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This EASY Spinach Artichoke Dip recipe is warm, cheesy, and DELICIOUS! It can be made up to 2 days ahead of time, and is always a crowd pleaser!
Looking for more dip recipes? Try our 7-Layer Bean Dip, Crab Dip, or Cowboy Caviar!
What I love about this dip:
- Quick – You'll be ready to serve this baked spinach dip in just 30 minutes!
- Make in Advance – Busy day? Prep this anytime and store in the fridge for 1-2 days before baking.
- Crowd Pleaser – This is guaranteed to disappear before your eyes! I never have any left, and always get so many compliments!
Ingredients Needed:
- Artichoke Hearts: I use canned artichoke hearts out of convenience, but you could use fresh cooked artichoke hearts if you have them.
- Frozen Spinach: thaw first, and squeeze out the excess liquid. See recipe notes for how to substitute fresh spinach.
- Mayonnaise.
- Sour Cream.
- Cream Cheese: allow it to come to room temperature so it mixes in smoothly. Low fat or Neufchatel cheese would also work.
- Parmesan Cheese: Freshly grated tastes best and melts smoothly.
- Garlic.
How to Make Spinach Artichoke Dip:
Mix all ingredients in a large mixing bowl with an electric mixer until combined.
Pour into baking dish and sprinkle a little extra parmesan cheese on top.
Bake for about 20 minutes or until hot and bubbly. Serve the best spinach artichoke dip recipe with crusty bread, crackers, or chips.
Make Ahead and Freezing Instructions:
To Make Ahead: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
To Freeze: Prepare the recipe through step 4 (before baking). Place mixture in a freezer safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to baking dish before baking.
Recipe Variations:
- Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
- Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
- Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
- Artichoke Dip without Spinach: use this Artichoke Dip recipe.
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Spinach Artichoke Dip
Ingredients
- 14 ounce can artichoke hearts, , drained and chopped
- ½ cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese, , room temperature
- 1 cup freshly grated parmesan cheese, , loosely measured
- 1 clove garlic, minced
- 1/2 cup spinach, , frozen, thawed and liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and ¾ cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8×8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining ¼ cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Notes
- Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
- Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
- Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
- Artichoke Dip without Spinach: use this Artichoke Dip recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2018. Updated June 2021 and December 2022.
It was a huge hit at my party last night. People were literally standing around the dish! So good!!!!
I love love love your spinach artichoke dip. I’ve made it twice now.
Omg! This recipe is DEE LISH! I have tried other spinach artichoke dip recipes, but this one surpasses them all!! Thank you for sharing!?
I rarely comment on recipes I find on-line, yet rely heavily on reviews when searching for something to make, I’ve been a bit lazy! Anyway! This is hands down the most delicious Spinach Artichoke dip I’ve ever made, it tastes light yet creamy, with perfect hint of garlic, all the combinations work in such harmony that I had to physically restrain myself from eating the lot! What I like most is the writer has included enough detail that it was impossible for me to screw up. Like don’t ignore the room temperature cream cheese & definitely squeeze all the liquid from the spinach, etc. I used chopped frozen spinach, next time I will remember to defrost! The freshly grated parm I think adds to the creaminess. It really is delicious 😋
If I double the recipe, should I cook it twice as long too?
No you dont need to double the cook time, just put it in a 9×13 baking dish and cook the normal time.
Made this for Christmas and it was so good that I just made it again to bring to a New Year’s party.
This was so good!! Followed the recipe exactly and it came out perfectly.
I love this recipe!! Definitely my go to!!
This appetizer was an excellent addition to the array of food brought to a recent party. Very easy to prepare. Just as easy to eat! This recipe is a keeper. I’ll certainly make this again.
This was a huge hit at our Christmas gathering! We got several party trays with all kinds of stuff and the biggest hit was this dish! I should have made a triple batch!
How does the Greek yogurt compare to mayonnaise as far as taste?
Great question! Greek yogurt is a little lighter and tangier than mayo, which is richer. Both make the dip creamy, just with slightly different flavors.
I spruce it up a bit with fine chop red pepper and a tsp of nutmeg.