The Best Spinach Artichoke Dip

Article by Emily Saladino

Our best spinach artichoke dip is savory and creamy with subtle tang from sour cream. This is one of those dishes that inevitably attracts a crowd at a party, so make sure yours is perfect with Food Network Kitchen’s tips.

How to Make Spinach Artichoke Dip Like A Pro

Our recipe developers tested several versions of this fan-favorite dish. Here’s what they learned.

Bring the cream cheese to room temperature. If the cream cheese is too cold, it won’t mix into the other ingredients and the spinach dip will be clumpy, not creamy.

Remove as much moisture as possible from the spinach. Leafy greens contain a lot of water, and will expel more as it defrosts. To thoroughly drain and dry the thawed spinach, wrap it in a clean kitchen towel and twist it over a bowl or the skin. Squeezing out as much moisture as possible is the key to a creamy, cohesive dip.

Break out the mixer. Use a stand mixer with the paddle attachment (or a spatula and lots of elbow grease) to thoroughly combine the cream cheese, sour cream, mayo and garlic. This step creates a velvety base for this spinach and artichoke dip.

Don’t skip the broil. While you can make spinach artichoke dip in the crock pot, our recipe developers like how the final 5 minutes of broiling crisps up the top layer and makes an irresistible textural contrast with the creamy dip below.

What to Serve with Spinach Artichoke Dip

Serve this recipe in a heat-safe bowl alongside pita chips, tortilla chips, toast points, bagel chips or crudité. Feeling ambitious? Tear homemade sourdough bread into bite-sized pieces and serve next to the spinach dip.

How to Store and Reheat Spinach Artichoke Dip

Once cool, leftover spinach artichoke dip will keep in an airtight container in the fridge for up to 3 days. To reheat, transfer it to an oven-safe dish and place it in a 300-degree-F oven until warmed through (exact timing will depend on the amount and depth of the pan).

While you can freeze spinach artichoke dip for 2 months, our recipe developers don’t recommend it because dairy products like cream cheese, mozzarella and sour cream will separate when frozen and change the texture of the dip.