This spinach artichoke dip is a mix of freshly cooked spinach, artichoke hearts and three types of cheese, all baked to golden brown perfection. A classic party snack that always gets rave reviews from family and friends.
You can never go wrong with a hearty dip, whether it’s Mediterranean layered dip, cheesy corn dip, Mexican bean dip, Reuben dip, a sweet cannoli dip or this savory and satisfying spinach and artichoke dip.
Whenever I see spinach artichoke dip on the menu at a restaurant, I have to order it. I’ve since learned to make this snack at home, and I have to say, I think my version is better than what you’d get at a restaurant!
Table of Contents
Spinach Artichoke Dip Ingredients
This recipe contains three types of cheese, sour cream, fresh spinach, artichoke hearts, garlic, salt, pepper and parsley.
How Do You Make Spinach Artichoke Dip?
This dip is a mix of cream cheese, sour cream, cooked spinach, marinated artichoke hearts, minced garlic, parmesan cheese, mozzarella cheese and seasonings. Mix all of the ingredients together and spread into a baking dish or skillet. The finishing touch is another layer of cheese. Bake your dip until it’s hot and melted, then add a little fresh parsley and serve.
Tips For The Perfect Dip
- The most important part of making this recipe is to be sure all of the water is removed from your cooked spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the excess liquid.
- This dip tastes best with jarred marinated artichoke hearts, although canned artichokes packed in water or frozen artichokes can also be used.
- Artichoke dip can be assembled up to 8 hours before you plan to serve it. Keep it covered in the fridge until you’re ready to bake the dip in the oven.
- Serve your dip with baguette slices, pretzel chips, tortilla chips, fresh carrots, cucumber or celery, pita chips or breadsticks. I like to put out an assortment of dipping options. I also offer other hearty appetizers along with my dip such as garlic parmesan wings and crab rangoon.
Quick Tip
I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringy texture.
Recipe FAQs
This dip will stay fresh in the fridge for up to 4 days. I recommend reheating the pan covered in the oven until warmed through, or you can microwave individual portions.
I don’t recommend freezing this dip as dairy products can curdle or separate when frozen.
My favorite chips to serve with this dip include tortilla chips and pita chips. A sturdy ridge cut potato chip will also work well.
FOLLOW ME
Flavor Variations
This dip is great as written, but you can add other ingredients to the mix to customize the flavors to your tastes.
- Meat: Feel free to add cooked crumbled bacon, or cooked Italian sausage. Shredded chicken is also a nice choice.
- Vegetables: I sometimes add other vegetables such as sauteed onions, roasted red bell peppers or cooked mushrooms.
- Flavorings: Pump up the flavor with sun dried tomatoes, chopped olives, fresh herbs such as dill or basil, or add a topping of buttered breadcrumbs. No sour cream on hand? Mayonnaise will also work!
This spinach dip is perfect for parties, game day, or when you’re looking for a hearty snack. People always ask me for the recipe, it’s just that good!
More Dip Recipes You’ll Love
Spinach Artichoke Dip Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 8 ounces fresh spinach leaves
- 3/4 cup marinated artichoke hearts coarsely chopped
- 1 teaspoon garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese divided use
- 1 tablespoon chopped parsley
- sliced bread, crackers and vegetables for serving
- cooking spray
Instructions
- Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
- Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
- Place the cream cheese, sour cream, cooked spinach, artichoke hearts, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
- Spread the spinach mixture into the prepared dish. Top with remaining shredded mozzarella cheese.
- Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
- Sprinkle with chopped parsley, then serve immediately with bread, crackers and vegetables.
Notes
- The most important part of making this recipe is to be sure all of the water is removed from your cooked spinach. You can squeeze the spinach between your fingers to remove the liquid, press it in a potato ricer, or wrap the spinach in a few layers of paper towels to wring out all the liquid.
- I prefer to use freshly cooked spinach for this dip. You can use frozen spinach in a pinch, but I find that frozen spinach has a stringier texture.
My family and I all love this dip, i was wanting to make it for thanksgiving dinner this and wanted to know if i can prepare it the night before and put it in the over the next day?
Yes that will work fine!
Can I freeze half of the mixture before baking it? It’s always too much for just my husband and I.
Yes that should work, or you can halve the recipe by changing the number of servings in the recipe card.
Just wondering why the spinach is cooked/sauteed?
I always chop up my fresh spinach and mix with all other ingredients and bake.
The spinach is cooked to remove excess water, if you use fresh spinach it may release extra liquid into the dip as it cooks.
We have this for every family function/holiday, and have for a couple years. My brother always makes it, but he does mozzarella and pepperjack. So worth it either way. Yummmmm
Excellent!
This is SO deadly! It is one I will make again and again.
The only slight variation I made was to saute the spinach in 2 Tablespoons of olive oil in a cast iron pan … then I used the pan to bake the dip in – it was already oiled and it kept the dip nice and warm for serving. I did not cut the stems off the spinach and the package I bought was 142 grams (5 oz) and I could definitely taste the spinach.
I *highly* recommend this recipe.