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
Add to Meal Plan

Video

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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HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

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

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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
    Hi, this is probably my favorite dip. I was wondering if you’ve ever used more than 1/2 cup spinach. Seems like it could be done.

  2. 5 stars
    Another great recipe from TBFS! Made it in my slow cooker for a dinner party, everyone loved it. The cream cheese gives it a good rich flavor.

  3. Thanks for the recipe — looks great! Can I prep this tonight, put it in the fridge overnight, and cook it tomorrow morning?

  4. I made your recipe, but since I had a lot of spinach on hand for salads I just sautéed some fresh spinach in a frying pan instead of going to store and buying frozen. It worked great and everyone loved it. I think it was easier to use then when I used frozen spinach, no thawing and making sure all the excess water is squeezed out, and it only took a couple of minutes to sauté.

      1. Great! Making this tonight for Christmas Eve family gathering!! It looks and sounds delicious! Thank you for sharing!

  5. 5 stars
    I love this recipe! I just add double the spinach, a whole bunch of different cheeses and put mozzarella on the top to melt inside of parmesan cheese! I also added more garlic and a tad bit of salt! This is currently my third time making it and I love it so much! :’)

      1. 5 stars
        You can make without the mayonnaise. I never use mayo & just replace with something white & creamy. This recipe I replace it with ricotta cheese. Delish!

    1. Start your own web pape then! Didn’t your momma teach you that if you can’t say something nice, don’t say anything at all? Try being nice and smiling!

  6. 5 stars
    Omg! This recipe is DEE LISH! I have tried other spinach artichoke dip recipes, but this one surpasses them all!! Thank you for sharing!?

  7. 5 stars
    I made this today….delish! I left out the artichokes since no one eats it. I used fresh spinach…about double of the recipe. Just put it in the skillet for a few minutes. I don’t like mayo so I used 1/4 instead of half. Great, quick recipe!

  8. Question, could you post what kind of artichoke hearts you use? I’ve made dip before using brine packed hearts and it made the whole dip taste like salt, but I’m afraid the oil packed ones would be too greasy.

    1. I just buy whatever canned ones are on sale at the store (that aren’t marinated). If they’re in oil I rinse them in a colander before chopping 🙂

  9. After baking, does this refrigerate well? I’d like to make this for my boyfriend, and while I enjoy my spinach dip hot, he likes it cold. I an wondering if I should make it a day in advance and refrigerate overnight, or make it the day of and just put it in the fridge for a couple of hours. Please let me know, thanks!

  10. 5 stars
    Love love love this recipie. I have already been asked to bring this to our Super Bowl party this weekend! Yummy!

    1. 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!

  11. 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?

    1. 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!

  12. 5 stars
    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…

  13. 5 stars
    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!

    1. You could use fresh cooked artichoke. See my tips for using fresh spinach, above in the post 🙂 Enjoy!

  14. 5 stars
    I’ve made this twice already and each time it’s sooooo delicious! I add frozen onion to it. Thanks for sharing!

  15. 5 stars
    I made this for a get together and it’s amazing!!! My first time attempting to make this dip from scratch and I’m so glad I chose this recipe!

  16. This was very good! I added some chopped onion and whipping cream which made it super creamy. I also had some cotja cheese on hand so I added that as well. Finally, I seasoned it with white pepper and a seasoning I have called “savory.”

  17. 5 stars
    Awesome, I will add some diced onion next time. I did add some diced tomatoes and they gave it a nice color contrast with the spinach and artichokes. I threw some chicken breasts on top and baked it for about 45 minutes and served it over rice, amazing!

  18. 5 stars
    I made this for a block party and everyone raved! I made a baking dish and put about half in a serving dish. It was gone in no time so I brought the rest out. It’s a huge hit and i reccomend this to anyone for any occasion. I’m making it again over the weekend for Easter!

  19. Amazing, made it for a buffet with 20 people and it all went and so many people commented how nice it was. Made in the crock pot and took it straight to the table.

  20. Oh my this was delicious, I added blackeyed peas and watermelon, even more wonderful if possible

  21. 5 stars
    This was a hit at my bbq and I’m making it again this weekend. I added asiago cheese instead of parmesan and served with coloured tortilla chips 🙂

  22. I screwed up and put the whole package of spinache
    What can I do and how will that change the outcome? I’m not serving it til Thurs.

    1. Hi Janet, my best advice is to double the other ingredients in the recipe, unless you’re okay with a very spinach flavored dip. However, if you really squeezed the liquid out of it well, it would probably be fine!

  23. Solo delicious! Followed directions to a T! 😋😋 just a quick question, what would be considered a serving size? Thanks for such a yummy recipe!!

  24. 5 stars
    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! 😉

  25. 5 stars
    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!

  26. Thanks for the recipe! I have been searching for this one for a long time!
    I made it years ago and lost it.
    Much appreciated!

  27. Made this twice the first time I used a 16oz bag spinach ( wilted it down in a pan with a t. Olive oil) and real mayo and parmesan reggiano it was outstanding
    The second time I used miracle whip and frozen spinach and reg pram and miracle whip… Don’t use miracle whip that’s all you could taste and it wasn’t bubbly oily like it should be ,
    And I know parmesan rreggiano is a little more expensive but believe me when I tell you it made the biggest difference……. Think I’ll go make another one right now lol ….
    Happy Holidays

    From the Dailey’s

  28. 5 stars
    Delicious and easy to make. Made a double batch for a large group and it was gone in a minute. Served w French bread.

  29. 2 stars
    I love spinach artichoke dip and I could not find my recipe. I made this recipe and I really thought it was terrible! Way too much Parmesan cheese! It was overwhelming and I couldn’t taste anything else! Cut the parm down by at least half!!!

    1. Sorry that happened. I’m on my 2nd batch, kinda winging it this time. It is delicious! BTW, I did cut down on the parm and added some mozzarella.

  30. 5 stars
    I just made this dip. I used fresh spinach instead of frozen. I thought it was delicious and I will definitely make this recipe again.

  31. I think the Parmesan cheese was also over powering. I substituted Swiss in the dip itself. Much better taste and more like a hot dip consistency. I used a half cup of shredded. And then flaked Parmesan on top before cooking.
    Came out incredible.

    1. 4 stars
      I also followed this version of the recipe (substitute 1/2 cup Swiss for the 1.5 cups Parmesan) instead of the original after reading all the comments of how awful it was with all the Parmesan and I’m so glad that I did! It turned out phenomenal! The recipe should really be rewritten with this adjustment and then it would be hands down the best recipe ever!

  32. 5 stars
    Delicious!! I made this dip for a party, and it was a hit! I was hoping to have leftovers but people were scraping the bowl to get every last drop. This recipe is a keeper — thank you!

  33. The thing I love about Spinach Artichoke dip is the obvious flavor of parm. This one is spot on! It was delicious and will be my only recipe for it from now on. I had to cut the recipe in half since I only had a small amount of artichoke hearts. It adapted just fine. Thanks Lauren!

  34. 5 stars
    This dip is DELICIOUS!!! I’m so happy to find a recipe that my whole family loves, can’t wait to make it again!!

  35. 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?

  36. 4 stars
    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!

  37. 5 stars
    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!

  38. 5 stars
    Made for some last minute company showing up . It was a big hit ! Will be making more often . Used fresh spinach recipe.