This easy spinach artichoke dip is hot, bubbly, and loaded with three cheeses, tender artichoke hearts, and plenty of spinach! It takes about 10 minutes to mix up, bakes in 20, and it's an easy crowd-pleaser for any get-together.
At our house, this dip shows up on New Year's Eve almost every year, and it makes regular appearances at Thanksgiving and Super Bowl parties too. Best of all, you can assemble it a day or two ahead and bake it right before guests arrive. Serve it with tortilla chips, crusty bread, or fresh veggies!
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Quick Look
- Total time: 30 minutes (10 minutes prep, 20 minutes in the oven)
- Key ingredients: Cream cheese, sour cream, mayo, mozzarella, parmesan, artichoke hearts, and frozen spinach
- Flavor: Rich, creamy, and cheesy with a little tang and a hint of garlic
- Method: Mix in one bowl, spread in an 8x8 dish, and bake at 350°F until bubbly
- Serve with: Tortilla chips, pita chips, crusty bread, crackers, or fresh vegetables
- Make-ahead: Assemble up to 2 days ahead, or freeze for up to 3 months
There's a reason restaurant spinach dip is so popular, but the homemade version is creamier, cheesier, and costs a fraction of the price. It's my go-to when I need an appetizer that feeds a crowd without much work. If you make it, please leave a star rating and a comment below. I love hearing how it went!
Why This Recipe Works
- Built for making ahead. Everything gets mixed in one bowl and spread in the baking dish, so it's easy to assemble early, refrigerate, and bake when you're ready.
- Three cheeses, three jobs. Cream cheese makes it creamy, mozzarella gives you that stretchy pull, and parmesan adds a salty, nutty bite.
- Sour cream and mayo keep it scoopable. Cream cheese alone sets up thick as it cools. The sour cream and mayo keep the dip soft enough to scoop even after it's been sitting out a while.
- Squeezed-dry spinach means no puddles. Wringing the thawed spinach out in a towel is the single most important step. It keeps the dip thick and creamy instead of watery.
Ingredient Notes
- Cream cheese: Use a full 8-ounce block, and let it sit out until it's soft. Room-temperature cream cheese mixes in smoothly, while cold cream cheese leaves little lumps you'll never get out.
- Sour cream and mayonnaise: Full-fat versions give you the creamiest texture. Together they add tang and keep the dip loose and scoopable.
- Mozzarella: Shredded mozzarella melts into those cheesy strings everyone goes back for.
- Parmesan: Finely shredded parmesan melts right into the dip and adds a salty, nutty flavor. The fine shreds blend in better than thick ones.
- Artichoke hearts: One 14-ounce can of artichoke hearts packed in water. Drain them well, then give them a rough chop so you get a little artichoke in every bite.
- Frozen spinach: One 10-ounce package of frozen chopped spinach. Thaw it, then squeeze out every drop of water you can (more on that below).
- Garlic: One fresh clove, minced. Add a second clove if you love garlic!
How to Make Spinach Artichoke Dip
- Squeeze the spinach dry. Pile the thawed spinach in the middle of a clean kitchen towel, twist it up, and wring it over the sink. Keep going until almost nothing drips out. You'll be surprised how much water comes out!
- Prep the artichokes. Drain the artichoke hearts and give them a rough chop. Pat them with a paper towel if they're still wet.
- Beat the creamy base. Mix the softened cream cheese, sour cream, mayo, and garlic until completely smooth before adding anything else. Lumps are much harder to work out once the vegetables are in.
- Fold everything together. Stir in the cheeses, salt, pepper, artichokes, and spinach until the spinach is evenly spread through the dip, with no clumps.
- Bake until bubbly. Spread the dip in an 8x8 baking dish or a pie dish. It's ready when the edges are bubbling and the cheese on top is melted. Let it rest for about 5 minutes so it's not molten-hot on the first scoop.
Scott's Tips
- It holds up beautifully made ahead. I've assembled this the day before a party, and it bakes up just as creamy as a fresh batch. That's a big deal on New Year's Eve, when the oven is busy and so am I!
- Check the center, not just the edges. The edges bubble first, especially when the dip goes in cold. Stick a spoon in the middle: if it's still cool or stiff, give it a few more minutes.
- Don't overbake it. Once the center is hot and the cheese is melted, pull it out. Too long in the oven and the oil from the mayo and cheese starts to separate.
- Pick a shallow dish. An 8x8 dish is my go-to, but a pie dish works just as well. A shallow dish heats evenly and gives you more cheesy surface area.
What to Serve with Spinach Artichoke Dip
Tortilla chips are the classic, but sturdy pita chips, toasted baguette slices, and crackers are great too. For a lighter option, set out celery, carrots, bell pepper strips, and cucumber slices. For a party spread, round it out with a couple of other easy appetizers:
Make-Ahead Tips
Spread the unbaked dip in your baking dish, cover it tightly with plastic wrap or foil, and refrigerate it for up to 2 days. When you're ready, bake it straight from the fridge at 350°F. Plan on about 15 extra minutes (around 35 minutes total), until the center is hot and the edges are bubbling.
Storage and Reheating
Cover leftovers or move them to an airtight container, and refrigerate for 3 to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions in 30-second bursts, stirring in between.
Freezing
Freeze the dip, baked or unbaked, in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge, then bake at 350°F until hot and bubbly. The texture may be a little looser after freezing, so give it a good stir before serving.
Substitutions and Variations
- Fresh spinach: I always use frozen, but you can swap in fresh. Start with about 8 ounces (roughly 6 packed cups) of baby spinach, and sauté it until it wilts down to about 1 cup. Let it cool, squeeze it dry, and chop it before adding it to the dip.
- Marinated artichokes: Marinated artichoke hearts work too, but they're oilier and tangier than the ones packed in water. Drain them very well, and taste before adding extra salt.
- Lighter version: Swap plain Greek yogurt for the sour cream and mayo, and use light cream cheese. The dip will be a little tangier and not quite as rich.
- Add some heat: Stir in a pinch of red pepper flakes or a few spoonfuls of diced jalapeños.
- Cheese swaps: Monterey Jack or white cheddar can stand in for the mozzarella.
Frequently Asked Questions
Extra moisture almost always comes from the spinach or the artichokes. Squeeze the spinach until it's completely dry, and drain and pat the artichokes before chopping. Light dairy swaps like Greek yogurt can also make the dip a little looser.
I like it best warm, right out of the oven, with the cheese melted and stretchy. Leftovers are fine cold, but the dip firms up as it chills.
Like any dairy-based dip, it shouldn't sit at room temperature for more than 2 hours. For a long party, keep half in the fridge and bake a second batch later, or set out a smaller dish and refill it.
More Dip Recipes
📖 Recipe
Baked Spinach Artichoke Dip
Equipment
- 8 inch Square Baking Dish or 9 inch pie dish
Ingredients
- 10 oz oz package frozen chopped spinach, thawed and squeezed to remove liquid
- 14 oz can artichoke hearts, drained and chopped
- 8 oz cream cheese, room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 1 clove minced garlic
- 1 cup shredded mozzarella cheese
- ½ cup finely shredded parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Place the thawed spinach in a clean kitchen towel and wring out as much water as possible. Drain and chop the artichoke hearts.
- In a large bowl, mix the cream cheese, sour cream, mayonnaise, and garlic until smooth.
- Stir in the mozzarella, parmesan, salt, and pepper, then fold in the artichokes and spinach until evenly combined.
- Spread the dip in an 8x8 baking dish or pie dish.
- Bake for about 20 minutes, until the cheese is melted and the edges are bubbling. Let it rest for 5 minutes, then serve warm.
Notes
- Squeeze the spinach well. Leftover water makes the dip runny.
- Make ahead: Assemble in the baking dish, cover, and refrigerate for up to 2 days. Bake straight from the fridge for about 35 minutes, until hot in the center.
- Fresh spinach: Sauté about 8 oz (6 packed cups) baby spinach until wilted, then cool, squeeze dry, and chop.
- Storage: Refrigerate leftovers for 3 to 4 days. Reheat at 350°F until warmed through.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F until hot and bubbly.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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