Easy Spinach Artichoke Dip

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.

1. 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.
2. Prep the artichoke hearts. Drain them, chop into bite-sized pieces, and squeeze to remove excess liquid.
3. 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!)

4. 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.
5. 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.

6. Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm, while the cheese is still melty!

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.