The Best Spinach Artichoke Dip

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Spinach Artichoke Dip is one of those snacks that absolutely everyone loves. A cream cheese base is loaded with spinach, a bit of garlic, and of course marinated artichokes. Top it all off with more cheese and bake until golden and bubbly!

This recipe can be made well ahead of time, reheats beautifully, and tastes delicious!

spinach and artichoke dish with herbs and crackerBetween this recipe and my almost famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every menu and at every party for good reason.


CHEESE Cream cheese, sour cream, and a touch of mayonnaise make up the base of this recipe. Use a hand mixer to make the dip extra smooth.

SPINACH Frozen chopped spinach is defrosted and sqeezed dry. You can substitute fresh spinach for the frozen.

ARTICHOKES Marinated artichokes (instead of canned) have more flavor. Canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil and have seasonings that flavor this dip. If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil for flavor

MORE CHEESE I use a combination of mozzarella and gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.

Fresh or Frozen

While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too.  Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.

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’.

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

unmixed spinach and artichoke dish

What to Serve With Spinach Artichoke Dip

This is a hot spinach artichoke dip and I like to it with crostini. It’s also great 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!

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 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!

More Great Dip Recipes

spinach and artichoke dish with cracker
4.98 from 123 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
This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!


  • 8 oz cream cheese , softened
  • cup sour cream
  • cup mayonnaise
  • 2 cloves garlic minced
  • 1 ½ cups shredded mozzarella cheese divided
  • ½ cup fresh shredded parmesan cheese
  • ½ cup shredded 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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  • Preheat oven to 375°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
  • Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
  • Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
  • Bake 25-30 minutes or until bubbly and cheese is browned.
  • Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
  • 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, 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.)

Keyword spinach artichoke dip
Course Appetizer
Cuisine American



Spinach Artichoke Dip with cracker and unmixed dip and text 
About the author


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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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Recipe Rating


  1. I have made many iterations of spinach artichoke dip – this is hands down the best AND the easiest. Never anything left in the dish! Thanks so much.5 stars

  2. It’s true, you really can’t go wrong with spinach artichoke dip no matter what variations you make. I had to do some substitutions, because I didn’t have all the ingredients on hand.

    I didn’t have the parmesan so I used shredded cheddar. And I didn’t really want that much mayonnaise so instead I finely chopped in half of a large white onion, and sauteed it in olive oil mixed with coconut oil flavored with cilantro for about 10 to 12 minutes. I added basil, oregano, salt, and pepper. After it started getting dry, I added about 2 tablespoons of water and continue to saute it until it was soft and caramelized. Then I added the chopped spinach and chopped artichokes to the caramelized onion. I use the beater in the creamy mixture as the directions said and I’m glad I did. I put in the creamy mixture with the shredded cheese after the vegetables had cooked for a bit until the cheese was all melted and it’s absolutely delicious. My Finishing Touch is leftover pizza crust use to dip it! you really can’t lose with this at a party, and it’s a healthy snack or meal to have on hand5 stars

  3. To reheat the next day how long do I bake it and at what temperature after it sat in the fridge overnight?

    1. Hi Sarah, I would take it out of the fridge while you are preheating the oven to ensure your baking dish isn’t too cold to go into the oven. I would reheat it at 375°F for 10-15 minutes or until hot and bubbly. You can also microwave individuals portions as well.

  4. What is the serving size. I see it makes 12 servings but cannot find what you are considering a serving size.5 stars

  5. I made this recipe and another that I usually make and I asked which one everyone liked better at a potluck I went to. Most liked both but THIS recipe had the most gone by the end of the party. They loved the flavor of the cheeses! Thanks for the great recipe!5 stars

  6. Would I be able to make this w/o the artichokes and substituting Monterey Jack cheese for the grueyre?