If there’s one appetizer that never gets ignored at a party, it’s hot spinach artichoke dip. Creamy, cheesy, scoopable comfort that somehow feels both cozy and celebratory at the same time.

This version was inspired by sampling some incredible cheeses from around Wisconsin — especially raclette, which melts into silky, rich perfection. It gives this dip a restaurant-quality texture and flavor that feels a little special without being complicated.

Don’t worry if raclette or brick cheese aren’t easy to find where you live. This recipe is very flexible and still turns out wonderfully creamy and bubbly with more common cheeses.

Serve it for happy hour, game day, holiday gatherings, or honestly… just a Tuesday when you want something warm and indulgent.

If you love creamy dips and sauces, you’ll also love learning how to make homemade aioli.

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Ingredients

• 8 oz mascarpone cheese
• ¾ cup mayonnaise
• ¾ cup sour cream
• 1 cup freshly grated Parmesan cheese
• 8 oz shredded brick cheese, divided
• 4 oz shredded raclette cheese (or Gruyère)
• 1 can artichoke hearts, drained and chopped
• 1 lb fresh spinach
• 1 shallot, finely diced
• 1 tsp olive oil
• 3 cloves garlic, minced
• 1 tsp lemon juice
• 1 tsp chili crisp (or more to taste)
• Kosher salt
• Freshly ground black pepper
• Tortilla chips or toasted bread, for serving

Instructions

Step 1 — Cook the spinach mixture

Heat olive oil in a large skillet over medium heat. Add the diced shallot and cook until soft and translucent, about 3–4 minutes.

Then add the garlic and cook for 30 seconds until fragrant.

Add the fresh spinach in batches, stirring until fully wilted. Continue cooking until most of the moisture has evaporated. Remove from heat and allow to cool slightly.

Step 2 — Mix the dip

Preheat oven to 350°F (175°C).

In a large mixing bowl, combine:

• mascarpone
• mayonnaise
• sour cream
• Parmesan
• 4 oz of the shredded brick cheese
• raclette cheese
• chopped artichokes
• spinach mixture
• lemon juice
• chili crisp
• salt and pepper

Mix until fully combined.

Taste and adjust seasoning if needed.

Step 3 — Assemble

Transfer mixture to a medium baking dish (about 2-quart size). Smooth the top with a spatula.

Sprinkle the remaining 4 oz brick cheese evenly over the top.

Step 4 — Bake

Bake for 30 minutes, until hot, bubbly, and lightly golden.

For extra color, broil on high for 1–2 minutes at the end.

Step 5 — Serve

Let cool slightly before serving.

Serve warm with tortilla chips, toasted baguette slices, crackers, or fresh vegetables.

If you want to better understand how to customize this dip or fix common texture issues, these tips will help you get perfect results every time.

What Cheese Is Best for Spinach Artichoke Dip?

The best spinach artichoke dip uses a blend of cheeses, not just one. Each type plays an important role in creating the perfect creamy, scoopable texture.

Creamy base cheeses

These create richness and body in the dip.

• Mascarpone
• Cream cheese
• Ricotta

Ricotta can work well, but keep in mind that it may create a slightly grainier texture compared to mascarpone or cream cheese. For the smoothest dip, mascarpone is a great choice.

Melty cheeses

These give the dip its signature stretchy texture and bubbly golden top.

• Raclette
• Brick cheese
• Gruyère
• Fontina
• Monterey Jack
• Low-moisture mozzarella

Low-moisture mozzarella melts beautifully and helps keep the dip cohesive. Fresh mozzarella contains too much water and can make the dip watery.

Flavor-boosting cheeses

These add depth, saltiness, and savory character.

• Parmesan
• Pecorino Romano
• Aged cheddar

Stronger cheeses bring bold flavor, but should be balanced with milder, meltier options.

Best Tip

For the most balanced spinach artichoke dip, choose one cheese from each category.

If you use a stronger cheese like aged cheddar, balance it with a smooth, melty cheese such as low-moisture mozzarella. This helps create the ideal combination of flavor, creaminess, and texture.

Why Is My Spinach Artichoke Dip Watery?

Watery spinach artichoke dip is one of the most common issues home cooks run into. The good news is it’s easy to prevent once you know what causes it.

1. The spinach wasn’t cooked down enough

Fresh spinach releases a surprising amount of water.

Cook it until fully wilted and continue cooking until most of the moisture has evaporated. The pan should look mostly dry before you remove it from heat.

2. Frozen spinach wasn’t drained properly

If using frozen spinach, thaw it completely and squeeze out as much liquid as possible using your hands or a clean kitchen towel.

3. The dip didn’t bake long enough

Spinach artichoke dip needs time in the oven to fully heat through and thicken. Look for bubbling edges and light browning on top — this is a sign it’s ready.

4. Too many watery add-ins

Ingredients like jarred artichokes, onions, or vegetables can add extra moisture. Always drain well and cook aromatics before mixing into the dip.

5. It was served immediately out of the oven

Let the dip rest for about 5–10 minutes after baking.
It will thicken slightly as it cools, making it creamier and easier to scoop.

Freezer Instructions (Entertaining Tip)

This dip freezes beautifully.

You can:

• Divide into three smaller casserole dishes
• Top with cheese
• Wrap tightly with foil or © Stasher Stretch Lids
• Freeze up to 3 months

To bake from frozen:
Bake covered at 350°F for about 45–50 minutes, then uncover and bake until bubbly.

Storage + Reheating

Hot spinach artichoke dip stores and reheats very well, making it a great option for entertaining or meal prep.

How to Store Leftover Dip

Allow the dip to cool completely before transferring to an airtight container.

Store in the refrigerator for up to 4 days.

If the dip has been left out at room temperature for more than 2 hours, it should be discarded for food safety.

How to Reheat in the Oven (Best Method)

Transfer the dip to an oven-safe dish and cover loosely with foil.

Bake at 325°F for about 15–20 minutes, or until heated through.
Remove the foil during the last few minutes if you’d like to refresh the golden top.

How to Reheat in the Microwave (Quick Method)

Place a portion in a microwave-safe bowl.

Heat in 30-second intervals, stirring between each, until warm and creamy.

If the Dip Seems Thick After Chilling

Stir in a small splash of:

• milk
• cream
• or broth

This helps restore the creamy texture.

Cheese Substitutions

If brick or raclette aren’t available, try:

• White cheddar
• Mozzarella
• Monterey Jack
• Fontina
• Gruyère
• Any good melting cheese blend

Spinach Options

• Use a mix of spinach + arugula for a peppery twist
• Substitute 10 oz frozen chopped spinach, thawed and VERY well drained

(Seriously… squeeze it like it owes you money. This prevents watery dip.)

Flavor Variations

• Add chopped cooked bacon
• Stir in caramelized onions
• Add extra chili crisp for heat
• Top with buttered breadcrumbs before baking
• Finish with a squeeze of fresh lemon

Serving Ideas

• Party appetizer centerpiece
• Holiday snack board addition
• Game day dip
• Baked potato topping
• Spread inside grilled sandwiches
• Spoon over roasted chicken
• make it the middle of an omelette

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