The Best Spinach & Artichoke Dip Appetizer You’ll Secretly Hoard at Parties (But Pretend to Share)

You know that one appetizer that disappears before people even find a seat? This is that dip. It’s creamy, hot, cheesy, and loaded—basically the VIP section of snack food.

If you’ve ever thought “store-bought is fine,” you’re about to retire that lie. One bowl of this and you’ll be that person who gets invited solely for the dip. And yes, it’s simple enough to whip up on a random Wednesday when you’re “not doing dairy,” but also… you are.

What Makes This Recipe Awesome

• Ultra-creamy texture: A smart combo of cream cheese, sour cream, and mozzarella gives you stretch, richness, and scoopable perfection.
• Bold flavor, zero fuss: Garlic, lemon, and parmesan sharpen the flavors so it’s never bland, even if you go heavy on chips.
• Quick prep: 10–15 minutes of chopping and mixing, then bake and boom—you’re a snack-time legend.
• Works hot or warm: Still tastes amazing after an hour on a table.
  

  Not ideal cold, but honestly, it won’t last that long.

  
  
• Flexible: Fresh or frozen spinach, jarred or canned artichokes—no stress, just flavor.

What Goes Into This Recipe – Ingredients

• 10 oz frozen chopped spinach, thawed and well squeezed (or 5 cups fresh, sautéed and squeezed)
• 14 oz can artichoke hearts, drained and chopped (or marinated, drained well for less liquid)
• 8 oz cream cheese, softened
• 1/2 cup sour cream (or full-fat Greek yogurt)
• 1/3 cup mayonnaise
• 1 1/2 cups shredded mozzarella, divided
• 1/2 cup grated Parmesan (Parmigiano-Reggiano if you’re fancy)
• 2–3 cloves garlic, minced
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional but recommended)
• 1 teaspoon lemon zest + 1–2 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley (optional garnish)
• Olive oil spray or butter for greasing the baking dish
• For serving: toasted baguette slices, tortilla chips, pita chips, celery sticks, or crackers

Instructions

1. Heat the oven: Preheat to 375°F (190°C). Lightly grease a 1.5–2 quart baking dish.
2. Prep the greens: If using frozen spinach, thaw and squeeze out water thoroughly with a clean towel. If using fresh, sauté in a dry pan until wilted, then squeeze.
   

   Excess water = sad, watery dip.

   
   
3. Chop artichokes: Drain well and chop into bite-size pieces. Avoid mush—texture matters.
4. Mix the base: In a large bowl, beat cream cheese until smooth. Stir in sour cream, mayo, garlic, salt, pepper, red pepper flakes, lemon zest, and juice.
5. Add the good stuff: Fold in spinach, artichokes, 1 cup mozzarella, and all the Parmesan.
   

   Taste and adjust salt or lemon as needed.

   
   
6. Assemble: Spread mixture into your baking dish. Top with remaining 1/2 cup mozzarella.
7. Bake: 20–25 minutes, until bubbling at the edges and lightly golden on top.
8. Optional glow-up: Broil 1–2 minutes for a bronzed top. Watch it like a hawk—burnt cheese is not the vibe.
9. Finish and serve: Rest 5 minutes.
   

   Sprinkle with parsley. Serve with toasty bread, chips, or veggie sticks. Prepare for compliments.

   
   

Preservation Guide

• Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate.
  

  Bake an extra 5–8 minutes.

  
  
• Leftovers: Cool completely, then store airtight in the fridge for up to 4 days.
• Reheat: Warm in a 325°F (165°C) oven for 12–15 minutes, or microwave in 30-second bursts, stirring. Add a splash of milk if it seems thick.
• Freezing: Freeze unbaked dip up to 2 months. Thaw overnight in the fridge and bake as directed.
  

  FYI: texture is 90% as good—still worth it.

  
  

Nutritional Perks

• Spinach power: Iron, folate, vitamin K, and antioxidants. Your mom was right.
• Artichoke boost: Fiber and prebiotics to keep your gut happy even while you’re double-dipping.
• Protein + calcium: Cheese and yogurt/sour cream deliver satisfying protein and bone-friendly calcium.
• Real talk: It’s a richer appetizer, but the fiber from veggies and protein from dairy make it more filling than most party snacks.

Avoid These Mistakes

• Not draining spinach: Waterlogged greens will dilute flavor and wreck the texture. Squeeze like you mean it.
• Using only mozzarella: Mozz melts but doesn’t bring punch.
  

  Parmesan adds depth; don’t skip it.

  
  
• Over-baking: Dry dip is tragic. Pull it when edges bubble and the top lightly browns.
• Skipping acid: Lemon brightens the richness. Without it, you’re left with a flat flavor profile.
• Chopping artichokes too fine: You want chunks.
  

  Purée is for baby food.

  
  

Variations You Can Try

• Bacon jam twist: Fold in 1/2 cup crisp chopped bacon and 1 tablespoon bacon fat. Smoky, salty, elite.
• Spicy jalapeño: Add 1–2 minced fresh jalapeños or a spoon of pickled jalapeños for heat.
• Roasted garlic: Swap raw garlic for 1 head of roasted garlic, mashed—sweeter and mellow.
• Cheese remix: Replace half the mozzarella with fontina or provolone. For tang, add 2 oz goat cheese.
• Lighter version: Use Greek yogurt instead of sour cream, reduce mayo to 2 tablespoons, and use part-skim mozzarella.
  

  Still delicious, promise.

  
  
• Skillet style: Make it stovetop in a cast-iron skillet, then broil briefly for a bubbly top.
• Dairy-free: Use plant-based cream cheese, vegan mayo, and a good melting vegan mozzarella; add nutritional yeast for “parmesan” notes.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Sauté about 5 cups fresh spinach until wilted, then squeeze out as much liquid as humanly possible. Chop and proceed.

What’s the best dipping vehicle?

Toasted baguette and sturdy tortilla chips are classics.

Pita chips, crostini, or even endive leaves work if you’re going for crunch with fewer carbs.

Can I make it in a slow cooker?

Absolutely. Combine everything and cook on Low for 1.5–2.5 hours, stirring once or twice. Top with extra cheese in the last 15 minutes.

How do I keep it warm for a party?

Transfer to a small slow cooker on Warm or nest the baking dish over a chafing setup.

Stir occasionally to keep the top creamy.

Is marinated artichoke okay?

Yes, just drain really well and pat dry. The marinade adds extra zing—watch the salt level and adjust.

Can I prep components ahead?

Totally. Mix the base and chop the add-ins a day ahead; combine and bake right before serving for peak texture.

Final Thoughts

This Best Spinach & Artichoke Dip Appetizer is the definition of crowd-pleaser: fast to make, impossible to resist, and flexible enough for any kitchen.

Keep the ingredients on hand, and you’ve got a guaranteed win for game day, holidays, or random hangouts. Make it once, and you’ll be “that dip” person—wear the title proudly. Now grab a chip, get that perfect scoop, and try not to eat it all before the guests arrive.