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 have been making this recipe for years and it is always a huge hit. Thank you for a great recipe.
Could I use Asiago cheese instead of the other cheeses?
It could replace the Parmesan (and even the gruyere). I would recommend keeping the mozzarella as it gives a creamy texture.
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!
Yay! I was going to ask that question since my friend’s oven is on the fritz.
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