by Holly
This is one of those recipes that everyone loves and will request you bring to parties.
This spinach artichoke dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!
This recipe can be made well ahead of time, reheats beautifully, and is packed with flavor.
A Favorite Party Dip
Between this recipe and my famous Jalapeno Popper Dip, I’m pretty much guaranteed an invite to every party! Spinach Artichoke Dip is found on almost every restaurant menu for good reason.
- It’s easy to make ahead of time.
- Use fresh or frozen spinach.
- Swap out the cheeses for what you have on hand (or what you love).
- This is a party favorite, everyone loves it!
Spinach Dip Ingredients
CREAM CHEESE is the base of this dip (along with a bit of mayonnaise and sour cream). Beat with a hand mixer to make the dip extra creamy.
SPINACH & ARTICHOKES
Thaw a package of frozen chopped spinach and squeeze it dry to use in this recipe. You can substitute fresh spinach for the frozen if that’s what you have on hand (see note below).
Marinated artichokes have more flavor than artichokes in a can. Most often, canned artichokes are packed in water with a bit of salt while marinated artichokes are in olive oil with seasonings. This adds lots of flavor to this spinach artichoke dip.
If you’re using canned artichokes, add a pinch of Italian Seasoning or some dried basil and an extra clove of garlic if you’d like.
CHEESE
Like any good baked dip, this one is loaded up with cheese. Mozzarella is mild and adds great texture while gruyere and parmesan add a punch of flavor. If you don’t have gruyere you can substitute it with gouda or swiss.
Use Fresh or Frozen Spinach
While I love the convenience of frozen spinach, you can use fresh spinach in this recipe too. Cook 1lb of fresh, cool completely, and squeeze dry. Use as directed in the recipe.
Variations
Add any of the following to spinach dip to change it up:
- Crumbled bacon or bacon bits.
- Green onion or chives.
- Fresh herbs like basil, parsley or thyme.
- Sliced pickled jalapenos.
How to Make Spinach Artichoke Dip
Like most creamy dip recipes, this spinach artichoke dip starts with a cream cheese base. The first step to a fluffy dip that’s easy to scoop is to use a hand mixer to beat the cream cheese. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.
- Mix cream cheese, sour cream, and a bit of mayo until fluffy (per the recipe below).
- Add spinach, artichokes, and the shredded cheeses (save a little bit for the top).
- Bake until golden and bubbly.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.
Recipe Tips
- A hand mixer makes for a softer, smoother dip.
- To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need more cooking time.
What to Serve With Spinach Artichoke Dip
This is a hot spinach artichoke dip and I like to it with crostini. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!
If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers!
To Make Ahead
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.
If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and bake for a complete meal!
More Great Dip Recipes
- 5 Minute Taco Dip – Super quick!
- Cheesy Hot Crab Dip
- Jalapeno Popper Dip (Video) Our favorite!
- Hot Spinach Dip (in a bread bowl)
- Mexican Corn Dip
- Easy Queso Dip – Cheesy goodness!
Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!
The Best Spinach Artichoke Dip
Prep Time 10 minutes
Servings 12 servings
Ingredients
- 8 oz cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic minced
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup fresh shredded parmesan cheese
- ½ cup shredded gruyere cheese
- 10 oz frozen chopped spinach defrosted and squeezed dry
- 14 oz marinated artichoke hearts chopped
For Serving
- 1 baguette optional
- olive oil
Follow Spend with Pennies on Pinterest
Instructions
- Preheat oven to 375°F.
- In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
- Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
- Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
- Bake 25-30 minutes or until bubbly and cheese is browned.
- Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
- Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.
Recipe Notes
- A hand mixer makes for a softer, smoother dip.
- To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
- 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 minutes to cook.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I’ve made this recipe several times now and it gets rave reviews from everyone! Both my niece and my daughter asked for it for graduation parties they’ve given and my whole family asks for it for all our holiday get togethers. I’ve made it in a crock pot and baked it in the oven and it always comes out fantastic. I started mixing all the cheese in after the first few times if I was transporting it because the mozzarella gets a little stiff on top and harder to dip into.
This is better than Olive Gardens and it’s great for my family members who are on a Keto diet too. I just bring carrots and celery sticks for them and bread rounds or chip dippers for everyone else.
Everyone asks me for the recipe and it’s really easy to make. Absolutely delicious and I Highly recommend!!
Awesome recipes.
If I make this ahead of time, what’s the best way to reheat it for day of a party?
Thanks!!
Hi Rachel, I would prep it up to step 4 then bake it on the day of the party. Or you can reheat in the oven until bubbly and heated through.
Glad I made it, Holly! Delish!
What are the artichokes marinated in?
Usually olive oil. They’re the ones that come in a glass jar (and not a can). You can usually find them near the pickles or the canned veggies or online here.
Great SuperBowl Appetizers!!
Exactly – just put mine in the oven for tmrw!
Fantastic!!
I made this dish for a party and even my picky — ahem, I mean, discerning — husband loved it.
LOL! So glad he loved it Miranda!
Made this for a game night with co-workers… it was a big hit! All the cheese and flavor, YUM! This recipe is a keeper!
Made in the slow cooker, came out perfect!
What is considered a serving of this artichoke dip? :-)
This tastes amazing!
Hi Chantyl, a serving would be approximately 1/2 cup of this dip.
I just watched your video for the artichoke dip but I can’t find the recipe to make it. Can you please guide me on how to get it?
Maryann
Hi Maryann, you can scroll down almost all the way to the bottom for the full recipe or use the jump to recipe button at the top.
Yummy yummy
Hi Holly,
I’ve made this dip several times and baked it in the oven. I’m going to make it in the slow cooker this Thursday for Thanksgiving. I’d like to know if a 2 quart cooker will work instead of the 4 quart as stated in your instructions. This recipe is delicious. I’m so thankful to you for posting it and that I found your recipe :)
Many blessings to you and yours.
Sincerely,
T
A 2 quart crockpot should work great for this recipe! So happy you enjoy it. :)
: )
Hi Holly!
I’m a huge fan of the old version of this recipe, with the lots of gruyere! It’s become a holiday tradition in my house, and I can’t seem to find it anywhere! Is there any way to access the older version? It would save my Thanksgiving spread :-)
You bet Stephanie! Here you are:
½ cup fresh shredded parmesan cheese
1 ½ cups gruyere cheese, divided
10oz frozen chopped spinach
14 oz marinated artichoke hearts
8 oz cream cheese, softened
⅔ cup sour cream
⅓ cup mayonnaise
2 cloves garlic
1-2 tablespoons olive oil
1 baguette for serving
Instructions
Preheat oven to 375 degrees.
Defrost spinach and squeeze dry. Chop artichokes.
In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic.
Yay! Thank you so much!!
Oh my! This is a great recipe! I was in the market and randomly craved spinach dip. Google presented you well! My family and I are gobbling it up now!
Yay, so glad you enjoyed it Tierra, it’s a favorite for us too!
Hi, can I pre-make this dip (minus the cooking part), store it in the fridge for the day and then bake it prior to my event or will it get soggy?
Yes, this is great made ahead of time!
Spinach and artichoke dip
I’ve made your recipe multiple times and my family loves it !!! … I was just wondering could i add pasta noodles to this recipe ? Want to try eating it but would you know what else I would have to add if I do? I’ve been looking around online for a recipe closes to yours but I didn’t find any.
Hi Kam, this would taste delicious over pasta noodles. I would add a bit more cream to thin it out slightly and then pour over pasta noodles to enjoy.
If you were making this for a party, with around 35-40 guests, would you double the recipe?
I would make a triple batch for a large crowd Melissa!
Looks delicious
I hope you love it when you try it Claudine!