Recipe

Homestyle Spinach Artichoke Dip

Creamy, cozy, and baked until bubbly with crisp edges. This easy spinach artichoke dip tastes like the one everyone hovers around at parties, but it is totally weeknight doable.

By Matt Campbell

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4.8

A bubbling skillet of spinach artichoke dip with golden browned cheese on top on a wooden table with tortilla chips nearby

Jump to Recipe

Spinach artichoke dip is one of those dishes that disappears in a way that feels personal. You put it down, you turn around to grab napkins, and suddenly the center is scooped out like a tiny, delicious sinkhole.

This homestyle version is built for real kitchens and real schedules. The ingredients are easy to find, the steps are simple, and the results hit that sweet spot: creamy base, bright little pops from artichoke, and a browned, bubbly top that makes you want to “just check” the oven every two minutes.

My only rule: taste as you go. Most of the time it is a pinch more salt, a squeeze of lemon, or both.

A spoon pulling up creamy spinach artichoke dip with melted cheese stretching from a baking dish

Why It Works

Ultra creamy texture thanks to a balanced mix of cream cheese, sour cream, and mayo that stays smooth when baked.
Real flavor, not just dairy with garlic, Parmesan, a little lemon, and optional crushed red pepper for a gentle kick.
Helps prevent a watery dip because we squeeze the spinach dry and drain the artichokes well.
Golden top and crisp edges from a quick bake, plus a short broil if you want it extra toasty.

Pairs Well With

Storage Tips

Refrigerate: Let the dip cool, then transfer to an airtight container. Store for up to 4 days.

Reheat: Warm in a 350°F oven until hot and bubbly, about 12 to 18 minutes. For quick reheating, microwave in 30-second bursts, stirring in between. If it thickens too much, stir in a spoonful of sour cream or a splash of milk.

Freeze: You can freeze it, but dairy-based dips can get a little grainy, especially ones with more sour cream and mayo. If you do freeze, thaw overnight in the fridge, then reheat slowly in the oven and stir well to bring it back together.

A glass container of leftover spinach artichoke dip with a lid next to crackers on a kitchen counter

Common Questions

How do I keep spinach artichoke dip from getting watery?

Squeeze the spinach like you mean it. If you are using frozen spinach, thaw it fully, then wring it out in a clean kitchen towel or paper towels until it feels almost dry. Also drain the artichokes well and give them a quick chop so they mix in evenly. This goes a long way toward preventing a watery dip, but moisture can vary by brand, so trust the texture.

Can I make this dip ahead of time?

Yes. Mix everything, spread into the baking dish, cover, and refrigerate up to 24 hours. When you are ready, bake as directed. If it is going into the oven cold, add 5 to 10 extra minutes as needed, and bake until the center is hot and steaming and the edges are bubbling.

What is the best cheese for spinach artichoke dip?

Mozzarella gives you that gooey pull, Parmesan adds salty bite, and a little cream cheese makes it lush. If you want extra punch, swap some mozzarella for fontina or Monterey Jack.

Can I make it on the stovetop instead of baking?

You can. Melt the cream cheese over low heat, stir in the rest, and cook until hot. You will miss the browned top, but the flavor is still great. If you have a broiler-safe skillet, you can broil the top for 1 to 2 minutes at the end.

Can I use fresh spinach?

Absolutely. Cook down about 1 pound (16 ounces) fresh spinach in a skillet with a tiny splash of water, then cool and squeeze dry before adding. You want roughly the same amount you would get from a 10-ounce package of frozen spinach after it is squeezed dry.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish or small cast-iron skillet
Mixing bowl
Rubber spatula or sturdy spoon
Clean kitchen towel or paper towels (for squeezing spinach)
Foil (optional for make-ahead baking)

I started making spinach artichoke dip as a “safe” party food, the kind of thing you bring when you do not want to overthink it. Then it turned into a weeknight move. I would bake it while I tossed a salad, toast some bread, and suddenly dinner felt like a little event.

The biggest upgrade I learned was not fancy cheese or secret spices. It was just taking 60 seconds to properly squeeze the spinach and drain the artichokes. That tiny bit of effort keeps the dip thick, creamy, and scoopable, which is exactly the vibe.