The Best Spinach Artichoke Dip

This Spinach Artichoke Dip recipe is a party favorite—and this version always gets rave reviews!

In this easy recipe a creamy, cheesy dip is filled with spinach and artichokes and then baked until bubbly.

Serve with bread, crackers, or tortilla chips for the perfect bite.

It’s easy, just mix, bake, and serve!
You can prep it up to two days ahead.
It takes about 10 minutes to put together.
Everyone loves this recipe, it gets rave reviews every time.

Ingredient Tips for Spinach Artichoke Dip

Spinach: I use frozen spinach since it’s easy. Thaw in the fridge overnight or placing it in a fine mesh strainer and run it under hot water. Squeeze it very dry so the dip doesn’t get watery.
- Option: Replace frozen spinach by cooking 1lb of fresh spinach in a skillet until wilted. Cool, chop, and squeeze.
Artichokes: Choose marinated artichoke hearts that come in a jar of seasoned oil—they have more flavor. 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 forul the base. Sour cream makes the dip softer for scooping and keeps it from being too rich. Replace the sour cream with Greek yogurt for fewer calories and a tangy flavor.
Cheese: Mozzarella, parmesan, and Gruyere is our favorite combination in this recipe.
- Option: You can replace Gruyere with either Swiss cheese or Gouda.

Variations: Add water chestnuts for crunch or bacon bits. Chopped green chiles or pickled jalapenos are also great additions.

adding wet ingredients together to make 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!

Holly’s Best Dip Tips

Mix the cream cheese with a hand mixer, adding air and making it softer and easier to scoop.
Season the mixture if the artichokes aren’t seasoned in oil.
Prepare the dip up to 48 hours in advance; if it’s chilled from the fridge, add 10 minutes to the cooking time.
Leftovers make a great grilled cheese sandwich or pasta sauce with the addition of some cream.

If you have flour tortillas on hand, they can be oven baked until crisp for dipping! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

Other great dippers include tortilla chips, crostini, crackers, or cubed sourdough bread.

Storing Spinach Artichoke Dip

Keep leftover artichoke dip in a covered container in the refrigerator for up to 4 days.

Freeze dip in a freezer-friendly container for up to 3 months. Once thawed, stir thoroughly and add fresh cheese before reheating if desired.

More Five-Star Party Dip Recipes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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Spinach Artichoke Dip

This will be everyone’s favorite spinach artichoke dip. It’s cheesy and delicious!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

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 the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
Spread the mixture into a 9×9 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.

To Make Crostini:
Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
Tips:

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

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