Spinach artichoke dip has ALWAYS been one of our favorite appetizers! It is a warm, creamy appetizer made with spinach, artichoke hearts, Parmesan cheese, cream cheese, sour cream, mayonnaise, and garlic. It bakes in an 8×8 dish until hot and melty, then gets served with your favorite dippables. And it’s seriously SO delicious!

We love this for parties, holidays, game days, and family gatherings because it’s simple to mix together and always feels like a crowd favorite. It’s cheesy, savory, and full of flavor with the perfect scoop-able texture. And it can be made ahead of time making it perfect for parties and gatherings.

Serve it with Tortilla Chips, Cheese and Crackers, French Bread, or a fresh Veggie Tray for an appetizer spread that’s perfect for any occasion.

Why you’ll love it + Why it works:

  • Extra Creamy! With two kinds of cheese, mayo, AND sour cream – this is one cheesy, creamy dip.
  • 10 Minute Prep: Mix and bake, how simple is that?! We love this easy appetizer.
  • Plenty to Share: This makes a big batch, enough for everyone. It can easily be made ahead of time making planning a breeze.
  • Make Ahead Friendly: Assemble it ahead of time and bake when you’re ready to serve.
Ingredients for spinach artichoke dip recipe.

Spinach Artichoke Dip Ingredients

  • Frozen chopped spinach (1 (12-ounce) box, thawed): Adds color, texture, and classic spinach artichoke flavor. Be sure to squeeze out as much moisture as possible before mixing.
  • Artichoke hearts (1 (14-ounce) can, drained and chopped): Adds a mild, tangy flavor and hearty texture. Canned artichokes are quick and convenient.
  • Shredded Parmesan cheese (2 cups): Melts into the dip and adds rich, savory flavor. Freshly shredded Parmesan gives the best texture and flavor.
  • Cream cheese (1 (8-ounce) package, softened): Creates the rich, creamy base that holds the dip together.
  • Sour cream (⅔ cup): Adds creaminess and a slight tang that balances the richness of the cheeses.
  • Mayonnaise (⅓ cup): Makes the dip extra smooth and helps create a creamy texture after baking.
  • Minced garlic (2 teaspoons): Adds bold savory flavor that pairs perfectly with the spinach and Parmesan. Fresh garlic is our favorite, but jarred minced garlic works well too. See How to Mince Garlic.
  • Serve with: Crackers, Grissini, Tortilla Chips, pita chips and other corn chips, bread slices or cubes (toasted crostini, French Bread, Baguette slices), or veggies (cucumbers, carrots, celery, bell peppers)

How to Make Easy Spinach Artichoke Dip

Mixing spinach and artichoke in a white bowl.
Spinach mixture in a white baking dish.

PREP. Preheat the oven to 375°F.

MIX. In a medium bowl, mix frozen chopped spinach, drained can artichoke hearts, and shredded Parmesan cheese.

In a separate bowl, mix cream cheese, sour cream, mayonnaise, and garlic. Add to spinach mixture and mix until well combined.

BAKE. Pour into an 8×8-inch baking dish and bake for 25 minutes.

SERVE WARM. Serve immediately with chips, crackers, or vegetables for dipping.

A hand dipping a chip into a bowl of spinach artichoke dip.

Kristyn’s Recipe Tips

  • Squeeze as much liquid as possible from the thawed spinach so the dip stays thick and creamy.
  • Let the cream cheese soften before mixing to create a smoother dip.
  • Freshly grate the Parmesan for the best melting texture and flavor.
  • Serve the dip warm so it’s perfectly creamy for dipping.
Dipping a chip into spinach artichoke dip.
5 from 192 votes

Spinach Artichoke Dip Recipe

By: Kristyn Merkley
Spinach Artichoke Dip is creamy, cheesy, and baked until hot and bubbly, an easy appetizer that's perfect for every occasion.
Servings: 16
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Equipment

Video

Ingredients 

  • 1 (12-ounce) box frozen chopped spinach, thawed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 cups shredded Parmesan cheese
  • 1 (8-ounce) package cream cheese, softened
  • ⅔ cup sour cream
  • ⅓ cup mayonnaise
  • 2 teaspoons minced garlic

Instructions 

  • Preheat the oven to 375 degrees F.
  • In a medium bowl, mix spinach, artichoke hearts, and Parmesan.
  • In a separate bowl, mix cream cheese, sour cream, mayonnaise, and garlic. Add to spinach mixture and mix until well combined.
  • Pour into an 8×8-inch baking dish and bake for 25 minutes.
  • Serve immediately with chips, crackers, or vegetables for dipping.
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Notes

Recipe Tips.
  • Squeeze as much liquid as possible from the thawed spinach so the dip stays thick and creamy.
  • Let the cream cheese soften before mixing to create a smoother dip.
  • Freshly grate the Parmesan for the best melting texture and flavor.
  • Serve the dip warm so it’s perfectly creamy for dipping.
Make ahead of time. Make the dip as instructed through Step 4. Cover and store in the refrigerator for up to 24 hours before baking.
Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. 
Use fresh spinach. Just chop up 1½–2 cups fresh raw spinach, saute in a skillet, and add to the recipe.
Slow cooker directions. See this Crock Pot Spinach Artichoke Dip 
 

Nutrition

Serving: 1g, Calories: 104kcal, Carbohydrates: 2g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 19mg, Sodium: 252mg, Potassium: 38mg, Fiber: 0.01g, Sugar: 0.4g, Vitamin A: 178IU, Vitamin C: 0.2mg, Calcium: 121mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Make ahead of time?

Make the dip as instructed and place it in your dish. Cover in the fridge for up to 24 hours before baking.

How to store?

Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months. 

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This recipe was first shared April, 2017.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 192 votes (96 ratings without comment)

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211 Comments

  1. Marge O says:

    I haven’t made the dip yet. I would like to make it and then refrigerate it to bring the next day for a gathering. After making the dip and refrigerating leftovers, do you have to reheat the leftovers before serving or can it be eaten cold and still taste good ?

    Reply
  2. Brittany says:

    5 stars
    Hands down the best spinach dip I have ever tried! I get asked to make it whenever I have a gathering to attend. Such a hit.

    Reply
    1. Lil' Luna Team says:

      That’s the best compliment! So glad it’s become your go to party dip.

      Reply

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