Spinach Artichoke Dip Recipe

I perfected a Baked Spinach Artichoke Dip that you can make up to two days ahead and that stays perfectly creamy when reheated.

I love a dish that gets people talking, and this one does every time. It’s basically everything you want from a warm, cheesy party dip but without drama.

I toss in artichoke hearts and cream cheese and somehow it turns into something irresistible, kinda dangerous honestly. People call it Baked Spinach Artichoke Dip at potlucks, and at late night get togethers someone always nicknames it Tgif Spinach Artichoke Dip because it disappears fast.

I promise it’s the kind of recipe you’ll hide from guests, then act surprised when they ask for the recipe again.

Ingredients

• Spinach: Leafy green, low calorie, high in fiber and iron, bright fresh flavor when squeezed.
• Artichoke hearts: Tender, slightly nutty, good source of fiber and antioxidants, adds gentle tang.
• Cream cheese: Rich and silky, high in fat and calories, gives dip creamy indulgent mouthfeel.
• Sour cream and mayonnaise: Sour cream adds tang, mayo brings smooth fat, together make luscious base.
• Mozzarella and Parmesan: Mozzarella melts stretchy and mild, Parmesan adds salty umami and sharp depth.
• Garlic: Pungent and savory, small amount gives big flavor punch and healthful compounds.
• Lemon juice optional: Bright acidic lift, cuts richness, adds fresh citrus zing, use sparingly.

Ingredient Quantities

• 1 (10 oz) package frozen chopped spinach, thawed and very well squeezed dry
• 1 (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 tsp lemon juice (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and lightly grease a 1 quart baking dish.

2. Squeeze the thawed spinach in a clean towel until its very dry, dont leave it soggy or the dip will be watery.

3. Drain the artichoke hearts well and roughly chop them, or pulse them a few times in a food processor for finer pieces.

4. In a large bowl beat the softened cream cheese until smooth, then stir in the sour cream and mayonnaise until evenly combined.

5. Add the minced garlic, lemon juice if using, kosher salt, black pepper and crushed red pepper flakes and mix well.

6. Fold in the squeezed spinach, chopped artichokes, shredded mozzarella and grated Parmesan until everything is evenly distributed.

7. Spoon the mixture into the prepared dish, smooth the top and sprinkle a little extra mozzarella or Parmesan on top if you want a browner crust.

8. Bake for about 20 to 25 minutes until bubbly and heated through, then if you want a golden top broil 1 to 2 minutes keeping a close eye so it doesnt burn.

9. Let the dip rest about 5 minutes before serving with chips, bread or veggies. To make ahead assemble, cover and refrigerate up to 2 days then bake straight from the fridge adding 5 to 10 extra minutes, or reheat leftovers in a 350°F oven until warm.

Equipment Needed

1. Oven (preheat to 350°F)

2. 1‑quart baking dish, lightly greased

3. Large mixing bowl

4. Electric hand mixer or a sturdy spatula/wooden spoon for beating and stirring

5. Measuring cups and measuring spoons

6. Colander to drain artichokes and spinach

7. Clean kitchen towel or cheesecloth to squeeze the spinach very dry

8. Sharp knife and cutting board for chopping artichokes and mincing garlic

9. Box grater or microplane for Parmesan (food processor optional to pulse the artichokes)

FAQ

Spinach Artichoke Dip Recipe Substitutions and Variations

• Frozen chopped spinach: swap with 10 to 12 oz fresh baby spinach, wilted in a skillet and squeezed very dry for the same texture, or use thawed frozen chopped kale if you want a slightly earthier bite
• Artichoke hearts: use jarred marinated artichokes (drain the oil and pat dry so it doesn’t make the dip greasy) or chopped hearts of palm for a similar tender, slightly briny texture
• Cream cheese: replace 8 oz cream cheese with 1 cup whole-milk ricotta (drain any excess whey first) or 8 oz mascarpone for a richer, smoother result
• Sour cream and mayonnaise: if you want fewer ingredients swap both with 1 cup plain Greek yogurt, same amount, it gives tang and creaminess though a bit less fatty and more tangy than the original

Pro Tips

1) Squeeze the spinach like crazy, then squeeze it again. I mean wrap it in a clean dish towel or use cheesecloth and really press out the water. If it’s even a little soggy the dip gets watery when it bakes, and no one likes that. A salad spinner helps too but still finish with a towel.

2) Drain and dry the artichokes well, then pulse them a few times in a food processor for better texture. Big chunks are fine but smaller pieces blend nicer and you wont bite into a whole cold artichoke. If you want more flavor, chop some and pan-sauté in a little butter until caramelized before mixing in.

3) Get the cream cheese totally room temp or microwave in short bursts (5-7 seconds) so it mixes smooth, no lumps. Beat it first until silky before adding the other dairy. This saves you from a grainy dip and makes the cheese melt evenly.

4) For a better bake: add a little extra shredded mozzarella on top for a golden crust and broil for just 1 minute at the end, but watch it close or it will burn. Also this dip holds up well made a day ahead, just add 5 to 10 minutes if cold from the fridge, and reheat leftovers in a 350 oven so it reheats evenly.