Savory Spinach and Artichoke Cheese Dip

Why You’ll Love This Recipe

I love how this dip blends convenience and indulgence. It’s quick to prep, bakes up in under 30 minutes, and delivers a rich, creamy bite every time. The mix of spinach, artichoke hearts, garlic, and two cheeses creates that classic flavor combination everyone knows and loves. Plus, the crispy crumbled bacon on top gives it just the right amount of salty crunch. I can serve it with almost anything—chips, bread, or veggies—and it never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (10-ounce) package frozen chopped spinach, thawed and drained

• 1 (14-ounce) can artichoke hearts, drained and chopped

• 1 cup sour cream

• 1/2 cup mayonnaise

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper flakes (optional)

• 4 slices bacon, cooked and crumbled

• Fresh rosemary sprigs, for garnish

Directions

I start by preheating the oven to 350°F (175°C).

In a large mixing bowl, I combine the spinach, chopped artichoke hearts, sour cream, mayonnaise, mozzarella, Parmesan, garlic, black pepper, and crushed red pepper flakes (if I want a little heat). I mix everything thoroughly until it’s well blended.

Then I transfer the mixture to a glass baking dish and spread it into an even layer.

I bake it for 20–25 minutes, until the dip is hot, bubbly, and slightly golden on top. Once out of the oven, I let it cool just a bit before finishing with crumbled bacon and fresh rosemary sprigs for garnish.

I like serving it warm with toasted baguette slices, tortilla chips, veggie sticks, or even soft pretzels.

Servings and timing

This recipe makes about 8 servings and takes around 30–35 minutes total:

• Prep Time: 10 minutes

• Cook Time: 20–25 minutes

• Total Time: 30–35 minutes

It’s a fast and satisfying appetizer that always disappears quickly.

Variations

• Make it lighter: I substitute Greek yogurt for sour cream and use low-fat mayo to lighten things up.

• Add cream cheese: For an extra creamy texture, I sometimes mix in 4 ounces of softened cream cheese.

• Go vegetarian: I skip the bacon and add a dash of smoked paprika for that same savory depth.

• Spice it up: A splash of hot sauce or extra red pepper flakes gives it a kick.

• Try a different cheese: I swap in pepper jack or fontina if I want something a little different.

Storage/Reheating

If I have leftovers (rarely!), I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I scoop the dip into an oven-safe dish and bake at 300°F for 10–15 minutes, or microwave it in 30-second bursts until hot. It still tastes just as creamy and satisfying the next day.

FAQs

Can I make this dip ahead of time?

Yes, I often assemble it in advance and keep it in the fridge until I’m ready to bake. It’s perfect for prepping a day ahead.

Can I use fresh spinach instead of frozen?

Absolutely. I sauté fresh spinach until wilted, then drain it thoroughly and chop it before mixing it into the dip.

How can I make this dip creamier?

Adding a few ounces of cream cheese or an extra scoop of sour cream makes it even creamier and richer.

Can I freeze this dip?

I usually don’t freeze this dip because the texture can change when reheated, but if I do, I make sure to reheat it slowly and stir well to bring it back together.

What should I serve with it?

I love offering a mix of dippers: toasted baguette slices, tortilla chips, celery, bell pepper strips, carrots, and even pita chips work beautifully.

Conclusion

This spinach and artichoke cheese dip is one of my favorite appetizers for good reason. It’s warm, cheesy, full of flavor, and always a hit—no matter the occasion. I love that it takes minimal effort but delivers maximum comfort. Whether I’m hosting a party or just making a cozy night in feel special, this dip is always on the menu.