Spinach Artichoke Dip That Stays Creamy and Hot
This spinach artichoke dip is one of my favorite dips that I keep coming back to time and time again. It uses everyday ingredients that come together to make a richly textured cheesy dip. If you want a dip that is always a crowd favorite appetizer that works for game days, holidays, and casual get togethers, this dip is it!
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Quick Summary
➤ What it is: Spinach artichoke dip is a hot, creamy dip made with spinach, artichokes, and melty cheese. You bake it until the edges bubble and the center turns scoopable.
➤ Why you’ll love it: It stays rich and creamy when you squeeze the spinach dry and bake it covered. The flavor tastes like a restaurant dip, but the steps stay simple.
➤ How to make it: Mix the creamy base until smooth, then fold in spinach, artichokes, cheese, and seasoning. Bake at 400°F covered until hot and bubbly, then rest a few minutes so it thickens.
Spinach Artichoke Dip Quick Facts
| Oven | Bake Time | Total Time | Yield |
|---|---|---|---|
| 400°F | 35–40 minutes (covered) | About 50–60 minutes | 6–8 servings (about 3 cups) |
| Key Tip | Best Pan | Make Ahead | Storage |
|---|---|---|---|
| Thaw spinach and squeeze very dry | 9-inch pie plate or 8×8-inch dish (shallow) | Mix up to 24 hours ahead | Refrigerate up to 4 days |
Notes on Key Ingredients
See the recipe card for complete information on ingredients and quantities
- Cream cheese: Soften first so the dip mixes smooth.
- Sour cream + mayo: Keeps it creamy and rich after baking.
- Frozen chopped spinach: Thaw and squeeze very dry to prevent watery dip.
- Artichoke hearts: Marinated adds more flavor; drain well either way.
- Mozzarella: Melts into that classic stretchy texture.
- Parmesan (optional): Adds a salty bite and a better top.
- Garlic + seasoning: Keep it simple, then adjust salt at the end.
How To Make Spinach Artichoke Dip
- Heat the oven to 400°F and use a shallow baking dish.
- Thaw the spinach and squeeze it very dry in a towel.
- Stir the creamy base until smooth.
- Fold in spinach, chopped artichokes, cheese, and seasonings until evenly mixed.
- Bake covered until hot and bubbly, then uncover briefly if you want light browning.
- Rest 5–10 minutes, then serve.
Time and Temperature Guide
| Step | Temp | Time | What you’re looking for |
|---|---|---|---|
| Mix and spread | n/a | 10–15 minutes | Base is smooth before adding spinach and artichokes |
| Bake covered | 400°F | 35–40 minutes | Edges bubbling, center hot |
| Optional browning | 400°F | 3–5 minutes | Light golden top |
| Rest | n/a | 5–10 minutes | Thicker texture, easier scooping |
Pro Tips
- Squeeze spinach hard. This is the main reason dips get watery.
- Mix the base first. Smooth base equals creamy dip.
- Shallow dish is ideal. It heats evenly and bakes faster.
- Drain artichokes well. Extra liquid thins the dip.
- Rest before serving. It thickens and scoops better.
Troubleshooting
- Watery dip: Spinach or artichokes weren’t dry enough. Squeeze and drain more next time.
- Too thick: Stir in 1–2 tablespoons sour cream and warm a few minutes.
- Bland: Add a pinch more salt and pepper, plus a little extra garlic if needed.
- Lumpy: Cream cheese was too cold. Soften fully and mix smooth first.
- Dry edges: Baked too long or uncovered too early. Keep it covered most of the time.
Serve With:
- Tortilla chips or pita chips
- Toasted baguette slices
- Pretzel bites
- Veggies like bell peppers, carrots, or cucumber slices
Make Ahead, Hold, and Reheat
- Make ahead: Mix the dip, cover, and refrigerate up to 24 hours. Bake as written, but plan on adding 5–10 minutes if it’s going in cold.
- Keep warm: Move baked dip to a small slow cooker on WARM, and stir once in a while so the edges don’t dry.
- Reheat: Oven works best. Warm at 350°F until hot. The microwave works too, but stir halfway through.
FAQs
Can I use fresh spinach instead of frozen?
Yes. Cook it down, cool it, and squeeze it very dry. You want about 1 1/2 cups packed, after squeezing.
Do I have to use marinated artichokes?
No. But marinated adds more flavor. If you use plain, add a little lemon and salt to taste.
Can I freeze spinach artichoke dip?
I don’t recommend it. The dairy can separate and get watery.
Spinach Artichoke Dip
This dip is always a hit of the party and with good reason. The cheesy creaminess, along with the texture from spinach and artichoke hearts is the perfect combination. Bonus that it takes good cold or warm.
Ingredients
- 2 tablespoons olive oil
- 1 large garlic clove, finely chopped
- 10 ounce package frozen spinach defrosted, drained and finely chopped
- Pinch red pepper flakes optional
- Kosher salt and freshly ground black pepper
- 14 ounce can quartered artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese, cut into 1-inch pieces
- 4 ounces fresh mozzarella, torn or shredded
- 4 ounces sour cream
- ¼ cup finely grated Pecorino Romano or Parmesan
Instructions
- In a medium pot over medium heat, heat the olive oil. Add garlic and cook, stirring, about 30 seconds, or until fragrant.
- Add spinach and red pepper flakes, if using, to the pot. Add artichokes and season with salt and pepper. Cook for 3 minutes, or until the raw edges are off the artichokes.
- Reduce heat to low. Add cream cheese and mozzarella. Using a wooden spoon or spatula, heat, stirring, 3 minutes or until all the cheese has melted. Stir in sour cream and pecorino. Season with more salt and pepper.
- Transfer dip to a small ovenproof dish (about 6 to 8 inch diameter). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes.
- Let stand 2 minutes. Serve with crackers or toasted baguette slices. before serving.
Cooks Tips
Substitutions:
- 12 ounce bunch fresh spinach finely chopped for the frozen. In step 2 add the fresh spinach one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated, about 3 minutes.
- Replace the sour cream with an equal amount of full fat Greek yogurt.
Nutrition
Calories: 278kcalCarbohydrates: 7gProtein: 8gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 51mgSodium: 435mgPotassium: 193mgFiber: 2gSugar: 2gVitamin A: 5229IUVitamin C: 13mgCalcium: 203mgIron: 1mg
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