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.
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.
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.
How to Make Spinach Artichoke Dip
- Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
- Fold in spinach, artichokes, and shredded cheese.
- 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.
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!
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!
The Best Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic minced
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup fresh shredded parmesan cheese
- ½ cup shredded gruyere cheese
- 10 oz frozen chopped spinach defrosted and squeezed dry
- 14 oz marinated artichoke hearts chopped
For Serving
- 1 baguette optional
- olive oil
Instructions
- 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.
Video
Notes
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I use the Spend with Pennies website all of the time and have never been disappointed. I generally follow the recipe pretty closely, but as most cooks do, alter it a bit when needed for what is on hand. I followed this recipe as written, except subbing cheddar out for the Gruyère as that was what I had. The dip was delicious. I have never had a recipe that was bad or even mediocre that I received from your website. Your recipes are so good and so easy.Thank you.
Thank you so much for the kind words Lauren! I am so glad you are enjoying the recipes.
can I make this without cream cheese mozzarella or parmesan? just mayo sour cream swiss? I can’t have all the sodium
I haven’t tried it so I can’t say for sure Amy.
Does this recipe use one 14 oz. jar of artichokes or do you need 14 oz. of artichokes after draining?
This recipe uses one 14oz jar. Enjoy Julie!
Love all your recipes!!!!
This spinach dip was a huge hit! It’s so easy to make and absolutely delicious. I can’t wait to make this again for our next get-together. I did notice a couple of reviews saying it’s bland and that really couldn’t be further from the truth. The key is to use marinated artichokes and good quality cheese! Also, don’t skip the Gruyere, it adds such a wonderful flavour!
Needs salt
Can I use something else for the mayor just omit it entirely?
I have only tried this recipe as written, but I could suggest plain yogurt or sour cream instead of mayo. The flavor may be a little different. If you try it, let me know how it turns out!
I made this hoping it would be “the best spinach artichoke dip” — it was ok — would not make it again: too thick & not big on flavor. I followed the recipe & used the correct ingredients (12 servings) exactly as indicated.
It was worth a try!
This is a cheese bomb of a dip as it is displayed – and I’m a cheese lover! Way too much mozzarella cheese. I’d cut it down to 1/2 cup or maybe remove it all together. Spinach and artichoke flavor is so overwhelmed by the strong taste of gruyere and heavy handed mozzarella, I’m sorry I wasted them in this dip. The amount of liquified cheese fat gives the dip an unpleasant mouth-feel. No, nope, not again.
best ever, i always take it to parties. The gruyere in it is gold. Always a hit.
Amazing !! I used on the border tortilla chips for dipping