Spinach Artichoke Dip

Pro tips

• Squeeze cooked spinach thoroughly in a kitchen towel to remove excess moisture, which prevents a watery dip.
• Drain and chop artichoke hearts finely for even texture throughout the dip.
• Divide mozzarella cheese: stir most into the mixture and top with reserved cheese before baking for a golden, melted top.
• Bake at 350°F until the edges bubble and the surface turns golden brown—do not overbake or the sour cream may separate.

Substitutions

• Cream cheese → ricotta or mascarpone (use same amount for lighter texture)
• Sour cream → Greek yogurt (use same amount for tangier flavor)
• Mozzarella → fontina or gruyere (use same amount for deeper flavor)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 10–15 minutes or in the microwave until warm.

Can I make spinach artichoke dip ahead of time?

Yes. Prepare the mixture in the baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to bake time if baking from cold.

What should I serve spinach artichoke dip with?

Serve with tortilla chips, crackers, bread slices, or fresh vegetable sticks like celery and bell peppers.

Why is my spinach artichoke dip watery?

Ensure spinach is squeezed dry and artichokes are well-drained. Excess moisture from these ingredients will make the dip runny.

Can I freeze spinach artichoke dip?

Yes. Freeze unbaked or baked in an airtight container for up to 3 months. Thaw overnight and reheat at 350°F until warmed through.

How do I know when the dip is done baking?

Bake until the top is golden brown and the edges bubble slightly, usually 20–25 minutes at 350°F.