Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Spinach Artichoke Dip (Warm, Cheesy & Crowd-Pleasing)

Sarah Smith
Nov 2, 2025
2 min read

Updated: Dec 25, 2025

a white bowl with a spinach dip top with cheese inside. corn chips spread around the bowl

If there’s one appetizer that always disappears first, it’s Spinach Artichoke Dip. Warm, gooey, and full of flavor, this dip is everything you want for cozy nights, holiday parties, or casual get-togethers.

It’s creamy from the cheese and tangy from the artichokes, with a perfect balance of flavor in every bite. Serve it bubbling hot with tortilla chips, crackers, or slices of toasted bread — and watch it vanish in minutes! Serve this warm dip with some creamy crack dip, or go elegant with baked brie topped with cranberries and pecans.

Recipe Card

Servings: 8 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Ingredients

1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
Optional: pinch of red pepper flakes for heat

Instructions

Preheat Oven: Preheat the oven to 375°F and lightly grease a small baking dish (8x8 or similar).
Mix Ingredients: In a large bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Stir in the spinach, artichokes, mozzarella, Parmesan, garlic, salt, and pepper until everything is evenly mixed.
Bake: Transfer the mixture to the prepared dish and smooth the top. Bake for 20–25 minutes, or until hot and bubbly with golden edges.
Serve: Serve warm with tortilla chips, baguette slices, pita wedges, or crackers.

Tips for Perfect Spinach Artichoke Dip

Drain the spinach well! Squeeze out all excess water to avoid a watery dip.
Add a handful of shredded Monterey Jack or cheddar for extra cheesy goodness.
Make it ahead — prepare the dip up to 1 day in advance and refrigerate until ready to bake.
For a restaurant-style twist, sprinkle extra mozzarella on top and broil for 2 minutes before serving.

Final Thoughts

This Spinach Artichoke Dip is the ultimate comfort appetizer — creamy, cheesy, and always a hit. Whether you’re hosting a party or just craving something cozy, this classic dip is guaranteed to please every guest.

FAQ

Q: Can I use fresh spinach instead of frozen? Yes — just sauté fresh spinach until wilted and squeeze out excess moisture.

Q: Can I make this dip ahead of time? Definitely. Mix everything, refrigerate, and bake when ready to serve.

Q: Can I serve this dip cold? It’s meant to be warm and creamy, but it can be served chilled if preferred.

Q: How do I keep the dip from becoming watery? Squeeze all moisture from spinach and drain artichokes well before mixing.

Q: What should I serve with spinach artichoke dip? Tortilla chips, crackers, baguette slices, cucumbers, pita chips, or bell pepper strips.