Spinach and Artichoke Dip

This Creamy Spinach and Artichoke Dip is nothing short of addictive. It brings together the silkiness of cream cheese, the tang of sour cream, the rich umami of Parmesan, Gruyère, and mozzarella, and the heartiness of spinach and marinated artichokes—a combo that truly delivers restaurant-quality flavor in the comfort of your own kitchen.

Whether you’re entertaining guests, tailgating, or just craving something cozy, this dip is a showstopper. Serve it hot with toasted pita, crisp veggies, tortilla chips, or rustic baguette slices, and you’ve got yourself a crowd-pleaser.

Why This Is the Best Spinach and Artichoke Dip

We’ve all tried spinach and artichoke dips that were watery, bland, or overly cheesy without balance. This version strikes a perfect harmony thanks to some simple but game-changing techniques:

Cooked stovetop first: Allows the flavors to develop deeply before baking.
Touch of chicken broth + bouillon: Adds savory richness and smooth consistency.
Hint of Dijon + fresh lemon juice: These brighten the dish and elevate every bite.
Three-cheese combo: Mozzarella, Gruyère, and Parmesan melt into creamy perfection.

Every ingredient plays a role, and together, they deliver an irresistibly smooth, flavorful dip.

Ingredients You’ll Need

Butter – For sautéing garlic.
Garlic (minced) – Adds that essential aromatic base.
Chicken broth + chicken bouillon – A secret weapon for depth.
Dijon mustard – Subtle, but impactful.
Cream cheese (softened) – The foundation of the creamy base.
Sour cream + mayo – Provide tang and extra richness.
Artichoke hearts (marinated) – Roughly chopped for texture.
Spinach – Fresh or frozen, but always well-drained.
Lemon juice – Freshly squeezed for brightness.
Mozzarella cheese – Melts like a dream.
Gruyère cheese – Adds nutty complexity.
Parmesan cheese – Salty, sharp, and essential.

Optional Add-Ins

Sundried tomatoes
Crumbled bacon
Red pepper flakes

Step-by-Step Instructions

Step 1: Start the Flavor Base

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add 3 cloves minced garlic, and sauté for 2-3 minutes until fragrant but not browned.

Step 2: Build the Creamy Base

Reduce heat to medium-low. Stir in 1/2 cup chicken broth, 1/2 bouillon cube, 1 teaspoon Dijon mustard, 8 oz. cream cheese, 1/2 cup sour cream, and 1/2 cup mayo. Keep stirring until the cream cheese fully melts and the mixture is velvety.

Step 3: Add the Greens

Toss in the drained artichoke hearts (14.5 oz jar) and 5 oz. fresh chopped spinach (or 10 oz. frozen, thawed and squeezed dry). Cook for 3-5 minutes until the spinach wilts and everything is combined.

Step 4: Melt the Cheese

Combine 1 cup mozzarella, 1 cup shredded Gruyère, and 1/2 cup grated Parmesan. Reserve 1 cup of the mixture for topping. Gradually stir the remaining cheese into the saucepan until melted and blended. Add 1-2 tsp lemon juice to finish.

Step 5: Bake to Perfection

Transfer the dip into a lightly greased baking dish (pie dish, 1-2 quart dish, etc.). Top with reserved cheese.

Bake uncovered at 350°F for 20-25 minutes, or until hot and bubbling. For a golden-brown top, broil for 1-2 minutes at 500°F. Watch carefully!

Pro Tips for the Creamiest Dip Ever

Always shred your own cheese – Pre-shredded cheese has anti-caking agents that ruin meltiness.

Don’t skip the broth/bouillon – Adds necessary moisture and depth.

Let cream cheese soften – This avoids lumps and speeds up cooking.

Spinach – Fresh is best, but frozen works if thoroughly squeezed.

Artichokes – Marinated jars like Mezzetta give a tangy punch.

Make Ahead and Storage Tips

Make-Ahead Method:

Fully assemble and let cool.
Cover and refrigerate up to 2 days.
When ready to serve, let sit 30 minutes at room temp.
Cover and bake for 7 minutes, then uncover and bake for 25 more minutes.

Leftover Storage:

Refrigerate in an airtight container for up to 3-4 days.
Reheat in microwave or oven until warm and creamy.

Perfect Dippers for Spinach Artichoke Dip

Toasted pita bread
Crunchy tortilla chips
Sliced baguette
Crisp vegetables: celery, carrots, cucumber, bell peppers
Crackers or pretzels

Kitchen Tools That Make This Recipe Easier

Box Grater – Freshly shredded cheese is a game-changer.
Silicone Spatula – Ideal for stirring and scraping.
Strainer – Drain your artichokes properly.
Measuring spoons – Magnetic sets stay organized.
Pie Dish – Perfect shape for serving.

Serving Ideas

This dip isn’t just for chips. You can spoon it over baked potatoes, spread it inside grilled cheese sandwiches, or stuff it into mushrooms for an elegant appetizer.

Hosting brunch? Pair it with mimosas and mini quiches.
Watching the game? Set it out with loaded nachos and jalapeño poppers.
Holiday party? Serve alongside a cheese ball and veggie tray.

It’s versatile, indulgent, and downright impossible to resist.

Nutritional Estimate (per serving: based on 8 servings)

Calories: 310
Protein: 8g
Carbs: 5g
Fat: 28g

(Note: Nutritional data is approximate.)

Tried This Recipe?

We’d love to hear from you! Leave a review below and tell us how it turned out. ⭐⭐⭐⭐⭐

More Must-Try Dips

Pizza Dip – Ooey, gooey, cheesy goodness.
Layered Bean Dip – Flavor-packed crowd-pleaser.
Loaded Nachos – All the toppings you crave.
Bacon Ranch Cheese Ball – Great for holidays!
French Onion Dip – Classic and comforting.
Jalapeño Poppers – Creamy, spicy bites.

Free eBook: 7 Must-Have Dinner Recipes

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Spinach and Artichoke Dip