For the ultimate party dip, this baked spinach artichoke dip delivers melty cheese and big flavor in every bite. It’s quick to prep, easy to bake, and always a hit.
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Holly’s Recipe Highlights
- Flavor: Rich, creamy, and cheesy with a tangy, garlicky flavor that keeps everyone coming back for more!
- Skill Level: With about 10 minutes of prep, this spinach artichoke dip is as easy as it is delicious.
- Recommended Tools: Using a hand mixer makes the dip fluffier and much easier to scoop.
- Prep Ahead: Spinach artichoke dip can be prepared up to 48 hours in advance.
- Love Your Leftovers: Leftovers are great on a grilled cheese sandwich, or have it as a pasta sauce with the addition of some cream or milk.
What You’ll Need
- Spinach: Frozen spinach makes the prep easy. You can thaw it in the fridge overnight or place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery. It can be replaced with 1lb of fresh spinach, cooked and cooled.
- Artichokes: Use marinated artichoke hearts that come in a jar of seasoned oil. If using canned artichoke hearts, they’re usually packed in water without seasonings, so add ½ teaspoon of Italian seasoning to the dip.
- Cream cheese: A block of cream cheese is mixed with sour cream (or Greek yogurt) as the base. For an extra tangy, salty dip, use feta cheese.
- Cheese: I use mozzarella, Parmesan, and Gruyere in this recipe. You can replace Gruyere with Swiss cheese or Gouda.
- Variations: Add water chestnuts or bacon bits for crunch. Chopped green chiles or pickled jalapenos are also great additions. Like it garlicky? Add an extra clove or two. Prefer the slow cooker? Try this Crockpot spinach artichoke dip.
How to Make Spinach Artichoke Dip
- Mix the cream cheese, sour cream, and mayonnaise (full recipe below).
- Fold in the cheese, spinach, and artichokes.
- Bake until bubbly.
Second Day Dip
- 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.
Yes! To make it with fresh spinach, you will need to cook it first.
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.
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.
Amazing !! I used on the border tortilla chips for dipping
This recipe looks so good, but I don’t eat mayo. Do you think it would still be good if I left that out? Or is there something l should replace it with?
I have only tried this recipe as written, but I could suggest plain yogurt or sour cream. The flavor may be a little different. If you try it, let me know how it turns out!
Is it ok to use prepackaged shredded cheeses? Or will it be too dry? Thank you!
I typically don’t use preshredded cheese as it doesn’t melt as well and can be a little gritty.
Delicious and so easy to make
This was a great recipe! The only change I made was to replace the pepper flakes with Franks Red Hot Sauce. I don’t like biting into a flake and the sauce gets better distributed. Made this for tonight’s Super Bowl and it was a hit. Just served it up w plain baguette slices.
Found your recipe and thought why not. It turned out to be pretty darn good. I fixed a batch and even gave some to my neighbor. He liked it as well. Seriously. it is really good and b I’ll make it again. I did add some hot sauce for a little kick and I liked it as well. That is up to you to try. FYI–Harper my 18 month old Sheepadoodle gives it 2 paws up. Yes, she LOVED it@!!! I’ll look at some of your other recipes and try some, Thank you I u. Ron
The BEST version of this dish.
Wondering if I can combine all ingredients in the slow cooker? This sounds amazing!
That should work just fine Kelly. I would use a 2 quart Crock Pot and cook it on low. If you try it I would love to hear how it turns out!
Uh oh, I baked this and my husband needs it for a holiday party in 6 hours time. Should I refrigerate it after it’s baked? Oy.
I would refrigerate this if it’s being left out for more than 2 hours Stephanie.
Once you taste this you will agree with me it serves less than 12 people as it is so good you won’t want to share. I make this all the time for gatherings, and it is even better than some restaurants!
Hi Holly. when measuring cheese, do you use a measuring cup for this recipe?
I have used the method of one 8 oz block of cheese equals 2 cups of shredded. so, for the 1 1/2 cups of mozzarella, I’d use about 3/4 of a 8oz block of cheese? Is this right?
thanks for helping.
Hi Pattie, yes for this recipe I use a measuring cup. That sounds right to me!
Holly! This was the mist fabulous spinach artichoke dip. I was 1/4c short on mozz, so I added a Mexican blend shredded on top with the mozz that I had on hand. This came out creamy and did not separate. It was a beautiful golden brown and puffy on top, which would have made for a perfect dip to take to a party or to gift friends during the holidays, as it saved well for re-heating the next day! DELICIOUS
Sounds delicious Christina! I am so glad you enjoyed this recipe!
What seasonings do you use to marinate the artichoke’s?
These artichokes are purchased already marinated. I hope this helps Lindsey!
I made this for my Son’s wedding reception after the Caterer changed the menu to not include a hot spinach dip. This was served alongside food catered by a professional and was the first dish to disappear. Everyone loved it! Several asked for the recipe. I tripled the recipe but should have made more! The recipe is perfect as written and tripled easily.
Love your recipes! You are my go-to when I need a recipe! Thanks!
Delicious! Easier than starting from scratch!
BEST spinach and artichoke dip! My fiancé and I couldn’t get enough. We had some leftovers, so I made a pizza and topped it with this dip and it tasted just like the Artichoke Basille pizza in NYC! Amazing!
I made this recipe exactly except I didn’t have gruyere so I used mozzarella. Amazing!! Best artichoke dip I’ve ever had.
Best recept ever and easy I like it
Easy and awesome; I added some dill, a little Aleppo pepper & sprinkled the top
With smoked paprika.
It was a big hit!
Yum, those additions sound great, Bob! Thanks for sharing.