I keep a quick Spinach Artichoke Dip in my recipe rotation that uses simple pantry ingredients and hides one unexpected twist that always has people asking what it is.

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I love an appetizer that looks fancy but is stupid easy to pull off. This Easy Spinach Artichoke Dip is the kind of thing I bring when I want people asking what I’m hiding in the oven.

With tangy cream cheese and briny artichoke hearts folded into a bubbly, golden top, it somehow hits salty and bright notes at once. I’ve messed with versions like Spinach Artichoke Dip Without Mozzarella and Natashas Kitchen Spinach Artichoke Dip and still came back to this one, because it comes together fast and makes guests act weirdly excited.

Try it and see what I mean.

Ingredients

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Cream cheese: rich, creamy base, mostly fat and calories gives silky texture and tang
Sour cream and mayo: moistens, adds fat and tang makes dip smoother and richer
Mozzarella: melts beautifully adds gooey stretch decent protein mild milky flavor
Parmesan: salty sharp umami, small protein boost helps thicken and flavor
Spinach: leafy green low calorie, fiber iron potassium, full of vitamins
Artichoke hearts: tender slightly nutty, good source fiber and folate adds texture
Garlic and lemon: garlic gives savory bite lemon brightens with fresh acid and vitamin c

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

10 oz frozen chopped spinach, thawed and squeezed dry

14 oz canned artichoke hearts, drained and roughly chopped

2 to 3 garlic cloves, minced

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper flakes, optional

How to Make this

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1. Preheat oven to 350°F (175°C) and grab an 8×8 inch or similar baking dish, spray or lightly oil it.

2. Soften 8 oz cream cheese (room temp or microwave 10-15 seconds if in a hurry) then beat with 1/2 cup sour cream and 1/2 cup mayonnaise until smooth and a little fluffy, you can use a spoon or hand mixer.

3. Stir in 2 to 3 minced garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the optional 1/4 teaspoon crushed red pepper flakes, taste and adjust a bit if you want more zing.

4. Fold in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until evenly mixed.

5. Add 10 oz frozen chopped spinach that has been fully thawed and squeezed dry (use a clean towel or handfuls of paper towel to get the water out) and 14 oz canned artichoke hearts, drained and roughly chopped, mix until everything is combined.

6. Spoon the mixture into the prepared dish, smooth the top and sprinkle a little extra mozzarella or Parmesan on top if you like a cheesy crust.

7. Bake 20 to 25 minutes until bubbly around the edges; if you want a browned top, broil 1 to 2 minutes but watch it closely so it doesnt burn.

8. Let sit 5 minutes before serving, garnish with a pinch more Parmesan or red pepper flakes, serve warm with chips, toasted bread or veggies, and store leftovers covered in the fridge for up to 4 days.

Equipment Needed

1. 8×8 inch baking dish or similar, sprayed or lightly oiled
2. Large mixing bowl for the cream cheese, sour cream and mayo
3. Hand mixer or a sturdy spoon for beating the mixture, youll get it smoother with a mixer
4. Rubber spatula for scraping the bowl and smoothing into the dish
5. Measuring cups and measuring spoons
6. Cutting board and chef’s knife for chopping artichokes and mincing garlic
7. Colander plus a clean kitchen towel or paper towels to squeeze the thawed spinach dry
8. Oven mitts and a baking sheet (for catching drips or broiling briefly)

FAQ

Can I make this ahead or freeze it? Yes. You can mix it and refrigerate up to 24 hours before baking. If you want to freeze it, bake first, cool, then freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat until hot – texture might be a tad softer after freezing.

Can I use fresh spinach instead of frozen? Totally. Use about 10 to 12 ounces fresh baby spinach, sauté it until wilted, then squeeze out as much liquid as you can before adding. If you don't squeeze it well the dip gets watery.

My dip got watery, how do I fix that? Squeeze the spinach and drain the artichokes well before mixing. If it's already watery, bake it a little longer uncovered so excess moisture evaporates, or stir in an extra 1/4 cup Parmesan or a tablespoon of cream cheese to thicken.

Can I swap cheeses or use low fat versions? Yes you can swap or lighten it, but expect changes in flavor and creaminess. Part-skim cheeses or light sour cream mayo will work but the dip will be less rich. For more flavor try sharp cheddar or a little smoked mozzarella.

What's the best way to reheat leftovers? Reheat in a 350F oven for 10 to 15 minutes until bubbly, or microwave in 30 second bursts stirring between until hot. For stovetop, warm gently in a small pan over low heat stirring often.

What should I serve it with? Classic choices are pita chips, toasted baguette slices, tortilla chips or raw veggie sticks like carrots and bell peppers. It's also great spooned over baked potatoes or used as a sandwich spread.

Easy Spinach Artichoke Dip Recipe Substitutions and Variations

Cream cheese: ricotta works well, use 1:1 but press out extra liquid; mascarpone is a silkier, richer 1:1 swap; Neufchatel gives same texture with less fat, 1:1
Sour cream: plain Greek yogurt is an easy 1:1 substitute and adds tang; crème fraîche is richer and a bit milder, use same amount; buttermilk will thin the dip so use about 3/4 the amount for tang
Mozzarella: Monterey Jack or provolone melt the same, use 1:1; fontina gives a creamier, nuttier melt; mild cheddar adds more flavor so pick a milder one if you dont want it sharp
Artichoke hearts: hearts of palm mimic the texture, drain and chop to match volume; canned roasted red peppers plus extra spinach gives a nice flavor swap; sautéed mushrooms give an earthier note, use roughly the same volume

Pro Tips

1. Get the spinach really dry, like wrap it in a clean dish towel and twist until no more water comes out, or press it in a sieve with the back of a spoon. If you leave water it’ll make the dip thin and bland, so dont be lazy about this.

2. Swap in roasted garlic or quickly saute the minced garlic first if you want a mellower, sweeter garlic flavor, but leave it raw if you want that punchy bite. Roasting takes a bit longer but its worth it for a more rounded taste.

3. Mix cheeses for more depth: a little sharp cheddar or a touch of pecorino mixed with the mozzarella/parmesan gives better flavor, and sprinkling a bit of extra cheese or breadcrumbs on top before serving adds a pleasing crust and texture contrast.

4. This dip freezes and reheats well, so make a double batch then portion and freeze. When reheating add a splash of milk or cream and stir, it brings the creaminess back instead of turning rubbery, and reheat gently so it stays smooth not grainy.

Easy Spinach Artichoke Dip Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I keep a quick Spinach Artichoke Dip in my recipe rotation that uses simple pantry ingredients and hides one unexpected twist that always has people asking what it is.

Servings

servings

Calories

322

kcal

Equipment: 1. 8×8 inch baking dish or similar, sprayed or lightly oiled
2. Large mixing bowl for the cream cheese, sour cream and mayo
3. Hand mixer or a sturdy spoon for beating the mixture, youll get it smoother with a mixer
4. Rubber spatula for scraping the bowl and smoothing into the dish
5. Measuring cups and measuring spoons
6. Cutting board and chef’s knife for chopping artichokes and mincing garlic
7. Colander plus a clean kitchen towel or paper towels to squeeze the thawed spinach dry
8. Oven mitts and a baking sheet (for catching drips or broiling briefly)

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 oz frozen chopped spinach, thawed and squeezed dry
14 oz canned artichoke hearts, drained and roughly chopped
2 to 3 garlic cloves, minced
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes, optional

Directions

Preheat oven to 350°F (175°C) and grab an 8×8 inch or similar baking dish, spray or lightly oil it.
Soften 8 oz cream cheese (room temp or microwave 10-15 seconds if in a hurry) then beat with 1/2 cup sour cream and 1/2 cup mayonnaise until smooth and a little fluffy, you can use a spoon or hand mixer.
Stir in 2 to 3 minced garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the optional 1/4 teaspoon crushed red pepper flakes, taste and adjust a bit if you want more zing.
Fold in 1 cup shredded mozzarella and 1/2 cup grated Parmesan until evenly mixed.
Add 10 oz frozen chopped spinach that has been fully thawed and squeezed dry (use a clean towel or handfuls of paper towel to get the water out) and 14 oz canned artichoke hearts, drained and roughly chopped, mix until everything is combined.
Spoon the mixture into the prepared dish, smooth the top and sprinkle a little extra mozzarella or Parmesan on top if you like a cheesy crust.
Bake 20 to 25 minutes until bubbly around the edges; if you want a browned top, broil 1 to 2 minutes but watch it closely so it doesnt burn.
Let sit 5 minutes before serving, garnish with a pinch more Parmesan or red pepper flakes, serve warm with chips, toasted bread or veggies, and store leftovers covered in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.