Irresistible Spinach Artichoke Dip

Creamy, cheesy, and honestly hard to stop eating, this spinach artichoke dip always disappears fast at our house!

And, it’s great for Game Day parties too!

Spinach artichoke dip is one of those things I make when I want something that feels a little special but doesn’t take a ton of brain power.

It’s creamy, cheesy, and always one of the first dishes to get scraped clean.

I’ve made this for get togethers, movie nights, and random weekends when everyone keeps asking for snacks.

Sometimes I forget to soften the cream cheese and just deal with it, and it still turns out good.

This is the kind of recipe you don’t need to stress about getting perfect.

If you’ve got chips, bread, or even a spoon, you’re set!

Oh, and don’t forget you can also make a fantastic pasta dish with spinach and artichoke too!

Ingredients for Spinach Artichoke Dip

• Spinach – Frozen spinach works great here, just make sure it’s thawed and squeezed really well so the dip doesn’t get watery.
• Artichoke hearts – Canned or jarred is totally fine, just give them a quick chop so you don’t get huge chunks.
• Cream cheese – This is what makes the dip thick and creamy, and it mixes way easier if it’s softened first.
• Sour cream – Adds a little tang and helps smooth everything out so it’s not too heavy.
• Mayonnaise – I know some people hate mayo, but it makes the dip extra creamy and you really can’t taste it.
• Mozzarella cheese – This gives you that melty, stretchy cheese situation everyone wants.
• Parmesan cheese – Adds a salty, cheesy bite that keeps the dip from tasting flat.
• Garlic – Fresh garlic gives it way more flavor than powder, even just a little goes a long way.
• Salt – Brings all the flavors together, especially with all the dairy going on.
• Black pepper – Just enough to give a tiny bit of bite without making it spicy.

How to Make Spinach Artichoke Dip

1. Preheat and Prep

Turn the oven on to 375°F and grab a small baking dish.

I usually give the dish a quick spray or rub with butter so nothing sticks later.

If you forget this step, you’ll be scraping the edges and getting annoyed, ask me how I know.

2. Mix the Base

Add the cream cheese, sour cream, and mayo to a bowl and stir until it’s mostly smooth.

It doesn’t have to be perfect, a few lumps are fine and usually melt out anyway.

If the cream cheese is cold, just keep stirring and it’ll get there.

3. Add the Good Stuff

Stir in the spinach, chopped artichokes, garlic, salt, and pepper until everything’s mixed through.

Then add most of the mozzarella and parmesan and give it another stir.

Save a little cheese for the top if you want it extra melty.

4. Spread and Top

Scoop the dip into your baking dish and spread it out so it’s even.

Sprinkle the remaining cheese over the top because more cheese is never a bad idea.

I usually push it into the corners so every bite gets some.

5. Bake Until Bubbly

Bake uncovered for about 20 to 25 minutes until it’s hot and bubbling around the edges.

Let it sit for a few minutes before digging in so you don’t burn your mouth like I always do.

Serve it warm with chips, bread, or whatever you’ve got.

Spinach Artichoke Dip That Never Lasts Long

This spinach artichoke dip really doesn’t last long once it hits the table.

I’ll set it down and suddenly everyone’s hovering with a chip like they haven’t eaten all day.

It’s one of those recipes that feels like more effort than it actually is, which I love.

Need more ideas? Check out my famous BLT dip for parties!

If you’re bringing one thing and don’t want to overthink it, this is always a solid choice!