Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
I was well into my thirties before I discovered how good homemade spinach artichoke dip could be. Growing up, we only had the store-bought stuff that came in plastic containers. When my mother-in-law made it from scratch at a family gathering, I couldn’t believe the difference.
Turns out, the secret isn’t complicated at all—it’s just using fresh ingredients and taking a few extra minutes to mix everything together. While the pre-made dips are convenient, they’re missing that creamy, cheesy magic that happens when you bake it yourself. Even my kids, who usually run from anything green, grab their chips and dive right in.
Why You’ll Love This Spinach Artichoke Dip
- Quick party appetizer – Ready in just 35-45 minutes, this dip is perfect for last-minute gatherings or game day celebrations.
- Make-ahead friendly – You can prepare this dip in advance and simply heat it up when guests arrive, making party planning much easier.
- Crowd-pleasing recipe – The creamy blend of cheeses, spinach, and artichokes is a classic combination that’s always a hit at parties and potlucks.
- Simple ingredients – Most of these ingredients are easy to find at any grocery store, and you might already have several of them in your kitchen.
- Customizable – You can easily adjust the cheese types or add extra garlic to match your taste preferences.
What Kind of Artichoke Hearts Should I Use?
For spinach artichoke dip, you’ll find artichoke hearts in a few different forms at the grocery store. While marinated artichoke hearts packed in oil have a nice flavor, they can make your dip too oily, so I recommend going with the ones packed in water. You can find them either quartered or whole – either option works fine since you’ll be chopping them anyway. Just make sure to drain them really well and give them a good squeeze with paper towels to remove excess moisture. If you’re in a pinch, frozen artichoke hearts can work too – just thaw and drain them thoroughly before using.
Options for Substitutions
This creamy dip is pretty adaptable and here’s how you can switch things up:
- Cream cheese: This is the base of the dip, but you can use Neufchâtel cheese for a lighter option, or a mix of Greek yogurt and cream cheese (use 4 oz of each) for a tangier taste.
- Parmesan and Romano cheese: No need to use both – you can use 1/2 cup of just Parmesan if that’s what you have. Pecorino Romano works great too as a substitute for either cheese.
- Mayonnaise: You can swap this with sour cream or Greek yogurt. The texture will be slightly different but still tasty!
- Artichoke hearts: Fresh artichoke hearts work too, just cook them until tender first. Frozen artichokes are another good option – just thaw and drain well.
- Spinach: Fresh spinach works just as well – just cook it first and squeeze out all the water. You’ll need about 2 cups of fresh spinach to equal 1/2 cup cooked.
- Mozzarella: Any mild white cheese works here – try provolone, white cheddar, or Monterey Jack if you’re out of mozzarella.
Watch Out for These Mistakes While Cooking
The biggest challenge when making spinach artichoke dip is dealing with excess moisture, which can make your dip watery – make sure to thoroughly drain both the spinach and artichoke hearts, even pressing them between paper towels to remove every last drop of liquid. Another common mistake is serving the dip straight from the oven when it’s too hot, which makes it runny and can burn your guests’ mouths – letting it rest for 5-10 minutes allows the dip to set to the perfect scoopable consistency. To avoid grainy or lumpy texture, make sure your cream cheese is properly softened at room temperature for at least an hour before mixing, and blend it thoroughly with the mayonnaise before adding other ingredients. For the best flavor development, don’t rush the baking process – cook until you see those golden brown spots on top and bubbling around the edges, usually about 25-30 minutes.
What to Serve With Spinach Artichoke Dip?
This warm, cheesy dip pairs perfectly with a variety of dippers that can handle its rich, creamy texture. Toasted baguette slices or crusty sourdough chunks are my go-to choices, but tortilla chips and crispy pita chips work great too. For a lighter option, try serving it with fresh veggie sticks like carrots, celery, bell peppers, and cucumber – they add a nice crunch and help balance out the richness of the dip. If you’re hosting a party, I recommend putting out a mix of both bread and vegetables so your guests can choose their favorite way to dig in.
Storage Instructions
Keep Fresh: Got leftover dip? No problem! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get even better after a day or two as everything mingles together. Just give it a good stir before serving again.
Freeze: This dip freezes surprisingly well for up to 3 months in a freezer-safe container. Though the texture might change slightly, it still tastes great! Just make sure to remove as much air as possible before freezing to prevent freezer burn.
Make Ahead: Planning a party? You can prep this dip up to 24 hours in advance and keep it in the fridge. When you’re ready to serve, just pop it in the oven until it’s hot and bubbly. It’s such a time-saver when you’re hosting!
Reheat: To warm up leftover dip, heat it in the microwave in 30-second intervals, stirring between each, or bake it in the oven at 350°F until heated through. Add a sprinkle of cheese on top before reheating to keep it nice and creamy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 60-70 g
- Carbohydrates: 20-25 g
Ingredients
- 1 package cream cheese, softened (8 ounces)
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan
- 1/4 cup grated romano
- 1 clove garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- Salt and pepper to taste
- 1 can artichoke hearts, drained and chopped (14 ounces)
- 1/2 cup chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Step 1: Prepare for Baking
Gather all the ingredients you’ll need for this dish.
Begin by preheating your oven to 350 degrees F (175 degrees C).
Lightly grease a small baking dish to prevent sticking and ensure easy cleanup.
Step 2: Mix the Base Ingredients
In a medium-sized bowl, combine cream cheese, mayonnaise, Parmesan cheese, Romano cheese, minced garlic, basil, garlic salt, salt, and pepper.
Mix everything together until the ingredients are well combined and the mixture is smooth and creamy.
Step 3: Incorporate the Artichokes and Spinach
Gently stir in the chopped artichoke hearts and spinach into the creamy mixture.
Ensure the vegetables are evenly distributed throughout the mixture.
Step 4: Assemble the Dish
Transfer the artichoke and spinach mixture into the prepared baking dish, spreading it out evenly.
Sprinkle mozzarella cheese on top to create a cheesy layer.
Step 5: Bake to Perfection
Place the baking dish in the preheated oven and bake until the mixture is bubbly and the top is lightly browned, about 25 minutes.
Once done, carefully remove it from the oven and let it cool slightly before serving hot.
Enjoy your delicious and savory dish!