Dessert

Spinach and Artichoke Dip Recipe

Name: Spinach and Artichoke Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 (10 oz) packages frozen chopped spinach, thawed and drained; 2 (14 oz) cans artichoke hearts, drained and chopped; 16 oz cream cheese, softened; 1 cup mayonnaise; 1 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; 4 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 1/4 teaspoon black pepper; 1/2 teaspoon salt

BySana Jeannette November 17, 2025November 17, 2025

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Introduction

This creamy spinach and artichoke dip is a classic appetizer that’s perfect for any gathering. Packed with rich cheeses, tender artichokes, and flavorful spinach, it’s a crowd-pleaser that’s easy to make and irresistibly delicious.

A white round dish filled with a baked creamy dip that has a golden-brown bubbly melted cheese top sprinkled with green parsley bits, showing a creamy texture underneath the browned cheese layer; behind it, a white oval dish holds thick, golden-brown potato wedges stacked vertically with a crispy texture; everything sits on a wooden table with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (10 oz) packages frozen chopped spinach, thawed and drained
2 (14 oz) cans artichoke hearts, drained and chopped

16 oz cream cheese, softened
1 cup mayonnaise

1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper

1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Thoroughly drain the thawed spinach by squeezing it in a clean kitchen towel to remove excess moisture.

Step 3: In a large mixing bowl, combine the softened cream cheese and mayonnaise until smooth.
Step 4: Add the minced garlic, red pepper flakes, salt, and black pepper to the cream cheese mixture.
Step 5: Stir in the Parmesan cheese and 3/4 cup of the mozzarella cheese.

Step 6: Fold in the drained spinach and chopped artichoke hearts until well combined.
Step 7: Transfer the mixture to a 9×13 inch baking dish.
Step 8: Sprinkle the remaining mozzarella cheese on top.

Step 9: Bake for 25-30 minutes until bubbly and lightly browned on top.
Step 10: Let rest for 5-10 minutes before serving.

Tips & Variations

For a smoother dip, blend the mixture briefly before baking.

Add a dash of hot sauce for extra heat.
Use fresh spinach steamed and chopped if you prefer fresh greens.
Serve with toasted baguette slices, pita chips, or fresh vegetables.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave in short intervals, stirring in between.

How to Serve

The image shows a white round ceramic dish filled with a baked cheesy dip that has a golden brown, slightly bubbly top layer sprinkled with small pieces of green herbs. Behind the dip, there is a white oval plate piled with thick, golden-brown fried potato wedges standing upright and overlapping, creating texture and depth. Both dishes are placed on a wooden surface with soft natural light highlighting the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the mixture a day in advance and refrigerate it covered. Bake it fresh when ready to serve for best texture.

Can I freeze spinach and artichoke dip?

Freezing is possible, but the texture may change slightly. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.