Creamy Spinach and Artichoke Dip is a classic crowd-pleaser that’s rich, cheesy, and loaded with tender spinach and chunks of artichoke hearts. The smooth texture combined with the flavorful mix of cheeses makes it perfect for dipping with chips, bread, or veggies.
I love making this dip whenever friends come over because it always disappears fast! It’s one of those recipes that feels like a special treat but is actually pretty easy to put together. Whenever I stir in the creamy cheese with the spinach and artichokes, I know it’s going to be a winner.
My favorite way to serve this dip is warm, straight from the oven, with a side of crunchy pita chips or fresh sliced baguette. It’s great for parties, game nights, or even just a cozy night in. I always end up having to remind myself to save some for later because it’s just that good!
Key Ingredients & Substitutions
Spinach: Frozen chopped spinach works well because it’s easy to prepare and affordable. Just be sure to squeeze out all the water to keep your dip creamy, not watery. Fresh spinach is a nice swap if you want – just sauté and drain it well first.
Artichoke Hearts: Canned artichokes are convenient and flavorful. If fresh or jarred artichokes are available, those can add a bit more texture and flavor. Chop them roughly for the best bite.
Cream Cheese & Sour Cream: These create the creamy base. Full-fat versions give the best rich texture, but you can use light if you want to cut calories. For a dairy-free version, try vegan cream cheese and vegan sour cream.
Cheese: A mix of shredded mozzarella and Parmesan gives a great balance of gooey melt and sharp flavor. You can swap mozzarella with Monterey Jack or provolone, and Parmesan with Pecorino Romano if you like a saltier touch.
Bread Bowl: Using a round sourdough or Italian bread loaf is perfect for holding the dip and serving. If bread bowls are not available, a baking dish works fine – just bake the dip directly in it and serve with toasted bread or chips on the side.
How Can You Make the Dip Creamy Without Being Watery?
Keeping the dip creamy means removing any extra moisture from key ingredients:
- Squeeze the spinach: After thawing, use a clean kitchen towel or presses to squeeze out as much water as possible.
- Drain the artichokes well: Pat chopped artichokes dry with paper towels after draining the can to reduce moisture.
- Don’t skip mixing the cheeses and cream bases properly: Softening cream cheese first and stirring the sour cream and mayo in thoroughly creates a smooth base.
- Bake at the right temperature: Around 375°F helps cook the dip evenly without drying it out or making it separate.
These little steps helped me get a perfect creamy dip every time—rich, smooth, and ready for dunking!
Equipment You’ll Need
- Mixing bowl – to easily combine all the creamy ingredients and veggies without mess.
- Spoon or spatula – for stirring well and scraping down the sides of the bowl.
- Baking sheet – to catch any drips when baking the dip in a bread bowl.
- Oven-safe bread bowl or baking dish – holds the dip for baking and serving; using a bread bowl adds a fun touch!
- Measuring cups and spoons – helps keep the cheese, spices, and other ingredients balanced.
Flavor Variations & Add-Ins
- Swap half the mozzarella for pepper jack cheese for a mild spicy twist that warms the dish up.
- Add cooked, crumbled bacon for a smoky, salty depth that pairs great with creamy dip.
- Mix in chopped roasted red peppers or sun-dried tomatoes to add sweet, tangy flavor bursts.
- Stir in chopped water chestnuts for a crunchier texture contrast.
Creamy Spinach and Artichoke Dip
Ingredients You’ll Need:
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 oz) can artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp crushed red pepper flakes (optional)
- 1 small round bread bowl (such as sourdough or Italian loaf), hollowed out
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 25-30 minutes to bake. Letting it cool for a few minutes before serving will make dipping easier. Overall, expect around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Mix the Cream Base:
Preheat your oven to 375°F (190°C). In a medium bowl, blend the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. This creates a perfect base for your dip.
2. Add the Spinach, Artichokes, and Cheese:
Stir in the drained spinach and chopped artichoke hearts. Then add the mozzarella, Parmesan, minced garlic, salt, pepper, and crushed red pepper flakes if you want a kick. Mix everything until well combined.
3. Prepare and Bake the Dip:
Spoon the mixture into your hollowed-out bread bowl, piling it a little higher in the center. Place the bread bowl on a baking sheet lined with foil or parchment paper to catch any drips, and bake for 25 to 30 minutes. The dip should be bubbly and lightly golden on top.
4. Serve and Enjoy:
Let the dip cool for a few minutes. Arrange the bread pieces you removed from the bowl around the dip or add toasted baguette slices for dipping. Serve warm and enjoy this creamy, cheesy treat.
Can I Use Fresh Spinach Instead of Frozen?
Yes! If you prefer fresh spinach, sauté about 6 cups of fresh spinach until wilted, then drain and squeeze out excess moisture before adding it to the dip.
How Do I Store Leftover Dip?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through, stirring occasionally.
Can I Make This Dip Ahead of Time?
Absolutely! Prepare the dip mixture and assemble it in the bread bowl, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking cold.
What Can I Use Instead of a Bread Bowl?
If you don’t have a bread bowl, simply bake the dip in an oven-safe casserole dish and serve with toasted bread, crackers, or veggies for dipping.
