Spinach Artichoke Dip

Free: Healthy Freezer Meals Recipe Ebook

This post may contain affiliate links, which help keep this content free. (Full disclosure)

Table Of Contents show

Baked spinach artichoke dip is always the first recipe I think of, right next to sausage Rotel dip and bacon ranch dip, when friends drop by, the big game is on, or basically anytime I want a warm, savory dip with simple flavors. The ingredients in this easy spinach artichoke dip recipe are easy to find, the prep is quick, and it’s always the first thing everyone wants to “dip” into.

Why You’ll Love This Spinach Artichoke Dip Recipe

Melty cheese, savory spinach, and tangy artichokes
Creamy and cheesy
Simple ingredients
Ready in just 30 minutes
Perfect appetizer for any party!

Spinach artichoke dip recipe in a baking dish with some removed.

Ingredients & Substitutions

This section explains how to choose the best ingredients for baked spinach artichoke dip, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Olive Oil – For sauteing the spinach. Any cooking oil will work here.
Spinach – I prefer fresh spinach, but frozen also works. If you use frozen spinach, you can even skip sauteing it, but you do need to thaw it, drain, and squeeze out excess moisture.
Artichoke Hearts – I used artichoke hearts in water, but the kind in oil also works. Either way, be sure to drain them well and squeeze, so that your dip won’t be watery. Chop into bite-sizes pieces.
Cream Cheese – Full-fat tastes best, but light or neufchatel will work.
Mayonnaise – Any brand will work, but I like making my own homemade mayo (it only takes a few minutes!).
Sour Cream – Along with the mayo and cream cheese, sour cream makes the dip more creamy. Greek yogurt will work as a substitute if needed. Or you can simply replace the sour cream with more mayo — the cream cheese still provides some tang.
Cheese – Grated (or shredded) parmesan cheese and shredded mozzarella tie the whole recipe together. Feel free to add more if you like extra cheesy spinach and artichoke dip.
Garlic – I think the best spinach artichoke dip recipes use fresh minced garlic, but you can also use jarred for convenience, or substitute 1 teaspoon garlic powder instead.
Black Pepper – The recipe does not need any extra salt, since many of the ingredients are already salty, but I do like to add black pepper. If you like extra heat, you can add crushed red pepper as well.

Ingredients for spinach artichoke dip in bowls.

How To Make Spinach Artichoke Dip

This section shows how to make artichoke spinach dip, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Cook. Wilt the spinach in oil in a medium skillet and set it aside to cool.
Mix. Heat the cream cheese in a large bowl in the microwave (or a medium saucepan on the stove) and when it’s soft enough to stir, add mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and shredded mozzarella. Stir to combine.

Squeeze. Press the cooled spinach into a ball (or in a colander) and squeeze out excess liquid.
Combine. Add the spinach to the artichoke mixture.
Transfer. Spoon the homemade spinach artichoke dip into a ceramic appetizer dish or a large ramekin. Smooth the top with a spatula and top with more shredded mozzarella.

Spinach artichoke dip ingredients mixed together.

Assembled spinach artichoke dip in a ceramic dish before baking.

Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm.

Baked spinach artichoke dip surrounded by carrots, celery, and tortilla chips.

VARIATION: Add toppings!

Dress up your hot spinach artichoke dip with sprinkle of crumbled cooked bacon, slivered almonds, or sun-dried tomatoes on top of the mozzarella cheese before baking.

Storage Instructions

Make Ahead: Prepare and assemble the dip in the ceramic serving dish, cover and store in the fridge until ready to bake. You can do this 1-2 days in advance.
Store Leftovers: Keep leftovers in a covered container in the refrigerator up to 3-5 days.
Reheat: Give this cheesy baked spinach artichoke dip recipe a stir before reheating, and I like to add a fresh sprinkle of extra shredded mozzarella. You can warm it up in the microwave, stirring every 30 seconds, or bake in the oven at 350 degrees F.

Can You Freeze Spinach Artichoke Dip?

Yes, this recipe for spinach artichoke dip is perfect to freeze! You have two options:

Freeze before baking. You can also make the low carb spinach artichoke dip ahead and when you’re at step 4 (and ready to bake it), simply cover it tightly and freeze. Let it thaw in the refrigerator and bake as directed.
Freeze leftovers. If you have leftover spinach and artichoke dip, simply store it in an airtight container and freeze. Reheat in the microwave or oven.

Easy spinach artichoke dip scooped with a carrot stick.

What To Serve With Spinach Artichoke Dip

There are so many ways to serve this dip! Try these ideas:

Bread – Choose your favorite! I like it with almond flour bread, but baguette slices are a popular choice.
Chips – Pita or tortilla chips are good sturdy choice, or make homemade almond flour tortilla chips. For an even healthier option, try zucchini chips or kale chips.
Crackers – Choose sturdy crackers like whole grain crackers, flaxseed crackers, or almond flour crackers.
Fresh Vegetables – Scoopable veggies like celery, wedges of bell peppers, cucumbers, zucchini slices, or carrots sticks are all excellent choices.
Chicken – Go beyond just dipping! Use spinach artichoke dip instead of the sauce in casseroles (such as chicken bacon ranch casserole), or spread it on chicken breast before baking.

More Easy Cheesy Dip Recipes

It’s always the season for fun and flavorful dips! These come together in minutes and will disappear just as quickly:

Recommended Tools

Medium Skillet – Nonstick and durable enough for everyday use.
Ceramic Serving Dish – Elegant from oven to table.

Easy Spinach Artichoke Dip

Pin It For Later!

Leave a Review or Question Cancel reply

82 Comments

Lynnette
0 March 30, 2023Reply

This was super easy and delicious. Going to top a keto bagel and put in toaster oven. Yum. Made 2x the batch and froze 3 small containers for later.
Sharon
0 March 30, 2023Reply

I enjoyed this dip very much. I was looking for a dip that could be eaten, hot or cold, and this worked perfectly with the added benefit of lots of flavor. I like to eat it with celery sticks, or some homemade keto crackers.