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Get It NowBaked 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 Easy 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!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy 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. You could omit to just make spinach dip instead.
- 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.
How To Make Easy Spinach Artichoke Dip
This section shows how to make spinach artichoke 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.
- Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm.
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 easy spinach artichoke 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. Or, stuff it into a delicious omelette.
- 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.
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 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.
What To Serve With Easy 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. For an even healthier option, try zucchini chips or kale chips.
- Crackers – Choose sturdy crackers like whole grain crackers, flaxseed crackers, or even homemade cheese 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 this easy 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.
Spinach Artichoke Dip
Learn how to make easy spinach artichoke dip with cream cheese, mayo, sour cream, parmesan, garlic, spinach and artichokes. Creamy & cheesy!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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. If you want to speed up the cooling process, you can place the bowl into a larger bowl containing ice (optional).
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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, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella. 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 water 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 cup
Makes 2 cups.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© 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
82 Comments
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?
Wholesome Yum M
0Hi Shermeka, Cayenne would work great or diced and seeded jalapenos. Enjoy!
Crys
0Instead of mozzarella, I used Pepper Jack Cheese. Worked out wonderfully!
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!!
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!
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
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.
Tammy Lally
0Have you tried freezing this?
Maya | Wholesome Yum
0Hi Tammy, I haven’t tried, but think you can. Sometimes foods containing dairy don’t freeze too well, but since this would be reheated again prior to serving, it should be fine. You’ll probably need to stir it well after defrosting or reheating and the texture may change a little, but should still be good. Let me know how it goes if you try it!
Lila
0Hi there. This looks amazing. Sorry if I overlooked it. Can you tell me the serving size please? 🙂 Thanks!
Maya | Wholesome Yum
0Hi Lila, Thank you for catching that. I updated the recipe card with a more precise serving size (2 tablespoons) and as a result the nutrition label was also updated to reflect this serving size. Hope that helps!
Christine Duffield
02 Tbsp?? Are you kidding me? Who, on God’s green earth can stop there?
Maya | Wholesome Yum
0Hi Christine, You can definitely have more than one serving if you want to. 🙂
Chelsea
0This spinach dip was UNREAL! It was soooo good. I added a bit of goat cheese as well just cause I had some leftover from another recipe 🙂 I highly recommend this dip! I served it with veggies and my boyfriend loved it. He said it was better than restaurant spinach dips!
Maya | Wholesome Yum
0Thank you, Chelsea! I’m so glad you both enjoyed it. I love serving it with veggies, too.
vlarter
0Looks delicious! Do you think I could keep it warm in a crockpot? I want to take to a potluck event.
Maya | Wholesome Yum
0I haven’t tried it but I think you can. It sounds like a great idea for a potluck!
Taryn
0Such a classic! Who doesn’t love spinach artichoke dip?
STACEY CRAWFORD
0This looks absolutely delectable! I wish I was a better planning type of person. I seem to have the random chaotic system of organization going on here.
Georgina
0It’s a classic combination and your version looks delish!
Sarah
0Autumn is my favorite season! Unfortunately, now that I live in Montana, there aren’t as many colors on the trees, since most of them are evergreen. The Tamarack does turn a beautiful yellow, though, and the air is getting nippy! (And I wouldn’t trade Montana for anything!) This dip looks like pure comfort in a bowl – delicious!
Katrin
0I adore artichoke, but for some reason I just don’t make it very much. You have my mouth watering here. This dip looks divine.
Kim | Low Carb Maven
0Oh, how I love spinach artichoke dip. It’s so good in and on so many things. Thanks for the recipe.
Cat
0Hi! If I need to leave out the cream cheese which of the other things would I increase to make up for it? Or do you think it could just be omitted? Thanks!
Wholesome Yum M
0Hi Cat, If you don’t want to use cream cheese, you can use all mayo or a combination of mayo and sour cream to make this recipe. It won’t be as thick as shown in the video, but the recipe will still work.