This baked spinach artichoke dip is creamy, cheesy, and made for scooping. It takes just minutes to prepare and bakes up into a bubbly, cheesy favorite.
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Holly’s Notes From the Test Kitchen
This Spinach Artichoke Dip recipe was tested until the texture and flavor were perfect. We tested several ratios of cheeses, spinach, and artichoke until we found the perfect blend that was creamy and flavorful.
- Cheese: With a blend of 4 cheeses, this dip has layers of flavor that keep everyone coming back for more. Freshly shredded is best but pre-shredded can be used too.
- Squeeze the spinach to ensure the dip keeps it’s creamy texture (and doesn’t get watery).
- Make it easy to scoop: Beat the cream cheese with a hand mixer to make the dip soft and easier to scoop.
- Prep Ahead: Spinach artichoke dip can be prepared up to 48 hours in advance.
Ingredients For Spinach Artichoke Dip
- Spinach: Use frozen spinach to keep it easy. You can also use fresh spinach, you’ll need 1lb, cooked and cooled.
- Artichokes: Use seasoned artichokes in oil. If using canned artichoke hearts in water, they don’t have seasonings so add ½ teaspoon of Italian seasoning to the dip.
- Cream cheese: Use a block of cream cheese instead of spreadable which is too soft for this dip. A little sour cream (or Greek yogurt) and mayonnaise creates the perfect consistency.
- Cheese: I use mozzarella, Parmesan, and Gruyere in this spinach artichoke dip recipe. You can replace Gruyere with Swiss cheese or Gouda.
Variations
Spinach artichoke dip is a great base for other flavors. Try any of the following:
- Add water chestnuts or bacon bits for crunch.
- Pickled jalapenos will add a little heat.
- Like it garlicky? Add an extra clove or two.
- Prefer the slow cooker? Try this Crockpot spinach artichoke dip.
Quick Tips For the Best Spinach Artichoke Dip
- Thaw the spinach in the fridge overnight. To thaw it quickly, place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery.
- Leftovers are great on a grilled cheese sandwich, or have it as a pasta sauce with the addition of some cream or milk.
Storage and Leftovers
- 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.
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
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Yes! To make spinach artichoke dip with fresh spinach, you cook 1lb of fresh spinach in a skillet and cool. Once cool, chop and squeeze dry.
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.
This dip can be prepared up to 48 hours in advance. Add 5-10 minutes to the cook time when ready to bake.
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.
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!
What size dish should I use?
This should fit in a 2qt baking dish.
How many does this serve…want to make for a large holiday gathering
Hi Lauren, it is pretty yummy stuff so for a large gathering you might want to double the recipe!
Sounds amazing!! Is the gruyere cheese shredded? I will be trying this for Thanksgiving :)
The gruyere is shredded. Happy Thanksgiving!
TY. Happy Thanksgiving
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?
Yes, that will work just fine! I’ve reheated leftovers with great results!
I love dips, especially for the coming alfresco dinners, so thanks for this new combo!
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 ;)
I so love spinach and artichoke dip. Thanks for sharing your tips! Def pinning!
I love gruyere cheese. This recipe is a winner for sure! :)
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
I’m so glad everyone loved it Crystal! :)
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!
So glad you everyone loved it Brandi! I’m with you, Gruyere just adds a little something extra! :)
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 :)
So glad you enjoyed it!
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.
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!
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!
Oh what a great tip Kasey! Thank you!
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.
I’m so glad you enjoyed it Ebony! Bacon would be a delicious addition!
wondering if this would be ok to due in a crockpot?
I haven’t tried it but I think it would work. Because it has dairy, I’d recommend only having it on low.
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
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
Must buy more cheesecloth for spinach squeezing. It is sometimes amazing how much water comes out. Recipe looks great, thanks
Agreed, it’s really hard to get the spinach dry without it.
I know this is an old post..but i use my potato ricer to squeeze my spinach. It gets it perfectly dry!