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
4.97 from 183 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

Ingredients

  • 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

Instructions

  • 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

Notes

  • 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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295 Comments

  • Jessika

    As President of the Cooking Classy fan club (LOL 😂), when I wanted to make this I looked to see if you had a recipe for it first, then automatically went with it. It was excellent! Next time I might add the tiniest splash of milk to make it a bit more scoop-able. Will make again and again!

  • Kai

    If I wanted to double this recipe would it still be the same cooking time/temp?

    • Jaclyn

      Jaclyn Bell

      I’m guessing it may need about 5 to 10 mins longer if doubling.

  • KM

    I made this for a party. I used cheddar cheese instead of Mozzarella as it was all I had. I also added some chilli flakes, salt and white pepper. It was really delicious. I will definitely make this again.

  • T.Rose

    Absolutely delicious! I’m wondering if anyone has ever tried making this in the crockpot? Wondering specifically whether the mayonnaise would hold up to a crock pot?

    • Gabriel Martin

      Mayo tends to be fine, plenty of crockpot recipes use mayo, especially with other things acting as a binder. Cheese and the oils of the mayo will combine with the spinach and cream and turn sauce like. Like any cooking method cooking mayo too long sometimes separates the oil from the mayo. You can always add the last hour before the meal. Just be sure with a crockpot you don’t leave it in there long after you unplug it because warm mayo spoils fast. Serve it than store the extra as fast as you can to prevent food poisoning.

  • Suzee

    Delish and easy to fix. I add a bit of Tabasco sauce to the mixture. Always a great recipe to have for parties and get togethers. Kids love it too!~

  • Angela

    Made this yesterday and got nothing but rave reviews! Subbed frozen spinach with 6 ounces of fresh because that’s what I had. Amazing recipe!!

  • Meeghan

    Making my next batch with the pickings from my crab feast yesterday, about 4-5 oz. I also add a T. Lemon juice (half a large lemon) for a little zing. Thanks for the great cheese to stuffing ratios, really decadent!

  • Kathy

    Could this be put in a crock pot for an all day party or would it dry out?