Spinach Artichoke Dip

The Creamy, Cheesy, Crowd-Pleaser That Always Disappears First

Alright, imagine it’s Thanksgiving. You’ve got the turkey doing its thing in the oven, the mashed potatoes are fluffed and buttery, and someone (maybe you) is just pulling this bubbling, golden-brown spinach artichoke dip out of the oven. Within seconds, folks are circling the dish like seagulls at a picnic.

Why? Because this thing is warm, creamy, cheesy, and packed with flavor. It’s not just a dip—it’s the dip and what people spoon onto their plates next to the stuffing. It’s what they sneak back to the kitchen for “just one more bite.” And you, my friend, are about to become the reason that happens.

The best part? You can make it ahead of time. It’s easy to whip together, even if you’re juggling ten other holiday dishes. And if you’re hosting, this is your secret weapon to keep folks happy while the main meal finishes up.

Why You’ll Love This Spinach Artichoke Dip

There are dips, and then there’s this cheesy spinach dip—the one that sets the bar. Here’s what makes this one a keeper:

• Super simple ingredients. Nothing you can’t grab at your local grocery store.
• Bakes beautifully in the oven OR can hang out in the slow cooker.
• Freezer-friendly. Yup, you can stash some for later (if there is any left).
• Vegetarian-friendly. A great option for guests who don’t do meat.
• Total party MVP. This dish works for Thanksgiving, Friendsgiving, football Sundays, and random Tuesdays.

If you’re looking for a reliable, creamy dip appetizer that everyone will rave about, you just found it.

What You’ll Need – Ingredients Breakdown

Don’t be fooled by how fancy this sounds—this is a pantry-friendly dip. Most of this stuff is probably hanging out in your fridge or freezer already.

The Lineup:

• Frozen spinach (10 oz): Thawed and squeezed within an inch of its life. No water, please.
• Canned or frozen artichoke hearts (14 oz): Drained and chopped. Don’t overthink it.
• Cream cheese (8 oz): Room temp makes it easier to mix.
• Sour cream (½ cup): Brings that tangy smoothness.
• Mayonnaise (¼ cup): Adds richness and depth.
• Parmesan cheese (½ cup): Salty, nutty goodness.
• Shredded mozzarella (1 cup): For the melty, stretchy, cheese-pull moment.
• Fresh garlic (2 cloves, minced): It’s not optional, it’s flavor.
• Salt + Pepper: To taste, of course.

Optional—but highly recommended: red pepper flakes, green onions, or even a little shredded cheddar if you’re feelin’ fancy.

How to Make Spinach Artichoke Dip (Step-by-Step)

Let’s get cooking. This is about as low-stress as it gets—like stirring stuff in a bowl, popping it in the oven, and pretending you did something hard.

Step 1: Deal With the Spinach

Thaw your frozen spinach and squeeze out every last drop of water. Use your hands, paper towels, a clean kitchen cloth—just get it dry or your dip will be sad and soggy.

Step 2: Chop & Sauté

Drain and roughly chop the artichokes. Then sauté your garlic in a bit of olive oil until it’s golden and fragrant. That’s when the house starts to smell amazing.

Step 3: Mix It All Up

In a big bowl, mix together:

• Spinach
• Artichokes
• Cream cheese
• Sour cream
• Mayo
• Garlic
• Mozzarella
• Parmesan
• Salt and pepper

You can use a hand mixer if you want it super smooth, or just a big spoon for a chunkier vibe.

Step 4: Bake It

Preheat your oven to 375°F (190°C). Spread the dip into a baking dish—an 8×8 or similar size works well.

Bake for 25–30 minutes, until the top is golden and bubbly. You want that edge to brown just slightly.

Slow Cooker Option

Prefer a no-fuss version? Dump everything into your slow cooker.

• Cook on low for 2–3 hours, or
• Keep on warm for serving during parties or buffets.

It stays gooey and glorious for hours.

Make-Ahead, Freezing, and Storage Tips

Cooking for a crowd? Doing things ahead of time? I got you.

Make-Ahead Tips:

• Assemble the entire dip up to 2 days before your event.
• Store covered in the fridge (don’t bake yet).
• When ready, just pop it in the oven and bake as usual.

Freezer-Friendly Tips:

• Yes, this dip freezes like a dream.
• Store in airtight containers or wrap tightly in foil and freeze for up to 2 months.
• Thaw overnight in the fridge before reheating.

Reheating Tips:

• Oven: Bake at 350°F until heated through (20-25 mins).
• Microwave: Heat in 30-second bursts, stirring in between.
• Slow Cooker: Great for reheating AND serving if you’ve got time.

Recipe Variations (Because You Know You Wanna Play Around)

Not every dip has to be the same, right? Here’s how you can make it your own:

Fresh Spinach

Got fresh spinach? Sauté 5-6 cups until wilted, then squeeze out that moisture and chop it up. Use just like frozen.

Add Some Kick

Toss in chopped jalapeños or a dash of cayenne for a spicy version. Want more smoke? Add a little smoked paprika or chipotle powder.

Lightened-Up

Swap sour cream for Greek yogurt, use light cream cheese, and ditch the mayo entirely if that’s your vibe.

Change Up the Cheese

Mozzarella is classic, but gouda, fontina, or sharp cheddar take this dip to new levels. Try combos!

How to Serve Spinach Artichoke Dip (Let’s Talk Dippers)

Okay, you’ve got your bubbling dish of creamy, melty dip—now what do you scoop it with?

Bread, Baby

Serve it with warm pita, baguette slices, or crescent rolls for that soft, pillowy contrast Crescent Rolls for Dipping

Make It a Brunch Spread

Pair this dip with crispy breakfast potatoes for a filling, delicious morning-after feast Easy Crispy Breakfast Potatoes

Game Day?

You can’t go wrong serving this next to some easy, cheesy breakfast pizza on game day Breakfast Pizza Recipe

Veggie Friends

Carrot sticks, celery, bell peppers, cucumbers—all great for dipping and crunching.

Real Talk

Sometimes a spoon is the move. This is a no-judgment zone.

Final thoughts

There are a lot of party dips out there—but this spinach artichoke dip? This is the one people remember. The one they ask for the recipe. The one they sneak back for thirds of when no one’s looking.

You can dress it up, make it spicy, go lighter, go cheesier—whatever fits your style.

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