The Best Spinach Artichoke Dip

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Spinach Artichoke Dip is one of those recipes that absolutely everyone seems to love. A creamy cheesy base loaded with spinach, a bit of garlic and of course marinated artichokes.

It’s all topped off with more cheese and baked until golden and bubbly.  Between this recipe and our favorite Buffalo Chicken Dip, I’m pretty much guaranteed an invite to every party!

Spinach Artichoke Dip baked until golden and bubbly.

Our favorite Spinach Artichoke Dip

Spinach Artichoke Dip is a dish you’ll find on almost every menu and at every party for good reason. Everyone loves it! This spinach artichoke dip recipe is easy to make and it’s creamy, cheesy, and super satisfying!

How to Make Spinach Artichoke Dip

Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.

I love the use of marinated artichokes in this recipe (instead of canned). The difference is that the canned artichokes are usually in water with a bit of salt… the marinated artichokes are in olive oil and usually have lots of great seasoning which adds tons of flavor to this dip! If you’re using canned artichokes instead, you’ll likely want to add a bit of Italian Seasoning or some dried basil for flavor.

  1. Mix cream cheese, sour cream and a bit of mayo until fluffy.
  2. Fold in spinach, artichokes and cheeses.
  3. Bake until bubbly.

I used to make this dip with lots of gruyere but have found it’s better if you use some mozzarella and a bit of gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

A dish of hot spinach artichoke dip ready for serving

Can you use fresh spinach for spinach dip?

Yes, you can use fresh spinach in this recipe instead of frozen spinach!  I use frozen chopped spinach to keep this spinach artichoke dip quick and easy. Frozen spinach tends to have a lot of liquid so once defrosted, you’ll want to squeeze our as much liquid as possible.  This will keep your dip from being runny.

How to Replace Frozen Spinach with Fresh Spinach

If you’d prefer to make this spinach artichoke dip with fresh spinach, simply chop, cook and squeeze dry 1lb of fresh spinach. Don’t forget to remove any tough stems before cooking.

The ingredients to make the BEST spinach artichoke dip recipe.

What to Serve With Spinach Artichoke Dip

I like to serve this dip with toasted slices of baguette but it’s wonderful with crackers, chunks of sourdough bread or even tortilla chips!

If 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 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! Just know, if you take this dip with you, you’ll be left with nothing but an empty dish!

A big scoop of hot spinach artichoke dip ready for serving

More Great Dip Recipes

5 from 13 votes
Review Recipe

The Best Spinach Artichoke Dip

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Author Holly Nilsson
Course Appetizer
Cuisine American
This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!


  • 8 oz cream cheese , softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic minced
  • 1 1/2 cups mozzarella cheese divided
  • 1/2 cup fresh shredded parmesan cheese
  • 1/2 cup gruyere cheese
  • 10 oz frozen chopped spinach defrosted and squeezed dry
  • 14 oz marinated artichoke hearts chopped
For Serving
  • 1 baguette optoinal
  • olive oil

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  1. Preheat oven to 375 degrees F.

  2. In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.

  3. Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

  4. Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.

  5. Bake 25-30 minutes or until bubbly and cheese is browned.
  6. Slice baguette into 1/2" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

  7. Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

Recipe Notes

*Nutrition information does not include baguette.
Nutrition Information
Calories: 292, Fat: 20g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 568mg, Potassium: 173mg, Carbohydrates: 15g, Fiber: 2g, Sugar: 2g, Protein: 12g, Vitamin A: 3590%, Vitamin C: 8.5%, Calcium: 324%, Iron: 1.5%

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

Keyword spinach artichoke dip

REPIN this Easy Appetizer

Spinach Artichoke Dip in a white baking dish and being scooped out with a cracker


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Spinach Artichoke Dip is an appetizer recipe that absolutely loves. A creamy cheesy base loaded with spinach, a bit of garlic and of course marinated artichokes. #spendwithpennies #spinachartichokedip #artichokedip #spinachdip #appetizerrecipe #diprecipe #easyrecipe #partyrecipe

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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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  1. I loved this recipe for the base recipe. I substituted fresh spinach leaves for the frozen, Romano/Pecorino for the Gruyere and added cracked black pepper, a pinch of kosher salt, crushed red pepper flakes and topped it with more fresh mozzeralla and parmessan garnished with cayenne pepper. Thank you so much for posting this! It was delicious!

    1. Those sound like delicious additions to this recipe Vicky! I am so glad you enjoyed the recipe as your starting point!

  2. My foodie guests and I found this recipe too bland as written. The second time I made it, I increased the gruyere and decreased the mozzarella (more flavour) and added a bit of milk to adjust for the less creamy cheese mixture. Also added 1 tablespoon of Dijon mustard and a short 1/8 cup of Worcestershire sauce for a kick (again, more interesting flavour). Now we’re talkin’…the second group of foodie guests asked for the recipe.

  3. Found your recipe over Christmas break and used it for our Christmas dinner with the inlaws. Every since then, I have enjoyed and shared this with everyone. I love this version and the Gruyere cheese is so fabulous. I am actually making a batch right now for me and a couple friends to snack on. Thank you for sharing your recipe. I now always have the ingridients in stock just in case I have the cravings.

  4. Made the spinach artichoke dip…YES… very good! Easy and so tasty…used tortilla chips to dip…perfect pairing..

    1. Happy to hear that you love the spinach artichoke dip. It does go so well with tortilla chips Anne!

        1. I would think it would fit in a 9×13 pan. You may need to add an extra 5-10 minutes to ensure the middle is hot and melted. Optionally, you could double it and cook it in two smaller pans. Enjoy!

  5. They didnt have gruyere cheese at the market when I went so I used jarlsberg and really loved it. Now that I found gruyere I’m not sure if I’d like it more or less! I would really like to make maybe half the recipe, what size dish would you suggest and should I adjust cooking time?

  6. This is the BEST recipe for spinach artichoke dip hands down. I always make a double batch of it, and it’s gone every time. People ask me for the recipe, and I’m really choosey about giving it out anymore because it’s so good. I highly recommend it. The gruyere cheese is key.

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

  7. This is the most amazing dip ever! I’m incredibly picky when it comes to spinach artichoke dip, but this one hits all the right notes. The right amount of spinach and artichokes and the gruyere cheese puts it over the top! Definitely a keeper!

  8. Good recipe! I added a small can of chopped green chilies to add a little more zip, but not hot. It was the favorite on the appetizer table.

    1. That sounds like a great addition Vick, we love adding jalapenos from time to time for the kick too. Enjoy!

  9. I made this for my family’s Christmas/New Year and it was amazingly good! Thank you for the recipe! This has definitely become a family favorite

  10. Iy taste way to much like mayo… I would replace the mayo with some more sour cream and avocado oil. Also it needs to be seasoned, it had no taste.

  11. I scrolled to see if you answered this question in another comment, but couldn’t find it. Can this be made in a slow cooker and what temp/for how long would you suggest cooking it if it can?

    1. I haven’t tried it but I think it would work. Because it has dairy, I’d recommend only having it on low. Enjoy Lacey!

  12. This dip is incredible, just made a double batch for my family as part of our Christmas Eve smorgasbord. So perfectly cheesy and all the flavors come through amazingly. The marinated artichokes are a MUST. I think next time I make it I may add some extra garlic, just because my family are all fanatics for it. Thank you so much Holly!

  13. I made this as one of my appetizers before the Thanksgiving meal today. It was a huge hit, I will definitely be making it again. Thanks for the tasty recipe!

      1. I just made this recipe with canned spinach. It came out great! I made mine with 2 cans of spinach and a bit more sour cream though, since im a huge fan of spinach and i prefer a “sturdier” dip vs. a wetter one,if you will.

  14. When we go out to eat we always order spinach artichoke dip. So I decided to try makin this recipe today for my sisters birthday party.  My family loved it. N it was so easy to make. There was no leftovers. I’m sure this will be made at all our gatherings from now on. Thank you for sharing this delicious recipe. 

  15. Just want to thank you for this recipe. It was a Total Hit of the party. When I found it….
    I thought, “theres going to be alot of people, I’ll double it” . As I was mixing it together I realized, “Holy Crap” ..its making a ton, so I separated it for another party for the weekend.
    I tweeked it a little, added scallions and black pepper and another garlic.
    The Gruyere cheese was perfect. Thank you so much.

  16. I thought I had the best recipe ever for spinach artichoke dip, then I tried this one…it is wonderful thank you for sharing this great recipe.

  17. Love the recipe. I used non fat Greek yogurt in stead of sour cream and different cheese (Manchego and Asiago) based on what was in my frig. Turned out great and my guests ate it up. Cheers!

  18. I made this and my whole family devoured it. I was asked to bring it (a lot of it) this Sunday to my granddaughter’s baptism party. Question: Can I make it and keep it in a warming bag while in church and then they can reheat it?

  19. Oh yes please – what a delicious dip! I am making some bread as we type – I’ll bring the bread if you bring the dip ;)

  20. I made this DELICIOUS dip for the superbowl party at my house….let me tell you.. They loved it. Easy easy to make and it doubled wonderfully. I cant wait to make again

  21. I doubled the recipe for a work event, and it was gone within 45 minutes. It was delicious. I barely even got to try some myself. The Gruyere cheese is awesome. I add a little more garlic because I like it, but this is a superb recipe!

  22. I made this for my Girls Night In party and the only thing I changed was that I used an Italian cheese blend. This was my first hot spinach and artichoke dip I’ve made and it was absolutely delicious! Thank you for sharing this recipe. 5 stars :)

  23. I thawed out my spinach only to discover it was BROCCOLINI!!..So, I put it in the food processor and continued with the recipe. It turned out great!!… I did add some red pepper flakes, though.

    1. I love how you adapted the recipe, I’m not sure I would’ve thought to put it through the processor! :) So glad you enjoyed it!

  24. To squeeze spinach dry for recipes, I have found using my potato ricer squeezes it into a nice dry cake that pops right out. I also use this to squeeze the liquid out of cucumbers for my famous Tzatzki dip. CAn’t wait to try this recipe, so hungry for spinach!

  25. You have done it again!! This is so good. I added bacon and used sswiss cheese because I couldn’t find gruyere in my local supermarket. Thanks soo much for the recipe.

    1. I haven’t tried it but I think it would work. Because it has dairy, I’d recommend only having it on low.

  26. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

  27. A great classic dip for the big game! Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

  28. Must buy more cheesecloth for spinach squeezing. It is sometimes amazing how much water comes out. Recipe looks great, thanks