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This baked spinach artichoke dip is creamy, cheesy, and made for scooping. It takes just minutes to prepare and bakes up into bubbly cheesy favorite.
This Spinach Artichoke Dip recipe was tested until the texture and flavor were perfect. We tested several ratios of cheeses, spinach, and artichoke until we found the perfect blend that was creamy and flavorful.
- Cheese: With a blend of 4 cheeses, this dip has layers of flavor that keep everyone coming back for more. Freshly shredded is best but pre-shredded can be used too.
- Squeeze the spinach to ensure the dip keeps it’s creamy texture (and doesn’t get watery).
- Make it easy to scoop: Beat the cream cheese with a hand mixer to make the dip soft and easier to scoop.
- Prep Ahead: Spinach artichoke dip can be prepared up to 48 hours in advance.
Ingredients For Spinach Artichoke Dip
- Spinach: Use frozen spinach to keep it easy. You can also use fresh spinach, you’ll need 1lb, cooked and cooled.
- Artichokes: Use seasoned artichokes in oil. If using canned artichoke hearts in water, they don’t have seasonings so add ½ teaspoon of Italian seasoning to the dip.
- Cream cheese: Use a block of cream cheese instead of spreadable which is too soft for this dip. A little sour cream (or Greek yogurt) and mayonnaise creates the perfect consistency.
- Cheese: I use mozzarella, Parmesan, and Gruyere in this spinach artichoke dip recipe. You can replace Gruyere with Swiss cheese or Gouda.
Variations
Spinach artichoke dip is a great base for other flavors. Try any of the following:
Quick Tips For the Best Spinach Artichoke Dip
- Thaw the spinach in the fridge overnight. To thaw it quickly, place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery.
- Leftovers are great on a grilled cheese sandwich, or have it as a pasta sauce with the addition of some cream or milk.
Storage and Leftovers
- Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 4 days.
- Freeze dip in a freezer-friendly container for up to 3 months. Once thawed, drain off any excess liquid. Stir creamy ingredients together thoroughly and add fresh cheese before reheating.
More Five-Star Party Dip Recipes
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Preheat the oven to 375°F.
In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
Gently fold in 1 cup mozzarella cheese, parmesan cheese, gruyere cheese, spinach, and artichokes.
Spread the mixture into casserole dish (or deep dish pie plate) and sprinkle with the remaining ½ cup mozzarella cheese.
Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
Serve with tortilla chips, baguette slices, crackers, or vegetables.
- Mix with a hand mixer for a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
- Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
- To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 to 10 minutes to cook.
Calories: 259 | Carbohydrates: 5g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3618IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Yes! To make spinach artichoke dip with fresh spinach, you cook 1lb of fresh spinach in a skillet and cool. Once cool, chop and squeeze dry.
Great dippers include pita chips, tortilla chips, crostini, homemade Cheez-its, or cubed sourdough or rye bread. You can also use carrots, celery, or other vegetables.
This dip can be prepared up to 48 hours in advance. Add 5-10 minutes to the cook time when ready to bake.
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