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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.
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’ve made this twice already and each time it’s sooooo delicious! I add frozen onion to it. Thanks for sharing!
Can I make this up the night before and put in fridge and bake the next day?
Yes definitely! Enjoy!
This recipe delights my family… and me! I use fresh spinach.
Could I use fresh artichoke and spinach?
You could use fresh cooked artichoke. See my tips for using fresh spinach, above in the post 🙂 Enjoy!
I added a little extra Parmesan (because you can never have too much cheese) in the mix and used Mozzarella on top …. just because. It was absolutely delicious. It does reheat just fine in the microwave. I’ve been eating it as lunch at the office with some tortilla chips each day.
Thank you, this was fantastic and a real KEEPER!
Did not see the rinse the artichoke part… But still came out awesome in the crockpot used a small one on high kept checking about every 30 min. and gave a stir… \
Boyfriend loves it used fresh flat bread and enjoyed very much perfect for a snack on a rainy Saturday…
Hi. I just realized I bought marinated artichoke hearts. Will that be ok?
Yes, just give them a rinse in a colander before chopping them 🙂
Don’t rinse! Marinated artichokes add great flavor!
Taking it to a potluck. Can you reheat it in a microwave?
Sure, that would be fine!
How much is a serving??
I estimate 1 serving to be about 3 tablespoons!
Thanks for sharing! Question: how big are the servings? It says 10 servings but how much in each one? 1 cup yielding 10 cups over all? or 1/2 cups yielding 5 cups over all?
I estimate the total serving size to be about 4 cups. That means with 10 servings, each serving would be roughly 1/4 cup! Hope that helps!