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 Just made This 1st Time and OMG…IT’S THE BOMB
I used mozzarella in place of gruyere but otherwise made as is and it was so yummy! Will make this again and again!
Excellent recipe. I added one extra clove of garlic because I love garlic. I also added an extra 1/2 cup combined cheese. Cheese is awesome! I baked for 25 minutes and then I broiled on high for a few minutes to get it brown and bubbly on top. This was a hit. I’m using half for stuffed pork chops.
This recipe is absolutely delicious! I’ve been making other versions of spinach artichoke dip for nearly 30 years and this one is by far the best. I’ve now been asked to bring it two times since I made it for friends in my “pod”. Thank you so much.
This was delicious. I split the dip between two dishes and gave one to my daughter. We both agreed that this was the best dip ever. It even tasted great heated up the next day.
I must have done something wrong when I submitted my question; the first time I posted it, the question/comments appeared within minutes. Since that time, I have checked, and the aforementioned does not appear (at least I did not see it). I shall ask again if I may use Swiss Cheese in place of the Gruyere—cost is an issue. Thank you.
Apologies for the late reply to your initial question. Swiss cheese will work perfectly in this recipe or you can use extra mozzarella if you’d prefer. The little bit of Gruyere/swiss adds a nice flavor if you have it!
Thank you very much Holly. Do not apologize—no doubt you are extremely busy.
Greer
I buy all my ingredients .for this recipe from Aldi, they have a $3.99 pack of swiss gruyere that I use the whole pack and a little less mozzarella. The marinated artichokes are the best I can find anywhere. I make this about once a month and eat it on my keto diet. This is absolutely the best recipe ever. Thank you Holly.
Loved the recipe. I prefer mine touts have extra crunch and added chopped water chestnuts.
I recently started getting your recipes and this is one of my family’s favorites, making right now for the playoffs.
I’ve always enjoyed your website and making your recipes. They always come out delicious and they’re always very easy to make.
I’m in the process of making this recipe, but I have a couple of questions for you:
1.) Silly question maybe but how do you measure grated cheese by cups ? and…
2.) Do you drain the marinated artichokes ?
Thank you for sharing your recipes.
Thank you Paul! Each of the shredded cheeses should be gently added to the measuring cup (not packed in). The artichokes should be lightly drained. Enjoy the dip!
Thank you Holly,
Everyone in my family loved this dip. It was given the honorary designation “Keeper”.
It came out of the oven picture perfect.
My New Year’s Resolution was to make one new recipe every week. Last night I made this as an appetizer for my wife and I. Well long story short, we ate the entire pan (serves 12 – LOL!) and didn’t have room for dinner. It was delicious. Obviously, we couldn’t stop eating it.
I have made this a few times and have always gotten rave reviews. I use Monterey instead of gruyere but otherwise follow the recipe. I serve with pita chips. So good!
I’ve tried a lot of spinach artichoke dips and couldn’t seem to find one I really liked, but I made this yesterday and IT WAS AWESOME!!!! I think it would also be really good on top of chicken and made into a meal…YUM!! Great recipe
It’s good! I cooked it halfway and then added buttered bread crumbs (1/3 C melted butter, 1 C Panko) and baked the rest of the way for a crunchy topping.
I don’t believe you (or any of the 100 other bloggers who published the recipe) actually made this or you would have corrected the recipe. It has no salt.
I develop, make, test, and photograph every single recipe I personally post on this site (as you can see from the video). The 2½ cups of cheeses and the marinated artichoke hearts have enough salt for my liking but if you prefer more salt, you can certainly add some.
Enjoy the recipe Cari!
I made this for a baby shower at work, doubled the recipe and there wasn’t any left. It was definitely a hit. I also used the marinated artichoke hearts and the recipe required no additional salt. It was perfectly seasoned. Thank you so much. I look forward to making it again.
So glad you loved it Angela!
I have made this several times now and have just made a triple batch so as to take some to a work lunch as well as have for our family Christmas. So glad someone asked about freezing it, was a little concerned it might not still be ok in fridge after 4 days. It is too bad Caren did not like it, definately does not need more salt. My friends and family say it is the best spinich artichoke dip they have ever had.
It shouldn’t! The cheese is plenty salty. It would literally destroy the dish if you add salt to it
Amazing and so easy
This was delicious, Holly! I left out the mayo and used 1 C of sour cream, as well as some other semi-hard cheese because I didn’t have Gruyere. Still amazingly delicious and made enough for a huge party. Will be making again! Thanks!
Can the unbaked dip be frozen a few days after putting it together? I made it and ended up not cooking it. Hate for it to go to waste!
You can freeze this and bake it when you’re ready to enjoy!
Tried this tonight, my family loved it! It’s a keeper!!
I follow all her recipes, the spinach artichoke dip I made for a party I tripled the recipe and it was the first appetizer to go. Thank you Holly for all the great recipes
I made this yesterday 5/9/2020
This recipe is RESTAURANT FANTASTIC!
I “eyed” most of the measurements and using a hand mixer is a great idea as it made it light and fluffy. HIGHLY RECOMMENDED
Was ok quick recipe.
One small critique: keep everything in oz. or cups not both
Delicious, easy, and easily modified to what one has on hand. Paul, the items measured in ounces come packaged in those sizes- Do you take it out and measure it in a cup? But the others are ones we measure and cups are easier than ounces. Such an odd flex.