This savory spinach artichoke dip always disappears fast at parties. It’s so flavorful, creamy, and cheesy that no one can resist it. It’s the ultimate party appetizer recipe that once you make it at home, you’re never going back to store-bought.
You will love how quick it is to throw together, easy to make ahead of time, and reheats wonderfully. Just be careful not to eat the entire thing yourself while you wait for it to cool. If you want another easy dip recipe, try my queso dip recipe, pico de gallo recipe, or salsa verde recipe.
What You Need to Make This Recipe
Cream cheese — make sure you use cream cheese from a block and not cream cheese from a tub. I highly recommend using full-fat cream cheese but you can swap for a lighter version if you prefer.
Sour cream — this adds a delicious tangy flavor and creamy texture to the spinach and artichoke dip.
Cheese — this dip calls for both parmesan and mozzarella cheese. The parmesan adds flavor whereas the mozzarella is a wonderfully melty cheese for the dip.
Mayonnaise — do not skip the mayo! It adds a ton of flavor and richness to the dip. Again, full-fat mayonnaise will give you the best results.
Artichoke — I use canned quartered artichoke hearts. Make sure you do not accidentally grab jarred marinated artichoke hearts as they come seasoned in oil.
Spinach — I use frozen spinach as it is convenient. Just make sure to take the time to thaw it beforehand.
How to Make Spinach Artichoke Dip
1. In a large bowl, stir together the cream cheese, sour cream, parmesan, mayonnaise, garlic, black pepper, and salt until well combined.
2. Chop all the ingredients and preheat the oven to 375F. Lightly oil a 1-quart baking dish and place it on a rimmed baking sheet.
3. Add the artichoke hearts, spinach, and half of the mozzarella.
4. Stir to combine.
5. Pour into the baking dish.
6. Top with the remaining mozzarella. Loosely cover with foil. Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until bubbling and the cheese on top is lightly browned. Serve hot with chips, crackers, or baguette slices.
Pro Tips for Making This Recipe
- If you would like a smoother dip, then you can use a hand mixer to combine the ingredients together.
- Remove as much water as possible from the spinach to avoid a runny dip. You can squeeze the water out with your hands or press it against a fine mesh strainer.
- I like to shred my own cheese from a block because it melts much more smoothly than pre-shredded cheese.
- If you use a deeper dish for this spinach and artichoke dip recipe, then you will have to increase the bake time.
- Chips, crackers, and baguettes are great dippers! You can also serve the dip with carrots, celery, or cucumbers.
Frequently Asked Questions
Can I use fresh spinach?
If you prefer using fresh spinach, you can cook it by blanching it. Allow it to cool and squeeze dry before using it as directed in the instructions.
Can I make this ahead of time?
You can make this artichoke and spinach dip a day ahead of time. Instead of baking, wrap up the baking dish and store it in the fridge until ready to bake. You can either bring the dip closer to room temperature before baking or add extra time to the cooking time and bake straight from the fridge.
How do I store and reheat leftovers?
You can store the leftover dip in an airtight container in the fridge for up to 4 days. You can reheat the dip in the microwave.
If you love this recipe try these out!
If you’ve tried this Spinach Artichoke Dip recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Spinach Artichoke Dip
Equipment
- mixing bowl
- Small baking dish
Ingredients
- 8 ounces cream cheese room temperature (227g)
- ½ cup sour cream (120g)
- ½ cup grated parmesan cheese (60g)
- ¼ cup mayonnaise (50g)
- 2 garlic cloves minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 1 can quartered artichoke hearts drained well and chopped (397g, 14-ounce)
- 1 package frozen chopped spinach thawed and squeezed dry (283g, 10-ounce)
- 2 cups shredded mozzarella cheese (227g)
Instructions
- Preheat the oven to 375F. Lightly oil a 1-quart baking dish and place on a rimmed baking sheet.
- In a large bowl, stir together the cream cheese, sour cream, Parmesan, mayonnaise, garlic, black pepper, and salt until well combined. Add the artichoke hearts, spinach, and half of the mozzarella. Stir to combine. Pour into the baking dish. Top with the remaining mozzarella. Loosely cover with foil.
- Bake for 20 minutes. Uncover and bake for 10 to 15 minutes more or until bubbling and the cheese on top is lightly browned. Serve hot with chips, crackers or baguette slices.
Notes
- If you would like a smoother dip, you can use a hand mixer to combine the ingredients together.
- Remove as much water as possible from the spinach to avoid a runny dip. You can squeeze the water out with your hands or press it against a fine mesh strainer.
- I like to shred my own cheese from a block because it melts much more smoothly than pre-shredded cheese.
- If you use a deeper dish for this spinach and artichoke dip, you will have to increase the bake time.
- Chips, crackers, and baguettes are great dippers! You can also serve the dip with carrots, celery, or cucumbers.
Nutrition
Just made this tonight, it’s super yummy!! I prefer recipes that use a combination of cream cheese, mayo and sour cream which is why I chose to make this recipe. I did make a couple of changes though: I wilted my own spinach because I had a bag needing to be used and subbed garlic powder for the fresh garlic. I’ll definitely make this recipe again, thanks!!
I was planning to make this dip at my parent’s house, and my mom swore up and down they had canned artichokes and lots of lemons already. We couldn’t find fresh sage in the grocery stores, and when I was going to make, we didn’t have any artichokes after all! And we only had one lemon. So since I was adding in less lemon zest, and I was using dried sage, I used only a couple teaspoons of the dried sage (I wasn’t sure how much to use and added it to smell). I left everything else the same though, and I actually loved it! The flavour of the lemons and sage is subtle in mine, but I really like that. It’s one of my favourite dips I’ve ever eaten, though next time I hope I can add the artichokes.
I love artichokes and this dip is beyond delicious and easy to prepare! Wonderful recipe!
Year’s ago I had an artichoke dip served in the artichoke. We peeled off an artichoke ‘leaf’…dipped it into the dip. And scraped off the dip from the leaf with our teeth . It was so tasty!! I wonder if this is similar?
Bev,
You probably roasted or boiled the artichokes before! In this dish, I bought canned artichoke heart and filled with other ingredients! Check out my roasted artichoke recipe!
John
Awesome! Thank you? I will try it!
Wow! I love this idea! Beautiful photos!