A hot and cheesy dip is a favorite snack for any kind of gathering!

This Spinach Artichoke dip is creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

Serve it with your favorite dippers like chips, crackers, or bread.

baked Spinach Artichoke Dip in a dish

Ingredients for Spinach Artichoke Dip

This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.

  • Cream Cheese – Use a block of cream cheese – reduced fat can be used.
  • Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I don’t recommend light mayonnaise.
  • Spinach –  Use thawed frozen chopped spinach. You can substitute fresh spinach for frozen.
  • Artichokes – Marinated artichokes are packed in oil and have seasonings (and extra flavor. If using canned artichokes, they’re usually water-packed so add a pinch of Italian seasoning or dried basil with an extra clove of garlic.
  • Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Replace Gruyere with Gouda or Swiss.
Ingredients for Spinach Artichoke Dip

Variations

  • Add crumbled bacon or bacon bits
  • Stir in green onions, chives, fresh herbs like basil or parsley
  • For a little kick, add diced pickled jalapenos or red pepper flakes to taste

How to Make Spinach Artichoke Dip

  1. Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
  2. Fold in spinach, artichokes, and shredded cheese.
  3. Bake until golden and bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

Tips for A Great Spinach Artichoke Dip

  • Mix with a hand mixer to make a softer, smoother dip.
  • To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
  • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer to remove excess liquid.

Serving Suggestions

In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.

More Great Dip Recipes

Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!

baked spinach artichoke dip
4.97 from 438 votes↑ Click stars to rate now!
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The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings

Ingredients  

  • 8 ounces cream cheese softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup shredded parmesan cheese shredded
  • ½ cup shredded Gruyere cheese
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 14 ounces marinated artichoke hearts drained and chopped

Instructions 

  • Preheat the oven to 375°F.
  • In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
  • Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Spread the mixture into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.
  • Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
  • Serve with tortilla chips, baguette slices, crackers, or vegetables.

Video

YouTube video

Notes

To Make Crostini: Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
Tips:
  • Mix with a hand mixer for a softer, smoother dip.
  • To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
  • Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
  • To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
  • Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.
4.97 from 438 votes

Nutrition Information

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip
Cuisine American
baked Spinach Artichoke Dip with a title
cheesy Spinach Artichoke Dip with writing
Spinach Artichoke Dip with a cracker and writing
Spinach Artichoke Dip in the pan and plated with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this for the Super Bowl and it was fantastic. My husband wasn’t real excited about this dip until he tried it He is now a big fan. I did alter a few things:
    I don’t care for mayo so I left it out and I added a 4 oz. can of diced green chiles. Turned out awesome and we enjoyed the leftovers the next night!
    Thank you for a great recipe and it will be our go to dip from now on!!!5 stars

  2. Very good recipe! I made it for my family and guests to enjoy while watching the Superbowl. Everyone loved it!5 stars

    1. Sure you can! High for 1 hour or low for 2 hours. Once hot and melted, stir and turn the slow cooker to warm.

  3. This is one of my favorite dips and it is so easy to make. I top mine with a bit of smoked paprika for a little added flavor and yum!5 stars

  4. Would like to try this as finger food appetizer in mini pastry shells.
    Should I bake an a casserole dish first, then fill the shells and place back in the oven or under the broiler? Any thoughts on how to make this? Using the Mini pastry shells?

    1. Yummy idea! It should work just fine without baking first. Be sure to squeeze the spinach really well and fill the shells just before baking (not ahead of time). Let us know how it goes!

  5. Holly, that was great! A local deli used to make a version of this dip. They quit making it, so I tried making your recipe. So much better! My husband loved it and we will be making it again. Thank you and a very Merry Christmas to you and your family.5 stars

  6. Holly, that was great! A local deli used to make a version of this dip. They quit making it, so I tried making your recipe. So much better! My husband loved it and we will be making it again. Thank you and a very Merry Christmas to you and your family.5 stars

      1. Yes you can freeze this dip! Fully thaw and bake as directed when you’re ready to enjoy! :)

    1. Yes, this can be made a couple of days ahead of time. If it’s chilled from the fridge, you might need to add a little bit of extra baking time.

  7. This was a huge hit. I was concerned it would a bit of cheese overkill but it was perfect. I didn’t have marinated artichokes, plus those aren’t my favorite, so i used canned artichokes. I added about a teaspoon of lemon juice, 1/4 teaspoon of salt, a few grinds of pepper, 1/8 teaspoon crushed chili flakes, and a teaspoon of Dijon mustard to the base, which i think helped cut through all of the heavy ingredients and add more of the flavor profile from the marinated artichokes (but a little better IMO). It was excellent. Could have eaten half the dish but had to polite!5 stars

  8. I always make this recipe for parties and ever since time I get raving reviews. Trust me, you won’t be disappointed.5 stars

    1. I have only tried this recipe as written, but you could use plain yogurt or all sour cream instead of mayo. The flavor may be a little different. If you try it, let me know how it turns out!