Spinach Artichoke Dip Recipe (Easy & Cheesy!)

Remember the first time you tasted spinach artichoke dip at a restaurant and thought, “I could eat this entire bowl”? Yeah, same. The good news? You can make that exact same addictive dip at home without spending $12 on a tiny portion.​

This spinach artichoke dip recipe nails that restaurant-quality flavor with ingredients you probably already have in your fridge. Warm, gooey, cheesy, and ridiculously delicious—it’s everything you crave in an appetizer without the markup or the judgy looks when you scrape the bowl clean 🙂​​

this isn’t some complicated recipe that requires a culinary degree. We’re talking basic ingredients, minimal effort, and maximum flavor. Ready to make the best spinach artichoke dip that’ll have people asking for the recipe all night? Let’s get into it.​

Why This Spinach Artichoke Dip Recipe Works

Here’s the thing: most spinach artichoke dip recipes are either too mayo-heavy (gross) or too bland (even worse). This version strikes the perfect balance between creamy, cheesy, and flavorful.​

The secret? You’re combining multiple cheese varieties that each bring something different to the party. Cream cheese gives you that smooth, rich base. Parmesan adds a salty, nutty punch. Mozzarella brings the gooey, stretchy goodness we all crave. And when you bake it until it’s hot and bubbly? Pure magic, IMO 🙂​

Essential Ingredients for Spinach Artichoke Dip

Let’s talk about what you actually need for this spinach artichoke dip recipe. No fancy stuff—just solid ingredients that work together beautifully.​

The Creamy Base:

• 8 ounces cream cheese (room temperature—this is crucial, folks)
• ½ cup sour cream (adds tang and creaminess)
• ½ cup mayonnaise (don’t skip this; it makes everything silky)

The Cheese Situation:

• 1 cup freshly grated Parmesan cheese (pre-grated is fine, but fresh melts better)
• ½ cup shredded mozzarella (for that stretchy cheese pull)

The Star Players:

• 14-ounce can artichoke hearts (drained and chopped)
• ½ cup frozen spinach (thawed and squeezed dry—seriously, squeeze it)
• 1 clove garlic, minced (because garlic makes everything better)

The spinach artichoke dip recipe really shines when you use quality artichoke hearts and make sure your spinach is properly drained. Nobody wants a watery dip, right?​

How to Make Spinach Artichoke Dip

This is where it gets stupid easy. Seriously, if you can operate a spoon and an oven, you’ve got this spinach artichoke dip recipe in the bag.​

Step 1: Prep Your Ingredients

First things first—get that cream cheese out of the fridge at least 30 minutes before you start. Cold cream cheese is a nightmare to mix. While it’s softening, thaw your frozen spinach and squeeze out every drop of liquid you can. Use a clean kitchen towel or paper towels and really wring it out.​

Drain and chop your artichoke hearts into bite-sized pieces. Mince your garlic. See? We’re already halfway done, and you barely lifted a finger.

Step 2: Mix Everything Together

Preheat your oven to 350°F. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and ¾ cup of the Parmesan cheese. Mix until smooth—a hand mixer makes this super easy, but you can totally do it by hand if you’re feeling energetic.​

Add the drained spinach, chopped artichoke hearts, and minced garlic. Stir everything together until it’s well combined. The mixture should look creamy and slightly chunky from the artichokes.

Step 3: Bake Until Bubbly

Transfer your spinach artichoke dip mixture to a greased baking dish. An 8×8 inch pan works perfectly, but honestly, any similar-sized dish will do. Sprinkle the remaining ¼ cup of Parmesan cheese on top—this creates a beautiful golden crust.​

Bake for about 20-25 minutes until the dip is hot, bubbly, and lightly golden on top. You’ll know it’s ready when you can see the edges bubbling and the cheese on top has turned golden brown.

Pro Tips for the Best Spinach Artichoke Dip

Want to level up your spinach artichoke dip recipe game? Here are some tips I’ve learned the hard way (so you don’t have to).​

Moisture is the Enemy:
The number one mistake people make? Not squeezing enough liquid from the spinach. Frozen spinach holds tons of water, and if you don’t remove it, you’ll end up with soup instead of dip. Squeeze it until your hands hurt. Then squeeze it some more. FYI, this step makes or breaks your dip :/​

Room Temperature Matters:
Cold cream cheese won’t mix properly and you’ll end up with lumps. Let it sit out for 30-60 minutes before you start. Trust me on this one.​

Fresh vs. Frozen Spinach:
This spinach artichoke dip recipe calls for frozen spinach because it’s convenient, but you can absolutely use fresh. If you go fresh, you’ll need about 10 ounces. Blanch it quickly in boiling water, drain it, chop it, and squeeze out the liquid just like you would with frozen.​

Delicious Variations to Try

Once you master this basic spinach artichoke dip recipe, you can get creative with it. Here are some killer variations that’ll keep things interesting.​

Kicked-Up Spicy Version:
Add a chopped poblano pepper or jalapeño to the mix. You can also throw in some red pepper flakes or a dash of cayenne pepper for heat. The creamy base balances the spice perfectly.​

Greek-Inspired Twist:
Swap the mozzarella for crumbled feta cheese. Add some lemon juice and fresh dill to give your spinach artichoke dip a Mediterranean vibe. It’s refreshing and different but still totally craveable.​

Lighter Option:
Replace the mayonnaise with Greek yogurt. You can also use low-fat cream cheese if you’re watching calories. The spinach artichoke dip recipe still tastes amazing, just a bit lighter on the waistline.​

Serving Suggestions and Dippers

What should you serve with your spinach artichoke dip? Honestly, anything crunchy and sturdy enough to scoop works.​

Best Dippers:

• Tortilla chips (classic and reliable)
• Pita chips (sturdier than regular chips)
• Toasted baguette slices (my personal favorite)
• Crackers (water crackers or Club crackers work great)
• Fresh veggie sticks (carrots, celery, bell peppers)
• Pretzel crisps (adds a salty crunch)

The key is choosing dippers that won’t break when you scoop. Nobody wants a chip casualty in the middle of the bowl.​

Make-Ahead and Storage Tips

This spinach artichoke dip recipe is perfect for parties because you can prep it ahead of time. Mix everything together up to 2 days in advance, store it covered in the fridge, then just pop it in the oven before guests arrive.​

Leftover spinach artichoke dip keeps in the refrigerator for up to 4 days in an airtight container. Reheat it in the microwave or oven until it’s warm and creamy again. It might look a bit separated when cold, but a quick stir while reheating fixes that.​

Slow Cooker Method

Want to keep your spinach artichoke dip warm throughout your entire party? Use a slow cooker. Just mix all your ingredients, throw them in the crock pot, and cook on low for 2-3 hours. This method keeps the dip at the perfect temperature for serving without any babysitting required.​

The slow cooker version of this spinach artichoke dip recipe is clutch for game days or longer gatherings where people will be grazing for hours.​

Why Everyone Loves This Recipe

Let’s be real—spinach artichoke dip is a crowd-pleaser for a reason. It’s warm, cheesy, creamy, and somehow makes you feel like you’re eating vegetables even though it’s mostly cheese (we won’t overthink that part).​

This spinach artichoke dip recipe hits all the right notes without being overly complicated. You don’t need fancy ingredients or special equipment. Just mix, bake, and watch people demolish it in record time.​

Whether you’re hosting a party, bringing an appetizer to a potluck, or just treating yourself to a cozy night in, this spinach artichoke dip delivers every single time. The combination of tangy artichokes, savory spinach, and melted cheese creates something truly irresistible.​

Final Thoughts

Making the perfect spinach artichoke dip recipe isn’t rocket science, but getting those little details right makes all the difference. Squeeze that spinach dry, use room-temperature cream cheese, and don’t be shy with the garlic. Those three things will take your dip from good to “can I have the recipe?”.

​

Spinach Artichoke Dip Recipe (Easy & Cheesy!)

Course: AppetizersCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Total time

35

minutes

Warm, creamy, and loaded with cheese—this spinach artichoke dip is the ultimate party appetizer that’ll have everyone coming back for more.

Ingredients

• 8 oz cream cheese, softened to room temperature

• ½ cup sour cream

• ½ cup mayonnaise

• 1 cup grated Parmesan cheese, divided (¾ cup + ¼ cup)

• ½ cup shredded mozzarella cheese

• 1 (14 oz) can artichoke hearts, drained and chopped

• ½ cup frozen spinach, thawed and squeezed dry (or 10 oz fresh spinach, blanched)

• 1 clove garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

• Preheat the Oven
  Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or a similar-sized oven-safe dish.
• Prepare the Spinach and Artichokes
  If using frozen spinach, thaw completely and squeeze out all excess moisture using a clean kitchen towel or paper towels. Drain the artichoke hearts and chop them into bite-sized pieces.
• Mix the Creamy Base
  In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, and ¾ cup of the Parmesan cheese. Mix with a spatula or hand mixer until smooth and well combined.
• Add the Star Ingredients
  Fold in the drained spinach, chopped artichoke hearts, mozzarella cheese, minced garlic, salt, and black pepper. Stir until everything is evenly distributed throughout the mixture.
• Transfer to Baking Dish
  Spoon the spinach artichoke dip mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining ¼ cup of Parmesan cheese over the top.
•  Bake Until Golden and Bubbly
  Bake in the preheated oven for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is lightly golden brown.
• Serve Warm
  Remove from the oven and let cool for 2-3 minutes. Serve immediately with tortilla chips, toasted baguette slices, pita chips, crackers, or fresh veggie sticks.

Notes

• Recipe Notes
  Squeeze That Spinach: The key to a perfect spinach artichoke dip is removing ALL excess moisture from the spinach. Squeeze it until your hands hurt—watery dip is nobody’s friend.
  Room Temperature Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing. Cold cream cheese will create lumps and won’t blend smoothly.
  Fresh vs. Frozen Spinach: You can use fresh spinach instead of frozen. You’ll need about 10 ounces of fresh baby spinach. Blanch it in boiling water for 1-2 minutes, drain well, chop, and squeeze dry.
  Make-Ahead Instructions: You can assemble this spinach artichoke dip up to 2 days ahead. Mix all ingredients, cover tightly, and refrigerate. When ready to serve, bring to room temperature for 15 minutes, then bake as directed. You may need to add 5 extra minutes to the baking time.
  Slow Cooker Method: Combine all ingredients in a slow cooker and cook on LOW for 2-3 hours, stirring halfway through. Perfect for keeping warm during parties.
  Storage: Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 325°F until warmed through.
• Nutrition Information (Per Serving)
  Calories: 285 kcal
  Total Fat: 25g
  Saturated Fat: 11g
  Cholesterol: 52mg
  Sodium: 520mg
  Total Carbohydrates: 8g
  Dietary Fiber: 2g
  Sugars: 2g
  Protein: 9g
• Variations to Try
  Spicy Version: Add diced jalapeños, red pepper flakes, or a dash of cayenne pepper for heat.
  Greek Style: Use crumbled feta instead of mozzarella and add fresh dill and lemon juice.
  Lighter Option: Swap mayonnaise for Greek yogurt and use low-fat cream cheese to reduce calories.