Spinach and Artichoke Dip

Hey there. Can you smell that cheesy goodness? My spinach and artichoke dip is, like, bubbling right now.

I love how the cheese melts and stretches. Each bite feels warm and cozy. Stay with me, and I’ll show you the magic.

Friends beg for more, you know. Kids even scrape the bowl. So, yeah, this dip turns any day into a party.

Grab your chips and come on. Let’s whip it up together. Ready? Let’s dive in.

Why You’ll Love This Recipe

• Crowd-Pleaser: It’s the kind of dip that gets scraped clean — no matter how much you make.
• Creamy and Cheesy: Cream cheese, sour cream, and melty mozzarella create the ultimate creamy base.
• Flavor in Every Bite: Sautéed onions, garlic, and white wine add depth and richness.
• Easy to Prepare: Comes together with just a few simple steps and everyday ingredients.
• Great for All Occasions: Perfect for holidays, game day, or just a cozy weekend snack.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes

Servings:
Serves about 8 as a dip or appetizer. Easily doubled for larger gatherings.

Difficulty:
Beginner-friendly. No fancy skills required—just basic stovetop and oven use.

Required Kitchen Tools

• Large skillet or sauté pan
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking dish (8×8 or similar)
• Cheese grater (if shredding fresh mozzarella or Parmesan)
• Oven

Ingredients for Spinach and Artichoke Dip

Here’s what you’ll need to make this warm, creamy dip (exact amounts listed in the recipe card below):

• Olive Oil: For sautéing the onion and garlic.
• Sweet Onion: Adds natural sweetness and flavor depth.
• Garlic: Brings in a classic savory base.
• Dry White Wine: Adds a subtle tang and complexity (optional but recommended).
• Frozen Chopped Spinach: Thawed and squeezed dry to avoid a watery dip.
• Artichoke Hearts: Canned or jarred, drained and chopped.
• Crushed Red Pepper Flakes: Just a pinch for mild heat.
• Cream Cheese: Full-fat for the creamiest texture.
• Sour Cream: Adds smoothness and a gentle tang.
• Parmesan Cheese: Salty, nutty, and sharp—perfect for flavor balance.
• Kosher Salt & Black Pepper: For seasoning to taste.
• Shredded Mozzarella Cheese: For melty goodness on top.

Variations for Spinach and Artichoke Dip

• Add Bacon: Stir in a handful of cooked, crumbled bacon for a smoky, savory twist.
• Use Greek Yogurt: Swap sour cream for plain Greek yogurt to lighten it up a bit without sacrificing creaminess.
• Make it Spicier: Add diced jalapeños or more red pepper flakes if you want a little extra kick.
• Try Different Cheeses: Monterey Jack or Fontina melt beautifully and can be used instead of (or with) mozzarella.
• Go Vegan: Use dairy-free cream cheese, vegan sour cream, and plant-based cheese alternatives.

How to Make Spinach and Artichoke Dip – Step-by-Step Instructions

1. Sauté the Aromatics

Heat a tablespoon of olive oil in a large skillet over medium heat.
Add the finely diced sweet onion and cook until soft and translucent—about 4–5 minutes.
Stir in the garlic and cook for 30 seconds, just until fragrant.

2. Deglaze with White Wine

Pour in the dry white wine and stir, scraping up any bits stuck to the pan.
Let it simmer for 1–2 minutes until the wine is mostly evaporated. This step adds depth without overpowering.

3. Stir in the Spinach and Artichokes

Add the thawed, drained spinach and the chopped artichoke hearts to the skillet.
Sprinkle in a pinch of crushed red pepper flakes. Stir to combine, then cook for 2–3 minutes to warm everything through.

4. Mix in the Creamy Base

Reduce the heat to low. Add the cream cheese and stir until melted and evenly combined with the vegetables.
Next, mix in the sour cream, followed by the Parmesan. Stir gently until smooth and creamy.
Season with kosher salt and black pepper to taste.

5. Transfer and Top

Spoon the dip mixture into a greased baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.

6. Bake

Preheat the oven to 375°F (190°C).
Bake for 15–20 minutes or until the top is golden and bubbly around the edges.

7. Let Rest

Allow the dip to cool for 5 minutes before serving. This gives it time to set slightly for easier scooping.

How to Serve Spinach and Artichoke Dip

This dip is rich and crowd-friendly, so simple dippers work best. Here are a few favorite pairings:

• Toasted Baguette Slices: Crisp edges and soft centers make these ideal for scooping.
• Crackers: Sturdy, plain crackers like wheat or multigrain work great.
• Fresh Veggies: Try carrot sticks, celery, cucumber rounds, or bell pepper strips for a lighter option.
• Tortilla Chips: Perfect if you want a little crunch and saltiness.
• Soft Pretzels or Breadsticks: A cozy, pub-style pairing.

You can also serve it in a hollowed-out sourdough bread bowl for a rustic touch.

Storing Spinach and Artichoke Dip

• Refrigerate: Let the dip cool to room temperature, then store leftovers in an airtight container in the fridge. It’ll keep well for 3–4 days.
• Reheat: Warm leftovers gently in the microwave (covered, in 30-second intervals) or in the oven at 325°F until heated through.
• Freezing Not Recommended: The dairy base tends to separate and change texture when frozen and reheated.

Tips and Tricks for Success

• Drain Spinach Well: Squeeze it out thoroughly using a clean kitchen towel or paper towels—this keeps your dip from becoming watery.
• Use Room-Temperature Cream Cheese: It blends more smoothly with the other ingredients.
• Taste and Adjust: After mixing the base, taste before baking. Add salt or pepper as needed.
• Shred Cheese Yourself: Pre-shredded cheese often contains anti-caking agents and won’t melt as smoothly.
• Make Ahead: Prepare the dip up to a day in advance, refrigerate, and bake when ready to serve.

Nutrition

Nutrient	Amount (per serving, approx.)
Calories	210
Total Fat	17g
Saturated Fat	9g
Cholesterol	35mg
Sodium	380mg
Carbohydrates	5g
Fiber	2g
Sugars	2g
Protein	7g

Note: Nutrition will vary based on exact ingredients used and serving sizes.

Spinach and Artichoke Dip FAQs

Can I make this dip ahead of time?
Yes. Assemble the dip fully, cover, and refrigerate. Bake just before serving.

Can I use fresh spinach?
Yes, just sauté about 6 cups of fresh spinach until wilted, then chop and use in place of frozen.

What if I don’t want to use wine?
You can skip the wine or replace it with low-sodium broth or a splash of lemon juice.

Can I double the recipe?
Absolutely. Just use a larger baking dish and increase the bake time slightly.

Conclusion

Spinach and Artichoke Dip is one of those no-fuss, always-loved recipes that delivers creamy comfort in every scoop. With its simple ingredients and bold, savory flavor, it’s a go-to appetizer you can rely on for any gathering. Whether served hot from the oven or reheated the next day, it’s always welcome at the table.