The Best Spinach Artichoke Dip


This spinach artichoke dip is one of those recipes that everyone loves.

This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

Serve it with your favorite dippers like chips, crackers, or bread.

baked spinach artichoke dip

A Favorite Party Dip

  • Spinach artichoke is pure creamy, cheesy goodness
  • It can be made ahead of time and it’s simple to make.
  • Easily customize with your pantry staples
  • Everyone loves it so it’s perfect for gatherings and parties or even for a cozy night in.
  • Serve it with crackers, chips, or veggies.
Ingredients for Spinach Artichoke Dip

Spinach Artichoke Dip Ingredients

Base – Cream cheese, mayonnaise, and sour cream create a a rich creamy base for this dip. Beat with a hand mixer to make the dip extra creamy.

Spinach –  Use frozen chopped spinach as an easy option, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.

Marinated artichokes – Opt for marinated artichokes over canned ones, as they have more flavor since they’re marinated in oil with seasonings. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.

Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while gruyere and Parmesan add flavor. Swap gruyere with gouda or swiss if needed.

Variations – Add crumbled bacon or bacon bits, green onion or chives, fresh herbs like basil, parsley, or thyme, or sliced pickled jalapenos.

chopped spinach and artichokes

How to Make Spinach Artichoke Dip

  1. Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
  2. Fold in spinach, artichokes, and shredded cheese.
  3. Bake until golden and bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

Tips for A Perfect Spinach Artichoke Dip

  • A hand mixer makes for a softer, smoother dip.
  • To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
  • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
  • Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need more cooking time.

steps for making spinach artichoke dip

What to Serve With Spinach Artichoke Dip

This is the best with crostini, crackers, chunks of sourdough bread,, or even tortilla chips!

If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder.  Bake at 350°F 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

spinach and artichoke dish with cracker

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.

If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and bake for a complete meal!

More Great Dip Recipes

Did you love this Spinach Artichoke Dip? Be sure to leave a rating and a comment below!

baked spinach artichoke dip

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The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

  • Preheat oven to 375°F.

  • In a medium bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.

  • Fold in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

  • Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.

  • Bake for 25-30 minutes or until bubbly and the cheese is browned.

For the Crostini

  • Slice baguette into ½” slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.

  • Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.

*Nutrition information does not include baguette

  • A hand mixer makes for a softer, smoother dip.
  • To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
  • To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
  • To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
  • Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American
plated The Best Spinach Artichoke Dip with a title
The Best Spinach Artichoke Dip with a title
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The Best Spinach Artichoke Dip in a dish with writing




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