Spinach Artichoke Dip

December 29, 2018  ·  Published December 28, 2015

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Spinach Artichoke Dip! 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.

Spinach Artichoke Dip

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



Scoop of Spinach Artichoke Dip

 What Ingredients go into Spinach Artichoke Dip?

  • Cream cheese
  • Sour cream
  • Mayonnaise
  • Garlic
  • Parmesan
  • Mozzarella
  • Pepper
  • Canned artichokes
  • Frozen spinach

Spinach Artichoke Dip ingredients needed.

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.

Mixing cream cheese, mayonnaise, sour cream, garlic and shredded cheeses in mixing bowl to make Spinach Artichoke Dip.

  • Stir in artichokes and spinach.
  • Spread mixture evenly into prepared baking dish.

Mixing spinach and artichokes into Spinach Artichoke Dip mixture in mixing bowl.

  • Serve warm.

Spreading Spinach Artichoke Dip mixture into small casserole dish.

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.

Spinach Artichoke Dip in a small white baking dish.

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 Spinach Artichoke 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.

Spinach Artichoke Dip

More Delicious Dip Recipes to Try!

Spinach Artichoke Dip in baking dish.


Spinach Artichoke Dip
4.96 from 173 votes

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.
Servings: 8
Prep10 minutes
Cook20 minutes
Ready in: 30 minutes


  • 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).
Nutrition Facts
Spinach Artichoke Dip
Amount Per Serving
Calories 242 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 49mg16%
Sodium 440mg19%
Potassium 259mg7%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 8g16%
Vitamin A 3115IU62%
Vitamin C 3.9mg5%
Calcium 220mg22%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Rob Robertson

    Added hamburger and spaghetti sauce. Then stuffed pasta shells with mixture. WOWWW!

  • Amber k.

    Mine came out great but it tasted quite tangy. Any tips for A less tangy batch next time?

    • Jaclyn

      Jaclyn Bell

      You could try a different brand of cream cheese or replace some cream cheese with half ricotta, then even use a little more mozzarella in place of some Parmesan.

  • Karen sponsler

    It got to thick I like it a little creamy so what did I do wrong and what can I add to make it not so thick

    • Jaclyn

      Jaclyn Bell

      You can thin it out with some milk next time. Maybe it would be helpful to strain the spinach a little less.

  • MissyG

    Made this for a birthday party and it came out so good! I’m not a stranger to making Artichoke dips and have made many, but thought I would look to see how others make it this time. I’m so glad I did. Yum!

    I doubled it for the party as I was uncertain how many people would be there… which turned out to be unnecessary. The benefit to that however was I had more to take home :). People at the party really liked it and I’ll be making it again and again for sure. This recipe I definitely saved in my personal recipe keeper.

    Some Tips & Suggestions:
    Because I doubled it, I used one jar of marinated artichoke hearts and one can that was not marinated. I really liked the flavor and suggest it highly. I may go all marinated next time as well. I drained them well, btw, but did not rinse or squeeze any excess moisture out of them.

    I also lightly salted my draining spinach, and let it rest for at least 15 minutes, to allow the salt to help expel some of the spinach’ excess moisture before squeezing it out.

    Lastly, a little tip for those that may need this — If your grocery store does not carry blocks of Parmesan cheese and you have no other options but the commercial pre-shredded stuff, this recipe is still doable. Generally pre-shredded or pre-grated cheese is a no-no in cooked sauces and baked dips. The anti-caking cellulose powder on the cheese (to keep it all from sticking) does not lend itself well to blending and emulsifying. Think “anti-caking” = “anti-blendy”. IF you have a powerful Ninja style blender (smoothy size, not larger, for this one), then blending the pre-shredded cheese down to near powder form helps – Start out with as large of a cheese shred size as you can when purchasing. Ninja-ing the pre-shredded cheese breaks open all of the cheese that’s not coated by the cellulose and dilutes, in a sense, the powder-to-cheese ratio. The now finer blend size also gives a much higher emulsion success rate. I unfortunately found myself needing to do this with this recipe, and can confirm the method worked beautifully. Could not even tell I used pre-shredded cheese 👍🏻 – I hope this helps someone out.

  • Terrie

    Delicious, funny because I’ve made this kind of dip many times over the years but always look up recipe before I make it. Grey hair does that, the only thing I did different was to use fresh spinach and jarred artichokes. Thanks.

  • Dave Poulin

    I’m not sure if I’m blind but I do not see any amounts to ingredients on this recipe

    • Jaclyn

      Jaclyn Bell

      Sorry for any confusion. Click the recipe button at the top or scroll down the page a ways to a recipe box. Enjoy!

  • Tony

    Thanks, sounds tasty. I have never heard of this – presumably only popular in USA.

    I’m interested from a low carb (diabetes) point of view, so not bothered by the high fat/calories and will omit the tortilla, etc. recommendations when I make this.