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.
This post may contain affiliate links. Please read our disclosure policy.
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.
Can I do all sour cream instead of mayo?
I have only tried this recipe as written, but you could use plain yogurt or all sour cream instead of mayo. The flavor may be a little different. If you try it, let me know how it turns out!
Every time I bring this to a get together, I get rave reviews!
Thanks
can you freeze the leftovers?
Hi Karen, yes you can freeze the leftovers. Fully thaw and bake as directed when you’re ready to enjoy! :)
I want to make this dip but too big for two of us and four with company. Does making 1/2 work out okay?
This recipe can be halved, you will want to reduce the cooking time just until it’s heated through.
I tried to give it a 5 star rating but it will only let me do 4. Iam not sure if this is a glitch on my phone but truly a 5 star recipe! Also, we are in the middle of a remodel of my kitchen is there anyway this could be made in a slow cooker? If so, High heat or low heat for how long? I love this recipe and right now, trying to cook when you only have a microwave, instapot or slow cooker has been a bit difficult! I would appreciate any help and any recipe suggestions you may have for the slow cooker!
Hi Donata, I haven’t tried it but I think it would work. Because it has dairy, I’d recommend only having it on low for 2-4 hours. Enjoy!
Great sounding recipes
Can you freeze this dip?
Definitely, you can freeze this and bake it when you’re ready to enjoy it!
I’ve made this dip over a dozen times and it’s always a hit. In addition to the ingredients listed, I include two green onions, a quarter cup of Italian parsley, and a tablespoon of fresh tarragon, all finely minced.
Great flavor tooo tooo thick hard to scoop out. I tried adding more mayo to thin it but it didn’t work. What can I alter to make it easier to scoop out ? Thanks
Hi Adyari, I would start by making sure your cream cheese is softened. When you mix the sour cream, mayo, and cream cheese together, mix until really fluffy with a hand mixer. And if it’s baked until bubbly, it should turn out perfectly thin and scoop-able!
The best is right! Wow. I made a few different recipes before but they didn’t taste as good as this one! This recipe is a keeper!
I made this for a big tailgate party, bringing it in my crock pot. This dip hit it out of the stadium; it was gone in a heartbeat. It didn’t hurt that it was raining, cold and everyone was imbibing. But the responsible adults, like me, were raving and it was gobbled up!
I use the Spend with Pennies website all of the time and have never been disappointed. I generally follow the recipe pretty closely, but as most cooks do, alter it a bit when needed for what is on hand. I followed this recipe as written, except subbing cheddar out for the Gruyère as that was what I had. The dip was delicious. I have never had a recipe that was bad or even mediocre that I received from your website. Your recipes are so good and so easy.Thank you.
Thank you so much for the kind words Lauren! I am so glad you are enjoying the recipes.
Can this delicious recipe be used to stuff large pasta shells for a 9×12 casserole? Many thanks for all the amazing recipes you post!!
Absolutely! That sounds so delicious!
Can this delicious recipe be used to stuff large pasta shells for a 9×12 casserole? If not, do you have a recipe for a creamed spinach pasta casserole?
Many thanks for all the amazing recipes you post!!
This recipe can be used to stuff pasta shells or you can also try our stuffed shells recipe!
can I make this without cream cheese mozzarella or parmesan? just mayo sour cream swiss? I can’t have all the sodium
I haven’t tried it so I can’t say for sure Amy.
Does this recipe use one 14 oz. jar of artichokes or do you need 14 oz. of artichokes after draining?
This recipe uses one 14oz jar. Enjoy Julie!
Love all your recipes!!!!
This spinach dip was a huge hit! It’s so easy to make and absolutely delicious. I can’t wait to make this again for our next get-together. I did notice a couple of reviews saying it’s bland and that really couldn’t be further from the truth. The key is to use marinated artichokes and good quality cheese! Also, don’t skip the Gruyere, it adds such a wonderful flavour!
Needs salt
Can I use something else for the mayor just omit it entirely?
I have only tried this recipe as written, but I could suggest plain yogurt or sour cream instead of mayo. The flavor may be a little different. If you try it, let me know how it turns out!
I made this hoping it would be “the best spinach artichoke dip” — it was ok — would not make it again: too thick & not big on flavor. I followed the recipe & used the correct ingredients (12 servings) exactly as indicated.
It was worth a try!
This is a cheese bomb of a dip as it is displayed – and I’m a cheese lover! Way too much mozzarella cheese. I’d cut it down to 1/2 cup or maybe remove it all together. Spinach and artichoke flavor is so overwhelmed by the strong taste of gruyere and heavy handed mozzarella, I’m sorry I wasted them in this dip. The amount of liquified cheese fat gives the dip an unpleasant mouth-feel. No, nope, not again.
best ever, i always take it to parties. The gruyere in it is gold. Always a hit.