Warm, creamy, cheesy, and loaded with garlicky flavor - this Roasted Garlic Spinach Artichoke Dip is the ultimate party starter. Once you put it on the table, you'll need to keep an eye on the bowl because it disappears fast.
Jump to:
- Why You'll Love this Baked Spinach Artichoke Dip
- Roasted Garlic: The Flavor Hero
- Ingredients You'll Need (and Easy Swaps)
- Step-by-Step: How to Make Spinach Artichoke Dip
- Make Ahead & Storage Tips
- Creative Ways to Use Leftover Spinach Dip
- What to Serve with Your Dip
- Expert Tips & FAQs
- Roasted Garlic Spinach Artichoke Dip
- Related Recipes
Why You'll Love this Baked Spinach Artichoke Dip
Spinach Artichoke Dip is a classic, but the roasted garlic in this recipe takes it to another level. Roasting mellows garlic's sharp bite and turns it into a buttery, caramel-like paste that infuses every bite with sweet, fragrant flavor.
This dip is easy to make, stays warm for a long time, and works for almost any gathering. Serve it with veggies, bread cubes, chips, or pita - whatever you've got on hand. And if you're lucky enough to have leftovers, they're gold (we sometimes stash a little away just for the next day!).
Roasted Garlic: The Flavor Hero
If you've never roasted garlic before, this recipe is the perfect excuse. Slow roasting transforms cloves into a soft, golden paste that blends seamlessly into the dip. It adds richness and complexity you can't get from raw or sautéed garlic.
Need a step-by-step guide? Check out my full tutorial on Oven Roasted Garlic Cloves. And if you want another way to use those caramelized cloves, try spreading Roasted Garlic Compound Butter on fresh bread - pure heaven.
Ingredients You'll Need (and Easy Swaps)
- Spinach - Fresh baby spinach (12-16 oz, blanched) or frozen (10 oz bag, defrosted), well-drained. Removing excess water is key.
- Artichoke hearts - Jarred marinated artichokes have the best flavor. Canned in water or frozen also work.
- Cream cheese - Full-fat for creaminess, but light cream cheese or Neufchâtel are good swaps.
- Mozzarella - Melty and mild. Sub with Oaxaca, gouda, or cheddar if you prefer.
- Sour cream - Full-fat for tangy creaminess. Greek yogurt works too.
- Roasted garlic - The flavor powerhouse. About 30 cloves for this recipe.
(Note: Unlike many recipes, this one skips the mayo - you won't miss it.)
Step-by-Step: How to Make Spinach Artichoke Dip
Roast the Garlic
Preheat oven to 250°F (120°C). Line a heavy baking sheet with parchment or a silicone baking mat. We find that we like the outcome better on parchment; however, any practical difference is negligible.
In a small bowl, toss garlic cloves in the olive oil to completely coat, and then spread the oiled garlic cloves evenly across the prepared baking tray. Lightly sprinkle garlic cloves with kosher salt. Roast 45-50 minutes, or until garlic cloves are golden brown.
Cooking times may vary, depending upon the size and variety of your garlic. Start checking after about 30 minutes. Cloves are done when they are caramel in colored and have a soft, creamy texture.
Mix It Up
Preheat oven to 350°F (175°C).
Mash roasted garlic into softened butter and cream cheese. Stir in spinach, artichokes, sour cream, mozzarella, and seasonings.
Tip: To avoid watery dip, remove as much water as possible from the spinach before mixing it in.
Bake the Dip
Spread the mixture into cast iron skillet or baking dish. Bake ~1 hour, until the dip is hot and bubbly at the edges.
Serve warm with bread, chips, or veggies.
Make Ahead & Storage Tips
- Make ahead: Assemble a day ahead and refrigerate, then bake before serving.
- Leftovers: Store leftovers up to 3 days; reheat gently or enjoy cold as a spread.
Creative Ways to Use Leftover Spinach Dip
- Spread it on a slice of sourdough toast for an easy breakfast.
- Stir into scrambled eggs, frittata, or quiche.
- Stuff into chicken breasts before baking.
- Toss with warm pasta for a creamy sauce.
- Use as a base for pizza.
What to Serve with Your Dip
This dip pairs with just about anything crunchy or dippable:
- Sourdough cubes or baguette slices
- Pita chips, pretzel crisps, or tortilla chips
- Fresh veggie sticks (carrots, celery, bell peppers)
- Bagel chips or crostini
Expert Tips & FAQs
Yes! Assemble up to a day ahead, refrigerate, then bake before serving.
The cheese firms up in the fridge, so it's best warm. But it does taste great cold spread on crackers.
This dip pairs perfectly with bread, chips, pretzels, and veggies.
A cast iron skillet works beautifully - it heats evenly and looks great for serving.
Roasted Garlic Spinach Artichoke Dip
Equipment
- 1 10-inch cast iron skillet or any large, oven-safe cooking vessel.
Ingredients
- 30 cloves garlic
- 2 tablespoons olive oil for roasting garlic
- 10 ounces chopped spinach blanched (or thawed) and squeezed to remove moisture
- 8 ounces cream cheese softened
- ¼ cup butter
- 14 ounces jarred artichoke hearts drained and rough-chopped
- 8 ounces sour cream
- ¼ - 1 teaspoon hot sauce or hot paprika
- ⅛ teaspoon freshly ground nutmeg
- 3 ounces mozzarella grated, about ¾ cup
- 2 ounces Parmesan grated, about ⅔ cup
- Kosher salt & freshly ground black pepper to taste
Instructions
Roast Garlic
- Preheat oven to 250°F (120°C). Toss garlic with olive oil, spread on lined sheet, sprinkle with salt, and roast 40–50 min until golden and soft.
- Set the oven to 350°F (175°C). Mash roasted garlic into softened cream cheese. Stir in spinach, artichokes, sour cream, mozzarella, and seasonings.
- Spread the spinach mixture in cast iron skillet or baking dish. Bake about 1 hour, until hot and bubbly at the edges.
- Serve warm with bread, chips, or veggies.
Notes
- Prep: Remove as much water as possible from spinach to avoid watery dip.
- Make ahead: Assemble a day ahead and refrigerate, then bake before serving.
- Leftovers: Store leftovers up to 3 days; reheat gently or enjoy cold as a spread.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Related Recipes
Looking for more delicious dips and party bites to round out your table? Try one (or a few!) of these favorites:
- Muhammara - A bold roasted red pepper and walnut dip that pairs beautifully on a Mediterranean-style snack board.
- Cool Buffalo Chicken Dip - Creamy, tangy, and just the right amount of heat - a classic contrast to this garlicky spinach dip.
- Roasted Garlic Compound Butter - Spread it on warm bread or melt over veggies for an easy flavor upgrade.
- Oven Roasted Garlic Cloves - Learn how to roast garlic perfectly every time (and keep some on hand for recipes like this one).
- Roasted Garlic Smashed Potatoes - Comfort food meets roasted garlic magic - perfect as a hearty side dish.
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Recipe Updated July 22, 2021 (Originally published July 2, 2013)
Sadie says
This looks so good! one of my favorite things when we got out to eat. Now I can make it! Love your blog...will be returning often. 🙂 Stopping by from SITS
Renée ♥ says
Thanks for stopping by, Sadie! I checked out your blog, and guess what?!? I have 5 daughters too! (Plus a step-daughter who I would call my own in a heartbeat.) Life certainly gives a mom a lot to ponder on with all that estrogen flying around, doesn't it?
Jenn Rian says
This looks so yummy! I found you through SITSSummer. I've been trying to go vegetarian for years now, but I'm just so lazy and hate to cook! I'll be following your blog now 🙂
Renée ♥ says
Good to hear from you, Jenn! I've been trying to go for years myself, but I don't think I'll ever make it completely to the other side; however, unlike many, bacon is not my Kryptonite - Salmon is! So the closest I will get is pescatarian, with a yearly foray into Veganland during the Vegan Mofo.
Pech says
Sounds yummy! So I assume the yield of 2 quarts was just enough for a party... how many people do you think it should end up serving so I can plan to share this with the right amount of people?
Renée ♥ says
Yes, the recipe as given yields roughly 8 cups. I have no idea how many it would serve, but I would ballpark it at about 1/4-1/3 cup of dip per person. I did a little experimenting, and it is also good in omelets and as a sandwich spread with roasted vegetables, so leftovers wouldn't be much of a problem.
journeysofthezoo says
This.is.deadly. My only rule about Garlic is that everyone has to eat it so no one has bad breath. You know!?
Renée ♥ says
Roasting the garlic does dramatically soften the blow of the garlic, so to speak - you don't walk around the party with that sharp, pungent "just ate Garlic Dip" aroma seeping out of your pores; nevertheless, it is always a good thing when everyone shares!
Glad to meet you, Sarah, and thank you for hosting the hop - I'm enjoying the opportunity to meet and read new folks!