BJ’s Spinach Artichoke Dip Recipe (Copycat Appetizer)

Spinach artichoke dip is one of those restaurant appetizers that sounds ordinary until you have a really exceptional version that completely resets your expectations. BJ’s Spinach Artichoke Dip is that version for me. What makes theirs different is the sheer richness of the cheese base – a combination of cream cheese, Parmesan, and mozzarella that creates a dip with actual body and pull, not the thin, watery versions that feel like slightly cheesy soup. They serve it in a bread bowl, warm and bubbling, surrounded by tortilla chips and extra bread for scooping, and the bread bowl itself becomes part of the dip as you tear pieces off the edges. I tested this recipe six times trying to get that exact texture and flavor, and I am genuinely proud of where it landed.

The secret I discovered through all that testing: do not drain your artichokes too aggressively. A little of that brine stays in the dip and adds a subtle tanginess that brightens the richness of all that cheese. Also, frozen spinach works significantly better than fresh here because it has already had its moisture cooked out, which means you can squeeze it completely dry without fighting it.

Why You’ll Love This Recipe

• The three-cheese base of cream cheese, Parmesan, and mozzarella creates a dip with actual body and a gorgeous cheese pull that thin dips can never achieve.
• Serving it in a bread bowl is an interactive, crowd-pleasing presentation that guests absolutely love – and the bread bowl itself becomes part of the dip as you eat.
• It is one of the easiest restaurant-quality appetizers you can make, with most of the work being simple mixing before a short time in the oven.
• The dip can be fully assembled up to 24 hours ahead and refrigerated until you are ready to bake it, making party planning stress-free.
• Leftovers reheat beautifully and are incredible tossed with pasta, spread on toast, or stuffed inside chicken breasts for a completely different meal.

About This Multi-Brand Favorite

Spinach artichoke dip became a fixture of American casual dining menus in the 1980s and 1990s as appetizer culture took hold in restaurants across the country. BJ’s version distinguishes itself by leaning into the cheese factor more boldly than most – the ratio of cream cheese to sour cream is weighted toward the cream cheese, which gives it that thick, scoopable consistency that holds up on a chip without dripping. Presenting it in a sourdough bread bowl is a classic move that BJ’s executes particularly well, because the warm dip softens the inside of the bowl just enough that after you finish the dip itself, the cheese-soaked bread has absorbed all those flavors and becomes its own reward. It is one of those dishes that gets shared across the table and ends up being discussed as enthusiastically as the entrees that follow.

Ingredients

For the spinach artichoke dip

• 16 oz (450g) cream cheese, room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup freshly grated Parmesan cheese, divided
• 1 1/2 cups shredded whole-milk mozzarella cheese, divided
• 4 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes
• 10 oz (280g) frozen chopped spinach, thawed and squeezed very dry
• 14 oz (400g) canned artichoke hearts (packed in water), drained and roughly chopped
• Salt and black pepper to taste

For serving

• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1/4 cup heavy cream
• Salt, pepper, and a pinch of nutmeg

Ingredient Substitutions

• Greek yogurt can replace sour cream for a slightly tangier, higher-protein version.
• Gruyere or fontina can be used instead of mozzarella for a more complex, nuttier cheese flavor.
• Fresh baby spinach (wilted in a pan and squeezed dry) can replace frozen spinach if preferred.
• Marinated artichoke hearts can substitute for water-packed, though they add more tang and oil to the dip.
• A small ramekin or oven-safe skillet can replace the bread bowl for serving if preferred.

Equipment You’ll Need

• Large mixing bowl
• Hand mixer or stand mixer for beating cream cheese
• 9-inch baking dish or oven-safe skillet
• Serrated bread knife for cutting the bread bowl
• Kitchen towel or paper towels for squeezing spinach dry
• Garlic press or microplane

Step-by-Step Instructions

1. Prepare the spinach and artichokes. Thaw the frozen spinach completely, then place it in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. This is non-negotiable – wet spinach makes a watery dip no matter how good everything else is. You want the spinach to feel almost dry to the touch. Drain the artichoke hearts in a colander, then give them a rough chop. You want pieces you can see and bite into, not a smooth paste. Set both aside.
2. Beat the cream cheese base. Make sure your cream cheese is genuinely at room temperature – not just out of the fridge 5 minutes ago. Beat it with a hand mixer or in a stand mixer for about 2 minutes until completely smooth and fluffy. Cold cream cheese creates lumps that never fully incorporate. Once smooth, add the sour cream, mayonnaise, minced garlic, onion powder, and red pepper flakes. Beat again until fully combined and the mixture looks like a smooth, slightly fluffy spread.
3. Fold in the cheese, spinach, and artichokes. Add 3/4 cup of the Parmesan and 1 cup of the mozzarella to the cream cheese mixture. Fold in with a rubber spatula rather than continuing to beat – you want to incorporate without overworking the mixture. Taste and season with salt and black pepper. Then gently fold in the squeezed-dry spinach and the chopped artichoke hearts until everything is evenly distributed. The mixture will be thick – almost like a dense spread – which is exactly what you want.
4. Prepare the bread bowl. Preheat your oven to 375 degrees F (190 degrees C). Cut a circle from the top of the sourdough loaf, removing a lid. Using your hands or a small serrated knife, pull out the interior bread in chunks, leaving walls about 1 inch thick all around. Reserve the removed bread and the lid for serving alongside the dip. The bread bowl can also be warmed in the oven for 5 minutes before filling to give it a slight crust on the inside.
5. Fill and top. Spoon the spinach artichoke mixture into the prepared bread bowl, filling it generously to just below the rim. Smooth the top with a spatula. Scatter the remaining 1/4 cup of Parmesan and the remaining 1/2 cup of mozzarella evenly across the top. The cheese on top will melt and brown beautifully, giving you that caramelized, golden layer that is the visual signature of a great baked dip. If you are not using a bread bowl, spread the dip into a baking dish and top the same way.
6. Bake until golden and bubbling. Place the filled bread bowl on a baking sheet (to catch any drips) and bake at 375 degrees F for 20-25 minutes until the cheese on top is melted, golden, and the dip is bubbling around the edges. For extra color on top, switch to the broiler for the last 2-3 minutes and watch it closely. The inside of the bread bowl will have softened and absorbed some of the dip, which is exactly what you want – that bread becomes incredible to tear off and eat.
7. Serve immediately. Transfer the bread bowl to a large serving board or plate. Arrange the reserved bread chunks, tortilla chips, and sliced baguette all around it. Serve immediately while it is hot and the cheese is still gooey. For the full BJ’s experience, encourage guests to tear pieces off the bread bowl itself as they go – by the time the dip is mostly gone, the cheese-soaked bread walls are the best part of the whole appetizer.

Pro Tips from My Kitchen

• Squeeze the spinach until it is genuinely dry, not just mostly dry. The difference between a thick, restaurant-quality dip and a watery, disappointing one is almost always spinach moisture. Use a clean kitchen towel and twist hard.
• Room-temperature cream cheese is essential. Cold cream cheese creates lumps in the final dip no matter how long you mix it. Set it out at least 1 hour before you plan to make this.
• Use freshly grated Parmesan from a block, not the shelf-stable pre-grated kind. The flavor difference is significant and freshly grated Parmesan melts more smoothly into the dip.
• Don’t skip the mayo. It might seem like an odd ingredient alongside cream cheese and sour cream, but the mayonnaise adds richness and a subtle tang that helps balance the heavy dairy base.
• For an extra garlic-forward version, roast a whole head of garlic alongside the bread bowl and squeeze the softened cloves into the cream cheese base instead of using raw minced garlic.
• Bake the dip in a cast iron skillet instead of a bread bowl for a more rustic, crispy-edged presentation that stays hot at the table much longer than a ceramic dish.

Recipe Variations

• Buffalo Spinach Artichoke Dip: Mix 3 tablespoons of buffalo sauce into the cream cheese base for a spicy, tangy twist. Top with a drizzle of extra buffalo sauce after baking.
• Sun-Dried Tomato Addition: Fold in 1/3 cup of chopped oil-packed sun-dried tomatoes for a sweet, intense flavor that complements the artichoke beautifully.
• Crab Spinach Artichoke Dip: Add 8 oz of lump crab meat (drained well) to the mixture for a luxurious seafood version that feels genuinely special occasion.
• Goat Cheese and Spinach Dip: Replace half the cream cheese with soft goat cheese for a tangier, more complex flavor base that pairs particularly well with pita chips.
• Skillet Version with Crispy Top: Make the dip in a cast iron skillet, finish under the broiler, and serve with a drizzle of chili oil and fresh chives for a more modern presentation.

Common Mistakes to Avoid

• Not squeezing the spinach dry enough: This is the single most common reason spinach artichoke dip turns watery. The spinach must be squeezed until almost completely dry before mixing in.
• Using cold cream cheese: It will never blend smoothly and leaves lumps throughout the dip. Allow at least 1 hour at room temperature.
• Using pre-grated shelf-stable Parmesan: The woody, dry texture and weak flavor of shelf-stable Parmesan makes a noticeably inferior dip. Always grate fresh from a block.
• Overfilling the bread bowl: Fill it to just below the rim – not above it. The dip expands slightly as it heats and an overfilled bowl bubbles over and burns on the outside.
• Letting the dip cool before serving: Spinach artichoke dip firms up quickly as it cools. Have your chips and bread ready to go and serve within 10 minutes of pulling it from the oven.

What to Serve With This Dish

• Tortilla chips (thick restaurant-style chips hold up best for scooping)
• Sliced sourdough baguette or toasted pita chips
• Celery sticks and carrot sticks for a lighter dipping option
• A cold craft beer or a crisp dry white wine like Chardonnay
• BJ’s-style pizza dough breadsticks for a complete Brewhouse experience at home

Storage Instructions

Refrigerator

Leftover dip keeps in an airtight container in the refrigerator for up to 4 days. The bread bowl itself does not store well once soaked – transfer the dip to a container.

Freezer

The dip without the bread bowl can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Reheat

Reheat in a 350 degree F oven covered with foil for 15-20 minutes until hot and bubbling again, or microwave individual portions in 45-second bursts, stirring between each. Stir in a splash of milk if it seems too thick after reheating.

Make Ahead

The dip mixture can be fully assembled, placed in the baking dish or bread bowl, covered tightly, and refrigerated for up to 24 hours before baking. Add 5-10 minutes to the baking time when starting cold.

Nutrition Information

Per serving (estimated): 520 calories, 18g protein, 22g carbs, 42g fat (22g saturated), 3g fiber, 4g sugar, 940mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, but you need to wilt it first. Saute fresh baby spinach in a dry pan over medium heat until fully wilted, then let it cool completely and squeeze out all the water in a kitchen towel. You need about 12 oz of fresh spinach to end up with the equivalent of a 10 oz box of frozen. Frozen is actually easier here because most of the moisture is already gone.

What is the best bread for the bread bowl?

A round sourdough boule is the classic choice and ideal because the tangy flavor complements the rich cheesy dip. Italian bread or a round crusty country loaf also works well. Avoid soft sandwich breads – they get too soggy and collapse. The bread needs structural integrity to hold a dense, hot dip.

Can I make this in a slow cooker?

Yes, it works well in a slow cooker on LOW for 2 hours, stirring once halfway through. You won’t get the golden bubbly top that the oven creates, but the flavor is just as good. Finish with 5 minutes under the broiler in an oven-safe dish if you want that caramelized cheese top.

Can I use marinated artichoke hearts instead of water-packed?

You can, but drain them very well and pat them dry since they are packed in oil. Marinated artichoke hearts add more tang and herby flavor from the marinade, which changes the overall profile of the dip slightly. Both versions are good but are noticeably different.

My dip came out watery. What went wrong?

Almost certainly the spinach was not squeezed dry enough. Frozen spinach holds an enormous amount of water and it all releases during baking if you don’t remove it. Place the thawed spinach in a clean kitchen towel and twist it as hard as you can – you should be able to squeeze out several tablespoons of liquid.

How do I keep the dip warm on the table during a party?

The bread bowl itself retains heat well for about 20 minutes. For a longer party, use a small slow cooker set to WARM to keep the dip at serving temperature. Alternatively, bake it in an oven-safe skillet and place the skillet on a trivet at the table – cast iron stays hot for a long time.

Can I add crab or shrimp to this dip?

Absolutely, and it is a wonderful variation. Fold in 8 oz of drained lump crab meat or 8 oz of finely chopped cooked shrimp into the finished mixture before baking. Reduce the artichoke hearts slightly to compensate for the added volume.

Is this recipe gluten-free?

The dip itself is gluten-free. The bread bowl and baguette for serving are not, but you can serve the dip in a ramekin or oven-safe bowl instead of a bread bowl and offer gluten-free tortilla chips and gluten-free crackers for dipping.

Can I make this recipe without mayonnaise?

Yes, replace the mayo with an equal amount of sour cream or Greek yogurt. The texture will be slightly less rich and the dip may separate a tiny bit more during baking, but the flavor is still very good. Mayo is worth keeping in if possible because it adds stability to the mixture.

How far ahead can I make the dip mixture?

The mixture can be assembled and refrigerated in the baking dish or bread bowl, covered tightly, for up to 24 hours before baking. The flavors actually meld and deepen overnight, which some people prefer. Just add 5-10 extra minutes to the baking time since it starts cold.

What can I do with leftover spinach artichoke dip?

The leftovers are incredibly versatile. Toss them with hot pasta for a creamy sauce. Spread on toast or crostini for breakfast or a snack. Stuff inside chicken breasts and bake. Use as a pizza sauce base. Or thin with a little cream and use as a sauce over grilled vegetables.

Can I make individual portions instead of one large bread bowl?

Yes, small individual sourdough rolls work beautifully as mini bread bowls for each guest. Hollow them out the same way, fill with the dip, and bake for 15-18 minutes instead of 20-25. This is a great option for parties where you want each person to have their own.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia