This Spinach Artichoke Dip Recipe Will Steal the Party (And Maybe Your Friends)

You know that dish everyone “just takes a little of” and then suddenly it’s gone? That’s this dip. It’s creamy, tangy, hot, and annoyingly irresistible—like the snack version of a power ballad.

Five minutes into the party and people will ask for the recipe, the playlist, and your life story. If you’ve only had the store-bought version, prepare for an upgrade. This one’s silky, bold, and layered with flavor—zero fluff, maximum payoff.

The Secret Behind This Recipe

Great spinach artichoke dip isn’t about dumping dairy and hoping for the best.

It’s about balance: salt, fat, acid, and heat working together like a well-paid boy band. The secret here is a two-pronged approach:

Layered cheeses: A mix of cream cheese for body, sour cream for tang, mayo for richness, and a combo of Parmesan and mozzarella for nutty-salty stretch. Each plays a role—skip one and you’ll taste the gap.
Flavor base: Lightly sautéed garlic and shallot (or onion) add depth so it doesn’t taste like “warm dairy.” A hit of lemon and red pepper flakes wakes everything up.

Want an extra 2%? Dry your spinach completely.

Excess water is the dip’s arch-nemesis. Also, chop the artichokes small so every scoop is treasure, not just cheese with random chunks.

What Goes Into This Recipe – Ingredients

10 oz frozen chopped spinach, thawed and thoroughly squeezed dry
14 oz can artichoke hearts, drained and finely chopped
8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup mayonnaise
1 cup shredded mozzarella
1/2 cup finely grated Parmesan (Parmigiano-Reggiano preferred)
2 cloves garlic, minced
1 small shallot, minced (or 1/4 cup finely chopped yellow onion)
1 tablespoon olive oil
1 teaspoon lemon zest + 1 teaspoon fresh lemon juice
1/2 teaspoon crushed red pepper flakes (optional but recommended)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Optional toppers: extra mozzarella, extra Parmesan, chopped chives or parsley
For serving: toasted baguette slices, pita chips, tortilla chips, crudités

Let’s Get Cooking – Instructions

Preheat and prep: Heat your oven to 375°F (190°C). Grease a 1-quart baking dish or small skillet.
Dry the spinach: Squeeze thawed spinach in a clean towel until no liquid drips.
Yes, it’s annoying. Do it anyway.
Sauté the aromatics: Warm olive oil in a skillet over medium heat. Cook shallot 2–3 minutes until translucent.
Add garlic for 30 seconds, just until fragrant. Remove from heat.
Blend the base: In a bowl, beat cream cheese until smooth. Fold in sour cream and mayo.
Stir in lemon zest, lemon juice, red pepper flakes, salt, and pepper.
Add the stars: Mix in the sautéed aromatics, spinach, and artichokes. Fold in mozzarella and Parmesan, reserving a little cheese for topping if you want that golden, melty cap.
Taste test: Adjust salt, lemon, and heat. It should taste slightly bold now; flavors mellow in the oven.
Bake: Transfer to the dish, top with remaining cheese, and bake 18–22 minutes until bubbly at the edges.
Optional broil: For a bronzed top, broil 1–2 minutes, watching closely.
Blink and you’ll have charcoal.
Finish: Rest 5 minutes so it thickens. Sprinkle herbs. Serve warm with your chosen dippers and accept compliments graciously (or don’t).

Preservation Guide

Make-ahead: Assemble up to 2 days in advance.
Cover and refrigerate. Bake straight from the fridge, adding 5–8 minutes.
Leftovers: Cool, then refrigerate in an airtight container for up to 4 days.
Reheating: Warm in a 325°F (165°C) oven, covered, 12–15 minutes. Or microwave in short bursts, stirring to avoid hot spots.
Freezing: You can freeze before baking for up to 2 months.
Thaw overnight in the fridge, stir, then bake. Texture is 90% of fresh—aka good enough for game day.

Health Benefits

Spinach power: Rich in vitamin K, folate, and iron. Antioxidants like lutein support eye health.
Basically, it’s the green cape in your creamy superhero.
Artichoke perks: Fiber for fullness and gut health, plus prebiotics that feed good bacteria. Also packs potassium and vitamin C.
Protein and calcium: Cheese contributes protein and bone-friendly calcium. You’re snacking, but you’re also building infrastructure.
Mod swaps: Use Greek yogurt (swap half the sour cream), light cream cheese, and part-skim mozzarella to trim calories without sacrificing richness.
FYI, don’t eliminate all the fat—texture matters.

What Not to Do

Don’t skip drying the spinach. Waterlogged dip tastes thin and separates. Big nope.
Don’t overload with mayo.
It’s a supporting actor. Too much and the dip becomes greasy and flat.
Don’t forget acid. Lemon is non-negotiable.
Without it, flavors feel sleepy.
Don’t burn the garlic. Bitter garlic will haunt the whole dish. Gentle heat only.
Don’t under-season.
Cheese is salty, but the bulk needs seasoning. Taste before baking.
Don’t bake in a giant dish. Shallow and compact equals better browning and even heating.

Mix It Up

Spicy jalapeño upgrade: Add 1–2 tablespoons minced pickled jalapeños and swap red pepper flakes for chipotle powder.
Bacon umami: Fold in 1/2 cup crisped bacon bits.
Top with chives. It’s unfair, honestly.
Crab shack style: Stir in 6–8 oz lump crab, a splash of Old Bay, and a squeeze of extra lemon.
Roasted garlic luxe: Replace raw garlic with 4–5 cloves roasted garlic for mellow sweetness.
Herb garden: Add 2 tablespoons chopped fresh basil and parsley; finish with lemon zest.
Dairy-light version: Use Neufchâtel, Greek yogurt, and part-skim mozz; add 1 tablespoon olive oil for mouthfeel.
Skillet bread bowl: Bake in a hollowed sourdough loaf; toast the torn bread for dippers. It’s the edible serving dish flex.

FAQ

Can I use fresh spinach instead of frozen?

Yes.

Sauté 10–12 oz fresh spinach in a bit of oil until wilted, then cool and squeeze completely dry. Chop finely. You’ll need roughly 1 packed cup after draining.

What if I don’t have sour cream?

Use Greek yogurt for tang and body.

For best texture, use full-fat; it won’t split as easily when heated.

Is there a slow cooker option?

Absolutely. Combine everything in a small slow cooker and cook on Low 1.5–2.5 hours, stirring once or twice. Switch to Warm for serving.

How do I make it gluten-free?

The dip is naturally gluten-free.

Just serve with GF dippers like corn chips, rice crackers, or veggie sticks.

Can I serve it cold?

You can, but it shines hot. If serving chilled, increase lemon slightly and whip the base until ultra-smooth for better spreadability.

How do I avoid a greasy top?

Keep mayo moderate, use quality cheese, and don’t overbake. If you see pooling, stir the dip gently and bake covered for the last few minutes.

What’s the best pan for baking?

A 1-quart ceramic dish or 8–9 inch cast-iron skillet.

Both retain heat well and deliver that bubbling edge everyone fights over. IMO, cast iron for the win.

In Conclusion

This spinach artichoke dip recipe is the party trick that never misses: creamy, bright, and stacked with flavor. Nail the fundamentals—dry spinach, balanced dairy, a pop of lemon—and you’ll get consistent, addictive results.

Customize it, bake it golden, and watch it vanish. If there’s any left, congrats—you’ve discovered a unicorn.