Pumpkin Spinach Artichoke Dip Recipe

This Pumpkin Spinach Artichoke Dip is a seasonal twist on the classic party dip. Creamy pumpkin puree is blended with cream cheese, sour cream, spinach, and artichokes, then baked with Parmesan and mozzarella until bubbly and golden. The pumpkin adds a subtle sweetness and velvety texture that pairs beautifully with the savory cheese and vegetables. Perfect for Halloween parties, Thanksgiving appetizers, or cozy fall gatherings, this dip is served best with crackers, bread, or fresh veggies for dipping.

Pumpkin Spinach Artichoke Dip Recipe

Pumpkin Spinach Artichoke Dip is a creamy, cheesy dip with pumpkin puree, spinach, and artichokes—perfect for a festive fall appetizer.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 33 minutes mins

Servings: 8

Cuisine: American

Calories: 190

Ingredients Method Notes

Ingredients

  

• 1 cup canned pumpkin puree
• 8 oz cream cheese softened
• ½ cup sour cream or Greek yogurt
• ½ cup mayonnaise
• 1 14 oz can artichoke hearts, drained and chopped
• 1 cup frozen spinach thawed and drained
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 garlic cloves minced
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Method

 

1. Preheat oven to 375°F. Grease a small baking dish.
2. In a bowl, mix cream cheese, sour cream, mayonnaise, pumpkin puree, garlic, and Italian seasoning until smooth.
3. Stir in artichokes, spinach, mozzarella, and Parmesan.
4. Spread mixture evenly into baking dish.
5. Bake 20–25 minutes until bubbly and golden on top.
6. Cool slightly before serving with crackers, bread, or veggies.

Notes

• Add crushed red pepper flakes for a spicy kick.
• Use fresh spinach instead of frozen if desired.
• Make ahead and reheat before serving.