Creamy Spinach Artichoke Dip
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This creamy spinach artichoke dip is a classic, ultra-cheesy appetizer made with spinach, tender artichoke hearts, and a blend of four cheeses for the best flavor and texture. Rich, smooth, and perfectly scoopable, this stovetop version comes together quickly and can easily be made ahead for entertaining. If you’re a fan of crowd-pleasing dips, you’ll also love hot and spicy creamy spinach dip or this over-the-top crab dip in a bread bowl.
Why You’ll Love This Recipe
- Extra creamy and cheesy – Made with four cheeses for a rich, well-balanced flavor.
- Quick and easy – Comes together in one pot in about 20 minutes.
- Make-ahead friendly – Perfect for parties, holidays, and game day spreads.
Key Ingredients in This Recipe
- Spinach – When thawing the frozen spinach, be sure to drain it thoroughly so that the dip doesn’t become watery. Even if the frozen spinach is already chopped, I pulse the spinach in a food processor so it blends more thoroughly in the dip. You can finely chop it by hand if you prefer.
- Cream cheese – I always recommend using regular cream cheese rather than non-fat varieties. Allowing the cream cheese to soften at room temperature makes it much easier to combine with the other ingredients.
- Heavy cream – Combining the cream cheese with heavy cream makes for a light and fluffy base for the dip.
- Mozzarella – I use shredded part-skim, also called low-moisture mozzarella, in this recipe. Fresh mozzarella has a higher water content, and it becomes runny rather than gooey as it melts.
- Asiago – Asiago cheese is a cow’s milk cheese from Italy. Its texture can range from medium to hard depending on the aging. Look for aged Asiago cheese which has a nutty flavor and firm texture.
- Parmesan – Parmesan-Reggiano is definitely one of my favorite cheeses. It’s a hard cow’s milk cheese aged for different lengths of time. I’d recommend buying a roughly cut piece of wrapped cheese from the grocery store – it’s typically a higher quality cheese.
- Pecorino Romano – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. While I like the flavor of the combination of both Pecorino and Parmesan in this recipe, it can easily be made with one or the other.
- Artichoke – I use water-packed artichoke hearts in this recipe. They are already prepared and ready to eat, so I simply chop them into smaller pieces before adding them to the pot.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Drain the spinach thoroughly before adding it to the dip to prevent excess moisture and ensure a thick, creamy consistency.
Swaps and Substitutions
- Cheese Blend: Use just mozzarella and Parmesan if you don’t have all four cheeses.
- Spinach: Swap frozen spinach for fresh spinach that’s been wilted and well-drained.
- Cream Cheese: Full-fat cream cheese works best; avoid low-fat versions.
- Add-Ins: Stir in cooked bacon or extra red pepper flakes for added flavor.
How to Make Spinach Artichoke Dip (Step-by-Step)
Add the spinach to a food processor fitted with the blade attachment and pulse until finely chopped.
Heat a medium heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Stir in the red pepper flakes and balsamic vinegar followed by the artichokes and spinach. Season with salt.
Stir in the heavy cream followed by the cream cheese. Continue to stir, cooking over medium heat until the cream cheese blends and the mixture is creamy, about 2 minutes.
Add the mozzarella, Asiago, Parmesan and Pecorino cheeses, stirring to combine. Lower heat to medium-low and continue to cook until the cheese has completely melted, about an additional 2 minutes.
Serve the creamy spinach artichoke dip hot with bread, chips, or vegetables for dipping.
How to Serve Creamy Spinach Artichoke Dip
- With pita chips, tortilla chips, or crostini.
- Alongside celery sticks and carrot sticks.
- Served warm as part of a party appetizer spread.
- As a game day or holiday dip.
How to Store Creamy Spinach Artichoke Dip
Refrigerate: Store creamy spinach artichoke dip in an airtight container for up to 3 days.
Reheat: Reheat gently on the stovetop or in the microwave, stirring frequently until smooth.
Refresh: Add a splash of cream if needed to loosen the dip after reheating.
FAQ – Frequently Asked Questions
A combination of mozzarella, Asiago, Parmesan, and Pecorino creates the best balance of meltability and flavor.
Yes. This dip can be made ahead and reheated just before serving.
Absolutely. Transfer the dip to an oven-safe dish, top with extra cheese, and broil until bubbly and golden.
Yes. After sautéing the vegetables, add everything to a slow cooker and cook until melted and creamy.
Pita chips, crostini, tortilla chips, and fresh vegetables all pair well with this dip.
Other Recipes to Try
If you enjoy this cheesy spinach artichoke dip recipe, up your dip game with the below favorites and and follow me on Instagram:
- Hot and Spicy Creamy Spinach Dip
- Crab Dip in a Bread Bowl
- Beer Cheese Fondue with Roasted Vegetables
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Creamy Spinach Artichoke Dip
Rate this Recipe
Ingredients:
- 8 ounces frozen spinach, thawed and drained
- 2 tablespoons extra-virgin olive oil
- 1 cup diced yellow onion
- 2 cloves garlic. minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoons balsamic vinegar
- 1 (14-ounce) can artichoke hearts, drained and chopped
- Kosher salt, as needed
- ¾ cup heavy cream
- 1 (8-ounce) package cream cheese, at room temperature, cut into 1” cubes
- ¾ cup shredded low-moisture, part-skim mozzarella cheese
- ½ cup shredded Asiago cheese
- ½ cup grated Parmesan cheese
- ½ cup grated Pecorino Romano cheese
Instructions:
- Add the spinach to a food processor fitted with the blade attachment and pulse until finely chopped.
- Heat a medium heavy bottomed pot over medium heat, add the olive oil and heat through. Add the onions and sauté, stirring occasionally, until they are soft and translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the red pepper flakes and balsamic vinegar followed by the artichokes and spinach. Season with salt.
- Stir in the heavy cream followed by the cream cheese. Continue to stir, cooking over medium heat until the cream cheese blends and the mixture is creamy, about 2 minutes.
- Add the mozzarella, Asiago, Parmesan and Pecorino cheeses, stirring to combine. Lower heat to medium-low and continue to cook until the cheese has completely melted, about an additional 2 minutes.
- Serve hot with bread, chips, or vegetables for dipping.
Notes:
Nutrition:
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So easy to make and great crowd pleaser when hosting!
thank you!! So happy to hear it was a hit!
I made this for game day yesterday and it was so good! Everyone loved it and asked if I can make it again next week.