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Whenever 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.
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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 (see my spinach artichoke chicken for exactly how I do this!), 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
By
My easy spinach artichoke dip recipe has lots of spinach and artichokes in a creamy, cheesy base. It's the perfect party appetizer!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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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Easy Spinach Artichoke Dip
104 Comments
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.