Name: Best Spinach Artichoke Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz cream cheese, well softened; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 tsp garlic, minced (about 1 clove); 2/3 cup (76g) finely shredded parmesan cheese; 1/2 cup (56g) finely shredded mozzarella cheese; Pepper, to taste; 1 (14 oz) can quartered artichoke hearts, drained and chopped; 6 oz frozen spinach, thawed and squeezed to drain excess liquid

There’s something irresistibly creamy and comforting about a warm dip that pulls everyone close. This Best Spinach Artichoke Dip Recipe is one of those crowd-pleasers that never fails to get plenty of smiles and “just one more bite” requests. It’s perfectly cheesy with a lovely hint of garlic and that fresh spinach-artichoke combo that just works every time.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Spinach Artichoke Dip Recipe
Top Tip
How to Serve Best Spinach Artichoke Dip Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Spinach Artichoke Dip Recipe

Why You'll Love This Recipe

I’ve made plenty of spinach artichoke dips over the years, but this one stands out because it nails the perfect balance of creamy richness without feeling heavy. Every time I bring this to a party or family dinner, it disappears fast — and not just because it tastes amazing, but because it’s super easy to make.

Simple ingredients: No fancy or hard-to-find products here, just delicious basics you likely have on hand.
Quick prep: It only takes about 10 minutes to mix everything together before popping it in the oven.
Always creamy and melty: Thanks to a blend of cream cheese, sour cream, and mozzarella, it stays that perfect dip consistency.
Super versatile: Whether you want it with chips, crackers, or even toasted bread, it pairs beautifully with tons of dippables.

Ingredients & Why They Work

Each ingredient in this dip has a job that makes the final dish shine. Plus, I like to pick ingredients thoughtfully so you don’t end up with a watery mess or bland dip. Here’s the lowdown on what you’ll need and why they’re part of this Best Spinach Artichoke Dip Recipe.

Cream Cheese: The base — it gives that luscious, creamy texture and melts beautifully.
Sour Cream: Adds tang and lightens up the richness, keeping it balanced.
Mayonnaise: A secret weapon for moisture and that smooth, cohesive mouthfeel.
Garlic: Just a touch of minced garlic wakes up the whole dip with subtle warmth.
Parmesan Cheese: Sharp and nutty, it amps up the flavor complexity.
Mozzarella Cheese: Perfect for that stretchy, melty quality everyone loves.
Black Pepper: Freshly cracked to taste — enough to add a gentle kick.
Artichoke Hearts: Quartered from a can, they're chopped and squeezed dry to prevent excess moisture ruining the dip’s texture.
Frozen Spinach: Thawed and well-drained — fresh spinach can work, but frozen is easier and more consistent.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

While I love the classic version of this dip, I often tweak it a bit to keep things interesting or fit different occasions. You should definitely feel free to make it your own.

Variation: I like adding a pinch of red pepper flakes for warmth when serving at casual hangouts — it gives a nice subtle kick without overpowering the other flavors.
Make it vegan: Try swapping cream cheese, sour cream, and mayo with plant-based versions, and use vegan cheeses to keep it friendly for everyone.
Extra cheesy: Sprinkle a bit more mozzarella or even pepper jack on top before baking if you want a gooier, cheesier crust.

Step-by-Step: How I Make Best Spinach Artichoke Dip Recipe

Step 1: Prep Your Oven and Dish

First things first, preheat your oven to 350°F (175°C). I spray a small 1-quart baking dish with non-stick cooking spray — this helps the dip come out cleanly and keeps the edges from sticking and burning. Trust me, a little prep here saves you from a sticky situation later!

Step 2: Mix the Creamy Base

In a mixing bowl, stir together the softened cream cheese, sour cream, mayonnaise, and minced garlic. I like to make sure the cream cheese is super soft so that it blends smoothly — if it’s cold and lumpy, it’s harder to get that perfect silky texture. Stir in parmesan, mozzarella, and a few cracks of black pepper until it’s all combined and luscious.

Step 3: Add Spinach and Artichokes

Drain your artichokes really well — I often give them a little squeeze to press out excess liquid, which keeps the dip from getting watery. Same with the thawed spinach; after squeezing it tight, chop the artichoke quarters and fold both into the creamy mixture evenly so every bite packs full flavor.

Step 4: Bake Until Golden and Melty

Spread the dip evenly in your prepared baking dish and pop it in the oven. Bake for about 20 minutes, or until the top is bubbly and lightly golden. The aroma filling your kitchen will tell you it’s time — that’s always my favorite part, the warm cheesy smell literally pulling me toward the oven.

Step 5: Serve Warm and Enjoy!

Serve it hot with tortilla chips, crackers, or toasted baguette slices. Honestly, I’ve even skipped sides in a pinch and just scooped it right with a spoon — no judgment here! But if you want crunchy dippers, those three are always a hit.

Top Tip

Over the years, I’ve learned a few things that truly make a difference in executing this dip perfectly. These tips helped me go from a decent dip to the Best Spinach Artichoke Dip Recipe I proudly serve to my friends and family.

Drain, drain, drain: Excess liquid from spinach or artichokes is the biggest culprit behind watery dip. Always squeeze until you don’t think any more can come out!
Soften cream cheese: Let it come to room temperature before mixing — it blends into the mix so much more smoothly, giving you that creamy texture we all want.
Use fresh garlic: Freshly minced garlic adds brightness that garlic powder can’t match. Just one clove is enough to keep it balanced.
Bake in a small dish: Using a 1-quart dish ensures even cooking and melty results instead of the dip drying out.

How to Serve Best Spinach Artichoke Dip Recipe

spinach artichoke dip - Serving Suggestion

Garnishes

I like to sprinkle a little extra shredded parmesan on top after baking for a touch of salty crunch. Sometimes a few fresh chopped parsley leaves or chives add a nice pop of color and freshness that balances the richness — plus, it looks pretty on the table!

Side Dishes

Some of my go-to pairings include classic tortilla or pita chips for crunch, crunchy crudité like sliced cucumbers and bell peppers for a lighter bite, or toasted baguette slices that soak up the dip beautifully. For a full appetizer spread, I sometimes offer olives, pickles, and sliced cheeses alongside.

Creative Ways to Present

For special occasions, I’ve served this dip inside hollowed-out mini bread bowls — it looks impressive but is simple to do. You can even portion it into small ramekins for individual servings, which makes it feel a bit fancy for a party. Another fun idea is to serve it alongside skewers of grilled veggies or meat for a little surf-and-turf appetizer twist.

Make Ahead and Storage

Storing Leftovers

I usually pop any leftovers into an airtight container in the fridge right after cooling. It keeps well for up to 3 days, and the flavors actually tend to meld together nicely overnight. Just give it a good stir before reheating.

Freezing

I’ve frozen this dip successfully by transferring it into a freezer-safe container before baking. When you want to enjoy it, thaw overnight in the fridge and then bake as usual. The texture remains creamy, though fresh-baked has that extra “just made” charm.

Reheating

I like reheating leftovers in a 350°F oven for about 15 minutes until warmed through and melty again, stirring halfway to keep it creamy. Microwaving works in a pinch but watch it closely to avoid drying out.

Frequently Asked Questions:

Can I use fresh spinach instead of frozen?

Absolutely! Fresh spinach works well, but you’ll need to cook it down and squeeze out as much moisture as possible before adding to the dip to avoid watery results.

Can I make this dip ahead of time?

Yes, you can mix the dip ingredients and refrigerate it for a day before baking. Just bring it to room temperature before baking to ensure even cooking.

What can I use for dipping besides chips?

Try toasted baguette slices, pita bread, crackers, or even sliced fresh veggies like cucumbers and bell peppers. They’re tasty and add a great crunch contrast to the creamy dip.

Can I make this gluten-free?

Yes! This dip is naturally gluten-free. Just be sure your dippers, like crackers or chips, are labeled gluten-free to keep the whole snack safe for gluten-sensitive guests.

Final Thoughts

This Best Spinach Artichoke Dip Recipe is one of those dishes that makes gatherings feel a little more special without needing hours in the kitchen. I hope you’ll enjoy making it as much as I do and that it becomes your go-to for sharing cheesy, comforting bites with friends and family. Once you nail the simple steps and master the little tips, it’s a total crowd-pleaser that brings everyone to the table.