This Is THE Best Baked Spinach Artichoke Dip Recipe

Listen. This is the best spinach artichoke dip. Period.

My journey getting to this recipe was full of trial and error. Some batches were too bland, others were a bit watery. The real breakthrough happened by accident, as the best things often do.

I grabbed smoked Provolone at the store instead of regular, and that smoky depth completely changed the game. Then, instead of just draining the marinated artichoke hearts, I decided to add a splash of that flavorful marinade right into the mix. It added a tangy brightness that cut through all that creamy richness. That was it. My signature dip was born, and it’s been a showstopper ever since.

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Why This Spinach Artichoke Dip Recipe Works

Spinach artichoke dip has been a party staple for decades. It first gained popularity in the latter half of the 20th century as a go to American appetizer, beloved for its comforting, creamy, and cheesy profile. Most recipes are pretty straightforward, combining a few key ingredients into something reliably delicious. But reliable can sometimes feel a little predictable.

This recipe is designed to elevate that classic flavor into something truly memorable. It all starts with building a better flavor base. Instead of just dumping everything into a bowl, we take a few moments to sauté shallots and garlic in olive oil. This simple step mellows their sharp bite and coaxes out a sweet, aromatic flavor that infuses the entire dip.

The real magic, however, comes from two key ingredients. First, the smoked Provolone cheese. Where many recipes use mozzarella for its meltiness, smoked Provolone brings a savory, woodsy depth that adds incredible complexity. It’s a subtle change that makes a huge impact. Second, we use marinated artichoke hearts and, crucially, a couple of tablespoons of their marinade. This adds a vinegary tang that balances the richness of the cream cheese, sour cream, and mayonnaise. It keeps the dip from feeling too heavy and makes you want to come back for another scoop. These thoughtful additions are what make this the best Spinach Artichoke Dip you’ll ever make.

Ingredients for Spinach Artichoke Dip

The secret to an unforgettable dip lies in using quality ingredients and a few special touches. Each component here is chosen to build layers of flavor, creating a dip that’s creamy, tangy, and has a wonderful savory depth. You can absolutely taste the difference.

Here’s what you’ll need to make this incredible Spinach Artichoke Dip:

• 1 tbsp olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can marinated artichoke hearts, drained and coarsely chopped
• 2 tbsp of the marinade from the artichoke hearts
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded smoked Provolone cheese
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• Pinch of red pepper flakes (optional)

The star of the show here is undoubtedly the smoked Provolone cheese. It provides a savory smokiness that you just can’t get from other cheeses. When shopping, look for a block you can shred yourself for the best melting. Pre shredded cheeses often have anti caking agents that can affect the texture.

Using marinated artichoke hearts is another non negotiable for me. The ones packed in oil and herbs bring so much more flavor than those packed in water or brine. Don’t forget to reserve some of that marinade. It’s our secret weapon for adding a perfect tangy note. For the creamiest base, always use full fat cream cheese, sour cream, and mayonnaise. It makes a world of difference in the final texture and richness of the dip.

Step-by-Step Instructions For Making Spinach Artichoke Dip

This recipe is wonderfully simple to put together. Just a little prep work results in an appetizer that will have everyone asking for the recipe. We’ll start by building our flavor base on the stovetop before mixing everything together and baking it to golden, bubbly perfection.

Step 1: Preheat the Oven and Sauté the Aromatics

First things first, preheat your oven to 375°F (190°C). This ensures it’s nice and hot when your dip is ready to bake. While the oven heats, place a medium skillet over medium heat and add your olive oil. Once the oil shimmers slightly, add the finely chopped shallot. Cook, stirring occasionally, until the shallot softens and becomes translucent, which usually takes about 3 to 4 minutes. Then, add the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Be careful not to let the garlic burn, or it will turn bitter.

Step 2: Create the Creamy Base

In a large bowl, combine your softened cream cheese, sour cream, and mayonnaise. It’s really important that your cream cheese is at room temperature. This will help you get a perfectly smooth, lump free base. You can use a spatula, a whisk, or even an electric hand mixer on low speed to stir everything together until it’s completely smooth and creamy.

Step 3: Combine All Ingredients

Now it’s time to add all the flavorful components to your creamy base. Add the cooked shallot and garlic mixture from the skillet. Next, add your super dry spinach. I can’t stress this enough, squeeze every last drop of water out of that thawed spinach! Then, add the chopped marinated artichoke hearts, the reserved artichoke marinade, the shredded smoked Provolone, grated Parmesan, black pepper, and the pinch of red pepper flakes if you like a tiny bit of heat. Stir it all together until every ingredient is evenly distributed.

Step 4: Bake to Perfection

Transfer the dip mixture into a 1-quart baking dish. An 8×8 inch dish or a 9 inch pie plate works perfectly. Spread it into an even layer. Bake for 20 to 25 minutes. You’ll know it’s ready when the dip is heated all the way through and the edges are bubbling. For that beautiful golden brown top, switch the oven to broil for the last minute or two. Keep a close eye on it, as it can go from golden to burnt very quickly. Let it cool for a few minutes before serving, as it will be piping hot.

How To Serve Spinach Artichoke Dip

Once your beautiful, bubbly spinach artichoke dip comes out of the oven, the fun part begins. Serving this dip is all about offering a variety of textures and flavors for dipping. The classic choices are always a hit, but don’t be afraid to get a little creative with your pairings.

I like to set out a big platter with the warm baking dish in the center, surrounded by an abundance of dippers. This way, guests can mix and match. It creates a beautiful, inviting presentation for any party, game day, or casual get together. Just be ready for it to disappear quickly.

Here are some of my favorite ways to serve this dip:

• Classic Chips and Crackers: You can never go wrong with sturdy tortilla chips, pita chips, or a variety of crackers. Look for options that can hold up to a thick, hearty dip.
• Breads: Slices of a rustic baguette, either fresh or lightly toasted, are fantastic. For a real crowd pleaser, serve the dip in a hollowed out bread bowl with the torn out bread pieces for dipping.
• Fresh Vegetables: For a lighter, healthier option, an assortment of fresh veggies is perfect. Carrot sticks, celery sticks, cucumber slices, and bell pepper strips all provide a refreshing crunch that pairs wonderfully with the creamy dip.
• As a Topping or Filling: This dip is more than just a dip. Use it as a delicious spread for sandwiches or wraps, a topping for baked potatoes, or a stuffing for chicken breasts or portobello mushrooms.

No matter how you choose to serve it, this Spinach Artichoke Dip is guaranteed to be the star of the appetizer table. Just set it out and watch everyone flock to it.

How To Store & Reuse Spinach Artichoke Dip Leftovers

While this dip is often devoured in one sitting, on the off chance you have leftovers, they are just as delicious the next day. Storing and reheating this dip is simple, and there are so many creative ways to enjoy it again so nothing goes to waste.

Proper storage is key to keeping your leftover dip fresh and flavorful. Whether you plan to eat it the next day or save it for another time, a little care will ensure it tastes just as good as when it was freshly baked.

Here’s how to handle storing, reheating, and reusing your delicious leftovers:

• Refrigerating: Allow the dip to cool completely to room temperature. Transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep well in the refrigerator for up to 3 to 4 days.
• Freezing: For longer storage, you can freeze the dip. Place it in a freezer safe, airtight container. It can be frozen for up to 2 months. Note that the texture may change slightly upon thawing due to the dairy, but it will still be delicious. Thaw it in the refrigerator overnight before reheating.
• Reheating: The best way to reheat the dip is in the oven. Preheat your oven to 350°F (175°C), place the dip in an oven safe dish, and bake for 15 to 20 minutes, or until it’s hot and bubbly. You can also reheat individual portions in the microwave in 30 second intervals, stirring in between, until warmed through.
• Reusing Leftovers: Get creative with any remaining dip. Stir it into cooked pasta for an instant creamy sauce, spread it on toast for a savory breakfast, use it as a filling for an omelet, or dollop it onto grilled chicken or fish. It’s incredibly versatile.

So go ahead and make a full batch. Even if you don’t finish it all, you’ll have a fantastic head start on another delicious meal.

Substitutions & Variations For Spinach Artichoke Dip

One of the best things about a classic recipe like this is how easy it is to adapt to your own tastes or what you happen to have in your pantry. This Spinach Artichoke Dip is a fantastic canvas for a little culinary creativity. Feel free to play around with the ingredients to make it your own.

Whether you need to accommodate a dietary preference, want to try a different flavor profile, or just need to swap out an ingredient, there are plenty of options. These are just a few ideas to get you started, but the possibilities are nearly endless.

Here are some of my favorite substitutions and variations:

• Cheese Swaps: The smoked Provolone is special, but if you can’t find it, other flavorful cheeses work well. Try smoked Gouda for a similar smoky flavor, or Gruyère for a nutty, complex taste. A blend of Monterey Jack and white cheddar is also a great choice.
• Lighten It Up: For a slightly lighter version, you can substitute Neufchâtel cheese for the cream cheese. You can also use light sour cream or plain Greek yogurt in place of the full fat sour cream. The texture will be slightly different but still delicious.
• Add Some Protein: To make the dip even heartier, consider adding some cooked and crumbled bacon, shredded chicken, or cooked shrimp. Just stir it in with the other ingredients before baking.
• Spice It Up: If you like more heat, you can add a finely diced jalapeño (sautéed with the shallot and garlic) or a dash of your favorite hot sauce to the mixture.
• Use Fresh Spinach: If you prefer to use fresh spinach, you’ll need about 1 pound. Sauté it in a large pan until it’s completely wilted, let it cool, and then squeeze out all the excess moisture just as you would with frozen spinach.

Don’t be afraid to experiment. Cooking should be fun, and tweaking a recipe to perfectly suit your palate is one of the great joys of being in the kitchen.

5 FAQs About Spinach Artichoke Dip

Here are some straightforward answers to the most common questions I receive about this spinach artichoke dip recipe.

Can I make spinach artichoke dip ahead of time?

Absolutely. This is one of the best things about this recipe, especially when you’re planning for a party. You can fully assemble the dip a day or two in advance. Simply follow all the steps right up until baking. Prepare the mixture, spread it into your baking dish, and then instead of putting it in the oven, cover it tightly with plastic wrap or foil and place it in the refrigerator.

When you’re ready to serve, take it out of the fridge about 30 minutes before baking to let it come closer to room temperature. This helps it cook more evenly. You’ll likely need to add about 10 to 15 minutes to the total baking time since you’re starting with a cold dip. Just bake it until it’s hot all the way through and bubbling around the edges. It’s a huge time saver and doesn’t compromise the flavor or texture at all.

Why is my spinach artichoke dip watery?

A watery dip is the most common issue people face, and it’s almost always caused by one thing: excess moisture from the spinach. Frozen spinach holds a surprising amount of water. You must be very thorough when you squeeze it dry after thawing. I recommend placing the thawed spinach in a clean kitchen towel or several layers of heavy duty paper towels and wringing it out with all your might. A potato ricer or fine mesh sieve also works wonders for pressing out the liquid.

Another potential culprit could be the artichoke hearts if they aren’t drained properly. Be sure to drain them well before chopping. Lastly, using low fat or fat free versions of cream cheese, sour cream, or mayonnaise can sometimes contribute to a thinner, more watery consistency, as the fat content is what provides much of the structure and rich texture.

Can I use fresh spinach instead of frozen for this dip?

Yes, you can definitely use fresh spinach. You will need a lot of it, though, as it cooks down significantly. A good rule of thumb is to use about 1 pound of fresh spinach to equal one 10 ounce package of frozen. To prepare it, you’ll need to cook it first. You can do this by sautéing it in a large skillet with a little olive oil until it is completely wilted.

Once it’s wilted, transfer it to a colander to cool down. As soon as it’s cool enough to handle, you must squeeze out all the excess moisture, just as you would with frozen spinach. Fresh spinach also holds a lot of water, so this step is critical. After it’s squeezed dry, give it a rough chop and it’s ready to be used in the recipe.

What is the best cheese for spinach artichoke dip?

While my recipe calls for a specific combination of smoked Provolone and Parmesan, the “best” cheese really comes down to personal preference. My secret weapon is the smoked Provolone because it adds a wonderful, savory depth that you don’t find in most recipes. The Parmesan adds a nutty, salty flavor that complements it perfectly. Many traditional recipes use mozzarella, which is great for that classic, stringy cheese pull, but it doesn’t offer as much flavor.

If you want to experiment, Gruyère is a fantastic option for a nutty and complex flavor that melts beautifully. A sharp white cheddar or a creamy Monterey Jack are also excellent choices. The key is to use a good melting cheese for the body of the dip and a harder, aged cheese for a salty kick. A combination of two or three cheeses often yields the best results.

Can I make this dip in a slow cooker?

Yes, this recipe adapts very well to a slow cooker, which is perfect for parties where you want to keep the dip warm for several hours. To make it in a slow cooker, you’ll still want to sauté the shallots and garlic on the stovetop first to develop their flavor. After that, you can combine all the ingredients directly in the slow cooker insert.

Stir everything together well, then cook on low for 2 to 3 hours, or until the dip is hot and the cheese is fully melted. Be sure to stir it occasionally to prevent it from scorching on the bottom and sides. Once it’s ready, you can switch the slow cooker to the “warm” setting to keep it at the perfect serving temperature throughout your event. It’s a wonderfully hands off method for serving this dip to a crowd.

Try These Recipes Next

If you loved the rich and savory flavors of this spinach artichoke dip, you’ll definitely want to try some of these other recipes that feature this incredible flavor combination.

• Spinach Artichoke Wontons: All the creamy goodness of the dip tucked inside a crispy, golden wonton wrapper. They are the perfect bite sized party appetizer.
• Tomato Spinach and Artichoke Pizza: Your favorite dip transformed into a main course. This pizza is topped with a creamy spinach artichoke sauce, fresh tomatoes, and plenty of cheese.
• Spin Dip Pasta: A quick and easy weeknight dinner where a creamy spinach artichoke sauce coats your favorite pasta. It’s the ultimate comfort food.

I hope you enjoy making these recipes as much as my family and I do.