Did you know that spinach and artichoke dip was first popularized in the 1950s during America’s cocktail party boom? Today, this crowd-pleasing appetizer remains one of the most ordered items at restaurants nationwide!
We perfected this creamy, cheesy dip, and are excited to share our foolproof recipe that’s garnered rave reviews at countless gatherings.
Whether you’re hosting a party or craving a decadent snack, this homemade spinach and artichoke dip beats any store-bought alternative hands down!
Essential Ingredients for the Perfect Spinach Artichoke Dip
The secret to an outstanding spinach and artichoke dip lies in selecting the right ingredients. Let’s break down what you’ll need:
Ingredients
- 2 (10 oz) packages frozen chopped spinach, thawed and drained
- 2 (14 oz) cans artichoke hearts, drained and chopped
- 16 oz cream cheese, softened
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
When it comes to choosing between fresh and frozen spinach, I actually prefer frozen for this recipe.
It’s pre-chopped, easy to work with, and helps achieve that perfect consistency we’re looking for.
For artichoke hearts, I recommend using plain canned ones rather than marinated – this gives you better control over the final flavor.
Step-by-Step Preparation Method
Instructions
- Preheat your oven to 350°F (175°C).
- Thoroughly drain the thawed spinach by squeezing it in a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
- Add the minced garlic, red pepper flakes, salt, and black pepper to the cream cheese mixture.
- Stir in the Parmesan cheese and 3/4 cup of the mozzarella cheese.
- Fold in the drained spinach and chopped artichoke hearts until well combined.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes until bubbly and lightly browned on top.
- Let rest for 5-10 minutes before serving.
Equipment and Kitchen Tools Needed
To make this recipe successfully, you’ll need:
- 9×13 inch baking dish
- Large mixing bowl
- Electric mixer (optional but helpful)
- Clean kitchen towel for draining spinach
- Measuring cups and spoons
- Sharp knife and cutting board
- Mixing spoons
Serving Suggestions and Pairings
This dip pairs perfectly with:
- Toasted baguette slices
- Tortilla chips
- Pita chips
- Fresh vegetables (carrots, celery, bell peppers)
- Crackers
For the best experience, serve the dip hot or warm. I like to garnish it with:
- Extra red pepper flakes
- Chopped fresh parsley
- A light drizzle of olive oil
- A sprinkle of fresh grated Parmesan
Storage and Make-Ahead Tips
This dip is perfect for making ahead! Here’s how to store it:
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Can be frozen for up to 3 months (before baking)
- Make-ahead: Prepare up to 24 hours in advance and store in the refrigerator until ready to bake
To reheat:
- Oven: Cover with foil and heat at 350°F for 15-20 minutes
- Microwave: Heat in 30-second intervals, stirring between each
Recipe Variations and Dietary Adaptations
Keto Version
- Replace mayonnaise with sour cream
- Use full-fat cream cheese
- Add extra cheese for richness
Dairy-Free Option
- Use dairy-free cream cheese
- Replace mayonnaise with vegan mayo
- Use dairy-free cheese alternatives
Spicy Version
- Add diced jalapeños
- Increase red pepper flakes
- Mix in chipotle peppers in adobo sauce
Recipe FAQ’s
Can I use fresh spinach instead of frozen?
Yes! Use 20 oz of fresh spinach, sautéed and chopped. Make sure to drain well.
Why is my dip watery?
This usually happens when the spinach isn’t drained properly. Make sure to squeeze out all excess moisture.
Can I make this in a slow cooker?
Yes! Combine all ingredients and cook on low for 2-3 hours, stirring occasionally.
How do I know when it’s done?
The dip should be hot throughout, bubbly around the edges, and lightly browned on top.
Can I use light cream cheese or mayo?
Yes, though the dip won’t be quite as rich and creamy.
Homemade Spinach and Artichoke Dip
Ingredients
- 2 10 oz packages frozen chopped spinach, thawed and drained
- 2 14 oz cans artichoke hearts, drained and chopped
- 16 oz cream cheese softened
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic minced
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Thoroughly drain the thawed spinach by squeezing it in a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
- Add the minced garlic, red pepper flakes, salt, and black pepper to the cream cheese mixture.
- Stir in the Parmesan cheese and 3/4 cup of the mozzarella cheese.
- Fold in the drained spinach and chopped artichoke hearts until well combined.
- Transfer the mixture to a 9×13 inch baking dish.
- Sprinkle the remaining mozzarella cheese on top.
- Bake for 25-30 minutes until bubbly and lightly browned on top.
- Let rest for 5-10 minutes before serving.
Can I make this a day ahead of time?
Yes, you can make the dip a day ahead! Simply prepare the dip, cover it tightly, and refrigerate. The next day, let it sit at room temperature for 10-15 minutes, then bake at 350°F for 25-30 minutes until bubbly and golden. Enjoy!
Is this gluten free?
Yes, it’s gluten-free as written! Just make sure the ingredients you’re using, like the cream cheese and mayo, are labeled gluten-free to be safe.
Can you make this with fresh spinach? If so, how?
Yes! Just wilt about 1.5 pounds of it in a skillet, squeeze out the excess moisture really well, chop it up, and use it just like the frozen spinach in the recipe. Hope you enjoy making it!