Warm Spinach Artichoke Dip
A rich, bubbling hot appetizer featuring tender artichoke hearts, chopped spinach, cream cheese, and garlic, baked to golden perfection.
4.8 · 34 kitchen ratings
Published July 14, 2026 · By Julian Vance
The King of the Sharing Platter
Warm spinach artichoke dip is a party classic. In our test kitchen, we focused on achieving a perfect balance between creaminess and texture.
Many dips turn out oily and separate. By combining sour cream with cream cheese, we create a stable emulsion that stays smooth and creamy even when bubbling hot. Packed with garlic, artichokes, and plenty of parmesan, it is an irresistible appetizer.
Why You'll Love This Recipe
- Bubble Hot Comfort: Cheesy, creamy dip fresh from the oven is always a crowd pleaser.
- Loaded with Veggies: A sneaky way to pack fiber and iron into a rich appetizer.
- Quick & Easy Prep: Mix in one bowl and bake, ready in under 30 minutes.
Health Benefits
- Fiber Rich: Artichoke hearts provide prebiotic fibers that support gut microbiome health.
- Iron & Folate: Spinach is rich in dietary iron and essential folate.
- Calcium Source: Mozzarella and parmesan cheese provide calcium to support bone structure.
Pro-Tips for Perfection
- Squeeze the Spinach: Frozen spinach holds an incredible amount of water. Squeezing it dry in a kitchen towel is critical to prevent a watery, separated dip.
- Soft cream cheese: Soften your cream cheese to room temperature before mixing. Cold cream cheese will result in a lumpy dip.
- Add a Touch of Acid: Stir in a teaspoon of lemon juice to cut through the heavy cheese and brighten the artichoke flavors.
Frequently Asked Questions
Can you make spinach artichoke dip ahead of time?
Yes, you can assemble the dip in your baking dish, cover it, and keep it in the refrigerator for up to 24 hours. Bake it right before serving, adding 5 minutes to the baking time.
Can I use fresh spinach instead of frozen?
Yes, cook 10 ounces of fresh spinach in a pan until wilted, let it cool completely, and squeeze out the excess moisture before chopping.
Can I freeze baked spinach dip?
We do not recommend freezing this dip. The sour cream and cream cheese will separate and turn grainy when thawed and reheated.
Warm Spinach Artichoke Dip
10m
20m
6
240 kcal
Nutrition (per serving)
- Calories
- 240 kcal
- Protein
- 10 g
- Fat
- 18 g
- Carbs
- 10 g
- Fiber
- 3 g
Estimates only—values vary by brand and portion. Disclaimer
Ingredients
- 10 ounces frozen chopped spinach, thawed
- 1 can (14 ounces) artichoke hearts in water, drained and chopped
- 8 ounces cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- Warm pita chips or tortilla chips for serving
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Place the thawed spinach in a clean kitchen towel and squeeze out every drop of excess moisture. Set aside.
- 3
In a medium bowl, combine the cream cheese, sour cream, mozzarella, parmesan, and garlic. Stir until smooth.
- 4
Fold in the squeezed spinach and chopped artichoke hearts until evenly combined.
- 5
Transfer the mixture to an 8x8 inch baking dish, smoothing the top.
- 6
Bake for 20 minutes until the dip is bubbling and the top is lightly golden brown. Serve hot with warm chips.
Kitchen Notes
Private notes stored in your browser (substitutions, timing tweaks, serving ideas). Not published publicly.
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