This creamy, cheesy Spinach Artichoke Dip is the ultimate hot appetizer for parties, holidays, and game day. Loaded with tender spinach, artichoke hearts, and plenty of melty cheese, it’s baked until hot and bubbly, with a beautifully golden top. Serve it with tortilla chips, crackers, toasted baguette slices, or fresh vegetables and watch it disappear!
If you love a great dip, then try our Crab Rangoon Dip or our Million Dollar Dip. Perfect for festive parties to casual football gatherings.
Spinach Artichoke Dip is a creamy hot dip made with spinach, chopped artichoke hearts, cheese, and a rich, creamy base. The mixture is typically baked until the cheese melts and the edges begin to bubble. The result is a warm, scoopable dip with savory flavor in every bite.
Why I Love This Recipe
- Creamy and cheesy – Every bite is rich, warm, and loaded with melted cheese.
- Easy to prepare – Mix the ingredients together and let the oven do the rest.
- Perfect party food – Great for game day, potlucks, holidays, and casual entertaining.
- Make-ahead friendly – Assemble the dip ahead of time and bake just before serving.
- Feeds a crowd – An easy appetizer for sharing.
Helpful Items for This Recipe
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Ceramic Small Baking Dish,1.5 quart Casserole Dish for Oven Safe
Large Wood Cutting Board 18 x 11 – One Solid Piece
Small Wooden Spoons for Eating, 5.8 Inch Wood Honey Spoon, Set of 3
Spinach Artichoke Dip is a classic restaurant-style appetizer that’s surprisingly easy to make at home.
What Ingredients go into Spinach Artichoke Dip
Artichoke hearts – These need to be drained and chopped. What type of artichokes should I use? Canned or jarred artichoke hearts both work well. Avoid marinated artichokes unless you want additional herbs and flavors in the dip.
Sour cream and Mayonnaise – Both of these add creaminess and flavor to the dip.
Cream cheese – This needs to be at room temperature to incorporate nicely.
Mozzarella – This is the perfect cheese to get that stretchy pull with dipping. Can I add extra cheese? Definitely. Additional mozzarella, Gruyère, Monterey Jack, or white cheddar can be added for an even cheesier dip.
Parmesan cheese – This should be freshly grated and loosely measured.
Garlic – This needs to be minced so you get a uniform garlic flavor throughout.
Fresh spinach – Can I use frozen spinach instead of fresh spinach? Yes. Thaw the spinach completely and squeeze out as much excess moisture as possible before adding it to the dip.
How to Make Spinach and Artichoke Dip
Preheat your oven to 350°F and lightly grease a small baking dish or casserole dish.
If using fresh spinach, roughly chop it before adding to a small amount of olive oil and cook until wilted.
Drain the artichoke hearts thoroughly and chop them into small pieces.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
Stir in the chopped artichokes, spinach, minced garlic, ¾ cup of the mozzarella cheese, and ¾ cup of the Parmesan cheese.
Mix everything together until the ingredients are evenly distributed throughout the creamy base.
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
Bake for approximately 30- 35 minutes, or until the dip is hot, bubbly, and lightly golden around the edges and center.
Remove dip from the oven and allow to cool for a few minutes before serving.
Serve warm with crackers, toasted baguette slices, pita chips, tortilla chips, or fresh vegetables.
What to Serve With Spinach Artichoke Dip
One of the best things about this appetizer is the variety of foods you can use for dipping.
Try serving it with:
- Tortilla chips
- Pita chips
- Crostini
- Baguette slices
- Crackers
- Pretzel crisps
- Breadsticks
- Naan or pita wedges
- Carrot sticks
- Celery
- Bell pepper strips
- Cucumber slices
For a party, offer a combination of crunchy chips, toasted bread, and fresh vegetables.
Frequently Asked Questions
Can I make spinach artichoke dip ahead of time?
Absolutely. You can assemble the dip up to 24 hours in advance, then cover, and refrigerate. Bake just before serving.
Why is my dip watery?
Excess moisture usually comes from spinach or artichokes that were not drained properly. Be sure to remove as much liquid as possible before mixing.
Can I make this dip in a crockpot?
Yes. Combine all ingredients and cook on LOW for 2 to 3 hours, stirring occasionally until hot and creamy.
How long will leftovers keep?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze spinach artichoke dip?
Yes. Freeze after baking and cooling completely. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
What should I serve with spinach artichoke dip?
This dip pairs perfectly with crackers, crostini, sliced baguette, pita chips, tortilla chips, celery sticks, carrots, bell peppers, and cucumber slices.
Recipe Pro Tips
Pro Tips for the Best Spinach Artichoke Dip
Squeeze the spinach very well. Removing moisture is essential for a thick, creamy dip.
Drain the artichokes thoroughly. Extra liquid can thin the dip.
Soften the cream cheese. Room-temperature cream cheese is much easier to mix smoothly with the other ingredients.
Chop the artichokes into bite-sized pieces. You want some texture without pieces that are difficult to scoop.
Grate your own cheese. Freshly grated cheese usually melts more smoothly.
Don’t overbake. Bake until the dip is hot and bubbly rather than allowing it to dry out.
Serve it warm. Spinach Artichoke Dip is at its creamiest and cheesiest while hot.
Make plenty of dippers. This is one appetizer that tends to disappear quickly!
WHAT OTHER APPETIZERS GO WITH THIS DIP?
If you are just serving appetizers, then try adding these to make it the perfect night!
Pin it HERE!!
Pin it HERE!!
Spinach Artichoke Dip Recipe
Ingredients
- 14 oz can artichoke hearts drained and chopped
- 2 cups fresh spinach roughly chopped
- ½ cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese room temperature
- 1 clove garlic minced
- 1 cup mozzarella
- 1 cup freshly grated parmesan cheese loosely measured
Instructions
- Preheat your oven to 350°F and lightly grease a small baking dish or casserole dish.
- Drain the artichoke hearts thoroughly and chop them into small pieces.
- If using fresh spinach, roughly chop it before adding to a small amount of olive oil and cook until wilted.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy.
- Stir in the chopped artichokes, spinach, minced garlic, ¾ cup of the mozzarella cheese, and ¾ cup of the Parmesan cheese.
- Mix everything together until the ingredients are evenly distributed throughout the creamy base.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top.
- Bake for approximately 30- 35 minutes, or until the dip is hot, bubbly, and lightly golden around the edges and center.
- Remove dip from the oven and allow to cool for a few minutes before serving.
- Serve warm with crackers, toasted baguette slices, pita chips, tortilla chips, or fresh vegetables.
Equipment
Notes
Nutrition
Our recipe has been updated from the original, which was this one.
Recipe and book cover courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Comments & Reviews
Jill says
We had this as an appi for before yesterday’s Thanksgiving feast. It is amazing but oh so very filling. Best to have it before a light meal 🙂
Tara Noland says
It is delicious but I totally agree, we have had it for a meal with some wings for game day!
Jill says
We had this as an appi for before yesterday’s Thanksgiving feast. It is amazing but oh so very filling. Best to have it before a light meal 🙂
KC the Kitchen Chopper says
On my “to do” list! Looks so yummy!
Florian @ContentednessCooking says
This looks amazing! Perfect party appetizer!
Jill Johnston says
I wonder if you could sub Kale or Chard for the spinach? I have a large bag of chard in the fridge and am waiting for inspiration
Tara Noland says
I am sure you could, I have a potato, swiss chard recipe coming next week if it can hang in there!
Kayle (The Cooking Actress) says
I lovelovelove spinach artichoke dip!!!! this looks sooo good!
Jill Johnston says
I wonder if you could sub Kale or Chard for the spinach? I have a large bag of chard in the fridge and am waiting for inspiration
Kayle (The Cooking Actress) says
I lovelovelove spinach artichoke dip!!!! this looks sooo good!