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!
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.
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.
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
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
- 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
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I originally shared this recipe September 2018. Updated June 2021.
This was fabulous!!!!! Can’t wait to make it again.
Delicious! Made this for Christmas as an appetizer, everyone loved it. Make sure you squeeze all the water out of the spinach. It takes a little time to do so. But itโs a must.
Would make this again!
Made this today for Christmas appetizer. Delicious!
I have made this recipe for the past 5 Christmas Eve parties. My extended family always request it. Amazing!
you probably won’t ‘approve’ this comment… which I can barely make because of the non-stop ads interrupting my ability to view anything on this website. we can all appreciate the fact that you make money off of ads… but this is gross. you shouldn’t even have a website. it’s almost impossible to even actually view your recipes. sell out.
I’m sorry you’re bothered by the ads that allow me to offer all of this content for free. (But not sure where you feel the right to say I shouldn’t have a website….you’re welcome to create your own and I promise not to “troll” it).
if you dislike ads you can avoid seeing them by switching your browser into โreader viewโ instead of being rude (:
I haven’t tried this recipe yet, so I won’t comment on it. Her other recipes I’ve tried were delicious however. Maybe you should try some of them. Having said that, there’s no need to make hurtful comments to people. There’s enough mean people in this world. Be wild and crazy – try treating people with kindness and respect ๐
Well Mrs. Ally! You’re rude af! And need to go somewhere with your rude comments! If you dont like the recipe, keep it moving, and find another one! Maybe you should sell out? Obviously you were looking for a recipe, and this one you approached wasnt to your liking? Dont bash someone for it! Life is too short for somebodys like you to bash people on a recipe! FIX yourself!
Made for some last minute company showing up . It was a big hit ! Will be making more often . Used fresh spinach recipe.
You seem to always have a recipe for something I need and are my go-to site for anything food related. I was asked to bring this to a friend’s party and was so pleased with how it turned out. Fast, easy, and delicious!
After reading some comments I went ahead and substituted some parm with an italian mozza blend of shredded cheese, with shredded parm on top. It was amazing! Will definitely make again!
Made this last year with less parm. How many days in advance do you think this can be made and kept in the frig? Do you think the artichoke will discolor?
1-3 days would be fine.