I’ve already made this Spinach Artichoke Dip three times this month! It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite. This version is oven baked and incredibly easy to make.
Best Homemade Spinach Artichoke Dip!
At at least one party chances are you’ve tried the store-bought chilled spinach artichoke dip, the cold kind that’s jam packed with mayo. This version is served warm and melty and 100 times better!
Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese?
This is the ultimate party dip! I’m yet to meet someone who doesn’t love it.
If you start eating this before dinner it may just quickly become my dinner because you can’t stop eating it!
I shared a stove-top version a few years ago but this baked version has become my go-to. You’ll love how there’s no tending to this method, just mix and bake.
Spinach Artichoke Dip Video
What Ingredients go into Spinach Artichoke Dip?
- Cream cheese
- Sour cream
- Canned artichokes
- Frozen spinach
How to Make Spinach and Artichoke Dip
- Preheat oven to 350 degrees. Spray a small (4 – 5 cup) baking dish with non-stick cooking spray.
- In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
- Stir in artichokes and spinach.
- Spread mixture evenly into prepared baking dish.
- Bake in preheated oven until heated through and melty, about 20 minutes.
- Serve warm.
What Should I Serve with This?
- Tortilla chips
- Hearty crackers
- Toasted baguette slices (crostini)
To make the crostini – slice up baguette into 1/2-inch slices brush the rounds with olive oil, and bake in 400 degree oven on baking sheet just until the bread starts to get a nice golden brown.
Can I Use Fresh Spinach in This Recipe?
You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop.
Can I Make it Lighter?
If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream.
Can I Make it Ahead?
You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.
Can I Reheat This Dip?
If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through.
More Delicious Dip Recipes to Try!
- 7 Layer Bean Dip
- 3 Ingredient Queso Dip
- Easy Perfect Hummus
- Smoked Salmon Dip
- Cowboy Caviar
- Chocolate Fruit Dip
- Strawberry Cream Cheese Fruit Dip
Spinach Artichoke Dip
This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it's always a crowd favorite! This version is so easy to make. It's oven baked and served warm and melty.
- 8 oz. cream cheese, well softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 garlic clove, minced (1 tsp)
- 2/3 cup (76g) finely shredded parmesan cheese
- 1/2 cup (56g) finely shredded mozzarella cheese
- Pepper, to taste
- 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
- 6 oz. frozen spinach, thawed, squeezed to drain excess liquid
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
- Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
- It reheats well in the microwave in small portions (I haven't yet tried reheating the entire thing yet because I like to snack on it for a few days).