The Best Spinach Artichoke Dip

Spinach Artichoke Dip is a party favorite—and this version always gets rave reviews!

In this easy recipe, a creamy, cheesy dip is filled with spinach and artichokes and then baked until bubbly.

Serve with bread, crackers, or tortilla chips for the perfect bite.

Ingredient Tips for Spinach Artichoke Dip

• Spinach: Frozen spinach makes the prep easy. You canthaw it in the fridge overnight or place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery. It can be replaced with 1lb of fresh spinach, cooked and cooled.
• Artichokes: Use marinated artichoke hearts that come in a jar of seasoned oil. If using canned artichoke hearts, they’re usually packed in water without seasonings, so add ½ teaspoon of Italian seasoning to the dip.
• Cream cheese: A block of cream cheese is mixed with sour cream (or Greek yogurt) as the base.
• Cheese: I use mozzarella, Parmesan, and Gruyere are our favorite flavors in this recipe.
  • Option: You can replace Gruyere with Swiss cheese or Gouda.

Variations: Add water chestnuts or bacon bits for crunch. Chopped green chiles or pickled jalapenos are also great additions.

How to Make Spinach Artichoke Dip

1. Mix the cream cheese, sour cream, and mayonnaise (full recipe below).
2. Fold in the cheese, spinach, and artichokes.
3. Bake until bubbly!

Storing Spinach Artichoke Dip

• Store leftover spinach artichoke dip in a covered container in the refrigerator for up to 4 days.
• Freeze dip in a freezer-friendly container for up to 3 months. Once thawed, stir thoroughly and add fresh cheese before reheating if desired.

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Spinach Artichoke Dip

Spinach artichoke dip is a creamy, savory appetizer, perfect for dipping chips, bread, or veggies.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 375°F.

• In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.

• Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.

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

• Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.

• Serve with tortilla chips, baguette slices, crackers, or vegetables.

To Make Crostini:
Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
Tips:

• Mix with a hand mixer for a softer, smoother dip.
• To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
• Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
• 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 to 10 minutes to cook.

Calories: 259 | Carbohydrates: 5g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3618IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 1mg

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

Course Appetizer, Dip, Party Food

Cuisine American

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