This Spinach Artichoke Dip is one of those recipes that found me by accident, the good kind of accident. I was hosting a small game night at my apartment, and a friend texted last-minute: “Can you make that warm dip they serve at restaurants?”

I had no idea what “that warm dip” meant, but a quick pantry check turned up cream cheese, a can of artichokes, and some spinach in the freezer. Ten minutes of guesswork later, something magical came out of my oven, creamy, garlicky, and good enough to make everyone stop talking mid-bite.

Now, it’s my go-to when I need an appetizer that feels comforting and indulgent but doesn’t require me to turn into a full-blown chef. It’s easy, cheesy, and dangerously addictive, exactly how dip should be.

Why I Keep Coming Back to It – Ethan’s Honest Take

• Cheesy Heaven: It’s loaded with three kinds of cheese — enough said.
• Warm & Comforting: The kind of dip that makes any night feel cozy.
• No-Fail Favorite: Even my first attempt was a win, which never happens.
• Crowd Magnet: People gather around it like moths to a flame.
• Make-Ahead Magic: Assemble it early, bake it later — zero stress.
• Dip It Your Way: Chips, crackers, baguette, or veggies — it all works.
• Leftovers (If Any): Spread it on toast or mix it into scrambled eggs.
• Restaurant Vibes, Couch Comfort: It tastes fancy but feels homemade — the best combo.

Real-Life Cooking Notes from Ethan

• Cream Cheese Trick: Let it soften at room temp makes mixing way easier.
• Drain Everything: Squeeze the spinach and artichokes dry to avoid a watery dip.
• Garlic Game: Freshly minced garlic makes all the difference. Skip the jarred stuff.
• Cheese Swap: Don’t have Romano? Double the Parmesan, no one will complain.
• Bake Until Bubbling: The golden, bubbly top is your sign that it’s ready.
• Add Heat (Optional): A pinch of chili flakes gives it a subtle kick.
• Serve Warm: It’s at its best fresh out of the oven, melty and creamy.
• Storage Tip: Reheat gently in the oven or microwave it revives beautifully.

Spinach Artichoke Dip Recipe

This Hot Spinach and Artichoke Dip is creamy, cheesy, and perfectly comforting — the kind of crowd-pleasing appetizer that vanishes minutes after it hits the table. Ideal for parties, movie nights, or any cozy get-together.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Appetizer, dip

Cuisine: American

Calories: 122

Ingredients Equipment Method

Ingredients

  

• 1 8 ounce package cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• ¼ cup grated Romano cheese
• 1 clove garlic peeled and minced
• ½ teaspoon dried basil
• ¼ teaspoon garlic salt
• salt and pepper to taste
• 1 14 ounce can artichoke hearts, drained and chopped
• ½ cup frozen chopped spinach thawed and drained
• ¼ cup shredded mozzarella cheese

Equipment

• Mixing bowl
• Spatula or spoon
• Small baking dish
• Measuring cups and spoons
• Oven mitts

Method

 

1. Gather all your ingredients and preheat the oven to 350°F (175°C).
   
2. Lightly grease a small baking dish and set it aside.
3. In a medium mixing bowl, combine cream cheese, mayonnaise, Parmesan, Romano, garlic, basil, garlic salt, salt, and pepper. Mix well until smooth.
   
4. Gently stir in the chopped artichoke hearts and spinach until evenly mixed.
5. Spoon the mixture into the prepared baking dish and spread it evenly.
   
6. Sprinkle mozzarella cheese on top for that gooey, golden finish.
7. Bake for about 25 minutes, until the dip is hot, bubbly, and lightly browned on top.
   
8. Serve warm with crackers, chips, or toasted bread.
   

Variations & Easy Customizations!

• Extra Cheesy Version: Add a handful of shredded mozzarella on top before baking for extra pull and drama.
• Spicy Kick: Mix in diced jalapeños or a dash of hot sauce for gentle heat.
• Protein Boost: Stir in cooked chicken or crispy bacon bits to make it more filling.
• Lighter Option: Use half cream cheese and half Greek yogurt for a lighter but still creamy dip.
• Garlic Lover’s Upgrade: Roast the garlic first for a sweeter, deeper flavor.
• No-Bake Version: Warm everything on the stove and serve straight from the pot.
• Herb Finish: A sprinkle of fresh parsley or chives brightens everything up.

What I Love Serving It With?

1. Crispy Potato Latkes: Perfect for scooping and balancing the richness.
2. Puff Pastry Brie Bites: Makes the appetizer spread feel fancy with almost no effort.
3. Brie and Honey Appetizer: Sweet meets savory when served alongside.

Storage & Leftovers (Because It Happens… Sometimes)

• Refrigerate Promptly: Store leftovers in an airtight container once cooled.
• Keeps Well: Stays fresh for up to three days in the fridge.
• Best Reheat Method: Warm in the oven for best texture and flavor.
• Microwave Option: Works fine in short bursts with stirring.
• Freezing Advice: Not recommended, as dairy texture changes.
• Leftover Magic: Spread on toast, wraps, or sandwiches the next day.
• Stir Before Reheating: Helps bring the creaminess back evenly.

FAQs People Always Ask Me

1. Can I make this ahead of time?: Yes, assemble and refrigerate, then bake when needed.
2. Why is my dip watery?: Spinach or artichokes weren’t drained well enough.
3. Can I use frozen spinach?: Absolutely, just squeeze it very dry.
4. Does this work in a slow cooker?: Yes, keep it on low and stir occasionally.
5. What’s the best cream cheese to use?: Full-fat gives the best texture and flavor.
6. Can I double the recipe?: Easily, just use a larger baking dish.
7. Is it kid-friendly?: Yes, especially if you skip spicy add-ins.

The Last Bite

Spinach Artichoke Dip is the kind of recipe that reminds me why I love cooking — simple ingredients, big flavor, and happy people around the table. It’s not fussy, it’s not fancy, but it’s the one dish that always disappears first.

If you ever need a little win in the kitchen, make this dip. Trust me — it’s hard to mess up, and even harder to stop eating.