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.
This is the most amazing dip ever! I’m incredibly picky when it comes to spinach artichoke dip, but this one hits all the right notes. The right amount of spinach and artichokes and the gruyere cheese puts it over the top! Definitely a keeper!
Awww, thank you Angela!
Good recipe! I added a small can of chopped green chilies to add a little more zip, but not hot. It was the favorite on the appetizer table.
That sounds like a great addition Vick, we love adding jalapenos from time to time for the kick too. Enjoy!
I made this for my family’s Christmas/New Year and it was amazingly good! Thank you for the recipe! This has definitely become a family favorite
You’re so welcome Tracy!
Iy taste way to much like mayo… I would replace the mayo with some more sour cream and avocado oil. Also it needs to be seasoned, it had no taste.
I scrolled to see if you answered this question in another comment, but couldn’t find it. Can this be made in a slow cooker and what temp/for how long would you suggest cooking it if it can?
I haven’t tried it but I think it would work. Because it has dairy, I’d recommend only having it on low. Enjoy Lacey!
Made this yesterday and it was so good!
So glad you enjoyed it!
This dip is incredible, just made a double batch for my family as part of our Christmas Eve smorgasbord. So perfectly cheesy and all the flavors come through amazingly. The marinated artichokes are a MUST. I think next time I make it I may add some extra garlic, just because my family are all fanatics for it. Thank you so much Holly!
So glad you loved it Amelia! Those sound like great tips!
Can this be frozen once cooked and heated later on? I want to make ahead.
You can freeze this and bake it when you’re ready to enjoy!
I like your writing style genuinely loving this website .
Thank you Reggie :)
I made this as one of my appetizers before the Thanksgiving meal today. It was a huge hit, I will definitely be making it again. Thanks for the tasty recipe!
I am so happy you loved it!
Explain the marinated artichokes please…how and what do you use for marinating?
You can purchase the artichokes already marinated in oil online or in almost any grocery store. If you look at the ingredients you will see they contain oil (and spices or seasonings) instead of just artichokes and water.
We loved this recipe! It goes very quickly in our house.
Glad you love it Loretta!
Can you use canned spinach in the dip recipe?
I haven’t tried it but I’m sure it’ll be just fine. You’ll want to make sure you squeeze out as much liquid as possible.
I just made this recipe with canned spinach. It came out great! I made mine with 2 cans of spinach and a bit more sour cream though, since im a huge fan of spinach and i prefer a “sturdier” dip vs. a wetter one,if you will.
So glad you loved it, thanks for the tips on the canned spinach!
When we go out to eat we always order spinach artichoke dip. So I decided to try makin this recipe today for my sisters birthday party. My family loved it. N it was so easy to make. There was no leftovers. I’m sure this will be made at all our gatherings from now on. Thank you for sharing this delicious recipe.
You’re welcome Sonya! I’m glad that you and your family loved the dip. We do too!
do you drain the artichokes? thanks in advance!
Yes, the artichokes are drained. I’ve updated the recipe to add this information!
So good !
I want to make this dip,how much in advance can the dip be put together before baking it
This should be fine a couple of days ahead of time.
Best ever ! Everyone said so and it was definitely the Gruyere cheese that made it special
I am so glad you enjoyed this recipe Lori!
Did you drain the marinade off the artichokes?
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.