Snacks • Game Day

Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Ingredients: 10 oz frozen chopped spinach thawed; 14 oz canned artichoke hearts drained; 8 oz cream cheese softened; 1/2 cup sour cream; 1 cup shredded mozzarella divided; 1/2 cup grated Parmesan; 2 cloves garlic minced; 1/2 tsp salt plus pepper and red pepper

Creamy baked spinach artichoke dip with cream cheese, mozzarella, and Parmesan.

Updated: Oct 6, 2026

⏱ 35 mintotal

10servings

240 kcalper serving

Easylevel

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Why you'll like it

Ready in about 35 min.
Serves 10 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Spinach Artichoke Dip takes about 35 min and serves 10. Spinach artichoke dip is a creamy baked American party appetizer served bubbling hot with tortilla chips, crostini, or vegetables.

Helpful guides

Instructions

Step 1

Preheat oven to 375 degrees Fahrenheit and lightly grease a nine-inch pie dish or one-quart baking dish. Squeeze thawed spinach in a clean towel until no more liquid releases; this may take several firm wrings. Excess water is the primary cause of thin soupy dip, so thorough drying is essential.

Step 2

Chop artichoke hearts into bite-size pieces and pat dry. In a large bowl, beat softened cream cheese and sour cream until smooth, then stir in garlic, salt, pepper, Parmesan, and half the mozzarella until evenly combined. A smooth base ensures even melting and prevents cream-cheese lumps in the baked dip.

Step 3

Fold in dried spinach and chopped artichokes until distributed uniformly throughout the cheese mixture. Taste and adjust salt and red pepper flakes for mild heat. Transfer to the prepared dish and smooth the top, then sprinkle remaining mozzarella evenly for a golden melted crust.

Step 4

Bake 20 to 25 minutes until edges bubble actively and the top is lightly golden in spots. Internal temperature should reach 165 degrees Fahrenheit for creamy safety. If top browns before center bubbles, tent loosely with foil and continue baking until heated through without over-browning cheese.

Step 5

Rest five minutes so the dip firms slightly and becomes scoopable rather than runny. Serve hot with tortilla chips, toasted baguette slices, pita chips, or celery and bell pepper strips. Stir gently before serving to redistribute creamy cheese and vegetables evenly.

Step 6

For parties, hold in a small slow cooker on warm up to one hour, stirring occasionally and adding two tablespoons of milk if thickened excessively. Do not leave at room temperature more than two hours. Refrigerate leftovers promptly and reheat to steaming before serving again.

Troubleshooting — fixes, not repeats

If dip is watery, spinach or artichokes were not dried; squeeze spinach in a towel and pat artichokes dry before mixing.
If dip is bland, it needs salt, garlic, or acid; add salt gradually, extra garlic, and a squeeze of lemon to brighten rich cheese.
If top burns, the dish was too high or baked too long; use center rack, check at 20 minutes, and tent with foil.
If dip is too thick, it overbaked or lacked sour cream; stir in milk by tablespoons and avoid exceeding 25 minutes of baking.

Make it your way

Spicier version: For a spicy version, add one-half cup of diced jalapenos and one teaspoon of hot sauce to the base.
For a lighter version, use reduced-fat cream cheese, Greek yogurt instead of sour cream, and reduce mozzarella to three-quarter cup.
Keep spinach drying and baking time unchanged so texture remains thick and scoopable across variations.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat in a 350 degree oven ten minutes or microwave in intervals, stirring, until center reaches 165 degrees.

Freezing is not recommended because cream cheese separates and becomes grainy.

FAQ

Can I use fresh spinach?
Yes, wilt one pound of fresh spinach in a skillet, cool, then squeeze very dry and chop. This equals about one cup packed cooked spinach. Fresh spinach gives brighter flavor but requires thorough squeezing just like frozen to prevent watery dip and ensure creamy thickness.

What should I serve with it?
Sturdy tortilla chips, toasted baguette, pita chips, and raw vegetables like bell peppers and celery all work well. Provide a mix of crunchy and fresh options so guests can balance richness. Warm bread briefly before serving so it does not cool the hot dip on contact.

Can I make it in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low two hours, stirring once, until hot and melted. Switch to warm for serving up to two hours. This method suits parties but does not brown the top; sprinkle extra Parmesan before serving for visual appeal.