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Bubbly spinach artichoke dip topped with smoked paprika and crunchy water chestnuts in a white ceramic baking dish.

Creamy Smoked Spinach Artichoke Dip

Rebecca Blumer
A crowd-pleasing appetizer featuring a creamy cheese base, briny artichokes, and a unique smoky depth with a satisfying secret crunch from water chestnuts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 185 kcal

Equipment

  • Small baking dish or cast iron skillet
  • Medium mixing bowl
  • Clean kitchen towel

Ingredients
 

  • 1 package (8 ounce) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • 1 clove garlic, peeled and minced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste
  • 1 can (14 ounce) artichoke hearts, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1/4 cup shredded mozzarella cheese

Instructions
 

Prep the Oven and Dish

  • Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or a cast iron skillet if you prefer crispier edges.
  • Ensure your cream cheese is fully softened at room temperature to prevent any lumps in the final dip.

Build the Creamy Base

  • In a medium bowl, stir together the softened cream cheese, mayonnaise, grated Parmesan cheese, grated Romano cheese, minced garlic, dried basil, and garlic salt. Add salt and pepper to taste and mix until the base is smooth and plush.

Fold, Top, and Bake

  • Gently fold the chopped artichoke hearts and the well-drained spinach into the cream cheese mixture. For the signature twist, fold in 1/2 cup finely chopped water chestnuts and a pinch of smoked paprika.
  • Spoon the mixture into the prepared baking dish and spread evenly. Sprinkle the shredded mozzarella cheese over the top.
  • Bake for approximately 25 minutes until the edges are bubbling and the cheese on top is lightly browned in spots. Serve warm with pita chips or crostini.

Notes

The Moisture Rule: Squeeze the thawed spinach in a clean kitchen towel until it is almost fluffy-dry. This prevents the dip from breaking or becoming watery during the baking process.
The Emulsion Secret: Completely mix the dairy base of cream cheese and mayonnaise before adding the vegetables. This ensures a smooth consistency and keeps the artichoke pieces chunky rather than mashed.
Storage and Reheating: Reheat leftovers in the oven at 300°F covered with foil to keep the cheese tender. For a microwave, use 50% power and stir in a splash of milk to restore the creamy texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 185kcalCarbohydrates: 6gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 38mgSodium: 460mgPotassium: 142mgFiber: 2gSugar: 1gVitamin A: 22IUVitamin C: 8mgCalcium: 125mgIron: 1mg
Keyword game day snacks, party appetizer, spinach artichoke dip
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