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
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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.
This dip looks awesome, do you drain the artichokes first?
Yes, they are drained.
I just assembled this for an early Easter celebration tomorrow. It looks and smells delish! Can’t wait to try it! Thank you!
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!
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?
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.
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 yummy
It is so yummy, I can never stop at just a taste, Phyllis! So happy you are enjoying it too.
Can this be frozen?
Definitely, you can freeze this and bake it when you’re ready to enjoy it!
I made this yesterday and it was delicious. We loved it and almost ate the entire pan. Thanks for your awesome recipe!
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!
So happy you all enjoyed this recipe, Nonna!
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!
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!
I’m so glad I found your page a few months back. I’ve loved everything I’ve tried of yours! thank you
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!!
The artichokes should be lightly drained. Enjoy the dip Kerrie!
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.
Not horrible and not the best. I used fresh spinach, so that may be part of it. Still appreciate the recipe.
I love this recipe! I don’t care for mayonnaise and sour cream, so I substituted 1 cup of heavy. Delicious!
Perfect for football Sunday. Quick and easy just what I’ve been looking for. Best everyone loved it
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 hand
To reheat the next day how long do I bake it and at what temperature after it sat in the fridge overnight?
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.
What is the serving size. I see it makes 12 servings but cannot find what you are considering a serving size.
Hi Dana, a serving is about ½ – ⅔ of a cup for this recipe
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!
Would I be able to make this w/o the artichokes and substituting Monterey Jack cheese for the grueyre?
While we haven’t tried that, I’m sure it’d work just fine. Other readers have used Monterey Jack with success. You may also be interested in this cheesy spinach dip recipe Sara!