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.
Looks delicious
I hope you love it when you try it Claudine!
Looks yummy!
Thanks Celene!
Can’t wait to try some of these recipes
There are so many delicious ones Evelyn! Let us know what your favorites are.
LOVE your recipes! I have tried so many new recipes that I never thought of cooking before and have loved all of them! Thank you for sharing your talent. LINDA
So happy to hear that Linda! Glad we could help.
I have made a lot of artichoke dips in my day. This is the best!!!
Why thank you Deb! So happy you enjoyed it.
I love this artichoke and spinach dip. I added goats cheese and umm delicious
Mmmmm! That sounds delicious Jan.
Recipe sounds and looks great
Thank Ken! If you try making this one, let us know what you think.
I loved this recipe for the base recipe. I substituted fresh spinach leaves for the frozen, Romano/Pecorino for the Gruyere and added cracked black pepper, a pinch of kosher salt, crushed red pepper flakes and topped it with more fresh mozzeralla and parmessan garnished with cayenne pepper. Thank you so much for posting this! It was delicious!
Those sound like delicious additions to this recipe Vicky! I am so glad you enjoyed the recipe as your starting point!
My foodie guests and I found this recipe too bland as written. The second time I made it, I increased the gruyere and decreased the mozzarella (more flavour) and added a bit of milk to adjust for the less creamy cheese mixture. Also added 1 tablespoon of Dijon mustard and a short 1/8 cup of Worcestershire sauce for a kick (again, more interesting flavour). Now we’re talkin’…the second group of foodie guests asked for the recipe.
Thanks for sharing your additions Cathleen!
Found your recipe over Christmas break and used it for our Christmas dinner with the inlaws. Every since then, I have enjoyed and shared this with everyone. I love this version and the Gruyere cheese is so fabulous. I am actually making a batch right now for me and a couple friends to snack on. Thank you for sharing your recipe. I now always have the ingridients in stock just in case I have the cravings.
Thank you so much Richelle! I’m so glad you loved this as much as we do!
Made the spinach artichoke dip…YES… very good! Easy and so tasty…used tortilla chips to dip…perfect pairing..
Happy to hear that you love the spinach artichoke dip. It does go so well with tortilla chips Anne!
Can I premix this the day before?
Absolutely! Enjoy Kristen.
Do you need to use the hand mixer once the spinach, cheese and artichokes are added or just mix it in by hand?
I fold them in by hand.
What could be used instead of gruyere cheese if the store doesn’t have any?
Swiss would be a good choice.
If I double it would I adjust the cooking time and what size pan?
I would think it would fit in a 9×13 pan. You may need to add an extra 5-10 minutes to ensure the middle is hot and melted. Optionally, you could double it and cook it in two smaller pans. Enjoy!
Made it for super bowl for 2. Can this be reheated. This is an awesome recipe.
Yes, you can reheat it in the microwave or covered in the oven. So glad you enjoyed it Donna!
Do you think this would work with a cast iron skillet ?
That should work Kristin! Enjoy!
They didnt have gruyere cheese at the market when I went so I used jarlsberg and really loved it. Now that I found gruyere I’m not sure if I’d like it more or less! I would really like to make maybe half the recipe, what size dish would you suggest and should I adjust cooking time?
Any small sort of casserole dish should work just fine. I’d still think it would need about 20 minutes to heat through.
This is the BEST recipe for spinach artichoke dip hands down. I always make a double batch of it, and it’s gone every time. People ask me for the recipe, and I’m really choosey about giving it out anymore because it’s so good. I highly recommend it. The gruyere cheese is key.
Ahh, thank you so much Brittany!! So glad you loved it!
Is there an alternative to mayonnaise? I don’t have any.
I have only tried this recipe as written, but I could suggest plain yogurt or sour cream. The flavor may be a little different. If you try it, let me know how it turns out!
Mashed avacados are a great substitute for mayo. Plus adds even more nutrition and creaminess.
I made this for poker night and was a “Big Hit”!!!
Yay! Hope it helped you win!