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The Best Easy Spinach Artichoke Dip You’ll Ever Make

ByWendy Carter
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Spinach artichoke dip is the ultimate crowd-pleaser, and yet most versions are either bland, gloppy, or require a PhD in culinary arts.

Not this one. This recipe is stupidly easy, wildly delicious, and guaranteed to disappear faster than your motivation to meal prep.

Creamy, cheesy, packed with flavor—this dip doesn’t just sit on the table; it owns the table. And the best part? You can make it in under 30 minutes.

No fancy techniques, no obscure ingredients. Just dip perfection.

Why This Spinach Artichoke Dip Slaps

Most spinach artichoke dips rely on mayo or sour cream to fake creaminess. This one uses a combo of cream cheese and mozzarella for a texture so rich, it’s basically a dairy hug.

The artichokes add a tangy bite, the spinach keeps it vaguely virtuous (we’re stretching the definition here), and the garlic?

Well, garlic makes everything better. Pro tip: If your guests aren’t fighting over the last scoop, you did it wrong.

The Best Easy Spinach Artichoke Dip You'll Ever Make
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The Best Easy Spinach Artichoke Dip You’ll Ever Make

Recipe by Wendy CarterCourse: Snack, Vegetarian
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

250

kcal

Ingredients

  • 1 (8 oz) block cream cheese, softened

  • 1/2 cup sour cream

  • 1/4 cup mayonnaise

  • 1 cup shredded mozzarella, divided

  • 1/2 cup grated Parmesan

  • 1 (14 oz) can artichoke hearts, drained and chopped

  • 1 (10 oz) package frozen spinach, thawed and squeezed dry

  • 2 cloves garlic, minced

  • 1/2 tsp red pepper flakes (optional, for heat)

  • Salt and pepper to taste

Step-by-Step Instructions

  • Preheat your oven to 375ºF (190ºC). Because cold dips are sad dips.
  • Mix the base. In a large bowl, beat cream cheese, sour cream, and mayo until smooth. No lumps allowed—this isn’t a baked potato.
  • Add the good stuff. Stir in 3/4 cup mozzarella, Parmesan, artichokes, spinach, garlic, red pepper flakes, salt, and pepper. Taste. Adjust. Repeat.
  • Bake it. Spread the mixture into a greased baking dish, top with remaining mozzarella, and bake for 20 minutes or until bubbly and golden.
  • Broil (optional). For extra crispiness, broil for 1–2 minutes at the end. Watch it like a hawk—no one likes charcoal dip.
  • Serve immediately. With chips, bread, or a spoon. We won’t judge.

Storage Instructions

Store leftovers (lol) in an airtight container in the fridge for up to 3 days.

Reheat in the oven or microwave, but fair warning: it’s never quite as magical as the first time. For longer storage, freeze before baking, then thaw and bake as directed.

Why This Recipe Wins

It’s fast, foolproof, and flexible. Need it vegan?

Swap the dairy for plant-based alternatives. Want it spicy? Add jalapeños.

Plus, it’s packed with protein and veggies (sort of), so you can technically call it a health food. IMO, that’s a win-win.

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Nutrition Facts (Per Serving)

  • Calories: 250
  • Fat: 20g
  • Carbs: 8g
  • Protein: 10g
  • Fiber: 2g

Common Mistakes to Avoid

  • Not squeezing the spinach dry. Soggy dip = sad dip.
  • Overbaking. You want bubbly, not burnt.
  • Skipping the garlic. This is a crime against flavor.
  • Using low-fat dairy. Go big or go home.

Alternatives

  • Vegan: Use vegan cream cheese, mayo, and cheese substitutes.
  • Spicy: Add diced jalapeños or hot sauce.
  • Extra creamy: Swap half the mozzarella for Gruyère.
  • Low-carb: Serve with cucumber slices or pork rinds.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but you’ll need to wilt and drain it first. Frozen is easier, FYI.

Can I make this ahead of time?

Absolutely.

Assemble the dip, cover, and refrigerate for up to 24 hours before baking. Add 5 extra minutes to the cook time.

What’s the best way to reheat leftovers?

The oven (350°F for 10–15 minutes) keeps it crispy. The microwave works in a pinch, but expect sogginess.

Can I freeze this dip?

Yes, but freeze it before baking.

Thaw overnight in the fridge, then bake as directed.

Why is my dip watery?

You didn’t squeeze the spinach enough. Or you overbaked it. Or both.

Don’t worry—drain excess liquid and call it a “sauce.”

Final Thoughts

This spinach artichoke dip is the culinary equivalent of a mic drop.

It’s easy, delicious, and guaranteed to make you the most popular person at the party (or on your couch). Make it.

Devour it. Repeat. And if anyone asks for the recipe, feel free to take all the credit.

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