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 appetizers? Try our 7-Layer Bean Dip or Air Fryer Chicken Wings!

Spinach Artichoke Dip baked in pan, and a hand dipping a chip into it.

If you’re looking for a quick appetizer that’s a guaranteed crowd please, this Spinach Artichoke Dip is it! It only takes 30 minutes to prep and cook, can be made in advance, and I never have any left after a gathering! We love to serve it with crusty bread, crackers, or chips.

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.
The ingredients needed to make Spinach Artichoke Dip labeled on a tray.

How to Make Spinach Artichoke Dip:

Mix all ingredients in a large mixing bowl with an electric mixer until combined.

Two process photos of the ingredients for spinach artichoke dip added to a bowl, then mixed together.

Pour into baking dish and sprinkle a little extra parmesan cheese on top.

Bake for about 20 minutes or until hot and bubbly.

Overhead photo of a pan of hot spinach artichoke dip, surrounded by chips for dipping.

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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Recipe

Spinach Artichoke Dip baked in pan, and a hand dipping a chip into it.
Prep 10 mins
Cook 20 mins
Total 30 mins

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 frozen spinach , 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

Make Ahead Instructions: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.
Freezing Instructions: 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.
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.

Nutrition

Calories: 210kcalCarbohydrates: 5gProtein: 7gFat: 17gSaturated Fat: 7gCholesterol: 38mgSodium: 507mgPotassium: 88mgFiber: 1gSugar: 2gVitamin A: 1730IUVitamin C: 8.8mgCalcium: 190mgIron: 0.6mg

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I originally shared this recipe September 2018. Updated June 2021.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Making this was so easy – I followed the recipe as is. Brought it to a dinner and everyone raved about it. I’m already planning on making this again ASAP. I don’t agree with other comments that it’s too much Parmesan, but maybe I’m a Parmesan fanatic and just didn’t know it until now..

  2. 5 stars
    The best! Always a hit.
    Don’t forget the dill from the original artichoke dip recipe i think makes a big difference.

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