This dip always makes my husband light up a little because it reminds him of something he used to get in college at a restaurant near him called Bongo Bongo Dip. I had never heard of it before he mentioned it, but now every time I make this, he swears it brings him right back there.
This Creamy Spinach Artichoke Dip is cool, creamy, and loaded with Parmesan, tender artichokes, and perfectly seasoned spinach. It comes together in just minutes and doesn’t require an oven! It’s rich but still fresh, with a creamy base of cream cheese, Greek yogurt, and mayo, balanced by garlic, lemon juice, smoked paprika, Dijon, and plenty of Parmesan. Finely chopped red onion and bell pepper add a little crunch and brightness that keeps every bite interesting.
I also love that it’s a true make-ahead appetizer too. Let it chill for an hour or two (or even overnight), and the flavors come together into something even more addictive. It’s perfect for holidays, game days, summer cookouts, or anytime you need a no-stress dip that disappears fast.
Serve this cold Spinach Artichoke Dip with buttery crackers, pita chips, pretzels, toasted baguette slices, tortilla chips, or fresh vegetables like carrots, celery, cucumbers, bell peppers, and broccoli. However you serve it, don’t expect leftovers because this dip has a way of disappearing fast.
Why you’ll love this recipe!
What ingredients do I need?
- Frozen Chopped Spinach: The classic base of this dip. Be sure to thaw it completely and squeeze out as much liquid as possible so the dip stays thick and creamy instead of watery.
- Artichoke Hearts: Tender, mild artichokes add a slightly tangy flavor and hearty texture. Finely chopping them ensures you get a little in every bite.
- Cream Cheese: Creates the rich, creamy base that gives the dip its signature texture. Softened cream cheese blends much more smoothly.
- Plain Greek Yogurt: Adds creaminess with a slight tang while lightening the dip compared to using all cream cheese or sour cream.
- Mayonnaise: A small amount adds richness and helps create a silky, smooth consistency.
- Fresh Garlic: Freshly minced garlic gives the dip a bold, savory flavor that pairs perfectly with the spinach and artichokes.
- Red Onion: Finely minced red onion adds a subtle bite and freshness without overpowering the other ingredients.
- Red Bell Pepper: Adds a touch of sweetness, color, and a slight crunch that brightens the creamy dip.
- Smoked Paprika: Provides a subtle smoky flavor that adds depth without making the dip spicy.
- Dry Mustard: Enhances the savory flavors and complements the Parmesan cheese without adding noticeable heat.
- Onion Powder: Adds another layer of savory onion flavor that blends seamlessly into the dip.
- Garlic Powder: Works alongside the fresh garlic to create even more depth and richness.
- Parmesan Cheese: Freshly grated Parmesan adds salty, nutty flavor while helping make the dip extra creamy.
- Fresh Lemon Juice: Brightens the entire dip and balances the richness of the cream cheese and mayonnaise.
- Fresh Parsley: Adds a pop of fresh herb flavor and color that brings all of the ingredients together.
- Kosher Salt and Black Pepper: Season to bring out the flavors of the spinach, artichokes, and Parmesan without overpowering the dip.
Recipe Variations
- Smoked Sausage Spinach Artichoke Dip: Fold in 6–8 ounces of browned, cooled smoked sausage for a heartier appetizer. Just allow the sausage to cool before folding it into the dip. Adding it while warm can soften the cream cheese and make the dip greasy.
- Bacon Spinach Artichoke Dip: Add 6 slices of crispy cooked bacon, crumbled.
- Jalapeño Spinach Artichoke Dip: Mix in 1-2 tbsp of finely diced jalapeño for a little heat.
Pro Tips
- Drain the spinach extremely well! This is the most important step in the recipe. Any excess moisture can make the dip watery. After thawing the spinach, squeeze it thoroughly using a clean kitchen towel or paper towels until almost no liquid remains.
- Use freshly grated Parmesan cheese. Freshly grated Parmesan has a richer flavor and smoother texture than pre-shredded varieties, helping the dip taste homemade.
- Let the cream cheese soften first before mixing. Softened cream cheese blends much more easily and creates a silky smooth dip without lumps.
- Chill it before serving. Although you can serve the dip immediately, letting it chill for at least an hour allows all of the flavors to come together and improves the texture.
- Finely chop the vegetables. Small pieces of onion, red pepper, and artichokes ensure every bite has a little bit of everything without overwhelming the dip.
- Taste the dip again before serving. Lemon juice can vary in acidity. Taste the dip after mixing and add another squeeze if you’d like a brighter flavor.
- Make it a day ahead. This dip actually tastes even better the next day, making it one of my favorite make-ahead appetizers.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Greek Yogurt: Substitute with full-fat sour cream for an even richer dip.
- Mayonnaise: Use avocado oil mayonnaise or substitute with additional Greek yogurt for a lighter option.
- Parmesan Cheese: Fresh Pecorino Romano or Asiago cheese make excellent substitutes with a slightly sharper flavor.
- Red Bell Pepper: Finely diced orange or yellow bell pepper also works well.
- Red Onion: Sweet onion or shallots can be substituted for a milder flavor.
- Fresh Parsley: Fresh chives or dill add a different but delicious fresh finish.
- Lemon Juice: Fresh lemon juice is best, but bottled lemon juice works in a pinch.
Dietary Substitutions
- Gluten-Free: The dip itself is naturally gluten-free. Simply serve it with gluten-free crackers, chips, or fresh vegetables.
- Vegetarian: This recipe is already vegetarian.
- Higher Protein: Use full-fat Greek yogurt and serve with vegetables for a protein-rich snack.
- Lower Fat: Use reduced-fat cream cheese, light Greek yogurt, and light mayonnaise while maintaining a creamy texture.
Leftovers and Storage
- Refrigerator: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as a small amount of liquid may naturally separate during storage.
- Freezer: Freezing is not recommended. Because the dip contains cream cheese, Greek yogurt, and mayonnaise, the texture may become grainy or separate once thawed.
- Make Ahead: This is an excellent make-ahead recipe. Prepare it up to 24 hours in advance, cover tightly, and refrigerate until ready to serve.
- Serving Leftovers: Enjoy leftover dip with crackers and vegetables, spread it on sandwiches or wraps, spoon it onto baked potatoes, or use it as a flavorful spread for burgers and grilled chicken sandwiches.
- Food Safety: If serving at a party, avoid leaving the dip at room temperature for more than 2 hours (or 1 hour in very hot weather). Return leftovers to the refrigerator promptly to maintain freshness and safety.
But, I Still Have A Few Questions…
Can I make this dip ahead of time?
Absolutely! In fact, I recommend it. Preparing the dip several hours ahead, or even the day before, gives the flavors time to come together, making it even more flavorful.
How do I keep the dip from becoming watery?
The key is thoroughly draining the spinach. Squeeze out as much moisture as possible after thawing. Also be sure to drain the artichokes well before chopping them.
Can I use fresh spinach instead of frozen?
Yes. Sauté fresh spinach until wilted, allow it to cool completely, then squeeze out as much moisture as possible before chopping and adding it to the dip. You would need around 16-20 oz of fresh spinach or roughly 20-24 cups of loosely packed spinach to equal the 10 oz of frozen spinach.
Can I substitute sour cream for the Greek yogurt?
Yes. Sour cream works well and creates a slightly richer dip. Greek yogurt adds a little tang while increasing the protein content as well.
Can I use marinated artichokes?
I recommend canned artichoke hearts packed in water rather than marinated artichokes. Marinated artichokes can overpower the other flavors with herbs and oil.
What should I serve with this dip?
This dip is delicious with crackers, pita chips, pretzels, toasted baguette slices, tortilla chips, carrots, celery, cucumber slices, broccoli, cauliflower, and bell peppers.
Can I add meat to this recipe?
Yes! Browned smoked sausage is one of my favorite additions. Bacon or finely diced ham would also be delicious.
Can I double this recipe?
Absolutely. This recipe doubles easily, making it perfect for larger parties and holiday gatherings.
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Creamy Spinach Artichoke Dip
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed and very well drained
- 1 14-ounce can artichoke hearts, drained and finely chopped
- 8 ounces cream cheese softened
- ¾ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 large garlic clove or 2 small cloves, finely minced
- ¼ cup finely minced red onion
- ¼ cup finely chopped red bell pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dry mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ cup freshly grated Parmesan cheese
- Juice of ½ lemon about 1 tablespoon, plus more to taste
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Thaw the spinach completely and squeeze out as much liquid as possible using a clean kitchen towel or several layers of paper towels. This step is important to keep the dip thick and creamy. Set aside.
- In a large mixing bowl, beat together the softened cream cheese, Greek yogurt, mayonnaise, garlic, smoked paprika, dry mustard, onion powder, garlic powder, kosher salt, and black pepper until smooth and creamy.
- Add the chopped spinach, chopped artichokes, red onion, and red bell pepper. Mix just until combined.
- Fold in the Parmesan cheese, lemon juice, and fresh parsley until evenly incorporated.
- Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Serve chilled with crackers, pita chips, toasted baguette slices, pretzels, or fresh vegetables.
Notes
- Drain the spinach extremely well to prevent a watery dip.
- Freshly grated Parmesan melts into the dip better than pre-shredded cheese and provides the best flavor.
- Chilling the dip for at least an hour allows the flavors to develop and creates the best texture.
- Finely chopping the artichokes helps ensure every bite is packed with flavor.
- Taste before serving and add another squeeze of lemon if you’d like a brighter finish.
- This dip can be made up to 24 hours in advance, making it perfect for entertaining.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.