For the ultimate party dip, this baked spinach artichoke dip delivers melty cheese and big flavor in every bite. It’s quick to prep, easy to bake, and always a hit.
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Holly’s Recipe Highlights
- Flavor: Rich, creamy, and cheesy with a tangy, garlicky flavor that keeps everyone coming back for more!
- Skill Level: With about 10 minutes of prep, this spinach artichoke dip is as easy as it is delicious.
- Recommended Tools: Using a hand mixer makes the dip fluffier and much easier to scoop.
- Prep Ahead: Spinach artichoke dip can be prepared up to 48 hours in advance.
- Love Your Leftovers: Leftovers are great on a grilled cheese sandwich, or have it as a pasta sauce with the addition of some cream or milk.
What You’ll Need
- Spinach: Frozen spinach makes the prep easy. You can thaw it in the fridge overnight or place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery. It can be replaced with 1lb of fresh spinach, cooked and cooled.
- Artichokes: Use marinated artichoke hearts that come in a jar of seasoned oil. If using canned artichoke hearts, they’re usually packed in water without seasonings, so add ½ teaspoon of Italian seasoning to the dip.
- Cream cheese: A block of cream cheese is mixed with sour cream (or Greek yogurt) as the base. For an extra tangy, salty dip, use feta cheese.
- Cheese: I use mozzarella, Parmesan, and Gruyere in this recipe. You can replace Gruyere with Swiss cheese or Gouda.
- Variations: Add water chestnuts or bacon bits for crunch. Chopped green chiles or pickled jalapenos are also great additions. Like it garlicky? Add an extra clove or two. Prefer the slow cooker? Try this Crockpot spinach artichoke dip.
How to Make Spinach Artichoke Dip
- Mix the cream cheese, sour cream, and mayonnaise (full recipe below).
- Fold in the cheese, spinach, and artichokes.
- Bake until bubbly.
Second Day Dip
- Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 4 days.
- Freeze dip in a freezer-friendly container for up to 3 months. Once thawed, drain off any excess liquid. Stir creamy ingredients together thoroughly and add fresh cheese before reheating.
Yes! To make it with fresh spinach, you will need to cook it first.
Great dippers include pita chips, tortilla chips, crostini, homemade Cheez-its, or cubed sourdough or rye bread. You can also use carrots, celery, or other vegetables.
It can be made up to 48 hours in advance. Add 5-10 minutes to the cook time.
More Five-Star Party Dip Recipes
Did you love this Spinach Artichoke Dip? Be sure to leave a rating and comment below!
Equipment
- 2 QT Baking Dish or 9×9 dish or 10-inch cast iron skillet
Ingredients
- 8 ounces cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic minced
- 1½ cups shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- ½ cup shredded Gruyere cheese or gouda or Swiss 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 1 cup mozzarella cheese, parmesan cheese, gruyere cheese, spinach, and artichokes.
- Spread the mixture into casserole dish (or deep dish pie plate) and sprinkle 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
Notes
- 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 to 10 minutes to cook.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Can this be made with canned spinach?
I have never tried this recipe with canned spinach but another readers has with great results! I would love to hear how it turns out for you, Roz.
Do you cover during oven time or leave uncovered?
Hi Monica, we bake this recipe uncovered.
Just wanted to say my family and friends really enjoyed your Spinach Artichoke Dip I have given a lot of copies of it out, Everyone enjoy our meeting and the food.
Thanks for the great recipe the best Spinach Artichoke Dip Ever.
Hi! Can you make this in the crockpot? I love making this in the oven!
Hi Ashley, you can try this crockpot artichoke dip
Great recipe. Took it to a party Saturday nite and was asked for the recipe. Very good!
Didn’t take any home.
i made this today! it was good. I read another comment talk about it being tart but that had to do with the marinade on artichokes. So I rinsed them under cool water and drained well before chopping. I will make this again. But next time I may add sauted onions to it, but I do love onions. Thanks
This is the only spinach artichoke dip recipe I have tried; and it’s so yummy I can’t think of trying any other recipe! We are garlic lovers in this family, so I added extra garlic: almost double the amount suggested, and it was perfect! Tastier than any version I have ever had!
I made this with crab and artichokes. It was superb…
I made exactly per recipe. My family did not care for it that much. We found it a bit tart and just lacking in something – maybe creaminess, overall flavor? Anyway, not a keeper for us.
Thanks for trying our recipe!
Excellent! My go to recipe now Thank you!
Made it, 25 ate half of it in about 5 minutes.
I recommended this to our local “Meals on Wheels” service.
I’ve made this dip many times and it’s always a huge hit! You are my go to for recipes, thank you!
can this be made ahead and heated up in microwave or oven the next day?
Yes, you can reheat it in the microwave or covered in the oven. Enjoy!
Made this last night for football party- IT WAS EXCELLENT! Made exactly as written using fresh spinach (followed your instructions). Thank you for sharing! Excited to try more recipes from your website.
I see the original receipt I have from 2015 uses gruyere instead of mozzarella. Now I not use what to use.
For this recipe we use a mixture of gruyere, mozzarella, and parmesan cheese for the best flavor.
always enjoy your recipes. Simple but delicious!
Thank you.
For the recipes , they look so easy and good and a try them. Thank you