This creamy, crowd-pleasing Spinach Artichoke Dip comes together in just 30 minutes and delivers pure comfort in every bite. Perfect for game days, parties, or casual gatherings, this rich appetizer blends tender spinach and artichokes with melted cheese for an irresistible combination.
With only 164 calories per serving and packed with protein and vitamins, you can indulge in this warm, restaurant-style dip without the guilt. The best part? It requires just 10 minutes of prep time, making it your new go-to party starter.
Ingredients for Creamy Spinach Artichoke Dip
- Artichoke Hearts: 14 oz can, drained and finely chopped for best texture
- Dairy Base: ½ cup sour cream, ½ cup mayonnaise, and 8 oz room temperature cream cheese for ultimate creaminess
- Parmesan Cheese: 1 cup freshly grated, divided into ¾ cup for mixing and ¼ cup for topping
- Garlic: 1 clove, minced for aromatic flavor
- Spinach: ½ cup frozen, thawed and well-drained to prevent excess moisture
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F and grease your baking dish
- Mix Base: Combine sour cream, mayonnaise, and softened cream cheese until smooth
- Add Vegetables: Mix in drained spinach, chopped artichokes, and minced garlic
- Cheese Integration: Fold in ¾ cup parmesan cheese until well combined
- Baking Prep: Transfer to prepared baking dish and top with remaining ¼ cup parmesan
- Final Bake: Heat for 20 minutes until hot and bubbly with golden edges
- Serving: Let rest briefly, then serve warm with your favorite crackers or bread
Make-Ahead Tips
Want to prep this dip before your party? You can mix all the ingredients up to 24 hours in advance and keep it in your fridge.
Just pop it in the oven when your guests are about 30 minutes away – it’ll be hot and bubbly right when you need it! If you’re taking it to a potluck, mix everything in a disposable aluminum pan for easy transport and cleanup.
Serving Suggestions
This creamy dip tastes amazing with so many dippers! Try it with toasted baguette slices, crispy tortilla chips, or fresh vegetables like carrot sticks and bell peppers. For a fun party spread, serve it alongside some crackers, pretzel crisps, and cucumber rounds.
The dip stays creamy for about an hour after baking, so you can keep it warm in a small slow cooker set to low if you’d like.
Easy Substitutions
No worries if you need to switch things up! You can use Greek yogurt instead of sour cream for a tangier taste with extra protein.
Fresh spinach works great too – just cook and drain it first. Want it dairy-free? Try dairy-free cream cheese and skip the parmesan (add a bit of nutritional yeast instead). You can even spice it up with a dash of red pepper flakes or some diced jalapeños!
Storage and Reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave in 30-second bursts until warm, or heat it in the oven at 350°F for about 10 minutes. Add a tiny splash of milk if it seems too thick after refrigeration – it’ll bring back that perfect creamy texture.
Spinach Artichoke Dip
Equipment
- Mixing bowl
- Baking Dish
Ingredients
- 14 ounce artichoke hearts drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese room temperature
- 1 cup parmesan cheese freshly grated, loosely measured
- 1 clove garlic minced
- 1/2 cup spinach frozen, thawed and liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining ¼ cup of parmesan cheese on top. Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
