Creamy Spinach Artichoke Dip

This creamy spinach artichoke dip is warm, cheesy, and easy to make with frozen spinach, canned artichokes, cream cheese, mozzarella, Pecorino Romano, garlic, sour cream, and mayo. Bake it until hot and bubbly, then serve it with tortilla chips, crackers, toasted baguette, or fresh vegetables.

It is the kind of appetizer that works for holidays, game day, potlucks, and casual get-togethers because it can be prepped ahead and baked right before serving.

Why You’ll Love This Recipe

This spinach artichoke dip is rich, creamy, and full of flavor without being complicated. The cream cheese gives it a thick, smooth base, while the mozzarella melts into the dip and the Pecorino Romano adds a salty, sharp bite. The combination of flavors is seriously addictive.

It is also easy to make ahead. You can mix everything together, spread it into a baking dish, refrigerate it, and bake it when you are ready to serve.

Ingredients You’ll Need

• Frozen spinach: Thaw completely, then squeeze very dry before using. The drier the spinach, the thicker and creamier the finished dip.
• Artichoke hearts: Canned artichoke hearts work well here. Drain them well, gently squeeze out excess moisture, chop, then blot dry before mixing. This helps keep the dip thick and creamy instead of watery.
• Cream cheese: Softened cream cheese creates the thick, creamy base for the dip.
• Sour cream and mayonnaise: These help loosen the cream cheese and make the dip smooth, rich, and scoopable.
• Mozzarella cheese: Some is mixed into the dip for a cheesy texture, while the remaining is sprinkled over the top for a melted, golden finish.
• Pecorino Romano: This adds a salty, savory flavor that balances the creaminess. Most is mixed into the dip, with a small amount reserved for the top.
• Garlic: Fresh minced garlic gives the dip more flavor than garlic powder.
• Olive oil: Used to sauté the garlic and spinach before mixing everything together.

How to Make Spinach Artichoke Dip

Start by preheating the oven to 350°F. Heat the olive oil in a large pan over medium heat, then sauté the garlic for about 1 minute, just until fragrant.

Add the thawed, squeezed spinach and cook for 2 to 3 minutes to remove any extra moisture. Season lightly with salt and pepper.

In a large bowl, mix the cooked spinach, chopped artichoke hearts, softened cream cheese, sour cream, mayonnaise, most of the Pecorino Romano, and 1 cup of the mozzarella until well combined.

Spread the mixture into an 8×8 baking dish or a 1.5-quart casserole dish. Sprinkle the remaining ½ cup mozzarella and reserved Pecorino Romano over the top.

Bake for about 20 minutes, or until the dip is hot and bubbling around the edges. Broil for about 2 minutes at the end, watching closely, until the top is lightly golden and browned around the edges.

Serve warm with tortilla chips, crackers, toasted baguette slices, pita chips, or fresh vegetables.

Tips for the Best Spinach Artichoke Dip

• Remove moisture from spinach: Extra liquid from the spinach can make the dip loose or watery, so press out as much moisture as you can before adding it to the mixture.
• Drain the artichokes well: Artichoke hearts can hold a surprising amount of liquid. Drain them thoroughly, gently squeeze out excess moisture, chop them, then blot again with paper towels before adding them to the dip.
• Use softened cream cheese. Cold cream cheese is harder to mix and can leave lumps in the dip.
• Get that cheesy top: Reserve some of the mozzarella and Pecorino Romano for the top before baking. After the dip is hot and bubbling, broil it for about 2 minutes, watching closely, until lightly golden around the edges.

Make Ahead and Storage

To make this spinach artichoke dip ahead of time, assemble the dip in the baking dish, cover, and refrigerate until ready to bake. When baking from the refrigerator, add a few extra minutes if needed, until the dip is hot all the way through.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered baking dish in the oven until warmed through.

What to Serve With Spinach Artichoke Dip

This dip is best served warm with something sturdy enough for scooping. Tortilla chips, pita chips, crackers, toasted baguette slices, and crostini all work well.

For a lighter option, serve it with celery sticks, carrot sticks, bell pepper strips, cucumber slices, or other fresh vegetables.

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Other Great Appetizers to try:

• Chicken Enchilada Dip: This dip is a perfect balance of smoky, spicy, and cheesy, making it the ultimate crowd-pleaser for any fiesta or game day gathering.
• Spinach Artichoke Pull-Apart Bread: Imagine the comfort of spinach and artichoke dip wrapped up in warm, soft bread—this pull-apart bread is a fun and delicious way to serve up this classic combo.
• Pumpkin Cream Cheese Dip: Creamy, sweet, and just the right amount of spice, this pumpkin dip is perfect for fall gatherings, especially when served with graham crackers or apple slices for dipping.