Spinach Artichoke Dip Recipe
Creamy stovetop spinach artichoke dip with tender artichokes, spinach, cream cheese, Parmesan and mozzarella.
Contains: Milk · Egg
This recipe contains milk and egg. Check the labels of packaged ingredients such as mayonnaise and cheeses when cooking for an allergy, as formulations can vary.
WHY IT WORKS
Why This Recipe Works
01
Squeeze the Spinach Dry
Removing as much water as possible from the thawed spinach keeps the dip thick and creamy instead of loose or watery.
02
Use Gentle Heat
Melting the dairy over medium-low heat helps the cream cheese, sour cream and mayonnaise combine smoothly without scorching.
03
Add the Cheese Last
Parmesan and mozzarella go in after the vegetables are hot, so they melt into the dip without spending too long over direct heat.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Before you start cooking, squeeze the thawed spinach firmly in a clean kitchen towel or through a fine colander until it is as dry as possible. Drain and roughly chop the artichoke hearts.
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Heat the olive oil in a 10-inch skillet over medium-low heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
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Add the cream cheese, sour cream and mayonnaise. Stir for about 2 to 3 minutes, until the cream cheese has melted and the mixture is mostly smooth.
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Stir in the spinach and artichokes. Cook for about 3 minutes, stirring often, until the vegetables are hot throughout.
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Reduce the heat to low. Add the Parmesan, mozzarella, lemon juice, salt and black pepper. Stir for about 2 minutes, until the cheeses are melted and the dip is creamy and evenly combined.
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Remove the skillet from the heat. Let the dip stand for 2 minutes, stir once more and serve warm.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cook the dip, cool it promptly and refrigerate it in a covered container for up to 2 days. Reheat it gently over low heat, stirring often, until hot throughout; the texture may thicken slightly after chilling.
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Dietary options
Make This Recipe Work for You
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For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Frozen chopped spinach gives a dependable texture, but it needs to be thawed and squeezed very dry before cooking. Water-packed artichoke hearts keep the flavor clean and let the creamy cheese base stay in the foreground.
Useful Substitutions
Full-fat Greek yogurt can replace the sour cream for a slightly tangier dip. Fresh spinach can replace frozen spinach; wilt it first, cool it, then squeeze out the excess moisture before adding it to the skillet.
INGREDIENT QUALITY
Quality Note
Squeeze the thawed spinach very dry before cooking, and keep the heat at medium-low once the dairy ingredients are added. Those two steps do the most to keep the finished dip thick, smooth and creamy.
SPEND LESS
Cost-Saving Tip
Frozen chopped spinach and canned water-packed artichokes are usually practical, low-waste choices for this dip. Buying Parmesan and mozzarella in larger blocks can also be better value if you will use the extra cheese in other meals.
COOKING TIPS
Tips
Drain Both Vegetables Well
Squeeze the spinach firmly and let the artichokes drain before chopping them. Excess liquid is the most common reason this dip turns thin.
Keep the Heat Moderate
Once the cream cheese goes into the skillet, use medium-low heat and stir often. High heat can make the dairy catch on the pan or turn greasy.
Chop the Artichokes Evenly
Aim for small bite-size pieces rather than a purée. That keeps recognizable pieces of artichoke throughout the creamy base.
Serve It Warm
The dip is creamiest just after the cheeses have melted. If it sits for a while, rewarm it gently and stir before serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover dip in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
Freezing is not recommended. The cream cheese, sour cream and mayonnaise can separate after thawing, leaving the dip grainy or watery.
Reheat on the Stovetop
Warm the dip in a small skillet or saucepan over low heat, stirring often, until hot throughout and smooth again.
Reheat in the Microwave
Microwave in short intervals at reduced power, stirring between each interval, until the dip is hot throughout.
ESTIMATED PER SERVING
Nutrition
about 1/2 US cup
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Spinach Artichoke Dip FAQs
Why is my spinach artichoke dip watery?
The most likely cause is excess liquid from the spinach or artichokes. Squeeze the thawed spinach very dry and drain the artichokes thoroughly before they go into the skillet.
Can I use fresh spinach instead of frozen?
Yes. Wilt the same weight of fresh spinach, let it cool, then squeeze out as much moisture as possible before chopping and adding it to the dip.
Can I use marinated artichoke hearts?
Water-packed artichoke hearts are the better fit for this recipe because their flavor is more neutral. Marinated artichokes can make the dip oilier and add vinegar, herbs or seasonings that change the finished flavor.
Can I make spinach artichoke dip ahead of time?
Yes. Cook the dip, cool it promptly and refrigerate it in a covered container for up to 2 days. Reheat it gently over low heat, stirring often, until hot throughout.
How do I keep the dip creamy when reheating it?
Use low heat and stir frequently. Gentle reheating helps the cream cheese and other dairy ingredients warm back together without becoming oily or grainy.
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