Creamy Spinach Artichoke Dip Recipe for Every Occasion
Introduction
There’s something magnetic about the scent of melted cheese and garlic mingling with buttery spinach and tangy artichoke—an aroma that fills a room with instant warmth and invitation. Each spoonful is a luxurious mix of silky cream cheese, stringy mozzarella, and nutty Parmesan, punctuated by tender artichoke hearts and bright, earthy spinach. The texture is irresistible: gooey and creamy at the center with a lightly golden, bubbling crust on top.
This dip is perfect for gatherings—game nights, holiday parties, or a cozy night in—because it’s indulgent without being fussy. It can be prepped quickly for unexpected guests, baked to bubbly perfection for potlucks, or served straight from the oven for a comforting solo snack. If you love creamy, spinach-forward dishes, you’ll also enjoy this related savory seafood recipe for a different dinner vibe: Creamy Tuscan Shrimp & Spinach.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes (baking)
- Total Time: 40–45 minutes
- Servings: 6 (as an appetizer)
- Difficulty Level: Easy — great for novice and experienced cooks alike
Nutrition Highlights
Per serving (based on 6 servings), estimated nutrition:
- Calories: ~337 kcal
- Protein: ~16 g
- Carbohydrates: ~8 g
- Fat: ~27 g
- Fiber: ~2 g
- Sodium: variable (depends on canned artichokes and cheeses)
These values are calculated from standard nutrition data for the listed ingredients (USDA FoodData Central values used to estimate the components). For context on recommended daily values and how this fits into a balanced diet, reputable resources such as the Mayo Clinic and government nutrition databases provide science-based guidance on portioning and dietary balance.
Why You’ll Love It
- Crowd-pleasing flavor: The meld of garlic, melty cheeses, and bright artichoke creates an addictive savory profile that keeps people coming back for more.
- Comfort and celebration: It works equally well on casual nights and festive occasions—warm, cheesy dips are universally comforting and celebratory.
- Speed and simplicity: Minimal hands-on time with big payoff; it’s easy to assemble while you tend to other party tasks.
- Versatility: Serve it with chips, bread, veggies, or spoon it into baked potatoes—there’s an endless list of pairings and ways to adapt it to dietary preferences.
Step-by-Step Instructions
Ingredients
- 2 cups fresh spinach (about 60 g)
- 14 ounces canned artichoke hearts, drained and chopped (about 396 g can; drained weight ~240 g)
- 8 ounces cream cheese, softened (226 g)
- ½ cup sour cream (or plain Greek yogurt) (120 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 1 cup grated Parmesan cheese (about 100 g)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Optional ingredients and substitutions: - Swap sour cream for plain Greek yogurt to reduce fat and add protein.
- Use part-skim mozzarella to lower fat.
- Add 1/2 teaspoon crushed red pepper flakes for heat.
- For a dairy-free/vegan version, see the Vegan variation in Fun Flavor Ideas.
Directions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté about 30 seconds until fragrant—do not let it brown.
- Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly; squeeze out excess liquid with a clean towel or fine sieve to avoid watery dip.
- In a mixing bowl, beat the softened cream cheese and sour cream (or Greek yogurt) together until smooth and fully combined.
- Fold in the sautéed spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan. Gently mix until evenly distributed—avoid overmixing to keep the dip creamy and to prevent it from becoming rubbery when baked.
- Transfer the mixture to an oven-safe baking dish (about 1.5 to 2-quart size), smoothing the top.
- Bake for 25–30 minutes, or until the dip is bubbling around the edges and the top is lightly golden brown.
- Remove from the oven and let rest 5 minutes before serving to allow the dip to set slightly.
Practical tips:
- If your artichokes are very wet, pat them dry to prevent a soupy bake.
- For a browner top, place under the broiler 1–2 minutes at the end—watch carefully to avoid burning.
- If the mixture seems thin before baking, add a little more Parmesan or a tablespoon of flour/cornstarch to help set it.
Best Pairings
- Classic dippers: Tortilla chips, pita chips, crostini, or sliced baguette.
- Veggie options: Carrot sticks, cucumber rounds, bell pepper strips, and celery for a lighter pairing.
- Heartier options: Serve spooned over baked potatoes, alongside grilled sausages, or as a spread on toasted sandwich bread.
- Beverage pairings: Crisp white wine (Sauvignon Blanc) or a sparkling beverage helps cut the richness; for nonalcoholic options, iced tea or sparkling water with lemon brightens the palate.
- For a surf-and-turf vibe, try a shrimp-forward spin—this pairs beautifully with seafood-inspired dishes; see this creamy shrimp and spinach recipe for inspiration: Creamy Tuscan Shrimp & Spinach.
Storage Instructions
- Room temperature: Do not leave the dip at room temperature for more than 2 hours (per USDA food safety guidance for perishable foods).
- Refrigeration: Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a 325°F (160°C) oven until warmed through or microwave in short bursts, stirring between intervals.
- Freezer: This dip can be frozen for up to 2 months. Freeze in a freezer-safe container, leaving a little headspace. Thaw overnight in the refrigerator and reheat in the oven at 325°F (160°C) until hot and bubbly. Note: texture can change slightly after freezing—stir well and add a splash of milk or cream if it’s too thick after reheating.
Chef’s Advice
- Use room-temperature cream cheese to ensure a silky blend; cold cream cheese will leave lumps.
- Drain and squeeze spinach and artichokes thoroughly—excess moisture is the most common cause of a watery dip.
- Balance salt: Parmesan and canned artichokes can add sodium, so taste before adding additional salt.
- Cheese quality matters: A freshly grated Parmesan (from a wedge) melts and flavors more cleanly than pre-grated varieties that contain anti-caking agents.
- Don’t over-bake: Pull the dip when it’s bubbling and lightly golden—over-baking can make cheeses turn oily and less creamy.
Fun Flavor Ideas
- Vegan version: Replace cream cheese, sour cream, and cheeses with plant-based cream cheese, vegan yogurt, and vegan shredded cheeses. For a tested vegan recipe idea, see resources like Gastroplant’s vegan version (link in the conclusion).
- Smoky bacon twist: Stir in 4–6 slices of crisped, crumbled bacon for a savory, smoky contrast.
- Sun-dried tomato & basil: Fold in 1/4 cup chopped sun-dried tomatoes and a tablespoon of chopped fresh basil for a Mediterranean lift.
- Spicy jalapeño: Add 1 finely chopped jalapeño and a pinch of cayenne for heat.
- Cheesy bake-up: Top with extra mozzarella and panko breadcrumbs for a crisp, cheesy crust.
Recipe Q&A
Q: Can I make this ahead of time?
A: Yes—assemble the dip, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if it’s chilled.
Q: My dip is too watery—what can I do?
A: Next time, squeeze excess moisture from spinach and artichokes and reduce any added liquid. If already made, stir in a tablespoon of grated Parmesan or a teaspoon of cornstarch, then reheat to help thicken.
Q: How can I make a lighter version?
A: Swap cream cheese for part-skim ricotta or low-fat cream cheese, use Greek yogurt instead of sour cream, and choose part-skim mozzarella.
Q: Is it safe to freeze?
A: Yes—freeze in an airtight container for up to 2 months. Texture may change slightly; whisk or stir with a splash of milk when reheating.
Q: What’s the best dipper for crisp contrast?
A: Toasted baguette slices or crunchy pita chips provide a nice textural counterpoint to the creamy dip.
Conclusion
This creamy spinach artichoke dip hits all the right notes—comforting, shareable, and endlessly adaptable. Whether you keep it classic, try a smoky bacon twist, or go vegan, it’s a recipe that invites creativity and brings people together. If you want to compare approaches and inspiration, I recommend this take on the classic from The Chronicles of Home’s creamy spinach artichoke dip and, for a fully plant-based option, explore Gastroplant’s vegan spinach artichoke dip. Try it this weekend, share your photos, and let me know which variation becomes your go-to.
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Creamy Spinach Artichoke Dip
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulgent creamy spinach artichoke dip, perfect for gatherings and parties.
Ingredients
- 2 cups fresh spinach (about 60 g)
- 14 ounces canned artichoke hearts, drained and chopped (about 396 g can; drained weight ~240 g)
- 8 ounces cream cheese, softened (226 g)
- ½ cup sour cream (or plain Greek yogurt) (120 g)
- 1 cup shredded mozzarella cheese (about 113 g)
- 1 cup grated Parmesan cheese (about 100 g)
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté about 30 seconds until fragrant—do not let it brown.
- Add the fresh spinach to the skillet and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly; squeeze out excess liquid with a clean towel or fine sieve to avoid watery dip.
- In a mixing bowl, beat the softened cream cheese and sour cream (or Greek yogurt) together until smooth and fully combined.
- Fold in the sautéed spinach, chopped artichoke hearts, shredded mozzarella, and grated Parmesan. Gently mix until evenly distributed—avoid overmixing to keep the dip creamy and to prevent it from becoming rubbery when baked.
- Transfer the mixture to an oven-safe baking dish (about 1.5 to 2-quart size), smoothing the top.
- Bake for 25–30 minutes, or until the dip is bubbling around the edges and the top is lightly golden brown.
- Remove from the oven and let rest 5 minutes before serving to allow the dip to set slightly.
Notes
For a browner top, place under the broiler for 1–2 minutes at the end—watch carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 2g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 60mg
