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
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.
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 has been my go to recipe for a while. My personal hack is to replace the frozen spinach with freshly chopped spinach which I wilt in the artichoke marinade and simmer until the liquid reduces away. Then I add the chopped artichokes and fold everything in with the other ingredients. Thank you for this amazing recipe!
I usually love your recipes but this is very bland. I am trying to figure out how to get some real flavor. Maybe salt? More parmesan?
Thanks for trying our recipe, Stephanie. Sorry to hear it wasn’t what you expected. You can add a little extra garlic or cheese, maybe try a little salt to add some flavor. I would love to hear how it turns out for you!
Hi Holly- my five star rating is for the way I printed it off your website originally which called 1 1/2 Gruyère cheese, 1/2 of Parmesan, no mozzarella and everything else the same. It is fabulous! Getting ready to make it again:)
My favorite and so easy to make. Delicious
Awesome dip!!
I made this for the Super Bowl and it was fantastic. My husband wasn’t real excited about this dip until he tried it He is now a big fan. I did alter a few things:
I don’t care for mayo so I left it out and I added a 4 oz. can of diced green chiles. Turned out awesome and we enjoyed the leftovers the next night!
Thank you for a great recipe and it will be our go to dip from now on!!!
I made this for Super Bowl Sunday and it was a big hit!
Thank you for a great appetizer
Very good recipe! I made it for my family and guests to enjoy while watching the Superbowl. Everyone loved it!
Can you freeze half of the unbaked mix?
Yes you can freeze this dip! Fully thaw and bake as directed when you’re ready to enjoy! :)
Can I make this in a crockpot? If so, do you have a recommendation for how long it would take on low or high? Thanks!
Sure you can! High for 1 hour or low for 2 hours. Once hot and melted, stir and turn the slow cooker to warm.
The Spinach Artichoke Dip is absolutely amazing made with swiss cheese.
This is one of my favorite dips and it is so easy to make. I top mine with a bit of smoked paprika for a little added flavor and yum!
Would like to try this as finger food appetizer in mini pastry shells.
Should I bake an a casserole dish first, then fill the shells and place back in the oven or under the broiler? Any thoughts on how to make this? Using the Mini pastry shells?
Yummy idea! It should work just fine without baking first. Be sure to squeeze the spinach really well and fill the shells just before baking (not ahead of time). Let us know how it goes!
Made this dip for Christmas Eve. I received so many positive comments.
these dips sound amazing
AMAZING!!! Everyone Loved it !!
Soo Yummy!! A Definite Keeper !!!
Holly, that was great! A local deli used to make a version of this dip. They quit making it, so I tried making your recipe. So much better! My husband loved it and we will be making it again. Thank you and a very Merry Christmas to you and your family.
Can this be made ahead? looking for something to take to party.
Yes, this can be made a couple of days ahead of time. If it’s chilled from the fridge, you might need to add a little bit of extra baking time.
This was a huge hit. I was concerned it would a bit of cheese overkill but it was perfect. I didn’t have marinated artichokes, plus those aren’t my favorite, so i used canned artichokes. I added about a teaspoon of lemon juice, 1/4 teaspoon of salt, a few grinds of pepper, 1/8 teaspoon crushed chili flakes, and a teaspoon of Dijon mustard to the base, which i think helped cut through all of the heavy ingredients and add more of the flavor profile from the marinated artichokes (but a little better IMO). It was excellent. Could have eaten half the dish but had to polite!
I always make this recipe for parties and ever since time I get raving reviews. Trust me, you won’t be disappointed.