This Spinach and Artichoke Dip is rich, creamy, and packed with flavor—made with tender spinach, tangy artichokes, garlic, cream cheese, and plenty of gooey melted cheese. Serve it hot with chips, toasted baguette slices, or fresh veggies. It’s the ultimate appetizer for parties, game day, or holiday gatherings.
Yields: Approximately 3 cups
Prep time: 15 minutes
Cook time: 20-25 minutes
Why This Recipe is a Crowd-Pleaser
✔ Extra creamy (no dry or clumpy dips here!)
✔ Restaurant-style flavor with simple ingredients
✔ Make-ahead friendly – bake when ready
✔ Vegetarian comfort food at its best
Ingredients:
- 10 ounces frozen spinach, thawed and squeezed dry
- 14 ounces canned artichoke hearts, drained and chopped
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Tortilla chips, pita bread, or vegetables for serving
Equipment:
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
- Baking dish (approximately 8×8 inches)
Instructions
Step 1: Thaw and Squeeze Spinach
- Thaw the frozen spinach completely. Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is crucial to prevent a watery dip.
Step 2: Chop Artichoke Hearts
- Drain the canned artichoke hearts and roughly chop them into smaller pieces.
Step 3: Combine Ingredients
- In a mixing bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, and red pepper flakes (if using). Mix well until all ingredients are evenly incorporated and smooth.
Step 4: Add Spinach and Artichokes
- Add the squeezed spinach and chopped artichoke hearts to the cheese mixture. Gently fold them in until evenly distributed throughout the dip.
Step 5: Season to Taste
- Season the dip with salt and pepper to your liking. Stir to combine.
Step 6: Transfer to Baking Dish
- Transfer the spinach and artichoke mixture to an oven-safe baking dish. Spread it out evenly.
Step 7: Bake
- Preheat your oven to 375°F (190°C). Bake the dip for 20-25 minutes, or until it is hot and bubbly around the edges and the top is lightly golden brown.
Step 8: Serve
- Remove the baked spinach and artichoke dip from the oven and let it cool slightly. Serve warm with tortilla chips, pita bread, crackers, or your favorite vegetables for dipping.
Pro Tips
✅ No-soggy secret: Wring spinach in a clean kitchen towel
✅ Extra flavor: Add ½ tsp smoked paprika
✅ Make ahead: Refrigerate unbaked up to 24 hours
📊 Nutrition
| Calories 180 | Protein 5g | Carbs 5g |
| Fat 15g | Calcium 150mg | Vegetarian ✔ |
🍽 Serving Ideas
Game Day: Serve in a bread bowl with extra chips
Elegant Party: Garnish with chopped parsley
Meal Prep: Portion into mini ramekins
Enjoy your delicious homemade Spinach and Artichoke Dip!
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