For the ultimate party dip, this baked spinach artichoke dip delivers melty cheese and big flavor in every bite. It’s quick to prep, easy to bake, and always a hit.
- Flavor: Rich, creamy, and cheesy with a tangy, garlicky flavor that keeps everyone coming back for more!
- Skill Level: With about 10 minutes of prep, this spinach artichoke dip is as easy as it is delicious.
- Recommended Tools: Using a hand mixer makes the dip fluffier and much easier to scoop.
- Prep Ahead: Spinach artichoke dip can be prepared up to 48 hours in advance.
- Love Your Leftovers: Leftovers are great on a grilled cheese sandwich, or have it as a pasta sauce with the addition of some cream or milk.
What You’ll Need
- Spinach: Frozen spinach makes the prep easy. You can thaw it in the fridge overnight or place it in a fine mesh strainer and run it under hot water. Squeeze it dry to keep the dip from getting watery. It can be replaced with 1lb of fresh spinach, cooked and cooled.
- Artichokes: Use marinated artichoke hearts that come in a jar of seasoned oil. If using canned artichoke hearts, they’re usually packed in water without seasonings, so add ½ teaspoon of Italian seasoning to the dip.
- Cream cheese: A block of cream cheese is mixed with sour cream (or Greek yogurt) as the base. For an extra tangy, salty dip, use feta cheese.
- Cheese: I use mozzarella, Parmesan, and Gruyere in this recipe. You can replace Gruyere with Swiss cheese or Gouda.
- Variations: Add water chestnuts or bacon bits for crunch. Chopped green chiles or pickled jalapenos are also great additions. Like it garlicky? Add an extra clove or two. Prefer the slow cooker? Try this Crockpot spinach artichoke dip.
How to Make Spinach Artichoke Dip
- Mix the cream cheese, sour cream, and mayonnaise (full recipe below).
- Fold in the cheese, spinach, and artichokes.
- Bake until bubbly.
Second Day Dip
- Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 4 days.
- Freeze dip in a freezer-friendly container for up to 3 months. Once thawed, drain off any excess liquid. Stir creamy ingredients together thoroughly and add fresh cheese before reheating.
Yes! To make it with fresh spinach, you will need to cook it first.
Great dippers include pita chips, tortilla chips, crostini, homemade Cheez-its, or cubed sourdough or rye bread. You can also use carrots, celery, or other vegetables.
It can be made up to 48 hours in advance. Add 5-10 minutes to the cook time.
More Five-Star Party Dip Recipes
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Preheat the oven to 375°F.
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In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
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Gently fold in 1 cup mozzarella cheese, parmesan cheese, gruyere cheese, spinach, and artichokes.
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Spread the mixture into casserole dish (or deep dish pie plate) and sprinkle with the remaining ½ cup mozzarella cheese.
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Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
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Serve with tortilla chips, baguette slices, crackers, or vegetables.
- Mix with a hand mixer for a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
- Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
- To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 to 10 minutes to cook.
Calories: 259 | Carbohydrates: 5g | Protein: 9g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 145mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3618IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
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