This rich, cheesy spinach and artichoke dip is baked until golden and bubbly, with tender spinach, tangy artichoke hearts, cream cheese, sour cream, and stretchy melted mozzarella. Serve it warm with crackers, tortilla chips, toasted bread, or fresh vegetables.
Prep time
15 minutes
Cook time
25 minutes
Servings
6–8 people
Ingredients
Main ingredients
280 g frozen chopped spinach, thawed and squeezed dry (or 300 g fresh spinach)
240 g canned artichoke hearts, drained and chopped
225 g cream cheese, softened
120 g sour cream
60 g mayonnaise
150 g shredded mozzarella cheese, divided
50 g grated Parmesan cheese
2 garlic cloves, minced
¼ tsp salt, or to taste
½ tsp freshly ground black pepper
¼ tsp onion powder
¼ tsp red pepper flakes (optional)
For serving
Crackers or tortilla chips
Toasted baguette slices
Carrot sticks, cucumber slices, or bell pepper strips
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Step-by-step instructions
Creamy Spinach Artichoke Dip Recipe – Cookie and Kate
1. Prepare the spinach and artichokes
Preheat the oven to 190°C (375°F). Thaw the frozen spinach completely and squeeze out as much water as possible. Drain and chop the artichoke hearts into small pieces.
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2. Make the creamy base
In a large bowl, combine softened cream cheese, sour cream, mayonnaise, garlic, salt, black pepper, onion powder, and red pepper flakes. Stir until smooth and creamy.
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3. Add the vegetables and cheese
Fold in the spinach, artichokes, 100 g mozzarella, and all the Parmesan. Mix until the vegetables are evenly coated.
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4. Transfer to a baking dish
Spoon the mixture into a lightly greased 20–23 cm baking dish or oven-safe ramekins. Smooth the top and sprinkle over the remaining 50 g mozzarella.
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5. Bake until golden
Bake for 20–25 minutes, until hot and bubbling around the edges. For a more golden top, broil or grill for another 1–2 minutes, watching carefully.
Spinach Artichoke Dip Mix or Cheeseball Mix
– Twisted Pepper Co.
6. Rest and serve
Allow the dip to rest for 5 minutes before serving. Serve warm with crackers, tortilla chips, bread, or crunchy vegetables.
Nutrition facts and nut information
Estimated nutrition per serving, assuming 8 servings and excluding crackers or other dippers:
Per serving · approximately ⅛ of the recipe
250–290
Calories
8–10 g
Protein
22–26 g
Fat
5–7 g
Carbohydrates
2–3 g
Fiber
2–4 g
Sugars
Values are estimates and vary by brand, cheese type, and portion size. Sodium may be relatively high, especially when using canned artichokes and salted cheese.
Is this recipe nut-free?
Nuts: No tree nuts or peanuts are intentionally included in the recipe.
Dairy: Contains milk from cream cheese, sour cream, mozzarella, and Parmesan.
Gluten: The dip itself is generally gluten-free when all ingredients are verified gluten-free; crackers and bread may contain wheat.
Eggs: May be present in mayonnaise.
Soy: May be present in certain processed cheeses, mayonnaise, or packaged ingredients.
Allergy precaution: If preparing this for someone with a nut allergy, check every product label for allergen declarations and cross-contact warnings. Choose certified or appropriately labeled gluten-free dippers if needed.
Tips for the best spinach artichoke dip
Avoid watery dip: Squeeze thawed spinach very thoroughly and drain the artichokes well.
Get a stretchy cheese topping: Use freshly shredded mozzarella rather than pre-shredded cheese when possible.
Make it lighter: Replace half the mayonnaise and sour cream with plain Greek yogurt. The texture will be slightly tangier.
Add extra flavor: A squeeze of lemon juice or a little lemon zest brightens the creamy filling.
Make it spicy: Add cayenne pepper, extra red pepper flakes, or finely chopped jalapeño.
Prepare ahead: Mix the ingredients up to 24 hours in advance, cover, and refrigerate. Bake when ready, allowing a little extra time if the dish is cold.
Questions and answers
Can I use fresh spinach instead of frozen?
Yes. Cook fresh spinach in a pan until wilted, cool it, then squeeze out excess liquid and chop it before mixing it into the dip.
Can I make this recipe without mayonnaise?
Yes. Replace the mayonnaise with plain Greek yogurt or additional sour cream. The flavor and creaminess will change slightly.
Can I make it without artichokes?
Yes. Increase the spinach to about 400–450 g prepared, or substitute finely chopped cooked broccoli. The result will have a different flavor and texture.
Can I cook it in an air fryer?
Yes. Use an air-fryer-safe dish and cook at 160–170°C for approximately 12–18 minutes. Check that the center is hot and bubbling; cooking times depend on the dish size and air fryer.
How should I store leftovers?
Refrigerate in a covered container within 2 hours of cooking and consume within 3–4 days. Reheat in an oven at 175°C or in the microwave until steaming hot throughout. Avoid repeatedly reheating the same batch.
Can I freeze spinach artichoke dip?
You can, but the cream cheese and sour cream may separate or become grainy after thawing. For the best texture, prepare it fresh or refrigerate it instead.
How do I know when it is done?
The edges should bubble, the cheese should be melted and lightly browned, and the center should be hot. If checking with a food thermometer, aim for at least 74°C throughout when reheating leftovers.
Serving suggestion: Place the hot dip in a white ceramic dish, add a sprinkle of Parmesan and chopped parsley, and arrange seasoned crackers around it for an appetizer that looks just as inviting as it tastes.