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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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’ve used Spinach Artichoke Dip to stuff Chicken Breasts. What an excellent dish it was!
What an awesome idea Angelina, thank you for sharing!
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 ½ 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 ½ cup gruyere 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.
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!