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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This recipe looks so good, but I don’t eat mayo. Do you think it would still be good if I left that out? Or is there something l should replace it with?
I have only tried this recipe as written, but I could suggest plain yogurt or sour cream. The flavor may be a little different. If you try it, let me know how it turns out!
Is it ok to use prepackaged shredded cheeses? Or will it be too dry? Thank you!
I typically don’t use preshredded cheese as it doesn’t melt as well and can be a little gritty.
Delicious and so easy to make
This was a great recipe! The only change I made was to replace the pepper flakes with Franks Red Hot Sauce. I don’t like biting into a flake and the sauce gets better distributed. Made this for tonight’s Super Bowl and it was a hit. Just served it up w plain baguette slices.
Found your recipe and thought why not. It turned out to be pretty darn good. I fixed a batch and even gave some to my neighbor. He liked it as well. Seriously. it is really good and b I’ll make it again. I did add some hot sauce for a little kick and I liked it as well. That is up to you to try. FYI–Harper my 18 month old Sheepadoodle gives it 2 paws up. Yes, she LOVED it@!!! I’ll look at some of your other recipes and try some, Thank you I u. Ron
The BEST version of this dish.
Wondering if I can combine all ingredients in the slow cooker? This sounds amazing!
That should work just fine Kelly. I would use a 2 quart Crock Pot and cook it on low. If you try it I would love to hear how it turns out!
Uh oh, I baked this and my husband needs it for a holiday party in 6 hours time. Should I refrigerate it after it’s baked? Oy.
I would refrigerate this if it’s being left out for more than 2 hours Stephanie.
Once you taste this you will agree with me it serves less than 12 people as it is so good you won’t want to share. I make this all the time for gatherings, and it is even better than some restaurants!
Hi Holly. when measuring cheese, do you use a measuring cup for this recipe?
I have used the method of one 8 oz block of cheese equals 2 cups of shredded. so, for the 1 1/2 cups of mozzarella, I’d use about 3/4 of a 8oz block of cheese? Is this right?
thanks for helping.
Hi Pattie, yes for this recipe I use a measuring cup. That sounds right to me!
Holly! This was the mist fabulous spinach artichoke dip. I was 1/4c short on mozz, so I added a Mexican blend shredded on top with the mozz that I had on hand. This came out creamy and did not separate. It was a beautiful golden brown and puffy on top, which would have made for a perfect dip to take to a party or to gift friends during the holidays, as it saved well for re-heating the next day! DELICIOUS
Sounds delicious Christina! I am so glad you enjoyed this recipe!
What seasonings do you use to marinate the artichoke’s?
These artichokes are purchased already marinated. I hope this helps Lindsey!
I made this for my Son’s wedding reception after the Caterer changed the menu to not include a hot spinach dip. This was served alongside food catered by a professional and was the first dish to disappear. Everyone loved it! Several asked for the recipe. I tripled the recipe but should have made more! The recipe is perfect as written and tripled easily.
Love your recipes! You are my go-to when I need a recipe! Thanks!
Delicious! Easier than starting from scratch!
BEST spinach and artichoke dip! My fiancé and I couldn’t get enough. We had some leftovers, so I made a pizza and topped it with this dip and it tasted just like the Artichoke Basille pizza in NYC! Amazing!
I made this recipe exactly except I didn’t have gruyere so I used mozzarella. Amazing!! Best artichoke dip I’ve ever had.
Best recept ever and easy I like it
Easy and awesome; I added some dill, a little Aleppo pepper & sprinkled the top
With smoked paprika.
It was a big hit!
Yum, those additions sound great, Bob! Thanks for sharing.
This dip looks awesome, do you drain the artichokes first?
Yes, they are drained.