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 hot cheesy dip, whether it’s Mexican bean dip, Reuben 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!
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 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.
- 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, fresh vegetables, pita chips or breadsticks. I like to put out an assortment of dipping options.
How long does spinach artichoke dip last in the fridge?
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.
Spinach artichoke dip 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.
Can spinach and artichoke dip be frozen?
I don’t recommend freezing this dip as dairy products can curdle or separate when frozen.
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!
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Spinach Artichoke Dip Video
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.
Edith says
Would it be fine to bake this in an 8×8 pan?
Sara says
Yes that’s fine!
Lisa says
Added some chopped sun-dried tomatoes and a few red pepper flakes. Thanks for sharing
Sue Gilday says
Absolutely excellent dip. Will make it again.
Katherine says
Ooooh oozy, tasty perfection! Love this artichoke dip.
Dannii says
This is my favourite dip. We always make up a big batch for superbowl.
Jacqueline Meldrum says
It’s the back of 7 in the morning here and I am still drooling over this!
Anjali says
I love spinach artichoke dip but I usually buy it at the store pre-made. But this tasted so much better than the store bought version!! My family loved it!
Mirlene says
Love this spinach dip. Its one of the most requested dips for game day from the guys!
Rachel says
If using frozen artichoke hearts, should I marinate them myself?
Sara says
I don’t think you need to marinate them in that case, just make sure they’re thawed!
Emily says
Could this be made in a crockpot?
Sara says
I think it could work fine I just haven’t tested it this way myself!
Heidi B. says
Absolutely AMAZING!!! I have also used leftover dip as layers in a chicken lasagna. That turned out to be Amazing as well!!!
Dian says
Can this dish be frozen
Sara says
Yes it should work!
Terry says
Freezing is not recommended as dairy products can curdle or separate when frozen
Jackie k. says
Always find Great recipes on your website!
Katie H says
This recipe is delicious and easy- just too thick. My husband added water to the re-heat and it was perfect
Sue says
I made this for “ girl’s night”. They loved it!! It was quick, easy, and delicious!!