Homemade Spinach And Artichoke Dip Recipe

I perfected my Spinach Artichoke Dip so creamy cheese, tender spinach, and artichoke hearts come together with a simple seasoning twist that makes it irresistibly shareable at any gathering.

I can’t help but smile when I dig into my Spinach And Artichoke Dip, it’s the kind of shareable snack that makes people actually stop talking. I start with frozen chopped spinach and artichoke hearts, but there’s a sneaky twist that gives it serious Creamy Cheese vibes without being predictable.

It’s perfect for parties and honestly one of those Crowd Pleasing Appetizers that shows up and instantly becomes the center of attention. You can make it ahead if you want, which is great when you got other stuff to handle, and somehow it still tastes like you spent more time on it than you did.

Ingredients

• Spinach brings fiber, iron and vitamins, mild earthy taste and bright green color.
• Artichokes add tender texture, some fiber, subtle tang, bit nutty, not too rich.
• Cream cheese makes dip ultra creamy, adds fat and protein, rich but smooth.
• Mozzarella melts beautifully, gives gooey pull, adds mainly protein and mild dairy flavor.
• Parmesan packs salty umami, strong flavor, adds calcium and savory depth, little goes far.
• Garlic gives punchy aroma and bite, tiny calories but big savory boost.
• Lemon juice brightens flavor with acidity, cuts richness and adds light citrus tang.

Ingredient Quantities

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 14 oz can artichoke hearts, drained and roughly chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup finely chopped onion or shallot (optional)
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil (optional)

How to Make this

1. Preheat oven to 350 F and grease a 1-quart baking dish or an 8×8 pan.

2. Thaw the 10 oz frozen chopped spinach, then squeeze it dry in a clean kitchen towel or between paper towels until almost no water comes out, chop a bit if it looks chunky.

3. Drain the 14 oz can artichoke hearts well, pat dry with paper towels and roughly chop.

4. If using the 1/4 cup onion or shallot and 1 tablespoon olive oil, heat the oil in a skillet over medium, sauté the onion until soft about 3 minutes, add the 2 minced garlic cloves and cook 30 seconds more, then remove from heat; if not using, just stir the raw garlic into the mix.

5. In a large bowl beat the 8 oz softened cream cheese until smooth, then stir in 1/2 cup sour cream and 1/2 cup mayonnaise until combined; tip if cream cheese is still firm microwave for 10 seconds at a time till soft.

6. Add 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper flakes if using, mix until evenly distributed.

7. Fold in the squeezed spinach, chopped artichokes, and the cooked onion/garlic mixture; taste and adjust salt or lemon if needed.

8. Transfer the mixture to the prepared baking dish, smooth the top and sprinkle a little extra mozzarella if you want a bubbly browned top.

9. Bake for 20 to 25 minutes until bubbly and lightly golden on top, then broil 1 to 2 minutes if you want more browning but watch it closely so it doesn’t burn.

10. Let rest 5 minutes before serving with chips, crusty bread or veggies; to make ahead refrigerate up to 2 days and reheat in a 350 F oven until warmed through or microwave in intervals, for freezing cool completely, freeze in an airtight container up to 3 months then thaw and reheat.

Equipment Needed

1. Oven (preheat to 350 F)
2. 1-quart baking dish or 8×8 inch baking pan, plus a little oil or nonstick spray to grease it
3. Large mixing bowl and a rubber spatula or wooden spoon (hand mixer works if your cream cheese is stubborn)
4. Skillet for sautéing the onion/garlic and a small spatula or spoon to stir
5. Chef’s knife and cutting board for chopping artichokes and any chunky spinach bits
6. Colander or fine mesh strainer to drain artichokes and wring the spinach, plus a clean kitchen towel or paper towels to squeeze it dry
7. Measuring cups and spoons (1/2 cup, 1 cup, tablespoon, 1/4 teaspoon)
8. Oven mitts and a heatproof serving spoon or spatula for scooping and serving

FAQ

Homemade Spinach And Artichoke Dip Recipe Substitutions and Variations

• Frozen chopped spinach
  • Fresh baby spinach, wilted in a pan then squeezed dry (about 6-8 oz raw = one 10 oz frozen bag)
  • Kale, finely chopped and sautéed until tender, then drained well
  • Swiss chard, stems removed and wilted, chopped and squeezed dry
• Artichoke hearts
  • Marinated jarred artichokes, drained and chopped (adds extra flavor, cut back on salt if using)
  • Frozen artichoke hearts, thawed and roughly chopped
  • Hearts of palm, chopped, for a similar texture if you cant find artichokes
• Cream cheese
  • Neufchatel cheese, 1:1 swap, slightly lower fat but same texture
  • Mascarpone, 1:1 swap for a richer, silkier dip
  • Ricotta, blended smooth then used in place of cream cheese for a lighter result
• Grated Parmesan cheese
  • Pecorino Romano, sharper and saltier, use a little less
  • Grana Padano, very similar in texture and flavor
  • Asiago (aged), grated, for a nuttier, tangier note

Pro Tips

– Squeeze the spinach until it feels almost dry, no kidding, or the dip will weep. If you still see moisture, wrap it in a towel and press with a heavy pan for a minute or microwave the squeezed ball for 10 seconds to evaporate the last bit.

– Make sure the cream cheese is totally soft before mixing, or you get lumps. If it aint soft, zap 10 seconds at a time and stir, or beat it alone first till silky; adding the sour cream slowly helps loosen it up without overworking the cheese.

– Cook the onion and garlic first if you want a mellower, richer flavor, but if you like a sharper garlic hit toss it in raw and really mince it or smash it with salt so it spreads evenly. A splash of lemon at the end brightens everything so taste and add more if it needs zip.

– When baking, cover for most of the time to keep it creamy then uncover to brown, and if you broil do it for a very short time and stand there watching so it doesnt burn. To make ahead, cool completely before freezing, and when reheating add a little cream or sour cream if it seems dry so it loosens right up.