You know that one friend who shows up to the party and steals the spotlight? This dip is that friend.

Creamy, hot, and dangerously scoopable, it turns basic chips into a full-on event.

No fluff, no drama—just a bubbling dish of cheesy greens that makes everyone hover near the appetizer table like it’s the stock market.

Make it once, and you’ll be “the dip person” forever. Honestly, there are worse legacies.

What Makes This Recipe Awesome

Restaurant-level, home-kitchen simple: Uses pantry staples and one baking dish.
Minimal dishes, maximum payoff.
Crazy creamy texture: Cream cheese, sour cream, and a little mayo for that perfect scoop.
Flavor balance: Garlic, lemon, and Parmesan cut through the richness so it’s not just cheesy mush.
Flexible: Fresh or frozen spinach, canned or jarred artichokes—whatever you’ve got.
Party-proof: Stays melty and spreadable for the whole game/night/movie marathon.

Warm Spinach Artichoke Dip That Disappears in Minutes

Recipe by Wendy CarterCourse: Appetizers

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

Ingredients

Cream cheese (8 oz, softened): The base that makes it silky and rich.
Sour cream (1/2 cup): Adds tang and keeps the dip scoopable.
Mayonnaise (1/4 cup): Emulsifies and rounds out the flavor, IMO essential.
Shredded mozzarella (1 cup): Melty, stretchy cheese pull—because we’re not animals.
Grated Parmesan (1/2 cup): Salty, nutty depth and browned top vibes.
Frozen chopped spinach (10 oz), thawed and squeezed dry: All the green without the fuss. Fresh works if you wilt and chop it.
Artichoke hearts (14 oz can), drained and chopped: Mild, meaty texture; go for brined, not marinated, for cleaner flavor.
Garlic (3 cloves), minced: Non-negotiable aromatic power.
Lemon zest (1/2 tsp) + juice (1 tsp): Brightness to cut richness.
Kosher salt (3/4 tsp) and black pepper (1/2 tsp): Balanced seasoning.
Red pepper flakes (1/4 tsp): Gentle heat; optional but delightful.
Olive oil (1 tsp): For sautéing garlic, prevents raw bite.
Optional toppers: Extra mozzarella/Parmesan for the top, chopped chives or parsley for garnish.

Step-by-Step Instructions

Heat the oven. Preheat to 375ºF (190ºC). Grease a small baking dish (1–1.5 quart) or an ovenproof skillet.
Sauté garlic. Warm olive oil in a skillet over medium heat. Add garlic and cook 30–45 seconds until fragrant. Don’t brown it. Remove from heat.
Prep the greens. If using frozen spinach, thaw completely and squeeze out excess water in a clean towel. Chop artichokes into bite-size pieces.
Mix the base. In a bowl, beat cream cheese until smooth. Stir in sour cream and mayo until glossy.
Flavor it up. Add mozzarella, Parmesan, lemon zest and juice, sautéed garlic (oil and all), salt, pepper, and red pepper flakes. Mix well.
Fold in veg. Gently fold in spinach and artichokes until evenly distributed. No green clumps left behind.
Pan and top. Spread into the baking dish. Sprinkle a little extra mozzarella and Parmesan on top for that golden finish.
Bake. 25–30 minutes, until bubbling at the edges and lightly browned on top. If needed, broil for 1–2 minutes for extra color (watch closely).
Rest and garnish. Let sit 5 minutes to set. Garnish with chopped chives or parsley.
Serve. With tortilla chips, toasted baguette, pita chips, crackers, or crisp veggies. Or a spoon. No judgment.

Storing & Reheating Tips

Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Microwave in 30-second bursts, stirring between, or bake at 325°F (165°C) for 12–15 minutes until hot.
Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate.
Bake straight from the fridge, adding 5–8 minutes.
Freezer: It freezes reasonably well. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before baking.

Why This Recipe Rocks

Balanced richness: Lemon and garlic keep the creamy base from feeling heavy.
Texture on point: Creamy interior, lightly browned top, plus tender artichoke bites.
Zero weird ingredients: Everything is easy to find and pronounce—shocking, I know.
Scale-friendly: Double it in a 9×13 pan for parties; halve it for a cozy night.

Nutrition Stats

Per serving (approx., 1/10th of recipe): 230 calories; 18g fat; 7g protein; 7g carbs; 2g fiber; 530mg sodium.

Good to know: Spinach brings iron and vitamin K; artichokes add fiber; dairy contributes calcium and protein.

It’s still a treat, but at least it’s a well-rounded one.

Recipe Mistakes to Avoid

Skipping the squeeze: Not wringing out the spinach = watery dip. Your chips deserve better.
Using marinated artichokes without rinsing: They can overpower the dip. Rinse and pat dry if marinated is all you have.
Overbaking: Too long and it turns grainy or greasy.
Pull it when edges bubble and the top lightly browns.
Raw garlic overload: Sauté briefly to remove harsh bite. Vampire-proof, not guest-repellent.
Under-salting: Taste before baking. Cheese is salty, but the base needs seasoning to pop.

Other Versions to Try

Jalapeño Kick: Fold in 1–2 minced jalapeños or canned green chiles for heat.
Bacon Upgrade: Add 1/2 cup crispy chopped bacon; use bacon fat to sauté the garlic.
You’re welcome.
Greek Twist: Swap mozzarella for feta and add chopped dill and olives. Briny and bold.
Lighter Option: Use Neufchâtel cream cheese and Greek yogurt instead of sour cream. Still creamy, fewer calories.
Dairy-Free: Use dairy-free cream cheese, vegan mayo, and a melty vegan mozzarella.
Add nutritional yeast for umami.
Slow Cooker: Mix and cook on low 2 hours; switch to warm for parties. Foolproof and hands-off, FYI.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Sauté 10–12 ounces of fresh spinach in a little oil until wilted, then chop and squeeze out excess liquid.

You’ll end up with about the same volume as a 10-ounce frozen box.

What should I serve with this dip?

Toasted baguette, sturdy tortilla chips, pita chips, crostini, or even cucumber rounds and bell pepper strips. Go for dippers with some backbone—this dip isn’t shy.

How do I make it spicier?

Add extra red pepper flakes, a dash of hot sauce, or minced jalapeño. You can also swap in pepper jack for part of the mozzarella.

Can I make it ahead?

Absolutely.

Assemble the dip, cover, and chill up to 24 hours. Bake just before serving and add a few minutes to the cook time.

Why is my dip oily on top?

It was likely overbaked or used a high-moisture cheese. Bake just until bubbly and lightly browned, and shred your own mozzarella for better melt and less separation.

Is there a gluten-free version?

The dip itself is naturally gluten-free.

Just pair with gluten-free crackers or veggies, and you’re set.

Can I use low-fat dairy?

You can, but expect a slightly less creamy texture. Neufchâtel cream cheese and Greek yogurt work better than fully fat-free options.

The Bottom Line

Warm Spinach Artichoke Dip is the party MVP: easy to make, wildly flavorful, and gone before you find a seat. It nails the creamy-crunchy-salty trifecta and plays nicely with any crowd.

Make it once and you’ll have a new signature move—consider this your appetizer mic drop.

Warm Spinach Artichoke Dip That Disappears in Minutes

What Makes This Recipe Awesome