There’s just something irresistibly creamy and cheesy about a warm dip loaded with fresh spinach, tangy artichokes, and gooey mozzarella. This Mozzarella Spinach Artichoke Dip Recipe is my go-to when I want to bring people together over something cozy and comforting.
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Why You'll Love This Recipe
This Mozzarella Spinach Artichoke Dip Recipe is one of those dishes that feels special but is surprisingly straightforward to make. I’m always excited to whip it up because everyone ends up sneaking bites before I can say “ready,” and that’s a great sign. It’s creamy, cheesy, and packed with flavor.
- Ultimate Comfort Food: The blend of mozzarella, cream cheese, and Parmesan creates a rich and satisfying dip you’ll want to go back to.
- Easy to Prepare: Just a handful of ingredients come together in under 30 minutes – no complicated steps or crazy prep.
- Healthy Touch: Incorporating spinach and artichokes keeps it light and adds a fresh, slightly tangy twist.
- Party Favorite: Perfect for game days, family gatherings, or whenever you want a crowd-pleaser that disappears fast.
Ingredients & Why They Work
Each ingredient in this Mozzarella Spinach Artichoke Dip Recipe has its own role to play, coming together to create a harmonious, creamy texture and balanced flavor. When shopping, look for quality cheeses and fresh-tasting canned artichokes for best results.

- Cream Cheese: Provides a smooth, velvety base – make sure it’s softened for easy mixing and a flawless dip texture.
- Sour Cream: Adds tanginess and extra creaminess that lightens up the richness without overpowering.
- Mayonnaise: Brings moisture and a subtle richness that blends all the flavors perfectly.
- Garlic: A teaspoon of minced garlic brightens the dip with just a little kick.
- Parmesan Cheese: Offers a salty, nutty depth that complements mozzarella wonderfully.
- Mozzarella Cheese: Melts beautifully, giving that ooey-gooey stretch everyone loves in a dip.
- Black Pepper: Just a dash to season and round out the flavors.
- Artichoke Hearts: Adds unique tang and texture – drain and squeeze well so the dip isn’t watery.
- Frozen Spinach: Thawed and squeezed dry, this key veggie sneaks in nutrients and freshness.
Make It Your Way
While I stick close to the classic Mozzarella Spinach Artichoke Dip Recipe most times, I love to mix it up depending on what’s on hand or who’s coming over. Feel free to add your favorite twist!
- Spicy Kick: One time, I mixed in some chopped jalapeños, and it gave such a fun surprise heat that guests kept asking for more.
- Dairy-Free Version: You can swap cream cheese and sour cream with vegan alternatives; just keep mozzarella for that gooey texture or substitute with dairy-free cheese.
- Extra Herbs: Fresh basil or parsley stirred in at the end brightens the flavors brilliantly.
- Different Cheeses: Try smoked mozzarella for a twist or add a sprinkle of feta for tanginess.
Step-by-Step: How I Make Mozzarella Spinach Artichoke Dip Recipe

Step 1: Prep and Preheat
First things first, preheat your oven to 350°F (175°C). This helps the dip bake evenly and get perfectly melty. I like to spray my 1-quart baking dish with non-stick cooking spray so the dip doesn’t stick — it makes cleanup a breeze!
Step 2: Mix the Creamy Base
In a bowl, stir together the softened cream cheese, sour cream, mayonnaise, minced garlic, Parmesan, mozzarella, and pepper. I always make sure the cream cheese is really soft so everything blends smoothly — no lumps here!
Step 3: Add Spinach and Artichokes
Drain your canned artichokes well and chop them coarsely. Same goes for the thawed spinach — squeeze out as much moisture as possible to keep the dip thick, not watery. Fold these veggies gently into the cheesy mixture, making sure everything is evenly combined.
Step 4: Bake and Serve
Spread the mixture evenly in your prepared baking dish and pop it in the oven. Bake for around 20 minutes until it’s bubbly and just starting to brown on top. I like to serve it warm, paired with crunchy tortilla chips, crackers, or toasted baguette slices for dipping.
Top Tip
Over the years, I’ve learned a few tricks that make this Mozzarella Spinach Artichoke Dip Recipe just perfect every time. If you want your dip creamy but not runny, controlling the moisture in your greens and artichokes is key. It’s what makes the texture just right for scooping!
- Drain Well: Always squeeze the thawed spinach and drained artichoke hearts tightly to get rid of excess water.
- Soft Cream Cheese: Let your cream cheese come to room temperature so it blends smoothly with the other ingredients.
- Bake Until Bubbling: Don’t rush it — the dip should be hot and bubbling before you pull it out for that perfect melt.
- Rest Before Serving: Let the dip sit for 5 minutes after baking, so it firms up just enough and won’t run everywhere when you scoop.
How to Serve Mozzarella Spinach Artichoke Dip Recipe

Garnishes
I love sprinkling a little more shredded mozzarella or Parmesan on top before serving for a cheesy finish. Sometimes I add chopped fresh parsley or chives for a burst of color and herbaceous brightness.
Side Dishes
This dip pairs wonderfully with crunchy tortilla chips or crusty baguette slices. For a heartier option, I serve it alongside roasted veggies or fresh crudités – a great way to balance the richness.
Creative Ways to Present
For parties, I like serving this dip in a hollowed-out sourdough loaf — it looks festive and edible! You can also portion it into mini ramekins for individual servings, making it perfect for intimate gatherings.
Make Ahead and Storage
Storing Leftovers
Any leftovers go straight into an airtight container and into the fridge. I find the flavors actually meld together nicely after resting overnight. Just give it a good stir before reheating to bring back its creamy consistency.
Freezing
I've frozen this dip a couple of times with good results. Freeze it in a sealed container or heavy-duty freezer bag. When ready to eat, thaw in the fridge overnight and then bake as usual until warmed through.
Reheating
I reheat leftovers in the oven at 325°F, covered with foil to prevent drying out, for about 15 minutes. You can also microwave it on medium power, stirring halfway through for even heating.
Frequently Asked Questions:
Absolutely! Fresh spinach works well, just be sure to cook it down in a pan and squeeze out all excess moisture before adding it to the dip to prevent it from becoming watery.
Stored in an airtight container, the dip keeps well in the fridge for up to 3-4 days. Just reheat gently before serving to restore its creamy goodness.
Yes! You can prepare the mixture a day ahead, cover it tightly, and refrigerate. When ready, bake as instructed. This helps the flavors develop even more.
I love pairing this dip with tortilla chips, toasted baguette slices, or crisp veggie sticks like carrots and celery. It all depends on your mood or occasion!
Final Thoughts
This Mozzarella Spinach Artichoke Dip Recipe always brings a little joy to my kitchen, whether it’s a casual snack or party starter. It’s easy enough for weeknight cravings, yet special enough to impress guests. I hope you enjoy making and sharing it as much as I do – once you try it, you’ll probably find this recipe becoming a staple too!
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Mozzarella Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and cheesy spinach artichoke dip that's perfect for parties and gatherings, baked to melty perfection and served warm with chips or bread.
Ingredients
Dip Ingredients
- 8 oz. cream cheese, well softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon minced garlic (1 clove)
- ⅔ cup finely shredded parmesan cheese (76g)
- ½ cup finely shredded mozzarella cheese (56g)
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, drained and chopped
- 6 oz. frozen spinach, thawed and squeezed to drain excess liquid
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a small 1 quart baking dish with non-stick cooking spray to prevent sticking.
- Mix Creamy Base: In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, parmesan cheese, mozzarella cheese, and pepper. Stir until all ingredients are evenly blended.
- Add Veggies: Fold in the chopped artichoke hearts and drained spinach thoroughly into the creamy mixture.
- Bake Dip: Spread the mixture evenly into the prepared baking dish. Place it in the preheated oven and bake for 20 minutes or until the dip is heated through and melty.
- Serve Warm: Remove from oven and serve the dip warm alongside tortilla chips, crackers, or toasted baguette slices for dipping.
Notes
- Make sure to squeeze out as much liquid as possible from the spinach and artichokes to avoid a watery dip.
- For added flavor, consider adding a pinch of crushed red pepper flakes or a splash of hot sauce.
- Use full-fat dairy for the creamiest texture and best flavor.
- This dip can be prepared a day ahead, just cover and refrigerate before baking.
- Serve with a variety of dippers like pita chips, fresh veggies, or breadsticks.
Nutrition
- Serving Size: ⅛ recipe
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg



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