I made a simple Homemade Artichoke Dip that includes one secret step most recipes skip.

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I love an Easy Recipe For Spinach Artichoke Dip that barely needs babysitting. This version gets its silky tang from cream cheese and big meaty artichoke hearts, but there’s a tiny twist that makes friends ask for the recipe again.

People text me “How To Make Spinach Artichoke Dip” and I laugh because it’s not fussy, yet somehow it tastes like the stuff you’d buy in a jar, some even compare it to Lipton Spinach Artichoke Dip. It’s great for a last minute snack or when you wanna impress without trying too hard, and honestly it disappears fast.

Ingredients

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Cream cheese: Rich and creamy, gives dip body and fat, a little tangy and smooth.
Sour cream: Adds tang and acidity, keeps dip cool, contributes some protein and calcium.
Spinach: Leafy greens add fiber, iron and vitamin K, mild earthy flavor.
Artichoke hearts: Tender, slightly nutty, give texture and small boost of fiber.
Mozzarella: Melts beautifully, stretchy cheesy goodness, mostly protein and mild taste.
Parmesan: Salty umami punch, grated for sharp flavor and savory depth.
Garlic: Pungent bite, minced raw or roasted, brightens everything with aromatic edge.
Olive oil: Adds smooth mouthfeel, healthy fats, helps garlic bloom and flavors meld.

Ingredient Quantities

8 oz cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded mozzarella cheese, you can add more if you like

1/2 cup grated Parmesan cheese

1 (14 oz) can artichoke hearts, drained and chopped

1 10 oz package frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes, optional

1 teaspoon lemon juice, optional

2 tablespoons chopped fresh parsley or sliced green onions, optional

How to Make this

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1. Preheat oven to 350°F. If your cream cheese is hard, microwave the 8 oz for 15-20 seconds so it’s soft and easier to mix.

2. Thaw the 10 oz frozen chopped spinach, then squeeze it really well in a clean towel or paper towels until almost dry; excess water will make the dip runny.

3. Drain and roughly chop the 14 oz can of artichoke hearts; you can pulse them a couple times in a food processor if you want smaller bits.

4. In a skillet, heat 1 tablespoon olive oil over medium, add 2 minced garlic cloves and cook about 30 seconds until fragrant but not brown; remove from heat.

5. In a mixing bowl beat the softened cream cheese with 1/2 cup sour cream and 1/4 cup mayo until smooth, then stir in 1 cup shredded mozzarella (reserve a little for the top if you want a cheesy crust) and 1/2 cup grated Parmesan.

6. Fold in the squeezed spinach, chopped artichokes, cooked garlic and oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon lemon juice if using; don’t overmix, just combine until even.

7. Spoon the mixture into an 8×8 or similar baking dish, smooth the top and sprinkle the reserved mozzarella on top if you saved some.

8. Bake at 350°F for about 20 to 25 minutes, until bubbly and the top is lightly golden; if you like a browned top, broil for 1 to 2 minutes but watch it closely so it doesn’t burn.

9. Let the dip sit for 5 minutes, then sprinkle 2 tablespoons chopped fresh parsley or sliced green onions if desired, scoop and serve with chips, bread, or veggies.

Equipment Needed

1. Oven (preheat to 350°F)
2. Microwave (to soften the cream cheese briefly)
3. Skillet or frying pan (for the garlic and oil)
4. 8×8 inch baking dish or similar (to bake the dip)
5. Mixing bowl and spatula, or a wooden spoon (to combine everything)
6. Measuring cups and spoons (for sour cream, mayo, cheese, spices)
7. Cutting board and a sharp knife (to chop artichokes and green onions)
8. Clean towel or paper towels (to squeeze the thawed spinach dry)
9. Can opener (for the artichoke hearts)

FAQ

Q: Can I use fresh spinach instead of the frozen kind?
A: Yes. Use about 10 oz fresh, wilt it in a pan with a little olive oil and the garlic, then squeeze out as much water as you can before adding. If you skip that step the dip will be watery.

Q: My dip turned out runny, how do I fix or prevent that?
A: Drain the canned artichokes well and squeeze the thawed spinach tightly. Cook off extra moisture in a skillet if needed, and use the full amount of cream cheese so it sets. A short chill before baking helps too.

Q: Can I make this ahead of time and bake later?
A: Totally. Mix it up and refrigerate for up to 24 hours, then bake at 350 F until bubbly, about 20-25 minutes. If it's cold from the fridge it may need a few extra minutes.

Q: Can I freeze this dip?
A: You can, but texture may change a bit. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge, stir and reheat in the oven. It might be slightly grainy but still tasty.

Q: What are good dippers and serving ideas?
A: Tortilla chips, toasted baguette slices, pita chips, crackers or raw veggies like carrot sticks and bell pepper. For parties I like small rounds of toasted sourdough so you can scoop big bites.

Q: Any easy substitutions to make it lighter or dairy free?
A: For lighter: swap Greek yogurt for sour cream and use light cream cheese, but texture will be a bit tangier. Dairy free: use dairy free cream cheese and shredded vegan mozzarella, but expect a different melt and flavor.

Easy Recipe For Spinach Artichoke Dip Substitutions and Variations

Cream cheese: swap with Neufchâtel 1:1 for less fat, mascarpone 1:1 for a richer silkier dip, or blended ricotta + 2 Tbsp melted butter to mimic creaminess.
Sour cream: plain Greek yogurt 1:1 is the easiest swap (tangier and thicker), or use crème fraîche 1:1 for a creamier, slightly milder flavor.
Mozzarella: use Monterey Jack, provolone, or fontina 1:1 for good melt and flavor, or part-skim mozzarella if you want lower fat.
Frozen chopped spinach: replace with about 10 oz fresh baby spinach, wilted and squeezed dry, or use chopped kale (blanched and drained) if you like a firmer texture; always squeeze out excess water so the dip isn’t runny.

Pro Tips

– Soften the cream cheese ahead of time, dont overcook it in the microwave. Warm it just enough to stir smooth, then mix with the other dairy until silky; if it gets too hot the dip can turn greasy.

– Get the spinach as dry as humanly possible, use a clean dish towel or cheesecloth and really wring it out. Even a little extra water will make the dip watery, so press between two plates or squeeze until it feels almost dry.

– Cook the garlic briefly off the heat so it doesnt brown and go bitter, and add a little lemon zest instead of juice for brighter flavor without thinning the dip. Always taste and adjust salt before baking because flavors concentrate in the oven.

– For a better crust and presentation, save some mozzarella for the top and broil just a minute or two at the end while watching it closely. Or toss panko crumbs with a bit of melted butter and sprinkle on top for crunch if you like contrast.

Easy Recipe For Spinach Artichoke Dip

Recipe by Toni Baldesera

0.0 from 0 votes

I made a simple Homemade Artichoke Dip that includes one secret step most recipes skip.

Servings

servings

Calories

274

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Microwave (to soften the cream cheese briefly)
3. Skillet or frying pan (for the garlic and oil)
4. 8×8 inch baking dish or similar (to bake the dip)
5. Mixing bowl and spatula, or a wooden spoon (to combine everything)
6. Measuring cups and spoons (for sour cream, mayo, cheese, spices)
7. Cutting board and a sharp knife (to chop artichokes and green onions)
8. Clean towel or paper towels (to squeeze the thawed spinach dry)
9. Can opener (for the artichoke hearts)

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded mozzarella cheese, you can add more if you like
1/2 cup grated Parmesan cheese
1 (14 oz) can artichoke hearts, drained and chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
1 teaspoon lemon juice, optional
2 tablespoons chopped fresh parsley or sliced green onions, optional

Directions

Preheat oven to 350°F. If your cream cheese is hard, microwave the 8 oz for 15-20 seconds so it's soft and easier to mix.
Thaw the 10 oz frozen chopped spinach, then squeeze it really well in a clean towel or paper towels until almost dry; excess water will make the dip runny.
Drain and roughly chop the 14 oz can of artichoke hearts; you can pulse them a couple times in a food processor if you want smaller bits.
In a skillet, heat 1 tablespoon olive oil over medium, add 2 minced garlic cloves and cook about 30 seconds until fragrant but not brown; remove from heat.
In a mixing bowl beat the softened cream cheese with 1/2 cup sour cream and 1/4 cup mayo until smooth, then stir in 1 cup shredded mozzarella (reserve a little for the top if you want a cheesy crust) and 1/2 cup grated Parmesan.
Fold in the squeezed spinach, chopped artichokes, cooked garlic and oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon lemon juice if using; don’t overmix, just combine until even.
Spoon the mixture into an 8×8 or similar baking dish, smooth the top and sprinkle the reserved mozzarella on top if you saved some.
Bake at 350°F for about 20 to 25 minutes, until bubbly and the top is lightly golden; if you like a browned top, broil for 1 to 2 minutes but watch it closely so it doesn't burn.
Let the dip sit for 5 minutes, then sprinkle 2 tablespoons chopped fresh parsley or sliced green onions if desired, scoop and serve with chips, bread, or veggies.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.