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.

baked spinach artichoke dip

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!

Ingredients for Spinach Artichoke Dip

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.


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.


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.


Add any of the following to spinach dip to change it up:

chopped spinach and artichokes

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’.

  1. Mix cream cheese, sour cream, and a bit of mayo until fluffy (per the recipe below).
  2. Add spinach, artichokes, and the shredded cheeses (save a little bit for the top).
  3. 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.

steps for making spinach artichoke dip

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!

spinach and artichoke dish with cracker

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

Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!

baked spinach artichoke dip
4.98 from 173 votes↑ Click stars to rate now!
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The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings


  • 8 oz cream cheese softened
  • cup sour cream
  • 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


  • 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.



*Nutrition information does not include baguette
  • 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.
4.98 from 173 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I used mozzarella in place of gruyere but otherwise made as is and it was so yummy! Will make this again and again!5 stars

  2. 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.5 stars

  3. 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.5 stars

  4. 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.5 stars

  5. 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.

    1. 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!

      1. 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.5 stars

  6. I recently started getting your recipes and this is one of my family’s favorites, making right now for the playoffs.

  7. 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.

    1. 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!

      1. 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.5 stars

    2. 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.5 stars

  8. 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!5 stars

  9. 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 5 stars

  10. 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.

  11. 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.

    1. I develop, make, test, and photograph every single recipe I personally post on this site (as you can see from the video). The 2 1/2 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!

      1. 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.

      2. 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.

  12. 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!5 stars

  13. 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!

  14. 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 recipes5 stars

  15. 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 RECOMMENDED5 stars

    1. 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.5 stars