The BEST Spinach Artichoke Dip (VIDEO)

My #1 Key Tip

Whether you use fresh or frozen spinach, my #1 key tip for making the best Spinach Artichoke Dip is to get rid of as much moisture in spinach before mixing it together with the rest of the ingredients!

Spinach has a high water content – if you don’t properly draw out the moisture while cooking, you can end up with a watered down, soggy Spinach Artichoke Dip. (Ever notice how the best Spinach Artichoke Dips from restaurants are thick and creamy, never watery?) Seasoning with salt during the cooking process is a key step – salt helps draw out moisture, which can evaporate during cooking. As you are cooking, you’ll see liquid coming out of the spinach – this is what you want! Keep cooking the spinach until all liquid has evaporated.

Do not skip or rush this step – otherwise your dip will turn out watery!

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• fresh spinach – I used fresh spinach but you can also use frozen! Regardless of whether you use fresh or frozen, the measurements will remain exactly the same.
• artichoke hearts quartered (1 can) – I prefer using the canned, quartered type. Make sure to drain them thoroughly before chopping and adding it into the mixture. You can also use frozen artichokes; if you choose to do so, thaw them properly and drain them thoroughly to avoid excess moisture.
• cream cheese – Bring your cream cheese to room temperature before mixing your ingredients! This will allow for a creamier dip and make it easier to mix everything together
• optional – mozzarella cheese and parmesan cheese, grated – I like to top my Spinach Artichoke Dip with extra grated mozzarella and parmesan cheese for baked cheesy topping. You can skip this if you prefer.

The best part about game days is the Game Day food and my weakness is Dips – I love a good Buffalo Chicken Dip or my fusion take on the Chinese takeout classic Crab Rangoon Dip. For seafood lovers, it doesn’t get better than Baked Crab Dip! If you want to have the best Queso Dip of your life, you need to try my recipe – and for my Korean BBQ fans, you cannot forget about Korean Cheese Corn!!

Recipe Instructions

1. Roughly Chop Artichoke Hearts

Bring your cream cheese out and let it come to room temperature. Preheat your oven to 400F.

The first step in making Spinach Artichoke Dip is to drain the artichoke hearts from the can and roughly chop them. (If you are using frozen artichokes, make sure to thaw them and drain thoroughly to remove excess moisture. You do not want to water down your Spinach Artichoke Dip!) I prefer full artichoke petals in my dip, so I do not chop past that. You can chop the artichokes into the size you prefer.

2. Cook the Ingredients

In a large pot or pan, heat olive oil over medium heat and add grated garlic; cook for 30 seconds until fragrant.

Begin adding spinach in batches. Season with salt to help draw out the moisture.

3. Add Artichoke Hearts

Once the spinach is wilted and the water from the spinach has cooked off, add the artichoke hearts. Sauté for another 1-2 minutes over medium high heat – you want to see a little bit of color on the spinach and artichokes. (This will help build flavor in your dip!)

4. Add the Cheese and Bake

Next add cream cheese, mozzarella cheese, and parmesan cheese and mix thoroughly until combined.

Once mixed well, turn the heat off and add in the sour cream. Mix again until the sour cream is fully incorporated into the mixture.

Top with more grated mozzarella and parmesan cheese. Bake in a preheated 400F oven for 15-20 minutes until the dip and cheese is bubbling and looks golden brown. Broil for the last 5 minutes of baking to get the cheese extra golden and crispy!

Pull out your Spinach and Artichoke Dip and let rest for about 10 minutes before enjoying!

PRO TIPS

Expert Tips + Make Ahead Tips

Avoid Watery Dip

• Spinach has a high water content, so it’s crucial you salt it well (to draw out moisture) and cook until the water evaporates. Otherwise, your Spinach Artichoke Dip will turn out watery. Do not skip or rush this part!
• Artichoke hearts typically come in a can of liquid – make sure to drain them well or the excess liquid can also make your Spinach Artichoke Dip watery.

Bring Cream Cheese to Room Temperature

• The simple step of bringing the cream cheese to room temperature ensures it will be mixed well with the other dip ingredients and help you Spinach Artichoke Dip have a creamier texture.

Saute Spinach and Artichokes

• I like to saute the cooked down spinach and chopped artichokes before mixing with the cheese. I rarely see this in other recipes but I recommend this step because it helps build flavor and adds color to the vegetables. This is another small detail that will make this the best Spinach Artichoke Dip you’ll make!

What to Serve with this Dip:

• Tortilla chips or corn chips (my absolute favorite!)
• Toasted baguette slices, crostini, or mild crackers
• Pretzels or pretzel thins – you may find that this is too much salt
• Celery sticks, carrot sticks, or cucumber spears
• Sliced radishes or bell peppers

If you are making this dip ahead of time:

• Cook the ingredients and mix together. Cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days.
• When you are ready to bake your Spinach Artichoke Dip, follow the baking instructions in the recipe card.

If you have leftover Spinach Artichoke Dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat any leftover Spinach Artichoke Dip in the microwave or in the oven – this is up to your preference!

If you tried this Spinach Artichoke Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!