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Cheesy Spinach Artichoke Dip with Crackers Recipe
Ash Tyrrell

Cheesy Spinach Artichoke Dip with Crackers Recipe

I have to admit, I couldn’t resist trying this Cheesy Spinach Artichoke Dip with Crackers the moment I saw it on the menu. After making it myself, I realized why it’s such a crowd-pleaser—it’s creamy, cheesy, and packed with flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Fresh spinach – 2 cups chopped. I always use fresh spinach for a vibrant color and better texture. Avoid frozen; it makes the dip watery.
  • Artichoke hearts – 1 can 14 oz, drained and chopped. They bring a tangy, hearty flavor that balances the cheese.
  • Cream cheese – 8 oz softened. This adds creaminess and binds the dip together beautifully.
  • Sour cream – ½ cup. I use full-fat for the richest texture.
  • Mayonnaise – ¼ cup. It enhances the smoothness and adds a subtle tang.
  • Garlic – 2 cloves minced. Fresh garlic is a must for that aromatic punch.
  • Parmesan cheese – ½ cup grated. Freshly grated gives a nutty, sharp flavor that pre-grated can’t match.
  • Mozzarella cheese – 1 cup shredded. Melts beautifully and makes the dip extra gooey.
  • Lemon juice – 1 tsp. Brightens the flavors and cuts through the richness.
  • Salt – ½ tsp or to taste. Enhances all the flavors.
  • Black pepper – ¼ tsp. I like a hint of spice for depth.
  • Crackers – for serving. I recommend plain or lightly salted ones so they don’t overpower the dip.

Method
 

  1. I always start by preheating my oven to 375°F (190°C). While it warms up, I chop the spinach and artichokes and grate the cheeses so everything is ready. This keeps the process quick and organized.
  2. In a large bowl, I combine cream cheese, sour cream, mayonnaise, and garlic until smooth. I then fold in the chopped spinach and artichokes, followed by the cheeses. A squeeze of lemon juice brings all the flavors together beautifully.
  3. I add salt and black pepper to taste. I always taste a tiny bit at this stage—this ensures the flavors are perfectly balanced before baking.
  4. I pour the mixture into an oven-safe dish and bake for 20 minutes until it’s bubbly and golden on top. The aroma while it bakes is irresistible!
  5. Once out of the oven, I let it cool for a few minutes. Then, I serve it with crackers for dipping. The combination of creamy dip and crispy crackers is perfect.

Notes

  • I always squeeze out extra moisture from spinach to prevent a watery dip.
  • Using a mix of cheeses adds depth—mozzarella for gooeyness and Parmesan for flavor.
  • Letting the dip rest a few minutes after baking makes it easier to scoop.
  • If I want extra flavor, I lightly toast the garlic before mixing.