The Ultimate Super Easy Cheesy Spinach Artichoke Dip!

This cheesy spinach artichoke dip whips cream cheese, mayonnaise, Parmesan, and garlic until fluffy, folds in well drained frozen spinach and chopped artichoke hearts, and tops it with mozzarella. You bake it in a 9×9 inch dish at 350°F for about 25 minutes until hot, bubbly, and lightly browned. It takes about 40 minutes (plus time to soften the cream cheese), makes 8 servings, and can be assembled up to 2 to 3 days ahead. Serve it warm with a crusty baguette, tortilla chips, crackers, or fresh veggies.

I am going to tell you how to whip up something truly special. A cheesy spinach artichoke dip that is a total crowd pleaser. Seriously, this dip is always a family favorite, and the best part? It is ridiculously easy to make. So, let us get into it!

Why You Will Love This Cheesy Spinach Artichoke Dip

Look, there is just something magical about a warm, bubbly, and super cheesy dip, right? This one checks all the boxes. It is:

• Effortlessly Easy: We are talking minimal prep and maximum flavor. You do not need to be a chef to nail this one.
• Seriously Cheesy: With Parmesan and mozzarella, every bite is a gooey and cheesy dream come true.
• Packed with Flavor: The combination of savory spinach, tangy artichoke hearts, and aromatic garlic is just chef kiss.
• The Perfect Appetizer: Whether it is game night, a holiday gathering, or just a Tuesday, this dip disappears fast.

If you love a good party dip, my Guacamole and Pico de Gallo is another crowd pleasing, easy to scoop favorite worth putting out right next to this one.

What You Will Need

Special Equipment

• 9×9 inch baking dish or 2 quart casserole dish
• Large mixing bowl
• Hand mixer (or stand mixer with paddle attachment)
• Rubber spatula
• Colander or cheesecloth (for draining spinach)

The Ingredients

• 8 oz (227g) cream cheese, softened to room temperature
• 1/4 cup (60g) mayonnaise
• 1/2 cup (50g) freshly grated Parmesan cheese
• 2 cloves garlic, minced (about 6g)
• 1/2 teaspoon (1g) dried basil
• 1/4 teaspoon (1.5g) salt
• 1/4 teaspoon (0.5g) black pepper
• 10 oz (283g) package frozen chopped spinach, thawed and thoroughly drained
• 14 oz (397g) can artichoke hearts (marinated or unmarinated), drained and roughly chopped
• 3/4 cup (85g) shredded mozzarella cheese, divided

Let Us Get Cooking

1. Prep Your Dish

To kick things off, you will want to preheat your oven to 350 degrees Fahrenheit. While that is warming up, go ahead and lightly grease either a 9×9 inch pan or a 2 quart casserole dish. Easy peasy!

2. Prep That Cream Cheese Magic

Now for the heart of the dip. The cream cheese mixture! Grab a mixing bowl and toss in your 8 ounces of softened cream cheese. It has got to be soft, folks, trust me! About 30 to 60 minutes on the counter does the trick, and do not leave it out longer than 2 hours. Then, add in a quarter cup of mayonnaise, half a cup of freshly grated Parmesan cheese, two cloves of minced garlic, half a teaspoon of dried basil, and then a quarter teaspoon each of salt and black pepper.

3. Whip Until Fluffy

Time for some arm action or you know, a hand mixer! You are going to mix all this together, but do not just stir. You want to whip a lot of air into this so it becomes wonderfully light and fluffy. Give it a good whip for one to two minutes. This is the secret to a super smooth dip that is easy to fold!

4. The Star Ingredients

Next up, the veggies! You will need to thaw and drain a 10 ounce package of frozen spinach. Thaw it in the fridge overnight or in the microwave following the package directions. And here is the key to really good spinach artichoke dip. You must make sure your spinach is super well drained. Squeeze out every last drop kind of draining! You want really, really dry spinach, otherwise your dip might get a bit watery, and nobody wants that! Place it in a colander or wrap it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible until it is very dry. Drain the canned artichoke hearts and roughly chop them. Artichoke hearts come in jars or cans, and in various sizes, but about 14 ounces is what you are aiming for. You can find them either marinated or unmarinated. Either works perfectly, but marinated ones add a little bit of extra flavor. You know, just a little something extra!

5. Fold in Veggies

Add the thoroughly drained spinach and chopped artichoke hearts to the fluffy cream cheese mixture. Using a rubber spatula, gently fold the vegetables into the cream cheese mixture until just combined. This is where beating your cream cheese for a long time really pays off. It makes everything so much easier to incorporate.

6. Transfer to Baking Dish

Once it is all nicely combined, transfer the dip mixture to your prepared baking dish. Spread it out into a nice and even layer, pressing it down slightly into the pan.

7. Add Mozzarella Topping

Now for the grand finale before baking. Sprinkle about 3/4 of a cup of shredded mozzarella cheese right over the top of the dip evenly. That is what is going to give YOU that gorgeous, bubbly, and browned crust!

8. Baking to Bubbly Perfection

Pop this beauty into your preheated 350 degree Fahrenheit oven and bake for about 25 minutes. You will know it is ready when the dip is hot and the cheese on top is gloriously warm, melted, bubbly, and lightly browned. And just like that, you are ready to eat!

9. How to Serve It Up (Super Delicious!)

Remove from the oven and let cool for a few minutes before serving. I absolutely love serving mine hot with thick slices of a crusty baguette. But honestly, this dip is versatile! Feel free to grab whatever you like for dipping like crispy tortilla chips, your favorite crackers, or even some fresh and crunchy vegetables like carrot sticks or bell pepper strips!

Looking for a homemade cracker to scoop it up? My Sourdough Discard Crackers are a crunchy, sturdy dipper that holds up to a thick, cheesy dip.

What to Serve With Spinach Artichoke Dip

• Bread: thick slices of toasted crusty baguette or French bread, or warm pita bread and pita chips
• Chips and crackers: sturdy tortilla chips, your favorite crackers, or my homemade Sourdough Discard Crackers
• Fresh veggies: carrot sticks, celery, bell pepper strips, and cucumber slices
• More party bites: add my Crispy Baked Panko Avocado Fries or Cheesy Pulled Pork Sliders to a game day spread
• Holiday gatherings: it makes a great starter before a big meal like my Juicy Brined and Stuffed Turkey
• Presentation tip: set the warm baking dish on a board and surround it with an abundance of dippers so guests can dig right in

Keeping Dip Safe at Parties

• Dairy based dips should not sit out for more than 2 hours, or 1 hour if the room is hot
• Serve the dip warm, and keep it hot on a warming tray, or refrigerate and reheat it in smaller portions
• Do not top off an old dip with fresh dip, since it will not be safe to eat once it has been out too long

Storing and Reheating Leftover Dip

• Refrigerate leftovers within 2 hours of serving
• Store in an airtight container in the fridge for up to 3 days
• Reheat covered in a 300 to 350 degree Fahrenheit oven for about 15 to 30 minutes, until hot all the way through (165°F) and bubbly again
• Skip the microwave if you can, since it heats unevenly and can make the dip rubbery

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FAQs

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Super Easy Cheesy Spinach Artichoke Dip

Recipe by Sana Rei

0.0 from 0 votes

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time (plus 30 to 60 minutes to soften the cream cheese)

15

minutes

Cooking time

25

minutes

Calories

210

kcal

Total time

40

minutes

This warm, bubbly, and incredibly cheesy spinach artichoke dip is a family favorite and super simple to make. Perfect for parties, game nights, or just a cozy evening in.

Ingredients

• Equipment Needed:

• 9×9-inch baking dish or 2-quart casserole dish

• Large mixing bowl

• Hand mixer (or stand mixer with paddle attachment)

• Rubber spatula

• Colander or clean kitchen towel/cheesecloth

• Ingredients:

• 8 oz (227g) cream cheese, softened to room temperature

• 1/4 cup (60g) mayonnaise

• 1/2 cup (50g) freshly grated Parmesan cheese

• 2 cloves (6g) garlic, minced

• 1/2 teaspoon (1g) dried basil

• 1/4 teaspoon (1.5g) salt

• 1/4 teaspoon (0.5g) black pepper

• 10 oz (283g) package frozen chopped spinach, thawed and thoroughly drained

• 14 oz (397g) can artichoke hearts (marinated or unmarinated), drained and roughly chopped

• 3/4 cup (85g) shredded mozzarella cheese

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a 2-quart casserole dish.
• In a large mixing bowl, add the softened cream cheese, mayonnaise, grated Parmesan cheese, minced garlic, dried basil, salt, and black pepper.
• Use a hand mixer (or stand mixer with a paddle attachment) to whip the mixture on medium-high speed for 1 to 2 minutes, until it’s light, airy, and fluffy. This step helps ensure a super smooth dip and makes folding in the veggies much easier.
• Thaw the frozen spinach completely. Place it in a colander or wrap it in a clean kitchen towel or cheesecloth and squeeze out as much excess water as humanly possible until it is very dry. Seriously, this is key. Drain the canned artichoke hearts and roughly chop them.
• Add the thoroughly drained spinach and chopped artichoke hearts to the cream cheese mixture. Using a rubber spatula, gently fold the vegetables into the cream cheese mixture until just combined. Don’t overmix.
• Transfer the dip mixture to your prepared baking dish. Spread it out into an even layer and gently press it down into the pan.
• Evenly sprinkle the 3/4 cup of shredded mozzarella cheese over the top of the dip.
• Bake for 25 minutes in the preheated oven, or until the dip is hot and bubbly, and the mozzarella cheese on top is beautifully melted and lightly browned.
• Remove from the oven and let it cool for just a few minutes before diving in. Serve warm with slices of a crusty baguette, tortilla chips, your favorite crackers, or an assortment of fresh vegetables.

Notes

• Storage: Got leftovers? Refrigerate within 2 hours and store in an airtight container in the fridge for up to 3 days.
• Reheating: To warm it back up, cover and reheat in a 300 to 350°F (150 to 175°C) oven until hot throughout (165°F) and bubbly, about 15 to 30 minutes. The oven is best for keeping that creamy texture, avoiding the microwave’s potential rubbery fate.
• Pro Tip for Spinach: I can’t stress this enough. Draining your spinach really well is the secret weapon against a watery dip. Squeeze, squeeze, squeeze!
• Artichoke Choices: Marinated artichoke hearts add a little extra zing, but plain ones work perfectly too. Just make sure they’re drained well.
• Dipper Ideas: While I love a crusty baguette, this dip is amazing with anything from sturdy tortilla chips and pita bread to fresh veggie sticks like carrots, celery, and bell peppers.
• Make Ahead: You can assemble the entire dip, cover it tightly, and refrigerate for up to 2 to 3 days before baking. Let it sit at room temp for 30 minutes before baking, and you might need an extra few minutes in the oven.
• Party Safety: Do not leave the dip out for more than 2 hours (1 hour in a hot room). Keep it warm or refrigerate it.
• Freezing: Not tested. Cream cheese and mayo dips can turn grainy after thawing.
• Allergen Note: Contains dairy and egg (mayonnaise). Baguette, crackers, and pita contain wheat. Traditional Parmesan uses animal rennet, so look for a vegetarian label if needed.