Simple Homemade Cheesy Spinach and Artichoke Dip

January 15, 2025

Get ready to dive into creamy, cheesy perfection with my Simple Homemade Cheesy Spinach and Artichoke Dip! It’s the ultimate crowd-pleaser—oozing with flavor, loaded with greens, and ridiculously easy to whip up. Trust me, this dip will steal the show at any gathering! Let’s get cooking!

5.0 out of 5 (2 ratings)

Oh, the joys of a warm, gooey dip! If you're anything like me, you know that the appetizer table is where all the magic happens at a party. Today, I’m sharing my Simple Homemade Cheesy Spinach and Artichoke Dip—aka the superhero of all dips. It’s creamy, cheesy, and packed full of hearty greens. Whether you’re hosting a festive gathering or just treating yourself on a lazy Sunday, this dip has the uncanny ability to turn any occasion into something special. Get your chips, crackers, or even a crusty loaf of bread ready—because you’re going to want to scoop up every last bite!

Simple Homemade Cheesy Spinach and Artichoke Dip Recipe

What makes this dip so special, you ask? Let me tell you! First, we’ve got the unbeatable combination of savory artichoke hearts and earthy spinach in a creamy, cheesy base that's as comforting as your fluffiest blanket. But we’re not stopping there—oh no! I like to use a mix of rich cream cheese, tangy sour cream, and a heavenly blend of mozzarella and Parmesan to create depth and that signature melty cheese pull. The hint of garlic and a pinch of red pepper flakes add just the right kick to keep your taste buds on their toes. It’s indulgence with just enough sophistication to make it feel fancy.

If this is your first time making spinach and artichoke dip, you’re in luck! It’s practically foolproof. My secret tip? Make sure to squeeze every bit of liquid out of your spinach before mixing it in. Too much moisture will water down that luscious cheesy goodness, and we simply can’t have that! Also, use canned or jarred artichoke hearts for convenience, but don’t forget to chop them up finely—those little bites of artichoke are the hidden gems of this dish. Lastly, for an extra golden, bubbly top, pop the dish under the broiler for a minute or two before serving. Trust me, people will be drooling before their first bite.

Are you ready to be the hero of your next potluck or game-day spread? This dip is the ultimate crowd-pleaser. Serve it straight out of the oven with toasted baguette slices, crunchy tortilla chips, or even fresh veggie sticks for a lighter option. And hey, if you want to shake things up, feel free to toss in some crispy bacon bits or add a sprinkle of smoked paprika for a smoky twist. Whatever variation you choose, this cheesy spinach and artichoke dip is destined to become your go-to party favorite. So go ahead, whip it up, and let the compliments roll in!

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup frozen chopped spinach, thawed and drained
•1 cup canned artichoke hearts, drained and chopped
•1/2 cup cream cheese, softened
•1/2 cup sour cream
•1/4 cup mayonnaise
•1 cup shredded mozzarella cheese
•1/2 cup grated Parmesan cheese
•1 clove garlic, minced
•1/2 teaspoon salt
•1/4 teaspoon black pepper

Instructions

1
Preheat your oven to 375°F (190°C).
2
In a medium mixing bowl, combine the cream cheese, sour cream, and mayonnaise until smooth.
3
Fold in the spinach, artichoke hearts, garlic, mozzarella cheese, Parmesan cheese, salt, and pepper.
4
Transfer the mixture to an oven-safe baking dish and spread it out evenly.
5
Bake for 15-20 minutes, or until the dip is hot and bubbly, and the top is slightly golden.
6
Serve warm with tortilla chips, crackers, or bread.

Nutrition Information

Calories

190 calories per 1/4 cup serving

Protein

Carbs

Fat

15g

Frequently Asked Questions

Q: Can I use fresh spinach instead of frozen spinach?

A: Yes, you can use fresh spinach. Simply sauté about 2 cups of fresh spinach until wilted, then chop it finely and drain any excess liquid before adding it to the dip.

Q: What can I substitute for cream cheese if I don’t have any?

A: You can substitute cream cheese with an equal amount of mascarpone cheese or Greek yogurt for a slightly tangier flavor. Keep in mind that the texture may be a bit less creamy.

Q: How should I store leftovers, and how long will they last?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes or until warm and bubbly, or microwave in short intervals, stirring in between.

Q: My dip turned out watery. What went wrong?

A: This can happen if the spinach or artichokes weren’t properly drained. Make sure to press out as much liquid as possible from the thawed spinach and pat the artichoke hearts dry with a paper towel before mixing.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the dip mixture up to 24 hours in advance. Cover the dish tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, remove it from the fridge, let it come to room temperature for about 20 minutes, and bake as directed.

Q: What are some variations I can try with this recipe?

A: You can add cooked and crumbled bacon or diced jalapeños for extra flavor. For a more decadent dip, mix in 1/4 cup of crumbled feta cheese or goat cheese. To make it healthier, use low-fat cream cheese and Greek yogurt instead of sour cream and mayonnaise.

Q: What are the best dippers to serve with this dip?

A: Tortilla chips, pita chips, sliced baguette, crackers, or fresh vegetable sticks like celery, carrots, and bell peppers pair perfectly with this dip. You can also serve it with pretzels for a salty twist.

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