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 just assembled this for an early Easter celebration tomorrow. It looks and smells delish! Can’t wait to try it! Thank you!

  2. Incredible! I made this for a party and everyone loved it! I substituted the ½ cup shredded gruyere cheese with Asiago and Pecorino. To die for. It melts in your mouth. Highly recommend! I served it with Tostitos but I will definitely get an assortment of sliced bread to dip for next time!5 stars

  3. What did I do wrong??? Made this Saturday for Sunday’s game, using marinated artichokes and following the recipe to a T. We were so disappointed, and that is highly unusual for your recipes. I refrigerated the dip and brought it out about 45 minutes prior to baking and baked an extra 5 or so minutes, like you recommended. The flavors were lost — tasted bleh. Any ideas?3 stars

    1. Oh no, I am sorry to hear that Diana! A lot of the flavor comes from the cheese so be sure to use the gruyere and parmesan for a punch of flavor in this recipe.

  4. Made this last night couldn’t wait til today to try
    I had a little of it last night the best I’ve ever ate. Yum yum yummy5 stars

  5. I made this yesterday and it was delicious. We loved it and almost ate the entire pan. Thanks for your awesome recipe!5 stars

  6. Fantastic recipe. My daughter and I loved it (we even shared it with the rest of the family and they agreed)….easy, delicious and one we’ve made several times and will continue to make! Thank you so much!5 stars

  7. I love this recipe and have made it many times, but wonder if I can make a day or so ahead of time? Would it be best to bake it, and then reheat it the next day? Or assemble, and then bake the following day? Thank you!

    1. This can be prepared either way, once cooked it will last 3-4 days in the fridge or you can assemble it and then bake it the following day. Whatever works best for you!

  8. This is my first time making a spinach artichoke dip. I was wondering if the artichoke hearts are supposed to be drained on should the marinade go into the pot too?

    To be safe, I put the chopped hearts in and held the marinade back so I can taste it first and see if it’s bland.

    Thanks for sharing this recipe, It already smells so good!!5 stars

  9. I have made many iterations of spinach artichoke dip – this is hands down the best AND the easiest. Never anything left in the dish! Thanks so much.5 stars

  10. It’s true, you really can’t go wrong with spinach artichoke dip no matter what variations you make. I had to do some substitutions, because I didn’t have all the ingredients on hand.

    I didn’t have the parmesan so I used shredded cheddar. And I didn’t really want that much mayonnaise so instead I finely chopped in half of a large white onion, and sauteed it in olive oil mixed with coconut oil flavored with cilantro for about 10 to 12 minutes. I added basil, oregano, salt, and pepper. After it started getting dry, I added about 2 tablespoons of water and continue to saute it until it was soft and caramelized. Then I added the chopped spinach and chopped artichokes to the caramelized onion. I use the beater in the creamy mixture as the directions said and I’m glad I did. I put in the creamy mixture with the shredded cheese after the vegetables had cooked for a bit until the cheese was all melted and it’s absolutely delicious. My Finishing Touch is leftover pizza crust use to dip it! you really can’t lose with this at a party, and it’s a healthy snack or meal to have on hand5 stars

  11. To reheat the next day how long do I bake it and at what temperature after it sat in the fridge overnight?

    1. Hi Sarah, I would take it out of the fridge while you are preheating the oven to ensure your baking dish isn’t too cold to go into the oven. I would reheat it at 375°F for 10-15 minutes or until hot and bubbly. You can also microwave individuals portions as well.

  12. What is the serving size. I see it makes 12 servings but cannot find what you are considering a serving size.5 stars

  13. I made this recipe and another that I usually make and I asked which one everyone liked better at a potluck I went to. Most liked both but THIS recipe had the most gone by the end of the party. They loved the flavor of the cheeses! Thanks for the great recipe!5 stars

  14. Would I be able to make this w/o the artichokes and substituting Monterey Jack cheese for the grueyre?