Cheesy Spinach Artichoke Dip is one of those rich, creamy baked dips I never get tired of making. It’s warm and savory, with that classic spinach-artichoke flavor that just works.
I like this version because it’s extra cheesy without turning greasy, and it stays thick and scoopable instead of sliding around the dish. The garlic and Parmesan keep it tasting like something you’d actually order at a restaurant.
For me, it’s best served as a simple appetizer when I want something reliable for a group. I usually put out chips and baguette slices, then add a plate of crunchy veggies for anyone who wants a lighter dipper.
Why You’ll Love This Recipe
Fast and Easy: It’s mostly a stir-together situation, and the oven does the rest. I like recipes like this when I don’t want to babysit a pan.
Thick and Creamy: The combo of cream cheese, sour cream, and mayo makes a dip that’s smooth but still sturdy. It holds up well on chips and bread.
Really Cheesy: Mozzarella gives you that stretchy melt, and Parmesan adds a sharper, salty finish. The browned cheese on top is my favorite part.
Make-Ahead Friendly: You can mix it up ahead of time and bake when you’re ready. That’s handy when you’re trying to time a bunch of snacks at once.
Easy to Serve: It works with tortilla chips, toasted baguette, crackers, or cut vegetables. I like having options so everyone can grab what they want.
Ingredients You’ll Need
Dairy and cheese
- Cream cheese: I use full-fat cream cheese here for the best texture. Let it soften so it stirs smoothly without little lumps.
- Sour cream: Regular sour cream tastes classic and keeps the dip tangy. Greek yogurt works too if that’s what you have.
- Mayonnaise: This keeps the dip from tasting flat and helps it stay creamy after baking. If you’re not a big mayo person, don’t worry—you won’t taste “mayo.”
- Mozzarella: Shredded mozzarella gives that melty top and the stretchy dip texture. I prefer low-moisture mozzarella so the dip doesn’t get watery.
- Parmesan: Grated Parmesan adds that salty, savory bite that spinach-artichoke dip needs. The kind in a wedge is great, but the tub works fine for a party dip.
Vegetables and aromatics
- Frozen chopped spinach: Thaw it and squeeze it very dry—this matters more than anything else. If there’s extra water, the dip can turn loose.
- Artichoke hearts: The jar or can kind is perfect here. Just drain well and chop so you get a little in every scoop.
- Garlic: Fresh minced garlic tastes best and keeps the dip from being one-note. If you’re sensitive to garlic, you can cut it back a bit.
Seasonings and serving
- Kosher salt: Go easy at first, especially if your Parmesan is salty. You can always add a pinch more after baking.
- Black pepper: Freshly ground is nice if you have it. It gives the dip a little bite without making it spicy.
- Crushed red pepper flakes: Totally optional, but I like the small bit of heat. It doesn’t take much.
- Tortilla chips: A sturdy chip is best so it doesn’t snap in half. The thick restaurant-style ones work really well.
- Toasted baguette slices: This dip is great on bread, especially if the slices are toasted so they don’t go soft right away.
- Crackers or cut vegetables: Simple crackers, bell peppers, cucumber, or carrots are all good here. I like having something crunchy and fresh on the plate.
Recipe Instructions
- Preheat the oven: Heat the oven to 375°F and lightly grease an 8×8-inch baking dish.
- Stir the cream cheese: In a medium bowl, stir the softened cream cheese until smooth.
- Add the sour cream and mayonnaise: Mix in the sour cream and mayonnaise until well combined and creamy.
- Fold in the mix-ins: Fold in the spinach, chopped artichokes, minced garlic, 1 cup of the mozzarella, the Parmesan, salt, pepper, and red pepper flakes (if using) until evenly mixed.
- Spread in the dish: Spoon the mixture into the prepared baking dish and spread it into an even layer.
- Add the topping: Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake: Bake for 20 to 25 minutes, until hot and bubbly and lightly browned around the edges.
- Rest and serve: Let the dip rest for 5 minutes before serving. If you want a deeper golden top, broil for 1 to 2 minutes, watching closely, then serve warm with chips, bread, crackers, or vegetables.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Squeeze the spinach very dry. I press it out in a clean kitchen towel or a few layers of paper towels. If you skip this, the dip can turn watery.
Soften the cream cheese first. If it’s still cold, you’ll end up stirring forever and it can stay a little lumpy. Soft cream cheese makes the whole dip smoother.
Chop the artichokes fairly small. Big chunks make it harder to scoop and spread. Smaller pieces also mix in more evenly.
Don’t overdo the salt at the start. Parmesan and even some mozzarella can be salty. I stick to the recipe, then taste a bit once it’s baked and adjust next time if needed.
Broil only if you’re watching it. The top can go from pale to too dark quickly. A minute or so is usually all it needs.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Chips: Thick tortilla chips are the easiest way to serve this. I like to put out a second bowl because people go through them fast.
- Bread: Toasted baguette slices are great if you want something a little sturdier than chips. Garlic bread slices are also really good here.
- Veggies: Bell peppers, cucumber rounds, and carrot sticks keep things crunchy and fresh. This dip is rich, so the contrast is nice.
- Crackers: Buttery crackers or wheat crackers both work. I usually choose something sturdy so it doesn’t crumble in the dip.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I just cover the baking dish tightly, or transfer to a container if I’m short on space.
To reheat, warm single portions in the microwave, or heat the whole dish in the oven until it’s hot again. If it looks a little dry on top, a small sprinkle of mozzarella helps.
You can also make this recipe ahead. Mix it up, spread it into the dish, cover, and refrigerate unbaked for up to 24 hours, then bake as directed.
When baking from cold, it may need a few extra minutes in the oven. I just look for bubbling edges and a hot center.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I keep spinach artichoke dip from getting watery?
The main thing is getting the spinach very dry after thawing. Squeeze it until you don’t see any liquid, then squeeze it again.
Also make sure the artichokes are well drained. Extra liquid from either one will thin the dip.
Can I use fresh spinach instead of frozen?
Yes. Use about 8 ounces of fresh spinach, sauté it until wilted, then cool and squeeze out any moisture before chopping.
Can I swap Greek yogurt for sour cream?
You can. Plain Greek yogurt works well and keeps the dip a little lighter, but it may taste slightly tangier than sour cream.
How spicy is this dip with red pepper flakes?
With a small amount, it’s more of a gentle heat in the background. If you want it spicy, add chopped jalapeños or a little cayenne.
Can I assemble this the day before?
Yes, this is a good make-ahead dip. Assemble it, cover, and refrigerate unbaked up to 24 hours, then bake when you’re ready.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Cheesy Spinach Artichoke Dip
INGREDIENTS
Dairy and cheese
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated Parmesan cheese.
Vegetables and aromatics
- 10 oz frozen chopped spinach thawed and squeezed very dry
- 14 oz artichoke hearts drained and chopped
- 2 cloves garlic minced.
Seasonings and serving
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp crushed red pepper flakes optional
- tortilla chips for serving
- toasted baguette slices for serving
- crackers or cut vegetables for serving.
INSTRUCTIONS
Mix
- heat oven to 375 F and lightly grease an 8x8 inch baking dish
- in a medium bowl stir cream cheese until smooth then mix in sour cream and mayonnaise
- fold in spinach
- artichokes
- garlic
- 1 cup mozzarella
- Parmesan
- salt
- pepper
- and red pepper flakes until evenly combined.
Bake and serve
- spread mixture into the prepared dish and sprinkle with remaining 1/2 cup mozzarella
- bake until hot and bubbly and lightly browned around the edges about 20 to 25 minutes
- rest 5 minutes before serving and broil 1 to 2 minutes if you want a deeper golden top
- serve warm with chips bread crackers or vegetables.
