This spinach and artichoke dip recipe will be your new go-to for parties and potlucks! It is one of those quintessential party recipes and for good reason. It’s savory, cheesy, and all sorts of things taste great dipped into it. This spinach dip recipe is also so easy to put together—maybe that’s the most important part! Let’s get into it!
This dip is what happens when you combine cream cheese, mozzarella and Parmesan cheeses (and some mayo, which is optional but worth it), along with two awesome staples to keep around: frozen spinach and canned artichokes. All of this is combined in a lovely baking dish and popped into the oven until it’s bubbling and golden brown. Super easy. You can assemble it all the day before and just keep it covered in the fridge. You’d want to serve this warm, ideally, if you can. (More on that in a minute).
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How to customize this easy spinach and artichoke dip recipe
- You can easily make this spinach artichoke dip without mayo! Simply use more sour cream instead.
- If you have fresh spinach on hand, chop it up and cook it down in a pan. Let it cool before adding it to the mixture and make sure to squeeze out any excess water. Squeeze out the excess water regardless of which kind of spinach you use!
- Add more red pepper flakes if you enjoy heat and want to make this dip spicy! But it’s up to you.
What to serve with this spinach and artichoke dip
- Tortilla chips
- Cubed bread; The heartier and crustier, the better, such as sourdough or pumpernickel, but any good sturdy bread will do
- Crackers: Wheat crackers are especially good here
- Cut up veggies such as carrots, celery, broccoli and cauliflower florets, zucchini, or whole cherry tomatoes and sugar snap peas
- Pita chips
You may have also seen versions of this dip where it’s served as a bread bowl. You’d want to get a round crusty loaf for that, and cut a circle around most of the circumference of the top, and pull out a lot of the bread. Then, you can cube that bread and serve it with the dip. This is the most traditional versions of spinach artichoke dip.
Related: Reuse Thanksgiving Leftovers: 30 Meals To Enjoy After Your Holiday Feast
How to Store this Spinach and Artichoke Dip
Store leftover dip in an airtight container for up to 3 or 4 days. This dip does not freeze especially well, thanks to all that cheesy goodness. But honestly? This dip doesn’t last long. It’s typically gone, gone, gone.
Can this dip be eaten cold?
Yes! You can absolutely enjoy this dip hot, cold, or at room temperature. Use leftover dip as a spread on sandwiches and in wraps as well, why not! Mix a little bit into scrambled eggs (trust us), or top it on crostini for a delicious snack. That being said, we like it the best when it’s warm or even room temperature, but you do it the way you like.
Here is a great article on ways to use up leftover spinach dip!
How to store and reheat this spinach and artichoke dip
You can make this dip the day before you intend to eat it! Just allow it to sit at room temp for about 30-40 minutes before you bake it!
If you have a leftover dip, the best way to reheat it is in a microwave-safe dish! This dip will last about 4 days in the fridge!
And don’t forget to try our other delicious holiday recipes!
- Vegan Pot Pie Pockets
- Au Gratin Potatoes With Butternut Squash
- Brussel Sprout Caesar Salad
- Stuffed Shells With Spinach
- Stuffed Mushrooms
- Mini Pineapple Upside Down Cakes
- Easy Carrot Cake Recipe
- The Best Chocolate Pecan Pie
Easy Spinach and Artichoke Dip
Ingredients
- cooking spray
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1 TBSP mayo optional, or more sour cream
- 3/4 cup mozzarella cheese shredded
- 1/3 cup Parmesan grated
- 2 clove garlic minced, divided
- 1 TBSP parsley plus more for garnish
- 1 tsp red pepper flakes skip if you don’t like heat!
- 10 oz spinach frozen, defrosted and drained very well
- 14 oz canned artichokes drained, squeezed of excess water, and roughly chopped
- Salt and pepper to taste
Instructions
- Coat a 1.5 quart/liter baking dish (9×9 or smaller) with cooking spray. Preheat oven to 375 F (190 C).
- In a large mixing bowl, combine the cream cheese, sour cream, and mayo until smooth. Fold in 1/2 of the mozzarella, Parmesan, 1/2 of the garlic, parsley, red pepper flakes, spinach, and artichoke hearts. Mix everything until well combined. Taste the mixture and add salt and pepper if necessary.
- Transfer the dip to the prepared baking dish. Smooth the mixture evenly and top with the remaining mozzarella and garlic.
- Bake for 20 minutes until melted and bubbly. Optional: Finish in the broiler for 2-3 minutes to create a golden crust. Serve warm with chips, crackers, or bread. Enjoy!
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