This dip isn’t just a party appetizer. It’s the kind of dish that feels like a warm hug after a long day in the kitchen.
I’ve always loved how simple ingredients can come together into something decadently creamy and satisfying, especially when topped with a bubbly, golden crust.
Making this from scratch means you get to control the richness and add your own twist—think spicy, tangy, or extra cheesy.
A cook’s notes perspective, focusing on practical kitchen tips and honest insights.
Why I keep coming back to this dip
- I love how this dip fills the kitchen with a garlicky, cheesy aroma.
- Sometimes I add a dash of hot sauce for a spicy kick.
- Making it ahead saves me stress on busy nights.
My personal story with this dip
- This recipe is my go-to comfort food, especially on chilly weekends.
- It’s forgiving—adjust the cheese, spices, or greens based on what’s in the fridge.
- The best part? The crispy, cheesy top that crunches when you dip in.
A little history of spinach artichoke dip
- This dish likely originated in the American South, popularized in the 1980s.
- Artichokes have been a delicacy since ancient Greece, symbolizing hospitality.
- Cream cheese and sour cream became common in American dips during the mid-20th century.
Ingredient breakdown and tweaks
- Spinach: I prefer fresh, but frozen works if drained well—avoid sogginess.
- Artichoke hearts: Look for tender, marinated ones—they’re milder and less bitter.
- Cheeses: Use a mix of mozzarella and Parmesan for flavor and meltability.
- Garlic: Fresh garlic offers a punch; roast garlic for a sweeter note.
- Cream cheese: Adds creaminess; swap with Greek yogurt for tang, but reduce liquid.
Spotlight on spinach and artichokes
Spinach:
- Fresh spinach: It’s tender, vibrant, and adds a slight earthiness—don’t overcook it.
- Chopped artichoke hearts: They bring a subtle nutty flavor and a tender bite—pick good quality.
Artichoke hearts:
- Fresh or frozen, spinach influences the dip’s color and moisture—squeeze out all excess water.
- Chopped artichokes: Their texture varies—aim for tender, marinated ones for best flavor.
Ingredient swaps for dietary needs or flavor tweaks
- Dairy-Free: Swap cream cheese with cashew cream—rich but less cheesy.
- Vegan: Use plant-based cheeses and skip sour cream—still creamy and flavorful.
- Low-fat: Use reduced-fat cheeses and Greek yogurt—less richness but still tasty.
- Gluten-Free: Ensure bread served alongside is gluten-free.
- Extra Flavor: Add caramelized onions or sautéed mushrooms for depth.
Equipment & Tools
- Skillet: Cook spinach and garlic
- Mixing bowl: Combine ingredients
- Baking dish: Bake and serve
- Spoon or spatula: Mix and transfer
- Oven: Bake until bubbly and golden
Step-by-step guide to a perfect Spinach Artichoke Dip
- Preheat oven to 180°C (350°F). Use a small baking dish—about 20cm square or similar.
- Heat a skillet over medium. Add a splash of olive oil, then cook chopped garlic until fragrant, about 30 seconds.
- Add chopped spinach; cook until wilted, about 2 minutes. Drain excess moisture and set aside.
- In a bowl, combine softened cream cheese, sour cream, shredded cheese, and chopped artichokes.
- Stir in cooked spinach, salt, pepper, and any optional spices or herbs.
- Transfer mixture to your baking dish, smoothing the top.
- Bake for 20-25 minutes or until bubbly and golden on top.
- Let rest for 5 minutes to thicken slightly and make serving easier.
- Serve warm, with crusty bread or veggie sticks.
Let the dip rest for 5 minutes, then serve warm.
How to Know It’s Done
- Dip is bubbling and golden around edges.
- A skewer inserted in the center comes out hot and clean.
- The top is crispy and slightly crackly, not soggy.
Spinach Artichoke Dip
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and select a small baking dish, about 20cm square or similar.
- Heat a skillet over medium heat, add a splash of olive oil, then sauté the minced garlic until fragrant, about 30 seconds, filling your kitchen with a nice garlic aroma.2 cloves garlic
- Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Drain any excess moisture by pressing the spinach with a spatula or using a clean towel, then set aside.2 cloves garlic
- In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and chopped artichoke hearts, stirring until well blended and creamy.2 cloves garlic
- Fold in the cooked spinach, season with salt and pepper, and mix until evenly distributed, creating a vibrant, slightly chunky mixture.2 cloves garlic
- Spoon the mixture into your prepared baking dish, smoothing the top with the back of the spatula for an even layer.
- Bake in the preheated oven for 20-25 minutes, or until the dip is bubbling around the edges and the top turns a beautiful golden brown, filling your kitchen with an inviting aroma.
- Remove from the oven and let the dip rest for 5 minutes to settle and thicken slightly, making it easier to scoop and serve.
- Serve warm with slices of crusty bread, toasted baguette rounds, or crunchy veggie sticks for dipping.
Tips & tricks for perfect dip
- GARLIC: Cook garlic gently to avoid bitterness.
- Use fresh spinach for a cleaner, brighter flavor.
- Add a splash of lemon juice for brightness.
- Use shredded cheese instead of sliced for better melt.
- Bake until just bubbling to prevent cheese from becoming greasy.
Common mistakes and how to fix them
- FORGOT to drain the spinach? Squeeze out moisture with a clean towel, then proceed.
- DUMPED too much cheese? Add a splash of milk or cream to loosen.
- OVER-TORCHED the top? Cover loosely with foil and lower oven temp for a few minutes.
- SCOOPED too quickly? Let it rest for 5 minutes for easier serving.
Quick fixes for common issues
- When too thick, stir in a bit of milk or cream.
- Splash some lemon juice if flavor is flat.
- Patch over a soggy top with extra cheese and bake again.
- Shield with foil if the top over-browns.
- Shimmering surface? Remove from oven to prevent burning.
Make-ahead tips for the best flavor and convenience
- You can assemble the dip a day ahead, storing it covered in the fridge.
- Reheat in the oven at 180°C (350°F) until bubbling—about 15 minutes.
- The flavors meld and deepen overnight, making it even tastier the next day.
- Cover tightly and refrigerate for up to 2 days.
- Serve warm, with a quick reheat to bring back the bubbly, cheesy goodness.
10 Practical Q&As About Spinach Artichoke Dip
1. Can I use frozen spinach?
Use fresh spinach, chopped finely. It melts better and has a brighter flavor than frozen.
2. How do I prevent the dip from being watery?
Drain the spinach very well to avoid watery dip. Squeeze out excess moisture with a clean cloth.
3. Can I make it more creamy?
For a creamier texture, mix in a splash of half-and-half or cream.
4. Which type of artichokes work best?
Use good quality artichoke hearts, either jarred or canned, chopped into bite-sized pieces.
5. How do I know when it’s done?
Bake at 180°C (350°F) until bubbling and golden on top, about 20-25 minutes.
6. What’s the best way to serve it?
Serve with crusty bread, toasted baguette slices, or crunchy veggie sticks.
7. Can I spice it up?
Add a pinch of nutmeg or smoked paprika for an extra flavor kick.
8. How do I get a smooth, consistent dip?
Make sure to mix everything thoroughly for even flavor distribution.
9. What’s the best baking dish for this?
Use a small ovenproof dish for baking to keep the heat even.
10. Should I let it rest before serving?
Let it rest for 5 minutes after baking to settle and thicken slightly.
Once you get the hang of it, this dip is a quick fix for spontaneous get-togethers or cozy nights in.
It’s a canvas—play around with herbs, cheeses, or even a dash of hot sauce. Whatever makes it feel like your own little comfort dish.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.