1 cup shredded white cheddar cheese, plus more for topping; 1/2 cup shredded Gruyère cheese; 1 can artichoke hearts, drained and chopped; 1 package frozen spinach, defrosted and chopped; 2 cloves garlic, minced; 1 teaspoon lemon zest; 1/2 teaspoon red pepper flakes; Kosher salt, to taste; Freshly ground black pepper, to taste; Tortilla chips or baguette slices

If you’ve ever been to a party where the dip table stole the show, chances are Spinach Artichoke Dip was involved. This Spinach Artichoke Dip Recipe is one of those all-time favorites that just brings people together. Creamy, cheesy, and packed with tender bits of spinach and artichokes—it’s the kind of appetizer that feels like a warm hug in a bowl. I’m excited to share it with you because it’s quick to whip up, and honestly, it’s always the first thing to disappear at any gathering.

Whether you’re hosting a casual get-together or just craving a snack that hits all the right flavors, this recipe is a total winner. I love that you can make it ahead of time, throw it in the oven when guests arrive, and relax knowing you’ve got crowd-pleasing magic baking away. Plus, it’s super versatile, so you can play with the cheeses or spice level to suit your taste. Let’s dive into the details of this Spinach Artichoke Dip Recipe so you can wow your friends and family with something truly special!

Ingredients You’ll Need

This combination of ingredients is pure comfort food gold. Each element brings its own role—from creamy tang to savory depth—balancing perfectly so your dip is rich without being overwhelming. Pro tip: Using fresh garlic makes a world of difference in lifting the flavors.

Cream cheese: Softened is key here—it blends smoothly and creates that lush dip base everyone loves.
Mayonnaise: Adds creaminess and a subtle tang, helping harmonize the flavors.
Sour cream: Brings a cool, slight acidity that brightens the richness.
Parmesan cheese: Freshly grated gives a nutty, salty kick—grate it yourself if you can!
White cheddar cheese: I use sharp cheddar here for a punch of flavor, plus some for a bubbly topping.
Gruyère cheese: Melts beautifully, adding a subtle complexity and gooey texture.
Artichoke hearts: Drained and chopped—look for canned ones packed in water or brine for best flavor.
Frozen spinach: Defrosted and chopped—make sure to squeeze out excess water so your dip isn’t runny.
Garlic cloves: Minced fresh garlic brings that unmistakable aroma and zest.
Lemon zest: Offers a light citrus lift that balances the rich cheeses.
Red pepper flakes: Just a pinch to add a hint of warmth without overwhelming the flavors.
Kosher salt and freshly ground black pepper: Essential seasonings to bring it all together.
Tortilla chips: For serving—I love the crunch contrast they provide.

Variations

One of the best things about the Spinach Artichoke Dip Recipe is how easy it is to tailor it to your tastes or dietary needs. I often experiment because sometimes you want it extra cheesy, and other times you want it lighter or spicier.

Make it vegan: I’ve swapped in vegan cream cheese, vegan mayo, and nutritional yeast for cheese—it’s surprisingly good and still creamy!
Add heat: Toss in diced jalapeños or increase red pepper flakes if you and your crew like things spicy.
Fresh spinach: If you prefer fresh over frozen, just sauté it down and drain well before using.
Cheese swap: Sometimes I use mozzarella for a milder, meltier dip, which works great if you’re feeding picky eaters.
Herbs: Feel free to add chopped fresh basil or parsley on top for extra color and freshness.

How to Make Spinach Artichoke Dip Recipe

Step 1: Get Your Ingredients Ready and Combined

Begin by preheating your oven to 350°F (175°C). While it heats, gather your softened cream cheese, mayonnaise, sour cream, cheeses, chopped artichokes, and spinach in a large mixing bowl. The key here is to ensure the cream cheese is soft enough to blend easily but not melted. Use a spatula or spoon to stir everything until perfectly combined. Don’t forget to season generously with salt and pepper—this is where your dip comes to life, so taste a tiny bit before transferring it to your baking dish.

Step 2: Transfer and Top for Baking

Once your dip mixture is smooth and well-seasoned, dump it into a greased baking dish or oven-safe casserole. Smooth the top with a spatula so it bakes evenly. Sprinkle some extra shredded white cheddar cheese on top—that golden bubbly crust is the real treat! This step always makes my kitchen smell irresistibly good.

Step 3: Bake to Perfection

Bake your dip at 350°F for about 30 minutes until it’s bubbly and just starting to turn golden around the edges. If you love a deeply golden top, I like to broil it for just 2 minutes—watch it closely because it can go from perfect to burnt in seconds! When it’s ready, take it out and let it sit for a few minutes before serving; it thickens up slightly and is easier to scoop.

How to Serve Spinach Artichoke Dip Recipe

The image shows a white oval baking dish filled with creamy spinach and artichoke dip. The top layer has a mix of melted white cheese and green spinach, with visible chunks of pale yellow artichoke hearts mixed throughout. A woman's hand is holding a white corn chip dipped into the mix, revealing stretchy melted cheese strands. More white corn chips are scattered around the baking dish on a white marbled surface. A dark purple cloth is partially visible at the top edge. The overall look is warm, creamy, and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I like to keep it simple but flavorful—some freshly cracked black pepper over the hot dip adds a nice touch. Sometimes I sprinkle chopped fresh parsley or chives for a pop of green and freshness. If you’re feeling fancy, a drizzle of good olive oil on top just before serving elevates the whole experience.

Side Dishes

I usually serve this dip with sturdy tortilla chips so you can scoop generously without breakage. Toasted baguette slices or pita chips are also fantastic if you want something a bit more elegant. For a healthier twist, sliced crunchy veggies like bell peppers, cucumbers, and carrots work wonderfully too.

Creative Ways to Present

One fun way I’ve served this dip is inside a hollowed-out bread bowl—you just carve out a round loaf, fill it with the hot dip, and use the bread pieces for dipping. It’s a real showstopper at holiday parties and easy to customize with different breads. Another time, I used small individual ramekins for portioned dips, making it easier for guests to grab and go.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (rare, I know!), transfer the dip to an airtight container and store it in the fridge. It’ll keep well for 3 to 4 days. Before refrigerating, make sure it’s cooled down to avoid condensation that can make the dip watery.

Freezing

I’ve frozen this dip a couple of times, and it still tastes great afterward. To freeze, pop it into a freezer-safe container and label it. When you’re ready, thaw it overnight in the fridge before reheating. Keep in mind that the texture might shift slightly, but the flavors remain delicious.

Reheating

To reheat leftovers, I prefer warming them in the oven at 325°F until heated through, usually around 15-20 minutes. This method keeps the dip creamy and prevents it from drying out. You can also microwave it on medium power in short bursts, stirring in between to maintain that luscious texture.

FAQs

Can I use fresh spinach instead of frozen in this Spinach Artichoke Dip Recipe?

Absolutely! Just make sure to sauté fresh spinach until wilted and then squeeze out as much moisture as possible before adding it to the dip. This prevents the dip from becoming watery and keeps the texture just right.
What cheese works best for this Spinach Artichoke Dip Recipe?

The classic combo is Parmesan, white cheddar, and Gruyère—each adds a different flavor and melt quality. But you can get creative and use mozzarella for a milder taste or pepper jack for some spice. Just pick cheeses that melt well and complement each other.
How spicy is this dip, and can I adjust it?

This recipe has a mild kick from red pepper flakes, which you can easily adjust. Feel free to add more or less depending on your preference, or incorporate jalapeños for a stronger heat.
Can I prepare the dip ahead of time?

Yes! You can mix all the ingredients and refrigerate the dip mixture for up to 24 hours before baking. Just bring it to room temperature before popping it in the oven for best results.

Final Thoughts

This Spinach Artichoke Dip Recipe is one of those comforting classics I always come back to. It feels like a little taste of celebration every time I bake it—and sharing it with friends makes it even better. I hope you have as much fun making and eating this dip as I do. So go ahead, try it out, and watch how quickly it disappears at your next gathering. Trust me, you’ll be the hit of the party!