Best Spinach Artichoke Dip Recipe

I used to spend way too much money ordering spinach artichoke dip at restaurants until I figured out how easy it is to make at home. This recipe started as me trying to copy that addictive dip from our favorite chain restaurant, and after tons of testing (and Oliver helping me eat all the "mistakes"), I finally got it right. Now this is what I bring to every potluck, game day party, and family gathering because it's guaranteed to be gone before anything else on the table.

Homemade Spinach Artichoke Dip in a cast iron skillet, with a baguette slice lifting gooey, melty cheese, surrounded by toasted bread slices.

Why You'll Love This Spinach Artichoke Dip

This spinach artichoke dip is perfect when you need something that looks fancy but doesn't need any real cooking skills. You just mix everything together, throw it in the oven, and wait for it to get bubbly. No chopping vegetables for hours, no complicated steps, no worrying about timing. Plus it feeds a bunch of people without costing a fortune - way cheaper than ordering appetizers for a group.

The best part is how it makes you look like you actually know what you're doing in the kitchen. People always ask for the recipe and act impressed, when really it's just dumping stuff in a bowl and baking it. I've brought this to fancy parties where other people made complicated appetizers, and mine still disappears first. Oliver loves helping make it because he gets to mix everything together and "test" it to make sure it tastes right. Sometimes the easiest recipes are the ones that make you look smart.

Jump to:

Why You'll Love This Spinach Artichoke Dip
Ingredients For Spinach Artichoke Dip
How To Make Spinach Artichoke Dip Step By Step
Equipment For Spinach Artichoke Dip
Tasty Twists on Spinach Artichoke Dip
Substitutions
Storing Your Spinach Artichoke Dip
Top Tip
Party Success Guaranteed!
FAQ
Related
Pairing
Spinach Artichoke Dip

Ingredients For Spinach Artichoke Dip

The Creamy Base:

Cream cheese
Sour cream
Mayonnaise
Shredded mozzarella cheese
Grated Parmesan cheese

Top-down view of spinach artichoke dip ingredients on a rustic wooden table: cream cheese, sour cream, mayo, shredded mozzarella, grated Parmesan, chopped spinach, and ricotta.

The Good Stuff:

Frozen spinach
Canned artichoke hearts
Garlic cloves
Salt and pepper

Optional Flavor Boosters:

Red pepper flakes for heat
Fresh lemon juice for brightness
Italian seasoning
Extra cheese for the top

See recipe card for quantities.

Overhead view of spinach artichoke dip ingredients on a rustic wooden table: spinach, artichokes, garlic, lemon, cheese, spices, and a bowl of creamy dip.

How To Make Spinach Artichoke Dip Step By Step

Prep Everything First:

Let cream cheese soften on counter for an hour
Thaw frozen spinach completely
Squeeze spinach dry with paper towels or clean kitchen towel
Drain and chop artichoke hearts
Preheat oven to 375°F

Mix the Base:

A hand mixing a fluffy, seasoned cream cheese mixture in a glass bowl using a white spatula with a wooden handle. The creamy base has visible herbs and sits on a light countertop.

Beat softened cream cheese until smooth
Add sour cream and mayo, mix well
Stir in minced garlic
Add half the mozzarella and all the Parmesan
Season with salt and pepper

Add the Veggies:

Glass bowl of creamy spinach artichoke dip with visible spinach and artichoke pieces, mixed with a white spatula on a marble counter.

Fold in squeezed-dry spinach
Mix in chopped artichokes
Taste and adjust seasoning
Add red pepper flakes if you want heat

Bake Until Bubbly:

Unbaked spinach artichoke dip in a round black baking dish, topped generously with shredded mozzarella cheese. The creamy dip base with visible spinach is spread evenly beneath the cheese.

Spread mixture in greased baking dish
Top with remaining mozzarella
Bake 25-30 minutes until hot and bubbly
Turn on broiler for last 2 minutes for golden top
Let cool 5 minutes before serving

Equipment For Spinach Artichoke Dip

Essential Equipment:

Large mixing bowl
Electric mixer (hand mixer works fine)
8x8 or 9x13 baking dish
Can opener
Clean kitchen towels for squeezing spinach

Nice to Have:

Garlic press (saves chopping time)
Rubber spatula for mixing
Aluminum foil for covering
Serving spoon

Tasty Twists on Spinach Artichoke Dip

Buffalo Style:

Add buffalo sauce to the mix
Use blue cheese instead of some mozzarella
Top with chopped celery
Perfect for game day

Bacon Lover's:

Mix in crispy bacon bits
Add chopped green onions
Use sharp cheddar instead of mozzarella
Oliver's favorite version

Mediterranean Style:

Add sun-dried tomatoes
Mix in kalamata olives
Use feta cheese
Fresh herbs on top

Crab Spinach Artichoke:

Fold in lump crab meat
Add a squeeze of lemon
Use gruyere cheese
Fancy enough for dinner parties

Jalapeño Popper Version:

Add diced jalapeños
Mix in cream cheese with chives
Top with crushed Ritz crackers
Spicy but not too hot

Substitutions

From making this for people with different dietary needs and whatever's in my fridge, here are the substitutions that actually work:

Cheese Options:

Cream cheese → Greek yogurt (but use less liquid)
Mozzarella → Swiss or provolone
Parmesan → Romano or Asiago
Regular → Low-fat versions (texture won't be as creamy)

Dairy Alternatives:

Sour cream → Greek yogurt or crème fraîche
Mayo → More sour cream or avocado mayo
Regular dairy → Vegan cream cheese and mayo
Heavy → Light versions work fine

Veggie Swaps:

Frozen spinach → Fresh spinach (cook and drain well)
Canned artichokes → Frozen artichoke hearts
Regular artichokes → Marinated ones (rinse first)
Spinach → Kale (but chop it really fine)

Healthier Versions:

Full-fat everything → Greek yogurt for half the cream cheese
Regular → Add cauliflower to bulk it up
Standard → Extra vegetables, less cheese
Mayo → Skip it and use extra yogurt

Storing Your Spinach Artichoke Dip

Fridge Storage (3-4 days):

Cover tightly with plastic wrap or foil
Store in the same dish you baked it in
Reheat in oven at 350°F until warmed through
Add splash of milk if it looks dry

Freezer Storage (2-3 months):

Cool completely before freezing
Use airtight container or freezer bag
Label with date
Thaw overnight in fridge before reheating

Reheating Tips:

Oven works best - keeps it creamy
Microwave in 30-second intervals, stirring between
Add extra cheese on top when reheating
Don't let it get too hot or it'll separate

Make-Ahead Options:

Mix everything cold and refrigerate up to 24 hours
Bake when ready to serve
Might need extra 5-10 minutes in oven
Perfect for party prep

Leftover Ideas:

Spread on sandwiches or wraps
Mix into pasta for quick dinner
Use as pizza topping
Oliver eats it cold on crackers

Top Tip

This spinach artichoke dip actually tastes better the next day after all the flavors have had time to mix together - just like most cheesy things do. When you first make it, everything tastes good but kind of separate - you can taste the cream cheese here, the garlic there, the spinach over there. But after sitting in the fridge overnight, all those flavors start working together and it turns into this really good dip.

The garlic mellows out and spreads throughout the whole thing instead of hitting you in random bites. The cheese gets more melty and creamy, and the spinach and artichokes soak up all the other flavors. Even the texture gets better - it's not as stiff and holds together better when you're scooping it with chips.

I found this out by accident when I made way too much for a party and had a ton left over. The next day Oliver and I were eating it as a snack, and he goes "Mom, this tastes different but better." Now I actually try to make it the day before when I can, especially if I'm bringing it somewhere. Less stress on party day, and it tastes way better. Sometimes the best cooking trick is just waiting.

cheesy spinach artichoke dip in a brown ceramic dish, with a baguette slice lifting a gooey, creamy scoop. More toasted bread in the background.

Party Success Guaranteed!

I love how this recipe works for basically any situation. Need something for a potluck that won't break the bank? Perfect. Want an appetizer that'll keep people happy while you finish cooking dinner? This is it. Got unexpected company and need something that looks like you planned ahead? Throw this together and everyone thinks you're some kind of entertaining genius. Oliver's friends always ask if we're having "the cheesy spinach stuff" when they come over.

Looking for more crowd-pleasers that won't stress you out? Try our Easy Strawberry Crunch Cheesecake Tacos that look fancy but take no real skill to make. Need a comfort food dinner? Our Easy Dorito Casserole Recipe feeds a bunch of people without costing a fortune. Want something cozy for fall? Our Easy Butternut Squash Soup Recipe tastes like you simmered it all day but takes way less time.

Share your Spinach Artichoke Dip wins! We love seeing your versions and hearing about which parties this saved!

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FAQ

What ingredients are in spinach artichoke dip?

Basic spinach artichoke dip has cream cheese, sour cream, mayo, mozzarella, Parmesan, frozen spinach, canned artichoke hearts, and garlic. Some people add different cheeses or seasonings, but those are the main things that make it taste like the restaurant version everyone loves.

How to make spinach artichoke dip better?

The biggest thing is squeezing all the water out of the spinach - wet spinach makes watery dip. Also, make sure your cream cheese is really soft before mixing, use good cheese, and don't skip the garlic. Adding a little lemon juice makes it taste brighter, and letting it sit overnight makes the flavors way better.

What kind of cheese is good in artichoke dip?

Mozzarella and Parmesan are the classic combo - mozzarella for creaminess and stretch, Parmesan for sharp flavor. You can also try Swiss, Gruyere, or sharp cheddar. Just skip pre-shredded cheese if you can because it doesn't melt as smooth as cheese you grate yourself.

Is it better to use frozen or fresh spinach for spinach artichoke dip?

Frozen spinach is way better for this recipe. Fresh spinach has too much water and you'd need like 2 pounds to get the same amount as one bag of frozen. Frozen spinach is already cooked and just needs to be thawed and squeezed dry. Way easier and tastes the same.