Name: artichoke spinach dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 13.75 oz artichoke hearts (packed in water (drained)); 10 oz frozen spinach (thawed and squeezed dry); 0.25 cup chopped shallots; 1 clove garlic; 0.5 cup fat-free Greek yogurt; 0.5 cup light mayonnaise; 0.67 cup grated parmesan cheese (good quality); 4 oz shredded mozzarella cheese (part-skim); 0 salt and fresh pepper (to taste); 0 olive oil spray

You know those recipes that just *feel* like a warm hug? The ones that instantly transport you to a cozy kitchen, filled with laughter and the irresistible aroma of something delicious baking? Well, this artichoke spinach dip is one of those recipes for me. It’s become a staple in my house, especially around holidays or when we have friends over. Seriously, it’s the kind of dip that disappears in minutes, and I always get asked for the recipe. It’s so incredibly satisfying, with all that creamy, cheesy goodness mingling with tender artichoke hearts and vibrant spinach. It reminds me a little of that classic spinach artichoke dip you get at restaurants, but honestly, I think this homemade version has a special something extra. It’s just… better. I’ve tinkered with this artichoke spinach dip recipe for years, trying to get it just right, and I can confidently say I’ve landed on a winner. Get ready to impress your friends (and yourself!).

What is artichoke spinach dip?

So, what exactly is this magical artichoke spinach dip? At its heart, it’s a warm, baked dip bursting with flavor. Think of it as a super-indulgent, incredibly comforting appetizer that’s more than just a dip – it’s an experience. We’re talking about tender artichoke hearts and fresh spinach folded into a creamy, cheesy base that gets all bubbly and golden in the oven. It’s the kind of dish that makes any gathering feel a bit more special, whether it’s a fancy holiday party or just a casual Tuesday night movie marathon. It’s essentially a hug in a bowl, made with ingredients you probably already have in your pantry and fridge. It’s not complicated, but the flavor combination is just spot-on. Everyone I know loves it, and I’m pretty sure you will too.

Why you’ll love this recipe?

Oh, where do I even begin with why you’ll adore this artichoke spinach dip? Let’s start with the flavor, which is just phenomenal. It’s rich, savory, and perfectly balanced – the slight tang of the artichokes cuts through the creaminess of the cheese beautifully, and the spinach adds a lovely freshness. It’s the kind of flavor that makes you want to close your eyes and savor every bite. Then there’s the simplicity. Honestly, this is a lifesaver on busy nights or when unexpected guests pop over. You can whip it up in hardly any time, and the baking process is mostly hands-off, leaving you free to chat with your guests or just relax for a few minutes. Plus, it’s surprisingly budget-friendly! The main ingredients are pretty common and don’t cost an arm and a leg, which is always a win in my book. What I love most, though, is its versatility. Serve it with crunchy baguette slices, tortilla chips, or even some crisp veggie sticks – it’s delicious with pretty much anything. I’ve found it pairs wonderfully with other appetizers like my baked brie or some mini quiches, making it perfect for a full spread. It’s just the ultimate crowd-pleaser, and I can’t count how many times it’s saved me when I needed a guaranteed hit.

How do you make artichoke dip?

Quick Overview

The beauty of this artichoke spinach dip lies in its straightforward nature. We’ll combine a few key ingredients – think creamy cheeses, tender artichokes, and fresh spinach – mix them all together, and bake until bubbly and golden. It’s a simple assembly process that guarantees a fantastic result with minimal fuss. The whole thing comes together in under 30 minutes of prep time, then it just needs to bake until it’s irresistible. This method ensures all the flavors meld together perfectly, creating that signature creamy, cheesy, savory goodness that we all crave.

Ingredients

For the Main Batter:
1 (8 ounce) package cream cheese, softened – This is the luscious base of our dip, so make sure it’s nice and soft for easy mixing. I always leave it out on the counter for about an hour before I start.
1/2 cup sour cream – Adds a lovely tang and extra creaminess. You can use Greek Yogurt here if you prefer, and it’s surprisingly good!
1/4 cup mayonnaise – Don’t skip this! It adds richness and helps create that perfect, melt-in-your-mouth texture. I’ve tried omitting it, and it just wasn’t the same.
1/2 cup grated Parmesan cheese – For that classic salty, nutty flavor that just makes everything better.
1/4 cup grated mozzarella cheese – Melts beautifully and adds that gooey, cheesy pull we all love.
1 clove garlic, minced – Fresh garlic is best here, giving it a little kick. You can use garlic powder in a pinch, but I really think fresh makes a difference.
1/4 teaspoon black pepper – Just to round out the flavors.

For the Filling:
1 (14 ounce) can artichoke hearts, drained and roughly chopped – Look for the whole hearts packed in water or brine; they have the best texture and flavor. Make sure to drain them really well, or the dip can get watery. I like to give them a good squeeze too!
5 ounces fresh spinach, roughly chopped – You can use frozen spinach, but make sure to thaw it completely and squeeze out every last drop of moisture. Fresh gives it a brighter flavor, though.

For the Glaze:
No specific glaze needed for this one, folks! The beauty is in the perfectly baked cheesy top. We’re going for that irresistible golden crust right from the oven.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven prepped. I like to preheat my oven to 375°F (190°C). While that’s warming up, grab a small oven-safe baking dish, like a 9-inch pie plate or an 8×8 inch square dish. You don’t need to grease it; the cheese will prevent sticking. Just have it ready to go.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your grated Parmesan cheese and mozzarella cheese. Add the minced garlic and the black pepper. Give it a good stir with a whisk or a fork to make sure everything is evenly distributed. This dry mix will add a wonderful layer of flavor to the dip.

Step 3: Mix Wet Ingredients

In a separate, larger bowl, add your softened cream cheese. Use an electric mixer (or a sturdy whisk and some elbow grease!) to beat the cream cheese until it’s smooth and creamy. Then, gently mix in the sour cream and mayonnaise until they’re fully incorporated and you have a wonderfully smooth, luscious base. Don’t overmix here; just get it smooth.

Step 4: Combine

Now, it’s time to bring those bowls together! Add the prepared dry ingredients (the cheese mixture with garlic and pepper) to the wet ingredients. Fold them in gently with a spatula until just combined. We don’t want to overmix here, just ensure everything is incorporated. You should have a thick, rich mixture that smells amazing already!

Step 5: Prepare Filling

Take your drained and chopped artichoke hearts and your chopped spinach. If you’re using fresh spinach, give it a rough chop; it will wilt down significantly in the oven. If you’re using frozen, make sure it’s thoroughly thawed and squeezed dry – this is crucial to avoid a watery dip! Gently fold the artichoke hearts and spinach into the creamy cheese mixture until they’re evenly distributed. Again, fold gently to keep that creamy texture intact.

Step 6: Layer & Swirl

Spoon the entire mixture into your prepared baking dish. Spread it out evenly using your spatula. You can create some nice swirls on top with the back of a spoon if you like, but it’s not necessary. Just make sure it’s relatively smooth so it bakes evenly.

Step 7: Bake

Pop that dish into your preheated oven. Bake for about 20-25 minutes, or until the dip is heated through, bubbly around the edges, and the top is a beautiful golden brown. Keep an eye on it towards the end; ovens can be so different! You’re looking for that irresistible bubbly, slightly browned top.

Step 8: Cool & Glaze

Once it’s out of the oven, let the artichoke spinach dip sit for about 5-10 minutes before serving. This allows it to set up a bit and makes it easier to scoop without burning yourself (or your guests!). There’s no glaze needed, but that beautiful bubbly top is your reward!

Step 9: Slice & Serve

Serve this delightful artichoke spinach dip warm, straight from the dish. It’s best enjoyed with sturdy dippers like toasted baguette slices, pita chips, crackers, or even some sturdy tortilla chips. For a healthier option, carrot sticks, celery sticks, or bell pepper slices work wonderfully too!

What to Serve It With

This artichoke spinach dip is wonderfully versatile, making it a perfect addition to almost any meal or occasion. For breakfast, I know it sounds a little unconventional, but a small dollop alongside some scrambled eggs or a frittata is surprisingly delicious – it adds a savory, cheesy kick to your morning. For a more elegant brunch spread, I love serving it with crusty sourdough toast points and maybe some smoked salmon or avocado slices on the side. It feels so gourmet! As a dessert, okay, this is a stretch, but if you’re having a casual get-together and someone has a really sweet tooth, offering this alongside some fruit skewers can be a fun, savory counterpoint to all the sugar. But where it truly shines is as a cozy snack. It’s the ultimate companion for movie nights, game days, or just a quiet evening in. Pair it with your favorite chips (kettle chips are divine!), some warm pita bread, or even some gluten-free crackers for a satisfying bite. My family also loves dipping pretzel rods into it; the salty crunch is just addictive!

Top Tips for Perfecting Your Artichoke Spinach Dip

Okay, let’s talk about making this artichoke spinach dip absolutely perfect every single time. First, the zucchini prep – wait, did I say zucchini? Oh, my goodness, I got ahead of myself! This is the artichoke spinach dip, no zucchini involved! See, that’s the human element for you – sometimes my mind wanders to other delicious things I make! So, for *this* artichoke spinach dip, the most important prep is for the artichokes and spinach. Make sure those artichoke hearts are drained *really* well. I usually press them in a paper towel or even give them a gentle squeeze to get out as much liquid as possible, otherwise, your dip can end up a bit watery. For the spinach, if you’re using frozen, seriously, squeeze out every last drop of water. I sometimes even wring it out in a clean kitchen towel like a dishcloth. If you’re using fresh, just give it a good chop. For mixing, the key is to be gentle once you add the cheeses to the wet ingredients. You want to combine them until just incorporated, not beat them into submission. Overmixing can sometimes make the dip a little tough, and we’re going for creamy and luscious here. When it comes to swirls, they’re totally optional but can make it look extra appealing. Just use the back of a spoon to gently swirl the top layer of cheese mixture before baking. For ingredient swaps, I’ve experimented with different cheeses. Gruyere is a fantastic addition if you want a deeper, nuttier flavor, and a little bit of cream cheese mixed with ricotta can also be a nice, lighter alternative for the base. Baking tips are pretty standard: keep an eye on it! Ovens vary wildly. You’re looking for that bubbly, golden-brown perfection. If the top is browning too fast but the center isn’t hot, you can always loosely tent it with foil. For the “glaze” (which is really just the baked topping), make sure it’s bubbly and slightly golden. If it’s looking pale, you can pop it under the broiler for a minute or two, but watch it like a hawk because it can burn in seconds!

Storing and Reheating Tips

This artichoke spinach dip is so good, you’ll probably want to make extra! If you happen to have any leftovers (which is rare in my house!), storing it is super simple. At room temperature, it’s best to keep it out for no more than two hours, just to be safe with the dairy ingredients. If you’re not serving it all at once, pack up the leftovers into an airtight container and pop it in the refrigerator. It should keep well for about 3-4 days. Make sure to cover it tightly to prevent it from drying out or picking up any other smells from the fridge. For longer storage, you can absolutely freeze this dip! Let it cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and then foil. It will keep in the freezer for about 2-3 months. When you’re ready to reheat, if it was refrigerated, you can warm it gently on the stovetop over low heat, stirring frequently, or reheat it in the oven at around 300°F (150°C) until heated through. If it was frozen, thaw it overnight in the refrigerator first, then reheat as described. For the “glaze” (the lovely baked top), it might not be quite as crispy after reheating, but it will still be absolutely delicious. I sometimes like to give it a quick broil for a minute or two after reheating to get that nice golden crust back.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This artichoke spinach dip is naturally gluten-free. The ingredients are all gluten-free, so you don’t need to make any substitutions at all! Just serve it with gluten-free crackers, vegetable sticks, or gluten-free bread.

Do I need to peel the artichoke hearts?

No, you don’t need to peel the artichoke hearts. The canned variety usually comes with the tough outer leaves removed, and the remaining parts are tender enough to be chopped and eaten as is. Just make sure they are thoroughly drained and chopped to your desired size.

Can I make this ahead of time?

Yes, you definitely can! You can assemble the dip up to a day in advance and store it covered in the refrigerator. When you’re ready to bake, you might need to add a few extra minutes to the baking time to ensure it’s heated through. I often find it bakes even better when made ahead as the flavors have more time to meld.

How can I make it spicier?

If you like a little heat, you can easily spice up this artichoke spinach dip! Add a pinch of red pepper flakes to the cheese mixture, or stir in a teaspoon or two of your favorite hot sauce with the wet ingredients. A finely diced jalapeño, seeded and deveined, can also be added with the spinach and artichokes for a fresh kick.

What can I use instead of sour cream or mayonnaise?

You can use plain Greek yogurt as a substitute for both sour cream and mayonnaise if you want to lighten things up a bit. It will provide a similar tang and creaminess. Some people also have success with full-fat coconut milk (the canned kind, not the carton) for a dairy-free option, though it might slightly alter the flavor profile.

Final Thoughts

So there you have it – my go-to recipe for the most delicious artichoke spinach dip! I truly hope you give this one a try. It’s more than just a recipe; it’s a guaranteed way to bring smiles to faces and make any occasion feel a little brighter. The balance of creamy, cheesy, tangy, and savory is just spot-on, and the fact that it’s so simple to make means you can enjoy it more often. It’s perfect for game day, holiday gatherings, or even just a comforting weeknight treat. If you love this artichoke spinach dip, you might also enjoy my recipe for cheesy garlic bread bites or my super simple buffalo chicken dip. They’re all fantastic for entertaining! I can’t wait to hear how your artichoke spinach dip turns out – please leave a comment below and let me know what you think, or share your own favorite serving ideas! Happy baking!