Spinach Artichoke Dip

December 29, 2018

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

5 from 60 votes

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 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


  1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  2. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
  3. Stir in artichokes and spinach
  4. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
  5. Serve warm with tortilla chips, crackers or toasted baguette slices

Recipe 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.
Course: Appetizer, Dip
Cuisine: American
Keyword: Spinach Artichoke Dip
Author: Jaclyn

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  • Billie Jo Vanhoy

    Thankyou for ingredients and information I just made it first time ever a few thing different but oh my god delicious ! Can’t wait to impress my friend for her 50th Birthday today ! This is her favorite dip so I hope mine turns out a crowd pleaser . thanks again .

  • M.s.

    Almost didn’t bother after waiting 5 minutes for the page to load with so many ads and videos. At least add a link at the top of the page for the recipe if you intend on putting it so far down on the page.

    • Jaclyn

      Jaclyn Bell

      There is a recipe button there at the top of the page in blue :) it jumps you right down to the recipe.

  • Emily

    Great recipe! I added a little chopped onion and used marinated artichokes and it added a great extra flavor! Thank you for the recipe 🙂

  • Diane Carter

    I made this FANTASTIC.
    Spinach Artichoke Dip recipe and l just couldn’t stop eating it!!
    Thank you so much for the Recipe!!
    My mouth is watering just thinking about the New Batch that I anticipate making again for my Celebration!!!!
    C Carter

  • Erica

    This recipe is delicious. We doubled the recipe since it doesn’t make to much. The only changes we did was use fresh spinach and only one 7oz jar of artichokes for the double batch along with Monterrey jack cheese instead of mozzarella. We also added a little salt. Would definitely make again.

  • Vinyl

    Thanks for this recipe. Something so simple, yet utterly scrumptious!
    Served last night for a party at home. It was a huge hit. This, as they say, is a keeper! 🙂

  • Anna

    I made the Artichoke and Spinach Dip. It is great the ravings from my guests was amazing. I had to chop my artichoke since I could not find the quarter ones. Just an extra 2 minutes of prep time.

    • Lauren

      I am literally making this right now for a potluck tomorrow at my school (nursing college). Do you think I can put this in my slow cooker? Should I bake it first then put it in there to keep it warm?

      I got very little sleep thinking about this all night 😣

      • Jaclyn

        Jaclyn Bell

        You can just cook it on the low setting for a few hours in a small slow cooker or double or even triple with a standard slow cooker.

  • Steven Kasperski

    Amazing! We have some milk sensitivity in our house, so we adjusted as follows: 1/2 cup of Vegenaise (vegan mayo) instead of mayo and sour cream, and we used vegan parmesan and vegan mozzarella cheese replacements. Still tasted better than anything we have ever had before!