Creamy, cheesy, and loaded with flavor, this Spinach Artichoke Dip is the ultimate party dip. Whether you’re hosting game day, Friendsgiving, or just want a cozy night-in snack this dip never fails. It’s warm, melty, and downright addictive.

Bonus? You can make it ahead, bake it last minute, and serve it with anything from bread to chips to veggies.

>>> Mixed Cucumber Salad

💛 Why You’ll Love This Dip

• Super creamy + cheesy: It’s everything you want in a comfort dip rich, smooth, and perfectly gooey.
• Classic crowd-pleaser: Always the first thing to disappear at a party.
• Easy to make: No complicated steps or fancy ingredients.
• Oven or slow cooker friendly: You’ve got options.
• Great for make-ahead: Assemble it earlier, bake it fresh later.

📊 Quick Recipe Stats

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: ~35 minutes
• Servings: About 6–8 as an appetizer
• Calories: ~230 per 1/4 cup serving (depends on cheese type & portion size)

🧾 Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and well-drained
• 1 (14 oz) can artichoke hearts, drained and roughly chopped
• 8 oz (225g) cream cheese, softened
• 1/2 cup (120g) sour cream
• 1/4 cup (60g) mayonnaise
• 1 garlic clove, minced
• 1 cup (100g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• Salt & pepper, to taste
• Optional: 1/4 tsp crushed red pepper flakes for a little heat

🔥 How to Make Spinach Artichoke Dip

1. Prep your ingredients: Make sure spinach is fully thawed and squeeze out all excess water. Chop the artichoke hearts.
2. Mix it all up: In a large bowl, combine cream cheese, sour cream, and mayo until smooth. Stir in garlic, spinach, artichokes, mozzarella, Parmesan, and seasonings.
3. Bake it:
   • Preheat oven to 375°F (190°C).
   • Spread the mixture into a small baking dish (8×8 or similar).
   • Bake for 20–25 minutes, until hot and bubbly with a golden top.
   • Optional: Broil for 2–3 minutes to brown the top.
4. Serve hot with toasted baguette slices, tortilla chips, crackers, or fresh veggies.

🔁 Substitutions & Tips

• No frozen spinach? Use fresh spinach sauté about 6 cups until wilted, then chop and squeeze dry.
• Dairy-free version? Use plant-based cream cheese, vegan mayo, and dairy-free cheese shreds.
• Add-ins: Stir in cooked crumbled bacon, chopped jalapeños, or caramelized onions for a twist.
• Make it spicy: Add a dash of hot sauce or red pepper flakes.
• Slow cooker method: Combine ingredients and cook on LOW for 1.5–2 hours, stirring once or twice.

🧊 Storage

• Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in microwave or oven until warmed through.
• Freezer: Not ideal for freezing the texture changes but it can be done in a pinch. Wrap tightly and freeze for up to 1 month.