Creamy, cheesy, and loaded with flavor, this Spinach and Artichoke Dip is the ultimate crowd-pleaser. Whether you’re hosting game day, throwing a holiday party, or just craving something warm and comforting, this dip brings everyone to the table. The combination of tender spinach, marinated artichokes, and melty cheese creates a rich, velvety texture that’s just perfect for dipping with chips, bread, or even fresh veggies.

What makes this dip so beloved is how easy it is to whip up—no fussing with layers or baking for hours. It’s one of those recipes that feels fancy but takes less than 30 minutes from start to finish. And if you’re making it ahead, it reheats like a dream, so it’s always ready when the craving hits.

What Kind of Spinach and Artichokes Should I Use?

For the best flavor and texture, go with frozen chopped spinach that’s been fully thawed and well-drained. It’s convenient and consistent. Fresh spinach works too, but you’ll need to cook it down and squeeze out the excess liquid.

As for the artichokes, canned or jarred artichoke hearts packed in water or brine are perfect. Avoid the marinated ones if you don’t want extra seasoning—they can overpower the dip’s creamy balance.

Ingredients for the Spinach and Artichoke Dip

Frozen Chopped Spinach – Provides earthy flavor and vibrant color. Be sure to drain it thoroughly.
Artichoke Hearts – Their tender, slightly tangy taste is the star of this dip.
Cream Cheese – The creamy base that makes the dip luscious and spreadable.
Sour Cream – Adds tang and smoothness, helping to balance richness.
Mayonnaise – Offers body and an extra creamy finish.
Garlic – A fresh pop of flavor that gives the dip a savory depth.
Parmesan Cheese – Brings salty, nutty sharpness.
Mozzarella Cheese – Melts beautifully for that gooey, stretchy bite.
Salt & Pepper – Essential seasonings to round out all the flavors.

How To Make the Spinach and Artichoke Dip

Step 1: Prep the Spinach

Thaw the frozen chopped spinach completely, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to avoid a watery dip.

Step 2: Chop the Artichokes

Drain your artichoke hearts well and give them a rough chop. You want bite-sized pieces that still hold some texture—don’t puree them.

Step 3: Mix the Creamy Base

In a medium saucepan over medium heat, combine the cream cheese, sour cream, and mayonnaise. Stir continuously until the mixture is smooth and creamy. This is the heart of your dip’s texture.

Step 4: Add Flavor Boosters

Stir in the minced garlic, salt, and pepper. Let it cook for a minute or two so the garlic can mellow slightly and flavor the base.

Step 5: Fold in Spinach and Artichokes

Add the drained spinach and chopped artichoke hearts to the pot. Fold them into the creamy mixture until evenly distributed and heated through.

Step 6: Add the Cheese

Mix in the grated Parmesan and half of the mozzarella until melted and incorporated. If you’re baking the dip, transfer it to an oven-safe dish, sprinkle the remaining mozzarella on top, and broil for 2–3 minutes until golden and bubbly.

Step 7: Serve It Up

Serve hot with tortilla chips, sliced baguette, crackers, or crisp veggie sticks. It’s best enjoyed warm but still delicious at room temp too.

How to Serve and Store Spinach and Artichoke Dip

This dip is a guaranteed hit served straight from the oven while it’s still warm and melty. Pair it with sturdy dippers like pita chips, crostini, or tortilla chips so you don’t miss a single cheesy bite. For a fresher twist, serve alongside celery sticks, sliced bell peppers, or endive leaves.

If you’re hosting, keep the dip warm in a small slow cooker or warming tray. It stays smooth and scoopable for hours that way.

Leftovers? They’re just as tasty the next day. Store the dip in an airtight container in the fridge for up to 4 days. To reheat, microwave in short bursts or warm in the oven until hot and bubbly again.

Frequently Asked Questions

What cheese works best in spinach and artichoke dip?

A combination of cream cheese, Parmesan, and mozzarella hits the perfect balance of creamy, tangy, and stretchy. You can swap in Monterey Jack or fontina for a twist.

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to cook it down and squeeze out the moisture. Frozen chopped spinach is more convenient and yields a consistent texture.

Can I make this dip ahead of time?

Absolutely. Make it up to a day in advance and refrigerate. Bake or microwave when ready to serve.

How do I prevent the dip from being watery?

The key is draining the spinach and artichokes thoroughly. Use a towel or fine mesh sieve to remove excess moisture.

Can I make this dip in a slow cooker?

Yes! After combining everything on the stovetop, transfer it to a small slow cooker. Keep it on low heat for warm, party-ready dip all night.

Is this dip gluten-free?

The dip itself is gluten-free, just be mindful of what you serve it with—choose GF crackers or veggie sticks for dipping.

Want More Dip Ideas?

If you’re into creamy, bold dips like this one, you’ll love exploring these other irresistible options from the site:

The Cheese Dip That Will Make You Famous for a melt-in-your-mouth classic with a punch.
Green Olive and Feta Cheese Dip for a salty, briny twist.
Spicy Sailor’s Dip if you’re craving bold heat with creamy texture.
Louisiana Remoulade Sauce—technically a sauce, but you’ll want to dip everything in it.
Honey Butter Sweet Alabama Pecan Bread as a sweet sidekick to your savory spread.

📌 Save this recipe to your Pinterest party board so you can come back to it whenever a craving for cheesy dip strikes.

And if you try this one, leave a comment below—did you bake it or serve it stovetop? Add extra garlic or more cheese?

I always love seeing how you put your own twist on these recipes.

✨ For more cozy and creative ideas, check out my Pinterest where I share daily recipe inspiration: Life with Jam on Pinterest