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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This has no flavor. The recipe doesn’t even call for any salt
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!
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!
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.
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❗️
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.
Made this on NYE and all the guests raved. Served with pita chips and sliced veggies. Mixed leftovers with pasta…delicious!