Is there any party appetizer more beloved, more requested, or more guaranteed to be the first thing to disappear from the table than a hot, bubbly, and incredibly cheesy Spinach and Artichoke Dip? If you’re looking to master this iconic dip from scratch, you have come to the right place. This is the ultimate guide to creating the best, creamiest, and most foolproof version you’ve ever had.
Forget the watery, disappointing versions of the past. We’ll show you the simple, non-negotiable secrets—like how to properly prep your spinach and the perfect trio of creamy ingredients—that will guarantee a rich, thick, and incredibly flavorful result every single time. Baked until it’s a beautiful golden-brown on top, this is the restaurant-quality dip that will make you a legend at every party.
Table of Contents
Table of Contents
Recipe Overview: The Undisputed King of Party Dips
What makes this Spinach and Artichoke Dip the absolute “best ever” is its rich, from-scratch flavor and its perfectly thick and creamy texture. This recipe uses a classic, powerful combination of cream cheese, sour cream, and mayonnaise to create a stable and luscious base that will never become oily or broken. We load it with savory spinach, tangy artichoke hearts, and salty Parmesan, then bake it until it’s beautifully golden and bubbly. It’s a make-ahead marvel and the ultimate crowd-pleasing appetizer for any occasion.
| Metric | Time / Level |
| Total Time | 35 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for the Creamiest Dip
This recipe uses a handful of simple, classic ingredients to create its signature rich and savory flavor.
- The Creamy Base: This is the holy trinity of a perfect, stable, and delicious hot dip.
- Cream Cheese: Provides the thick, rich body and a wonderful tangy flavor. It’s crucial that your cream cheese is fully softened to room temperature for a perfectly smooth, lump-free result.
- Sour Cream: Adds another layer of tangy flavor and a lighter, creamier texture.
- Mayonnaise: The secret weapon! Mayonnaise is an emulsion, and it adds richness and, most importantly, helps to keep the dip stable and prevent the cheese and other fats from becoming oily and separating as it bakes.
- The Vegetables (Spinach & Artichokes):
- Frozen Chopped Spinach: Using frozen spinach is a fantastic and convenient shortcut. The single most important step in this entire recipe is to thaw the spinach completely and then squeeze out every last drop of water. This is the non-negotiable secret to a thick, creamy dip that is never watery.
- Artichoke Hearts: You can use frozen, thawed, and chopped artichoke hearts. For an even bigger flavor boost, use a can of marinated artichoke hearts that have been drained and chopped.
- The Cheeses (Parmesan & an optional Mozzarella Top): Freshly grated Parmesan cheese is stirred into the dip to provide a sharp, salty, and nutty flavor throughout. For an extra gooey, golden-brown top, we recommend adding a layer of shredded mozzarella before baking.
Step-by-Step to the Best Spinach Artichoke Dip
Follow these simple but crucial steps for a perfect, creamy, and crowd-pleasing result every time.
Step 1: Prepare the Spinach and Artichokes (The Most Important Step!)
First, preheat your oven to 375°F (190°C).
Take your 1 cup of thawed, chopped frozen spinach. Place it in the center of a clean kitchen towel or several layers of heavy-duty paper towels. Gather the towel up around the spinach and squeeze, squeeze, squeeze! You will be amazed at how much green water comes out. Continue to squeeze until the spinach is very dry. This is the secret to a thick, not watery, dip.
If you are using frozen artichoke hearts, make sure they are also thawed and well-drained. Give them a rough chop.
Step 2: Create the Creamy Base
In a large mixing bowl, combine the 6 ounces of softened cream cheese, the 1/4 cup of sour cream, and the 1/4 cup of mayonnaise. Use a hand mixer or a sturdy spatula to mix until the base is completely smooth and creamy, with no lumps.
Stir in the 1/3 cup of grated Parmesan cheese, the 1/2 teaspoon of red pepper flakes, the 1/4 teaspoon of salt, and the 1/4 teaspoon of garlic powder.
Step 3: Combine, Top, and Bake to Bubbly Perfection
Add the super-dry, chopped spinach and the chopped artichoke hearts to the bowl with the creamy base. Stir everything together until all the ingredients are evenly and thoroughly combined.
Transfer the mixture to a small (1-quart) baking dish or a pie plate. Spread it into an even layer.
Pro Tip: For an extra cheesy, golden-brown top, you can sprinkle an additional 1/2 to 1 cup of shredded, low-moisture mozzarella cheese over the surface of the dip before baking.
Bake for 20-25 minutes, until the dip is hot and bubbly around the edges and the top is lightly golden brown. For an even browner top, you can place it under the broiler for the last 1-2 minutes, watching it very carefully.
Let the dip rest for a few minutes before serving, as it will be extremely hot.
The Best Creamy & Easy Hot Spinach and Artichoke Dip
A quick and easy recipe for a classic, creamy, hot spinach and artichoke dip. This simple version uses thawed frozen spinach and artichoke hearts, which are briefly boiled and drained. The warm vegetables are then stirred into a base of microwaved cream cheese, along with sour cream, mayonnaise, grated Parmesan, and seasonings. The dip is served hot, perfect for parties and gatherings.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6–8 servings (makes approx. 3 cups) 1x
- Category: Appetizer
- Method: Boiling, Microwaving, Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup thawed, chopped frozen spinach
- 1 1/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- In a small pot, bring 1 cup of water to a boil. Add the chopped spinach and artichokes and cook until tender, about 3-5 minutes. Drain the vegetables thoroughly, discarding the liquid.
- While the vegetables are cooking, place the cream cheese in a microwave-safe bowl. Microwave for about 1 minute, or until it is hot and soft.
- To the bowl with the softened cream cheese, add the sour cream, mayonnaise, grated Parmesan, red pepper flakes, salt, and garlic powder. Stir until well combined.
- Add the drained, hot spinach and artichokes to the cream cheese mixture and stir to combine.
- Serve the dip hot with crackers, bread, or vegetable sticks.
Notes
- This recipe is a quick stovetop and microwave version, not a baked casserole-style dip.
- Using frozen spinach and artichoke hearts is a convenient shortcut. Ensure they are thawed and the spinach is squeezed of excess water before using for the best consistency.
- Draining the boiled vegetables well is important to prevent a watery dip.
Nutrition
- Serving Size: 1/4 cup
- Calories: 150-200
- Sugar: 1-2 g
- Sodium: 350-450 mg
- Fat: 14-18 g
- Saturated Fat: 6-9 g
- Trans Fat: 0 g
- Carbohydrates: 3-5 g
- Fiber: 1-2 g
- Protein: 4-6 g
- Cholesterol: 30-45 mg
What to Serve with Your Dip
A great dip deserves great dippers! Here are some classic and delicious options:
- Sturdy tortilla chips
- Toasted pita bread or pita chips
- Sliced, toasted baguette (crostini)
- A colorful array of fresh crudité (like carrot sticks, celery sticks, bell pepper slices, and cucumber rounds)
- Hearty crackers or pretzels
Storage and Make-Ahead Tips
This Spinach and Artichoke Dip is the absolute perfect make-ahead appetizer for a stress-free party.
- Make-Ahead: You can fully assemble the entire, unbaked dip in your baking dish up to 2 days in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator. When you are ready to serve, just remove the plastic wrap and bake as directed. You may need to add 5-10 minutes to the baking time since it is starting from cold.
- Storage: Store any leftover dip, covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the dip is back in a 350°F oven until it is hot and bubbly again. You can also gently reheat it in the microwave.
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Creative Recipe Variations
This classic and delicious dip is a wonderful base for your own creative and flavorful twists.
- Add a Savory Meat Element: For a heartier, more substantial dip, you can stir in 1 cup of cooked, crumbled bacon, 1 cup of cooked, crumbled Italian sausage, or 1 cup of cooked, shredded chicken.
- Make it a Spicy Jalapeño Popper Dip: For a delicious kick of heat, you can add 1/4 cup of finely chopped, pickled jalapeños and top the casserole with a mix of cheddar cheese and panko breadcrumbs instead of just mozzarella.
- Use a Different Cheese Blend: For a more sophisticated, nutty flavor, you can swap the Parmesan cheese for an equal amount of a finely grated Gruyère, Asiago, or Romano cheese.
Enjoy The Ultimate Party Appetizer!
You’ve just created a truly special, from-scratch version of the most beloved party dip of all time. This homemade Hot Spinach and Artichoke Dip is a perfect harmony of creamy, cheesy, and savory flavors that is guaranteed to be a massive hit at any gathering. It’s a rewarding and deeply satisfying appetizer that proves that from-scratch is always better.
We hope you and your guests love every last, delicious, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good party dip!
Frequently Asked Questions (FAQs)
Q1: What is the absolute number one secret to a thick, not watery, spinach artichoke dip?
The secret is to squeeze all of the excess water out of your thawed, frozen spinach. Frozen spinach contains a massive amount of water. If you don’t squeeze it out thoroughly, that water will release into your dip as it bakes, resulting in a thin, watery, and disappointing result. Place the thawed spinach in a clean kitchen towel and wring it out until it is a very dry, compact ball.
Q2: Can I make this dip ahead of time for a party?
Yes, this is the perfect make-ahead party dip! You can fully assemble the entire unbaked dip, cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it. It’s a huge time-saver!
Q3: What is the best way to keep my spinach artichoke dip warm for a long party?
The best way to keep this dip hot and bubbly for several hours is to serve it in a small (2- to 3-quart) slow cooker. Simply prepare the recipe as directed and, instead of transferring it to a baking dish, place it in your slow cooker. You can heat it on the Low setting for 1-2 hours until it is hot, and then keep it on the “warm” setting for the duration of your party.
Q4: Can I use fresh spinach instead of frozen?
Yes, you can. You will need a large amount of fresh spinach (about 1 pound), as it cooks down significantly. The best way to prepare it is to sauté it in a skillet with a little olive oil until it has completely wilted. Then, let it cool, chop it finely, and be sure to squeeze out all of its excess liquid, just as you would with frozen spinach.
Q5: My dip came out a little bit oily. What did I do wrong?
An oily dip is usually caused by the fats in the cheeses and mayonnaise “breaking” or separating, which can happen if they are overheated or if you use lower-quality ingredients. To prevent this, always use full-fat, block-style cream cheese (not the kind from a tub) and a good quality, full-fat mayonnaise. Baking the dip at a moderate temperature of 375°F also helps to prevent the fats from separating.