Creamy Peanut Butter Spinach Artichoke Dip

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 1/3 cup each)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup plain Greek yogurt
• 1/3 cup natural creamy peanut butter
• 1/4 cup mayonnaise
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 1 (14 oz) can or jar quartered artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, divided
• 3 cloves garlic, minced
• 2 tsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional for heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped roasted peanuts (for topping)
• 1 tbsp olive oil or melted butter (for topping)

Do This

• 1. Preheat oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 9–10 inch cast-iron skillet.
• 2. Thaw spinach and squeeze out as much liquid as possible. Drain and chop artichoke hearts.
• 3. In a large bowl, beat cream cheese, sour cream, yogurt, peanut butter, mayonnaise, garlic, lemon juice, spices, salt, and pepper until smooth.
• 4. Fold in spinach, artichokes, mozzarella, and 1/4 cup Parmesan until evenly combined.
• 5. Spread into prepared dish. Top with remaining 1/4 cup Parmesan and drizzle with olive oil or melted butter.
• 6. Bake 20–25 minutes until hot, bubbling, and lightly golden. Sprinkle with chopped peanuts, cool 5–10 minutes, and serve warm.

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Why You’ll Love This Recipe

• A cozy, nutty twist on classic spinach artichoke dip thanks to creamy peanut butter.
• Rich, velvety texture that stays scoopable, perfect for chips, bread, or veggies.
• Easy to prep with mostly pantry and freezer staples, then baked in one pan.
• Feels gourmet and unexpected, but totally approachable for weeknights or parties.

Grocery List

• Produce: Garlic, 1 lemon, optional green onions or parsley for garnish, 10 oz frozen chopped spinach.
• Dairy: Cream cheese, sour cream, plain Greek yogurt, shredded mozzarella cheese, grated Parmesan cheese, butter (if using instead of oil), milk or cream (optional to thin if needed).
• Pantry: Natural creamy peanut butter, mayonnaise, 1 (14 oz) can or jar quartered artichoke hearts, olive oil, roasted peanuts, kosher salt, black pepper, smoked paprika, crushed red pepper flakes, chips/crackers/toasted bread or pita for serving.

Full Ingredients

For the Peanut-Butter Cream Base

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/2 cup sour cream (full-fat recommended)
• 1/2 cup plain Greek yogurt (2% or full-fat)
• 1/3 cup natural creamy peanut butter (unsweetened, well-stirred)
• 1/4 cup mayonnaise
• 3 cloves garlic, minced or pressed
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2–4 tbsp milk or cream, only if needed to loosen a very thick mixture

Veggies and Cheeses

• 10 oz frozen chopped spinach, completely thawed and very well squeezed dry
• 1 (14 oz) can or jar quartered artichoke hearts, well drained and roughly chopped
• 1 cup (about 4 oz) shredded low-moisture mozzarella cheese
• 1/2 cup (about 1.5 oz) finely grated Parmesan cheese, divided

Topping and Serving

• 1 tbsp olive oil or melted butter (to help the top brown)
• 2 tbsp chopped roasted peanuts (unsalted or lightly salted), for garnish
• 1–2 tbsp chopped fresh parsley or sliced green onions, for garnish (optional)
• Tortilla chips, pita chips, toasted baguette slices, pretzels, or crunchy vegetables, for serving

Step-by-Step Instructions

Step 1: Preheat the oven and prep your baking dish

Set your oven to 375°F (190°C). Give it time to fully preheat so the dip bakes evenly and the top gets nicely golden. While the oven heats, lightly grease a 1-quart (about 1 liter) baking dish, an 8-inch square pan, or a 9–10 inch cast-iron skillet with a little olive oil, butter, or nonstick spray. A cast-iron skillet or other heavy baking dish will help the dip stay warm longer when you serve it.

Step 2: Prep the spinach and artichokes

If your spinach is frozen, place it in a colander and run under cool water until thawed, or thaw it in the microwave according to package directions. Once thawed, squeeze the spinach very firmly with your hands or wrapped in a clean kitchen towel to remove as much liquid as possible. This step is crucial: extra moisture will make the dip watery instead of creamy.

Drain the artichoke hearts well. Pat them dry with a paper towel if they seem wet, then roughly chop into bite-sized pieces. You want some texture, so do not mince them too finely.

Step 3: Make the peanut-butter cream base

In a large mixing bowl, add the softened cream cheese, sour cream, Greek yogurt, peanut butter, and mayonnaise. Using a hand mixer on medium speed or a sturdy spatula, beat until the mixture is very smooth and creamy, with no visible streaks of peanut butter or cream cheese.

Add the minced garlic, lemon juice, smoked paprika, crushed red pepper flakes (if using), kosher salt, and black pepper. Mix again until everything is fully combined. Taste the base and adjust the seasoning with a pinch more salt, pepper, or lemon juice if desired. If the mixture seems extremely thick and difficult to stir, add 2–4 tablespoons of milk or cream, 1 tablespoon at a time, until it is creamy and stirrable but still quite thick.

Step 4: Fold in the spinach, artichokes, and cheese

Add the well-squeezed spinach, chopped artichokes, shredded mozzarella, and 1/4 cup of the grated Parmesan cheese to the bowl. Use a spatula or wooden spoon to fold everything together until the vegetables and cheese are evenly dispersed throughout the peanut-butter cream base. Take a moment to scrape the bottom and sides of the bowl so there are no pockets of plain cream cheese or clumps of spinach.

Give the mixture one last taste and adjust seasoning if needed. Remember that the flavors will deepen a bit as the dip bakes, and the Parmesan on top will also add saltiness.

Step 5: Transfer, top, and bake

Scrape the mixture into your prepared baking dish or skillet and spread it into an even layer. Sprinkle the remaining 1/4 cup grated Parmesan evenly over the top. Drizzle the surface lightly with 1 tablespoon of olive oil or melted butter; this helps the top brown and adds a nice sheen.

Place the dish on the center rack of your preheated oven and bake for 20–25 minutes. The dip is done when the edges are bubbling, the center is hot, and the top is lightly golden in spots. If you prefer a deeper golden color, you can broil it for 1–2 minutes at the end, watching very closely to prevent burning.

Step 6: Garnish and serve

Remove the dip from the oven and let it rest for 5–10 minutes. This brief cooling time helps it thicken slightly so it clings nicely to chips and bread, and it keeps anyone from burning their mouth on molten cheese.

Just before serving, sprinkle the top with the chopped roasted peanuts and fresh parsley or green onions, if using. Serve warm right from the baking dish or skillet with your favorite dippers: toasted baguette slices, pita chips, tortilla chips, pretzels, or crunchy veggies like bell pepper strips and celery.

Enjoy your creamy peanut-butter spinach artichoke dip while it is still warm and melty. If it cools down too much, you can gently rewarm it in a low oven or in the microwave.

Pro Tips

• Squeeze the spinach really well. Excess water is the fastest way to a runny dip. Keep squeezing until almost no liquid drips out.
• Use natural peanut butter. Choose unsweetened, natural creamy peanut butter for a savory, nutty flavor. Sweetened peanut butter can make the dip taste dessert-like.
• Soften the cream cheese fully. Room-temperature cream cheese blends more easily and prevents lumps in the base.
• Adjust the thickness if needed. If the dip feels too thick before baking, stir in a splash or two of milk or cream. If it feels too thin, add an extra small handful of shredded mozzarella.
• Do not overbake. Bake just until hot and bubbling. Overbaking can cause the dip to separate slightly and become greasy around the edges.

Variations

• Extra-spicy version: Add 1–2 more cloves of garlic, double the crushed red pepper flakes, and swirl in 1–2 tablespoons of your favorite hot sauce or sriracha before baking.
• Bacon and scallion twist: Cook 4–6 slices of bacon until crisp, crumble, and fold most of it into the dip with the spinach and artichokes. Reserve a little to sprinkle on top after baking, along with sliced green onions.
• Lighter, yogurt-forward dip: Use 4 oz cream cheese instead of 8 oz and increase Greek yogurt to 1 cup. The dip will be a bit tangier and slightly less rich, but still creamy and satisfying.

Storage & Make-Ahead

To make ahead (unbaked): Assemble the dip through Step 4, spread it in the baking dish, and top with Parmesan (but wait to drizzle with oil). Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes, drizzle with oil, and bake at 375°F (190°C), adding 5–10 minutes to the baking time if it is still cold in the center.

To store leftovers: Cool the baked dip to room temperature, then cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave in 20–30 second bursts, or warm larger amounts in a 325°F (165°C) oven until hot throughout. Stir gently if any oil has separated.

Freezing: For best texture, it is ideal enjoyed fresh or refrigerated, but you can freeze the unbaked or baked dip (without peanut garnish) for up to 2 months. Thaw overnight in the refrigerator, then bake or reheat until hot and bubbly, and finish with fresh chopped peanuts.

Nutrition (per serving)

Approximate values per serving (1/8 of the recipe, about 1/3 cup), not including dippers: 260 calories; 9 g protein; 7 g carbohydrates; 23 g fat; 7 g saturated fat; 2 g sugar; 3 g fiber; 520 mg sodium. These numbers are estimates and will vary based on specific brands and exact measurements used.