Spinach Artichoke Dip Recipe

I’m sharing my Baked Spinach Artichoke Dip that I often prepare up to two days ahead because it’s always the first thing guests reach for.

I made this because I wanted something warm, cheesy, and slightly tangy that doesn’t act like it tried too hard. It’s the kind of Baked Spinach Artichoke Dip people steal a spoonful from at parties, and yes you can make it up to two days ahead which saves you when life gets messy.

It uses cream cheese and artichoke hearts for a silky base and little nooks of bite, with a surprise of crisp edges if you let it brown. I swear it’s a crowd pleaser, and I still can’t explain why guests always ask for the recipe.

Ingredients

• Rich and creamy, loads of fat and protein, makes the dip silky and indulgent.
• Adds tangy brightness, some protein, a bit of carbs, keeps the dip light.
• Extra creaminess and fat, mild flavor, helps bind ingredients together smoothly.
• Melts gooey and stretchy, gives protein and a mild dairy flavor kids love.
• Sharp salty punch, adds umami, a small bit of protein and calcium.
• Leafy green, high in fiber iron and vitamins, mild earthy taste even when cooked.
• Tender, slightly nutty, provide fiber and texture, not very sweet.
• Offers sharp pungent flavor, brings depth, tiny health benefits too if you like it strong.

Ingredient Quantities

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella (about 4 oz)
• 1/2 cup grated Parmesan (about 50 g)
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 2 cloves garlic, minced
• 1 tsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp red pepper flakes, optional
• 2 tbsp chopped fresh parsley, optional for garnish

How to Make this

1. Preheat oven to 350°F and lightly grease a 9 inch pie dish or an 8×8 baking dish, or line it with foil for easier cleanup.

2. Put 8 oz softened cream cheese, 1/2 cup sour cream and 1/2 cup mayonnaise in a medium bowl and beat with a spatula or hand mixer until smooth; add 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/8 tsp red pepper flakes if you like heat, and mix again — taste and adjust salt, dont be shy.

3. Stir in about 3/4 cup shredded mozzarella and most of the 1/2 cup grated Parmesan, reserving roughly 1/4 cup mozzarella and a little Parmesan for the top.

4. Fold in the thawed, well squeezed dry spinach (squeeze it hard in a clean towel or cheesecloth) and the drained, roughly chopped artichoke hearts until evenly combined.

5. Scrape the mixture into your prepared dish, smooth the top with a spatula, then sprinkle the reserved mozzarella and Parmesan over the top; sprinkle chopped fresh parsley if using.

6. Bake for 20 to 25 minutes until the center is hot and the top is bubbly and just starting to brown; if you want a browned top, put it under the broiler for 1 to 2 minutes but watch closely so it doesnt burn.

7. Let the dip sit 5 minutes before serving so it sets slightly, then serve warm with pita chips, toasted baguette slices, crackers or fresh veggies.

8. Make ahead tip: you can assemble the dip, cover tightly and refrigerate up to 2 days; when ready bake from cold for 25 to 30 minutes until hot and bubbly.

9. Storage and reheating: store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10 to 15 minutes or microwave in 30 second bursts until hot.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9-inch pie dish or 8×8 baking dish, lightly greased or foil-lined
3. Medium mixing bowl
4. Hand mixer or a sturdy rubber spatula for beating — oops you said no em dash, so: or a sturdy rubber spatula for beating
5. Measuring cups and measuring spoons
6. Box grater or microplane for the Parmesan and shredding mozzarella
7. Colander plus a clean kitchen towel or cheesecloth to squeeze the spinach dry
8. Oven mitts and a spatula or large spoon for scooping and serving

FAQ

Spinach Artichoke Dip Recipe Substitutions and Variations

• Cream cheese (8 oz): swap with 8 oz whole-milk ricotta (well drained) or 3/4–1 cup full‑fat Greek yogurt (strain to thicken). Ricotta is a bit grainy but mild, yogurt adds tang.
• Sour cream (1/2 cup) or mayo (1/2 cup): use plain Greek yogurt 1:1 for tang and less fat, or crème fraîche for a richer result, or mix 1/4 cup mayo + 1/4 cup yogurt to lighten it up.
• Mozzarella (1 cup) and Parmesan (1/2 cup): mozzarella can be subbed with fontina, provolone or Monterey Jack (they melt well), Parmesan can be swapped for Pecorino Romano or Grana Padano for that salty nutty bite.
• Spinach (10 oz frozen) and artichokes (14 oz): use about 6 oz fresh baby spinach, wilted and squeezed dry, instead of frozen; artichoke hearts can be swapped with jarred marinated artichokes (drain first) or roughly chopped roasted red peppers for a different but tasty twist.

Pro Tips

– Let the cream cheese soften fully at room temp before you try to mix it, or blast it in 10 second microwave bursts until pliable. Cold cream cheese makes the dip lumpy and it takes way longer to get smooth, trust me.

– Squeeze the spinach like you’re wringing out a sponge, use a clean towel or cheesecloth and squeeze hard. If theres any extra moisture the whole dip gets thin and separates, its worth the elbow grease.

– Pulse the artichokes quick in a food processor if you want a creamy, even texture, or chop them chunky if you want bites. Also add a little extra lemon or a tiny splash of vinegar to cut the richness, and taste for salt before baking.

– Bake in an ovenproof skillet or cast iron so you can serve it straight to the table and it stays hotter longer. For a crunchy top sprinkle panko or extra mozzarella, then broil for just 1 minute while you watch it so it doesnt burn.