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, seasonings and of course artichokes.

It’s all topped off with more cheese and baked until golden and bubbly.  Party dip perfection!Spinach Artichoke Dip in a bowl with croustini

This is my favorite baked Spinach Artichoke dip recipe!!

It’s easy to make and loaded with flavor!

Dips are always a crowd pleaser and a great choice to bring to any potluck or get together.

This spinach artichoke dip is creamy, cheesy, and super satisfying!

How do you make Spinach Artichoke Dip?

This 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 definitely make your dip softer so you don’t end up with a ‘chip-wreck’.

The addition of gruyere cheese really takes this to the next level.  If you don’t have gruyere you can substitute it with gouda or swiss.

Can you use fresh spinach for spinach dip?

Yes you can use fresh spinach in this recipe!

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.

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.

What is good to eat with artichoke dip?

I like to serve this dip with toasted slices of baguette but it’s wonderful with crackers, chunks of sour dough 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, 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!

The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!!  It’s easy to make and always a huge hit!

5 / 5 ()
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  • 1/2 cup fresh shredded parmesan cheese
  • 1 1/2 cups gruyere cheese , divided
  • 10 oz frozen chopped spinach
  • 14 oz marinated artichoke hearts
  • 8 oz cream cheese , softened
  • 2/3 cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic
  • 1-2 tablespoons olive oil
  • 1 baguette for serving


  1. Preheat oven to 375 degrees.
  2. Defrost spinach and squeeze dry. Chop artichokes.
  3. In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
  4. Bake 25-30 minutes or until bubbly and cheese is browned.
  5. 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.
  6. Remove from the oven and gently rub each slice with a clove of garlic.


*Calories calculated without baguette.

Nutrition Information

Yield: 12 servings, Serving Size:

  • Amount Per Serving:
  • Calories: 295 Calories

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

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Here are a few more recipes you’ll love

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How to Make The Best Spinach Artichoke Dip

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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!

41 comments on “The Best Spinach Artichoke Dip”

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

  2. 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

  3. 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

  4. wondering if this would be ok to due in a crockpot?

  5. 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.

  6. 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!

  7. 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.

  8. 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 :)

  9. 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!

  10. 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

  11. I love gruyere cheese. This recipe is a winner for sure! :)

  12. I like the spinach as well as artichoke – sounds delicious!

  13. I so love spinach and artichoke dip. Thanks for sharing your tips! Def pinning!

  14. 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 ;)

  15. I love dips, especially for the coming alfresco dinners, so thanks for this new combo!

  16. 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?

  17. Sounds amazing!! Is the gruyere cheese shredded? I will be trying this for Thanksgiving :)

  18. How many does this serve…want to make for a large holiday gathering

  19. What size dish should I use?

  20. 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!

  21. 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.

    Rating: 5
  22. 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.

    Rating: 5
  23. Did you drain the marinade off the artichokes?

  24. Best ever ! Everyone said so and it was definitely the Gruyere cheese that made it special

  25. I want to make this dip,how much in advance can the dip be put together before baking it

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