This Spinach Artichoke Dip is a creamy, indulgent crowd-pleaser that’s ready in just 30 minutes. Packed with tender spinach, tangy artichokes, and a rich blend of cheeses, every bite is a perfect balance of savory and smooth. The golden, bubbly top adds a satisfying crunch, while the velvety interior melts in your mouth. It’s a dish that feels luxurious yet comes together effortlessly, making it ideal for gatherings or cozy nights in.
With its vibrant flavors and hearty texture, this dip is as nutritious as it is delicious. Loaded with vitamins and protein, it’s a guilt-free way to enjoy comfort food. The garlicky aroma and creamy consistency make it irresistible, whether paired with crusty bread, crackers, or fresh veggies. Quick to prepare and even quicker to disappear, it’s a recipe that’s sure to become a favorite.
Ingredients for Spinach Artichoke Dip
- 8 oz (226 g) cream cheese, softened
- ¾ cup (170 g) sour cream
- ¼ cup (55 g) mayonnaise
- 1 teaspoon minced garlic (about one clove)
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup (115 g) shredded mozzarella cheese
- ¾ cup shredded parmesan cheese, divided
- ½ cup (60 g) sharp white cheddar, shredded
- 14 oz (795 g) canned quartered artichoke hearts, drained, patted dry, and coarsely chopped
- 9 or 10 oz (283 g) frozen chopped spinach, thawed and well drained
- Pita chips, crackers, tortilla chips, or your favorite dipping option
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9” pie plate with butter and set aside.
- In a large bowl, combine the cream cheese, sour cream, mayonnaise, minced garlic, onion powder, salt, and pepper. Stir until smooth and well mixed.
- Add the mozzarella cheese, ½ cup of parmesan cheese, and sharp white cheddar. Stir until the cheeses are evenly distributed.
- Fold in the chopped artichoke hearts and drained spinach. Mix until all ingredients are thoroughly combined.
- Spread the mixture evenly into the prepared pie plate. Sprinkle the remaining ¼ cup of parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the dip is heated through and the top is lightly golden.
- Serve warm with pita chips, tortilla chips, or your preferred dipping option. Enjoy!
Perfect Pairings for Your Dip
While tortilla chips and pita chips are classic choices, why not get creative? Try serving your Spinach Artichoke Dip with sliced baguette, crispy roasted potatoes, or even fresh veggie sticks for a lighter option. For a fun twist, use it as a spread for sandwiches or wraps!
Handy Storage and Reheating Tips
Leftovers? No problem! Store your dip in an airtight container in the fridge for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. For a quicker option, microwave in 30-second intervals, stirring in between, until heated evenly.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-shredded cheeses and pre-minced garlic to cut down on prep work. You can also use fresh spinach instead of frozen—just sauté it briefly to wilt and drain any excess moisture. These small shortcuts can save you minutes without compromising flavor!
Mix It Up: Recipe Variations
Want to switch things up? Try adding roasted red peppers or crumbled bacon for extra flavor. For a spicy kick, mix in a bit of chopped jalapeño or a dash of hot sauce. If you’re looking for a lighter version, substitute Greek yogurt for the sour cream and mayo—it’s just as creamy but lower in calories!
Essential Equipment for Success
All you really need is a mixing bowl, a 9” pie plate, and a spatula to make this dish. If you want to make cleanup easier, use parchment paper to line your pie plate before adding the dip mixture. For extra smooth mixing, a hand mixer can help blend the cream cheese perfectly!
Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese softened 226 g
- ¾ cup sour cream 170 g
- ¼ cup mayonnaise 55 g
- 1 teaspoon minced garlic about one clove, minced
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese 115 g
- ¾ cups shredded parmesan cheese divided
- ½ cup sharp white cheddar shredded 60 g
- 14 oz canned quartered artichoke hearts drained, patted dry and coarsely chopped 795 g
- 9 or 10 oz bag frozen chopped spinach thawed and well drained 283 g
- pita chips, crackers, tortilla chips, or anything else you’d like to use for dipping!
Instructions
- Preheat oven to 375F (190C) and lightly grease a 9” pie plate with butter. Set aside.
- Combine cream cheese, sour cream, mayo, garlic, onion power, salt, and pepper in a large bowl and stir well.
- Stir in mozzarella cheese, ½ cup parmesan, and white cheddar.
- Add artichoke hearts and spinach and stir well until all ingredients are well-combined.
- Spread evenly into prepared pie plate and sprinkle top with remaining ¼ cup parmesan cheese.
- Transfer to 375F (190C) oven and bake for 20-25 minutes/until heated through.
- Serve with tortilla chips, pita chips, or whatever else you’d like!