This spinach artichoke dip recipe 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.

A slice of bread scooping up a serving of spinach 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! It’s the best spinach artichoke dip I’ve ever tasted!

Spinach Artichoke Dip Ingredients

Bowls of ingredients including sour cream, cheese, spinach and artichokes.

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.

Step by step process shots showing how to make spinach artichoke dip.

Tips For The Perfect Dip

  • The most important part of making this recipe is to remove all the water 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.
  • You can assemble this dip 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, crostini, 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.
  • You can also make a crock pot version of this dip. Coat a 4 quart crock pot with cooking spray, then spoon in the dip and top with cheese. Cover and cook on low for 2 hours until the cheese is melted and dip is bubbly.

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. For a richer flavor, cook your spinach in a little melted butter.

A pan of spinach artichoke dip topped with parsley.

Recipe FAQs

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.

Can spinach and artichoke dip be frozen?

I don’t recommend freezing this dip as dairy products can curdle or separate when frozen.

What is the best chip for spinach artichoke dip?

My favorite chips to serve with this dip include tortilla chips and pita chips. A sturdy ridge cut potato chip will also work well.

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Bread in a pan of cheesy dip.

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. You can also do a seafood version with shrimp and crab.
  • 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, crushed red pepper flakes, hot sauce, chopped olives, fresh herbs such as dill or basil, or add a topping of buttered breadcrumbs. No sour cream on hand? Mayonnaise or Greek yogurt 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.

5 from 63 votes

Spinach Artichoke Dip

AuthorSara Welch
A slice of bread scooping up a serving of spinach artichoke dip.
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.
Time
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Appetizer
Cuisine American
Serves 10

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

  1. 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.
  2. 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.

Nutrition

Calories: 194kcal | Carbohydrates: 2g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 389mg | Potassium: 82mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 0.3mg | Calcium: 188mg | Iron: 0.3mg

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Comments

  1. Made this tonight. Browned 4 slicesof bacon(diced) and sauteed the spinach in the drippings. Added three greeno onions, diced fine, and two tablespoons of diced pimento. So very yummy. Big crowd pleaser. Thank you.

    1. I use fresh spinach chopped up and do not cook it ahead of time, much easier and also I use half a cup of Mayo, half a cup of sour cream . Mayo gives it a nice tangy taste. I add a combo of black and green olives also. I have used Greek olives in it too on occasion. Also for a bit of color I chop red bell peppers into the mix. Gives it color and tastes great.

  2. 5 stars
    My husband loved it ! He said it’s the best he’s ever had. Thanks for this recipe. Now can you freeze for later?

  3. 5 stars
    I always order this dip when I eat out but this was hands down better than anything I’d get from a restaurant! Easily, a new favorite recipe in our home!

  4. All of that gooey cheesy goodness makes me so happy! This is one of my faves. I am really excited to try your recipe variations!

  5. 5 stars
    This is my all time favorite dip! So cheesy and delicious! The flavor is so much better making it vs store bought.