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.
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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 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
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I originally shared this recipe September 2018. Updated June 2021 and December 2022.
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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!?
Made this on NYE and all the guests raved. Served with pita chips and sliced veggies. Mixed leftovers with pasta…delicious!
Made the spinach artichoke dip for first time about a month ago for the family. My wife said it was the best she’s ever had!
Cudoos for a great recipe. 👍
Made this for my husband and I for the Bills game! Delicious! My personal touch was adding a bit of onion powder and crushed red pepper for a spice. As is would have been great though too! I used fresh spinach since I didn’t have time to defrost the frozen and pressed the water out with a fine mesh strainer into a glass to drink the nutritious by product. Thanks for the recipe! Go Bills!
This dip is INCREDIBLE. It’s my go to recipe any night we’re craving an appetizer with dinner!
Yes this is the best👍😋. Only thing I did a little different was I used the garden vegetable cream cheese.
Made it today with chicken noodle soup. Cold is going through the family. Dip was finished first. It cooled off for about 5 minutes and family started eating it. We didn’t stop until it was gone. 👍
I love your recipes and many of them I make regularly. I going to try this one next. Question – is 1/2 cup frozen spinach the amount you start with before thawing and squeezing or is it the final amount? It seems like starting with 1/2 cup frozen would only give you a couple of tablespoons spinach after squeezing. Thanks for all you do!
Thanks so much Cindy!! Lauren sure appreciates your support. Make sure to squeeze out all the liquid and THEN measure your spinach. Please come back and let us know what you think of the dip!
Making this was so easy – I followed the recipe as is. Brought it to a dinner and everyone raved about it. I’m already planning on making this again ASAP. I don’t agree with other comments that it’s too much Parmesan, but maybe I’m a Parmesan fanatic and just didn’t know it until now..
I like the recipe, but I can hardly say that canned artichokes and frozen spinach is from scratch. 🙂
In my book, if I put multiple, individual ingredients together to make a dish, whether they’re frozen, canned, etc, it is “from scratch”. Not from scratch would be buying a fresh or frozen pre-made dip and simply defrosting or opening it and serving with dippers 🙂
I totally agree with you.It is from scratch
Theoretically, anyone who truly wants to make something from scratch must first invent the universe. Realistically, anything that utilizes multiple ingredients and requires preparation and cooking is from scratch.
The best! Always a hit.
Don’t forget the dill from the original artichoke dip recipe i think makes a big difference.