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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!?
Hi, I made a double batch last night except I used fresh torn baby spinach. It was a huge hit at our Autumn neighborhood party. Tastes just like the 80’s dip my Mom used to make!
Great recipe!!!!
Remove half and freeze. Then add more if you want to make it to taste.
Very good! The whole family really loved it. I did use fresh spinach instead of frozen and used about a cup and a half. It was fabulous! THANK YOU! 😉
Delicious! Will be my go-to recipe from now on.
I tried it but the artichokes were too lumpy, I plan to put them in a blender first then add to the other ingredients.
What is your favorite chip you like with this dip?
I love wheat thins, pita bread or pita chips, and buttery crackers like ritz.
Solo delicious! Followed directions to a T! 😋😋 just a quick question, what would be considered a serving size? Thanks for such a yummy recipe!!
I’m happy to hear that! I’d estimate each serving is about 1/4 cup.
I’d like to make this for around 50 people in my crockpot. Can i just increase the recipe size?
Yes, that would work great!
Love Love this recipe! Did I say that I love
this recipe!?!?
Thanks Elizabeth! I love it too!