
This Cheesy Spinach and Artichoke Dip is always the hit of any gathering I host. It is warm and creamy with gooey cheese pulling in every scoop. I reach for this recipe anytime I need an easy appetizer that guarantees empty bowls and happy guests because even picky eaters seem to love it.
This dip made me the official snack contributor for family game nights and it is my niece’s number one request whenever we celebrate birthdays together
Ingredients
- Chopped frozen spinach: Thawed and well-drained so the dip is never watery Frozen works best for consistency and budget
- Marinated artichoke hearts: Brings tang and texture Choose ones with good olive oil and check for soft leaves
- Cream cheese: Makes the base extra smooth and luxurious Use full-fat for best flavor
- Shredded mozzarella cheese: Melts beautifully and stretches Add some fresh mozzarella for extra richness if desired
- Shredded Parmesan cheese: Adds nutty depth Look for real Parmigiano-Reggiano and grate it yourself when possible
- Sour cream: Balances the richness and brings a tang Use a thick style for the creamiest texture
- Garlic: Freshly minced for savory punch Always choose firm cloves with no green shoots
- Fresh lemon juice: Lifts the flavors Taste before adding more and use a fresh lemon rather than bottled
- Crushed red pepper: Just a pinch to add a hint of interest Optional but it really wakes up the flavors
- Salt and black pepper: Adjust to taste Always taste before serving
Instructions
- Prep the Spinach and Artichokes:
- Thaw the frozen spinach fully then use a clean kitchen towel to squeeze out as much water as possible so your dip stays creamy not soupy Chop the artichoke hearts into bite sized pieces removing any tough outer leaves
- Mix the Creamy Base:
- In a large bowl combine the cream cheese sour cream lemon juice and freshly minced garlic Mix with a sturdy spatula until it is truly smooth and no streaks remain If you have time let the cream cheese come to room temperature first it blends easier
- Add the Cheeses:
- Gently fold in the shredded mozzarella and parmesan Mix just until evenly combined The mixture should be loaded with cheese but still easy to stir
- Combine All Ingredients:
- Stir in the prepared spinach and chopped artichoke hearts along with a pinch of crushed red pepper salt and black pepper Mix until everything looks uniformly incorporated
- Transfer to Baking Dish:
- Spread the mixture evenly into a medium oven safe baking dish smoothing the top Press it down just a bit so no air pockets remain
- Bake Until Golden and Bubbly:
- Place dish in a preheated 375 degree oven Bake for 22 to 25 minutes until the edges are bubbling and the top is deeply golden brown You can broil for a minute at the end to increase browning but do not walk away because it can go from perfect to scorched in seconds
- Cool Slightly and Serve:
- Let the dip cool for five to eight minutes before serving This helps set the texture and prevents burnt tongues Serve warm with toasted baguette chips or sturdy tortilla chips

I absolutely love the burst of freshness that a good squeeze of lemon juice brings to this dip It reminds me of a holiday party when my dad accidentally grabbed lime instead of lemon and we all got a laugh out of that first tangy bite Plus mixing this dip with my sister has become a holiday tradition we never skip
Storage Tips
Seal leftovers tightly and refrigerate for up to three days When reheating do so slowly in the oven or microwave stirring halfway through to ensure the cheese melts evenly Cover with foil in the oven so the top does not dry out
Ingredient Substitutions
Greek yogurt is a good stand in for sour cream if you want a little more tang or lower fat Fresh spinach can be used but cook and drain it thoroughly Canned artichoke hearts work in place of marinated ones if you prefer less tang but add a pinch more salt
Serving Suggestions
Always serve hot and creamy with an assortment of dippers Baguette slices tortilla chips or sturdy crackers are all perfect accompaniments This dip also makes a great filling for stuffed mushrooms or served warm over baked potatoes
Cultural and Historical Context
Spinach and artichoke dip as we know it is an American comfort classic but it was inspired by Mediterranean flavors The use of creamy cheese and marinated vegetables dates back generations in both Italian and Greek kitchens The oven baked version exploded in popularity at restaurants in the eighties and nineties when creamy party dips surged in demand
Seasonal Adaptations
Fresh baby spinach in spring brings extra vibrancy Roast your own artichokes in summer for a homemade touch Add a handful of chopped fresh herbs in autumn for extra flavor
Success Stories
Many of my friends tell me they now make this dip for every book club or football Sunday and it is the one recipe that never has leftovers My neighbor even served it cold from the fridge at a picnic and reported rave reviews
Freezer Meal Conversion
This dip freezes surprisingly well before baking Spoon the mixture into a freezer safe container and freeze up to two months Thaw overnight in the fridge stir well then bake as directed Sometimes I top it with extra cheese before baking out of the freezer for extra melt factor

Serve this dip warm and watch it disappear fast The bubbly cheese and creamy filling always make a lasting impression at parties
Kitchen Tips & Answers
- → What type of cheese works best?
A mix of cream cheese, mozzarella, and parmesan creates a creamy, flavorful result with a golden crust.
- → Can I use frozen spinach?
Yes, thaw and drain frozen spinach thoroughly to avoid excess moisture in the dip.
- → Are canned artichokes suitable?
Canned or jarred artichokes are convenient. Drain and chop before mixing for even flavor.
- → Which dippers pair well?
Baguette slices, tortilla chips, crackers, or fresh vegetables are delicious options for scooping.
- → Can I prepare ahead of time?
Absolutely. Assemble and refrigerate, then bake before serving for fresh, bubbly consistency.
- → How do I make it lighter?
Substitute low-fat cheeses and Greek yogurt for a lighter, yet still creamy, result.