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
    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!

  2. 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!

  3. 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..

  4. 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!

  5. Made this tonight! Of course I made it for a NYE party with lots of YSAs where it was a hit!!! Already love making SO many of the recipes you have posted! Cranberry Fluff is one of our family’s favorite Thanksgiving items, well, with a bit of pie snobbery to go with it! Loved seeing you at Gentri and meeting you and your husband also!!! Glad you have a picture posted here so I could recognize you. ; )
    Thanks so much for so many yummy foods for us to prepare and share !!!

  6. 5 stars
    This dip was freaking delicious and so easy to make. I used fresh spinach and added some mozzarella on top, because who doesn’t love more cheese? Everyone devoured it. So, so good!!!! Thank you for this wonderful recipe.

        1. It was called for. If you like salt add salt. Gave only 1 star bc no flavor which is a personal choice. I’ve made it and really enjoyed it.

    1. I have tried several different recipes for spinach artichoke dip and not a single one called for added salt. They all have been delicious!

    2. A reminder that many ingredients (especially parmesan here) contain salt, so as Mike says, it makes sense to add salt to taste.
      And I’m sure I’m not the only person who tastes and tastes while mixing and adding ingredients?

      it looks like a good variation on a theme; there are so many recipes for this.

  7. 5 stars
    Made for the 4th. Then I proceeded to eat the leftovers for lunch the following two days. Delicious! I used fresh baby spinach so I cooked and drained it. Also threw in a handful of mozzarella but other than that I followed the recipe. Oh, except the artichoke hearts were in some kind of herbed marinade. Anyway, so good. And easy. I’ll definitely be making this again!

  8. 5 stars
    I made this recently to take to a dinner party. This recipe got rave reviews!!! I did put less Parmesan cheese …..1/2 cup to the ingredients and a little less than 1/4 cup on top. ( felt it would be too salty…)
    I also added pano breadcrumbs before baking. It’s definitely a keeper!

  9. Also, want to add to My previous comment, that I did not use the artichoke leaves, only the hearts(chopped very small) –blot very dry. I have used both in water and marinated. I think I prefer in water, but, it depends on how flavorful You want it.

  10. Increase sour cream to 3/4 cup. Increase spinach to 1 cup. Add in 1/4–1/2 t. granulted garlic and some water chestnuts, chopped small. Best way to prepare is with a stand mixer with the paddle beater. Definitely, use a combination of finely shredded parmigiano, mozzarella and Italian blend cheeses. Great❗️

    1. oh poo…I forgot to use the water chestnuts! That was my Moms favorite addition. How could I forget that?! I did add lemon zest…Oh well…I won’t forget next time.

  11. 5 stars
    Made this on NYE and all the guests raved. Served with pita chips and sliced veggies. Mixed leftovers with pasta…delicious!

  12. 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. 👍

  13. 5 stars
    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!

  14. 5 stars
    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. 👍

  15. 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!

    1. 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!

  16. 5 stars
    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..

    1. 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 🙂

    2. 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.

  17. 5 stars
    The best! Always a hit.
    Don’t forget the dill from the original artichoke dip recipe i think makes a big difference.

  18. 5 stars
    Delicious! Made this for Christmas as an appetizer, everyone loved it. Make sure you squeeze all the water out of the spinach. It takes a little time to do so. But it’s a must.
    Would make this again!

  19. you probably won’t ‘approve’ this comment… which I can barely make because of the non-stop ads interrupting my ability to view anything on this website. we can all appreciate the fact that you make money off of ads… but this is gross. you shouldn’t even have a website. it’s almost impossible to even actually view your recipes. sell out.

    1. I’m sorry you’re bothered by the ads that allow me to offer all of this content for free. (But not sure where you feel the right to say I shouldn’t have a website….you’re welcome to create your own and I promise not to “troll” it).

    2. if you dislike ads you can avoid seeing them by switching your browser into “reader view” instead of being rude (:

    3. I haven’t tried this recipe yet, so I won’t comment on it. Her other recipes I’ve tried were delicious however. Maybe you should try some of them. Having said that, there’s no need to make hurtful comments to people. There’s enough mean people in this world. Be wild and crazy – try treating people with kindness and respect 🙂

    4. Well Mrs. Ally! You’re rude af! And need to go somewhere with your rude comments! If you dont like the recipe, keep it moving, and find another one! Maybe you should sell out? Obviously you were looking for a recipe, and this one you approached wasnt to your liking? Dont bash someone for it! Life is too short for somebodys like you to bash people on a recipe! FIX yourself!

  20. 5 stars
    Made for some last minute company showing up . It was a big hit ! Will be making more often . Used fresh spinach recipe.

  21. 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!

  22. 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!

  23. 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?

  24. 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!!

  25. 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!

  26. 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!

  27. 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!

  28. 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.

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

  31. 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

  32. 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!

  33. 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!

  34. 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! 😉

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

  36. 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!

  37. 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 🙂

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

  39. 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.

  40. 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!

  41. 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!

  42. 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.”

  43. 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!

  44. 5 stars
    I’ve made this twice already and each time it’s sooooo delicious! I add frozen onion to it. Thanks for sharing!

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

  45. 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!

  46. 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…

  47. 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!

    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!

  48. 5 stars
    Love love love this recipie. I have already been asked to bring this to our Super Bowl party this weekend! Yummy!

  49. 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!

  50. 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 🙂

  51. 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!

  52. 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!?

    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!

      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!

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

  54. 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.

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

  56. 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.

  57. 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.