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GET IT NOWWhenever I need a crowd-pleasing appetizer for a party, this easy spinach artichoke dip is always the first one I think of. It checks all the boxes. It’s easy, I often have the ingredients on hand, I can prep it ahead, and I know everyone will love it. And when I manage to have leftovers (definitely rare), they tuck beautifully into so many other dishes. If you’re having a party, I highly recommend adding this spinach artichoke dip recipe to your spread. Make it with me!
Why You Need My Easy Spinach Artichoke Dip Recipe
- Tangy, savory, creamy, and cheesy – The tangy artichokes and cream cheese balance the earthy flavor of the spinach perfectly, and unlike my cold spinach dip, this one has plenty of melty mozzarella and parmesan.
- Extra spinach and artichokes – My spinach artichoke dip has more of them than most recipes I’ve tried, but there’s still just the right amount of creaminess. If you prefer more of that creamy taste, see my tips below.
- So easy to make – These are super simple ingredients, and the prep is quick. You can be enjoying it in just half an hour — or make it in advance for later.
- Hello, party pleaser – Game day, holiday parties, summer potlucks, just a get-together at the house… this appetizer is here for all of it.
Ingredients & Substitutions
Here I explain the best ingredients for my easy spinach artichoke dip recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Spinach – I prefer fresh spinach, but frozen also works. If you use frozen spinach, you only need 2.5 ounces (instead of 4 ounces fresh) and can skip sauteing it. 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 work. You can even get the hearts from roasted artichokes. Chop them into bite-sized pieces. If you don’t have any, make my spinach dip instead.
- Creamy Ingredients – I use a mix of cream cheese, mayonnaise, and sour cream. You can technically use any combination of these, as long as they add up to 3/4 cup total, but I think this spinach artichoke dip tastes best with the ratio I have here. Low-fat varieties are fine to use, although of course full-fat is the richest. You can also substitute Greek yogurt in place of the sour cream for a little protein.
- Cheeses – Mozzarella and parmesan cheese add a melty element. Feel free to add extra!
- Garlic – I highly recommend fresh minced garlic, but you can swap in jarred or even a teaspoon of garlic powder for convenience.
- Olive Oil – For sauteing the spinach. Any cooking oil is fine.
- Black Pepper – I don’t add any salt, since many of the ingredients are already salty, but a little black pepper is nice. If you like extra heat, toss in some crushed red pepper, too.
How To Make Spinach Artichoke Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the spinach. Wilt it in oil in a medium skillet and set it aside to cool. Or if your spinach is frozen, thaw and drain it.
- Prep the artichoke hearts. Drain them, chop into bite-sized pieces, and squeeze to remove excess liquid.
- Mix the creamy base. Heat the cream cheese in a large bowl in the microwave (or a medium saucepan on the stove over low heat). When it’s soft enough to stir, add the mayonnaise, sour cream, shredded mozzarella cheese (half of it), grated parmesan cheese, artichoke hearts, minced garlic, and black pepper. Stir to combine. (This is the part where I want to eat it already!)
- Squeeze the spinach, then add it in. Once it’s cool enough to handle, press it into a ball and squeeze out excess liquid over the sink. Stir it into the artichoke mixture.
- Transfer to a baking dish. Spoon everything into a ceramic appetizer dish or a large ramekin. Smooth the top with a spatula and top with more shredded mozzarella.
- Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm, while the cheese is still melty!
My Recipe Tips
- To cool your sauteed spinach faster, you can place the bowl inside a larger bowl of ice. This is totally optional, but can help if you’re quick mixing the creamy base and your hands are sensitive to heat. That way you don’t have to wait to squeeze the spinach.
- Squeeze the spinach and artichokes as much as you can. Spinach artichoke dip can turn out watery if there’s too much water left in them.
- Pay attention to your baking dish size. The dip can dry out if it’s spread too thin in a dish that’s too large. I used an old one I can’t find online now, but it’s the same size as this one I also have. If you don’t have this size, I recommend using an 8×8 dish and doubling this spinach artichoke dip recipe.
- Want it extra creamy? Add an extra 2 ounces of cream cheese and an extra tablespoon each of sour cream and mayo. I like it as written because you get more spinach and artichokes in each bite.
- Try a little something extra: Sometimes I fold in sun-dried tomatoes or caramelized onions, or sprinkle oven bacon on top before baking.
- Want a cold version? Omit the cheeses and add an extra 1/4 cup each of sour cream and mayo to compensate. (The texture isn’t the best with the cheeses cold, so I leave them out for the cold version.) Just chill until ready to enjoy.
Serving & Leftover Ideas
Many people serve spinach artichoke dip with bread, but I prefer a mix of chips or crackers and fresh vegetables. I opted for tortilla chips, celery, and carrot sticks above. Here are some other ideas for serving or repurposing this dip:
- Serving: You can also try my homemade tortilla chips or zucchini chips for other chip options, or for crackers, either almond flour crackers or flaxseed crackers.
- Leftovers: One of the (many) reasons I love this easy spinach artichoke dip is it works well in other dishes if I have any left! I’ve mixed it into chicken bacon ranch casserole, spread it on chicken breast before baking, tucked it into omelettes, packed it into stuffed mushrooms, and turned it into a variation on my spinach stuffed salmon or spinach stuffed chicken.
Spinach Artichoke Dip
My easy spinach artichoke dip recipe has lots of spinach and artichokes in a creamy, cheesy base. It's the perfect party appetizer!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a medium skillet, heat the oil over medium heat. Add the spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool.
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While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
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Meanwhile, heat the cream cheese in the microwave or in a medium saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, half of the shredded mozzarella cheese, grated parmesan cheese, chopped artichoke hearts, minced garlic, and black pepper. Stir to combine.
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When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much liquid as possible. Add the spinach to the artichoke mixture.
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Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
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Bake for 20-30 minutes, until hot and bubbly. Serve warm.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, plus several variations.
- Make ahead: You can assemble this easy spinach artichoke dip in advance and store in the fridge for 1-3 days, or freeze for up to 3 months. Just thaw (if frozen) and bake when ready!
- Store leftovers: Keep them in an airtight container in the fridge for up to 3-5 days, or in the freezer for 3 months. The dip does separate after freezing, but still tastes good if you stir it both before and after baking. I also have ways to repurpose the leftovers above.
- Reheat: Give the dip 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.
- Recipe yield: My spinach artichoke dip recipe makes 2 cups, which is about 8 servings. Feel free to double or triple it for a party — just use a bigger baking dish!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Spinach Artichoke Dip
102 Comments
Laura
0Very tasty, it was a hit at a family gathering. And a side note for anyone wondering what size dish to bake it in: my Brie Cheese baker was the perfect size.
Wholesome Yum D
0So happy it was a hit for your crew, Laura. Thank you for the great tip on the Brie baker! Always love knowing what dish sizes work well for others.
Monika G
0This tasty treat hit the spot! Thank you. I like that it is so easy and turns out so tasty. Yum!
Wholesome Yum D
0I’m so happy to hear that, Monika! I’m glad it hit the spot for you, easy and tasty is always a win in my book. Thanks for the sweet comment!
Caren Prahl
0This recipe was so delicious! My husband and I ate the entire thing for lunch with almond crackers. Yummy!!!
Wholesome Yum D
0I’m so glad you both loved it, Caren! Almond crackers sound like the perfect crunchy pairing, yum!
Jill Bernstein
0I don’t know what took me so long to make this, but I finally did this weekend and it was absolutely delicious. A real crowd pleaser!
Wholesome Yum D
0I’m so happy you finally got to try it, Jill! Even happier it was a hit! Better late than never, right? 😊
Danielle
0So delicious! Thanks so much for this healthier version of Spinach Artichoke dip. Definitely a crowd pleaser!
Maya | Wholesome Yum
0Thank you, Danielle! Hope you make it again soon.
Lorraine Mueller
0Will 10 ounce frozen chopped spinach equals the 4 ounce of fresh spinach. Thank you.
Maya | Wholesome Yum
0Hi Lorraine, No, it’s the other way around — you’d need more fresh spinach to equal a given amount of frozen spinach, not less. 10 oz of frozen spinach is equivalent to 1 pound of fresh spinach. I’ve only made this particular recipe with fresh, but have both options in my spinach dip recipe.
Jennifer
0If you’re going to use it to top baked chicken, what temperature do you recommend? Would you start with raw chicken or already cooked? Looking to try for the first time!
Maya | Wholesome Yum
0Hi Jennifer, There are a few ways you can do it but I would not start with fully cooked chicken. My favorite way is similar to this spinach stuffed chicken, where I stuff the spinach artichoke dip inside and then sear the outside before transferring to the oven. The time and temperature would be the same as that recipe. If you don’t want the hassle of stuffing the dip inside, you can easily just sear the chicken, spread the dip on top, and bake the same way. Hope this helps!
jkgeister
0Worked great! I didn’t stuff it but rather spread on top. Baked 350 for about 1.5 hours. Tasted wonderful.
Maya | Wholesome Yum
0I’m so glad to hear that! Thank you for coming back and sharing.
Susan
0I used to make this all the time, years ago; I don’t even remember now why I quit making it. I had two holiday potlucks this week and decided on this dish, made it for the Monday potluck. Everyone there raved about it. I’m making it again tonight for the Friday night potluck.
Maya | Wholesome Yum
0Awww, I’m glad you came back to it, Susan! Happy to hear everyone raved about it. Thank you!
Margaret Stanley
0This is DELICIOUS! Everyone always raves about it every time I make it. I like to add crumbled bacon on top.
Maya | Wholesome Yum
0Thank you so much, Margaret! Love the crumbled bacon addition.
Lynnette
0This 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
0I 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.
Cam
0It was delicious! Perfect appetizer!
Scarlet
010 simple ingredients and so good! I love this party dip!
Wendy
0We love this spinach dip! I am making it again for the super bowl this weekend.
Journa Liz Ramirez
0Included this dip on our charcuterie board, so creamy and cheesy! It was a hit!
Karen
0Could a person replace both mayo and sour cream with greek yogurt.
Wholesome Yum D
0Hi Karen, You can replace sour cream with greek yogurt, but I don’t recommend replacing the mayo.
Tamara Steele
0If you are using frozen spinach, how much do you use? I want to make this for Christmas Eve!
Wholesome Yum D
0Hi Tamara, You would want to use 1 package of frozen spinach.
Debbie T
0This is always a hit at my house. My kids asked me to make it again Sunday for watching football!
jess
0Yummy! I love spinach artichoke dip and this is the best recipe I have found! thank you so much for sharing.
Journa Liz Ramirez
0This easy, creamy, and cheesy dip recipe is so good! My family loves it. Will make this again!
Velma
0It was so good. Yummy!!!
Christa E
0I make double batches of this 2-3x’s a month. I eat it with veggies and my kids with blue tortilla chips. When I have about 1 cup left, I stuff either chicken breasts or make steak roll ups! It’s an amazing recipe as is but I add more garlic lol
Jessie
0Amazing, creamy deliciousness!!! Next time I will use garlic powder instead of fresh as fresh was a little overpowering. This recipe is a keeper for sure!
Nancy
0Jessie, try sautéing the garlic with the spinach. Cooking tames the flavor.
Patricia
0Just made this and followed exact instructions. I used frozen chopped and drained spinach. It was wonderful! I would make this again and use it as a topping for grilled chicken.
Todd
0It was delicious. Only issue I had was it was not as saucy as I would like it. How can I thin it out a little? I may have put too much spinach in it.
Wholesome Yum M
0Hi Todd, Thin your recipe out with an extra tablespoon or two of sour cream.
Marnie
0I took the artichoke spinach dip to a potluck and it was a hit. I will be making this dip often.
SHERMEKA
0I loved this recipe! is there any ways in which you have made it spicier without simply adding cayenne pepper?
Crys
0Instead of mozzarella, I used Pepper Jack Cheese. Worked out wonderfully!
Wholesome Yum M
0Hi Shermeka, Cayenne would work great or diced and seeded jalapenos. Enjoy!
Kimberly Marier
0You are awesome!! Your recipes have saved mine and my husband’s life on this keto journey. Your many recipes are so great, my husband said it’s not like dieting at all, so I gratefully thank you for all you do the come up with these amazing recipes… I’ve lost 30 pounds and my husband’s lost 35. Thank you for your help!!
Brooke Thomas
0Best recipe! I love it and can’t stop eating it! So YUM!
Susan
0Can one substitute greek yogurt (homemade so extra low carb) for the sour cream?
Wholesome Yum M
0Hi Susan, Yes that should work just fine!
Lisa
0Very good cold or hot. Family loved it
Marianna Fleming
0This turned out absolutely delicious! I could have eaten the entire pan full except saved some for my son. Definite keeper/will make again. I think next time I’ll double it.
Rainee
0Can this be served cold, or altered to make it a cold dip instead of warm? Thanks for the help!!
Lisa
0I did half topped with cheese and half without the cheese. I use the half without topped with cheese cold and the half topped with cheese hot. Excellent both ways
Wholesome Yum A
0Hi Rainee, I haven’t tried that but I think it would work! Just refrigerate after preparing. Let me know how it goes!
Melanie
0I made this and just had a roasted chicken breast over some it for lunch. AMAZING!!!
Charleen Nicholson
0This is the best artichoke dip I’ve ever had. I followed the recipe to the tee, and it’s amazing. My family was in love. My husband’s just kept saying, “Oh my GOD, babe ” and the kids keep asking if I really made it lol
Anne
0I made a double batch for Easter. I just started Keto and went to a friend’s family’s house that are GF, and it went like hotcakes. I am excited to see where this journey takes me.
Karen
0This looks amazing!! Could you use marinated artichoke hearts in olive oil instead of those listed in water??
Maya | Wholesome Yum
0Thank you, Karen! Yes, you definitely can!
Cheryl Weiss
0Yummy, Yummy and more yummy. Taking it to a Superbowl party with fresh veggies.
KeErica
0This is my second time making this and it was great both times around! I made it for my NYE party and no one knew any difference Thanks!
Rebecca Lacy
0Love the dip … Any suggestions on making in a Crock Pot instead or even an Instant Pot?
Maya | Wholesome Yum
0Hi Rebecca, Sure, you could make it in a Crock Pot or Instant Pot if you like – just do that instead of baking.
Heather
0I finally tried this! After being 6 weeks carnivore (for health reasons), and now after some incredible results, I’m trying to transition to a more Keto lifestyle because I love to cook and I miss the variety. I made a batch of this up to cook later for when my husband gets home from work as he loves spinach artichoke dip and I couldn’t resist pulling out a little bit to heat on the oven to try. OMG!!! It is sooooooo good! Thanks for sharing a wonderful recipe! I’ll be checking out more of yours in the future!
Maya | Wholesome Yum
0I am so happy to hear that, Heather! Thanks for stopping by!
Joanne
0I haven’t made this yet but am planning to soon. What size dish is ideal for the oven baking part of the recipe? Large ramekin doesn’t tell me much. They come in all shapes and sizes. Maybe a volume measure? Thank you and I am a big fan and follower of yours. We go back and forth with Paleo and Keto. My daughter’s family, including their 14 yo twin boys have food allergies and use many of your recipes as well! Thank you!
Maya | Wholesome Yum
0Hi Joanne, I used this dish. I’m so glad you’re a fan and like the recipes!
Donna
0Can I use frozen spinach in your Low Carb Spinach and Artichoke dip? Thanks!
Maya | Wholesome Yum
0Hi Donna, Yes, you can!
Tish
0Made this tonight, I couldn’t wait to get home. It was really tasty, but too thick and not creamy enough. So I ate it with fork and snacked on my whisp chips separately. It was super scrumptious. I made a double batch with 1/4 sour cream and 1/4 mayo. Next time I’ll try one or the other. Ty
Maya | Wholesome Yum
0I am glad you liked it, Tish! Thanks for stopping by!
Kim
0Where do I find the recipe for the crackers you use with this dip?
Maya | Wholesome Yum
0Hi Kim, Here is the low carb crackers recipe!
Kerry
0I’m on the Specific Carb Diet (for medical reasons) and mozzarella cheese is one cheese that isn’t allowed. Can you recommend other cheese options that would work in place of mozzarella?
Maya | Wholesome Yum
0Hi Kerry! You can use another semi-soft cheese as a substitute. I hope you enjoy it! Thanks for stopping by!
Lisa
0I made this delicious dip for the Superbowl last weekend and had half left – too much food lol. How long is it good for after it is baked? It has been in the fridge for six days.
Maya | Wholesome Yum
0Hi Lisa, I would estimate it’s good for about a week. For leftovers I usually use my judgement in terms of smell, appearance, etc.
Kyla
0Your recipe says to wilt the spinach in a pan, and then later says to squeeze the water out of the spinach garlic mixture, but you don’t say to add garlic to the spinach in the pan? You have the spinach going in raw with the other ingredients. Can you clarify please? Thanks!
Maya | Wholesome Yum
0Hi Kyla, Sorry about that! It’s just squeezing the spinach, not mixed with garlic. The garlic is added separately to the other ingredients. I updated the recipe card!
Sonia Hargrove
0Wow!!! Who knew eating low carb would be this great! I loved the consistency and the taste! Simple but amazing….I also made the crackers pictured with the dip. They did taste really tasty, just not as crunchy as I would have liked, but I may not have baked them long enough. I didn’t want them to burn. I am making another batch soon and I will try baking them longer and see if that makes them crispier. Thanks for the wonderful recipe!
Maya | Wholesome Yum
0Thank you, Sonia!
Morgan L Myers
0I made this last week for Christmas Eve. My family hasn’t shut up about it! I made a mega batch of this and it all got eaten! So here I am about to make it again for NYE.
Maya | Wholesome Yum
0Thank you, Morgan! I’m glad everyone liked it so much!
Morgan L Myers
0This dip was a hit! I made a huge batch, and baked half to take to my significant others family, saving the other half for my family. They went nuts for it! I dipped veggies in it for myself. It was surprisingly simple to throw together but so good! It has been requested that I make this again. I am wondering if I made a jumbo batch how it would freeze? Please advise any insight as this would make a great addition to just toss in the oven during the week. 🙂 Never stop making yummy recipes!
Maya | Wholesome Yum
0Thank you, Morgan! It should freeze okay, but may separate upon thawing. I think you should be able to bring it back together by heating and stirring well.