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!

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

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.
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. Serve the best spinach artichoke dip recipe with crusty bread, crackers, or chips.

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 minutes
Cook 20 minutes
Total 30 minutes
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Ingredients
 
 

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: 164kcalCarbohydrates: 6gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 34mgSodium: 490mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 540IUVitamin C: 1mgCalcium: 124mgIron: 0.1mg

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I originally shared this recipe September 2018. Updated June 2021 and December 2022.

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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
    Phenomenal! Added a tsp of dried mustard and used Gruyère cheese since that’s what I had. Was a hit!

  2. 5 stars
    This was easy to make and was a hit at the party I went to. I ended up make another 3 servings and freezing them. I added some black ground pepper as well. Thank you for sharing!

  3. 5 stars
    This was a huge hit at my house. I added some mozzarella and used herb marinated artichokes. I also added some panko to the top and seasoned with garlic powder. Absolutely will be making this again!

  4. 5 stars
    Doubled the recipe, added a can of chopped water chestnuts, extra garlic, salt and some dashes of hot sauce. I heated in the crockpot on high 1.5 hours and then turned to warm—stir about every 15 min. Delish!

  5. 5 stars
    Great recipe. Made exactly as described and it was delicious. I used marinated artichokes (Cucina and Amore brand) and that added a little extra flavor to the dip! Super simple and super easy. My kind of recipe..

  6. 5 stars
    Biggest hit at my mini Superbowl Party! Absolutely delicious! The only thing I added was a few cracks of peppercorn to slightly offset all the salt!

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