Spinach Artichoke Dip is one of our favorite easy appetizers for parties, holidays, and game days. It is warm, creamy, cheesy, and loaded with spinach, artichoke hearts, Parmesan, cream cheese, sour cream, and garlic.
We especially love that it takes about 10 minutes to prep and can be assembled ahead of time. Everything gets mixed together and baked in an 8×8-inch dish until hot and bubbly, making this an easy dip to have ready when friends or family come over.
Serve it warm 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:
- Quick to Prep. This easy appetizer takes about 10 minutes to mix together before it goes into the oven.
- Extra Creamy + Cheesy. Cream cheese, Parmesan, sour cream, and mayonnaise make the dip rich and creamy, while optional mozzarella adds an extra melty finish.
- Dry Spinach Keeps It Thick. Squeezing out as much liquid as possible prevents the dip from becoming watery.
- Soft Cream Cheese Mixes Smoothly. Letting the cream cheese soften first helps the ingredients blend evenly without lumps.
- Make It Ahead. Assemble the dip up to 24 hours ahead, refrigerate, then bake when you are ready to serve.
Spinach Artichoke Dip Ingredients
- 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.
- Shredded Parmesan cheese (2 cups): Melts into the dip and adds rich, savory flavor. Freshly shredded Parmesan gives the best texture and flavor.
- Mozzarella cheese (1 cup, optional): Adds extra meltiness and gives the dip a cheesier, stretchier texture. Stir it into the dip or save some to sprinkle over the top before baking.
- 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. Drain the artichokes well so extra liquid does not thin the dip.
- Optional Additions: Add a pinch of red pepper flakes for a little heat. Pepper, garlic salt and basil can also be added to enhance the flavors.
- 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
PREP. Preheat the oven to 375°F.
MIX. In a medium bowl, mix the softened cream cheese, sour cream, mayonnaise, garlic, and Parmesan until smooth and well combined.
Gently fold in the thawed, well-drained spinach and chopped artichoke hearts. If using mozzarella, stir it in with the spinach and artichokes, reserving a little for the top if desired.
BAKE. Spread the mixture evenly in an 8×8-inch baking dish. Sprinkle any reserved mozzarella over the top, then bake for about 25 minutes, until the dip is hot and bubbly around the edges, the cheese is melted and it’s slightly golden on top.
SERVE. Serve warm with tortilla chips, crackers, toasted bread, or fresh vegetables.
Kristyn’s Recipe Tips
- Squeeze the Spinach Dry. Remove as much liquid as possible from the thawed spinach so the dip stays thick and creamy.
- Soften the Cream Cheese. Room-temperature cream cheese blends more smoothly and keeps the dip from getting lumpy.
- Drain the Artichokes Well. Extra liquid from the artichokes can thin the dip, so drain them thoroughly before chopping.
- Use Freshly Shredded Parmesan. Fresh Parmesan melts more smoothly and gives the dip the best texture.
- Watch for Bubbles. The dip is ready when it is hot throughout and bubbling around the edges.
- Make It Ahead. Assemble the dip up to 24 hours ahead, cover, and refrigerate until you are ready to bake.
- Add Some Heat.
Spinach Artichoke Dip Recipe
Equipment
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 teaspoons minced garlic
- 2 cups shredded Parmesan cheese
- 1 cup shredded Mozzarella cheese, optional
- 1 (12-ounce) box frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, mix the softened cream cheese, sour cream, mayonnaise, garlic, and Parmesan until smooth and well combined.
- Gently fold in the thawed, well-drained spinach and chopped artichoke hearts. If using mozzarella, stir it in with the spinach and artichokes, reserving a little for the top if desired.
- Spread the mixture evenly in an 8×8-inch baking dish and bake for about 25 minutes, until the dip is hot and bubbly around the edges, the cheese is melted and it's slightly golden on top.
- Serve warm with tortilla chips, crackers, toasted bread, or fresh vegetables.
Notes
- Squeeze the Spinach Dry. Remove as much liquid as possible from the thawed spinach so the dip stays thick and creamy.
- Soften the Cream Cheese. Room-temperature cream cheese blends more smoothly and keeps the dip from getting lumpy.
- Drain the Artichokes Well. Extra liquid from the artichokes can thin the dip, so drain them thoroughly before chopping.
- Use Freshly Shredded Parmesan. Fresh Parmesan melts more smoothly and gives the dip the best texture.
- Watch for Bubbles. The dip is ready when it is hot throughout and bubbling around the edges.
- Make It Ahead. Assemble the dip up to 24 hours ahead, cover, and refrigerate until you are ready to bake.
Nutrition
Recipe FAQ
Cook fresh spinach until wilted, let it cool, then squeeze out as much moisture as possible and chop before adding it to the dip.
Make the dip as instructed and place it in your dish. Cover in the fridge for up to 24 hours before baking.
Store leftovers in an airtight container in the refrigerator for 3-4 days. The dip can be frozen, but the creamy texture may be slightly softer or more separated after thawing. We do not recommend freezing longer than 1-2 months.
Reheat individual portions in the microwave until hot, or cover the baking dish and warm it in the oven until heated through.
The most common cause is excess moisture from the spinach or artichokes. Drain the artichokes well and squeeze as much liquid as possible from the thawed spinach before mixing.
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This recipe was first shared April, 2017.
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 ?
I like it warm and creamy best! It is still edible cold, but it can be a little tricky to scoop straight from the fridge.
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.
That’s the best compliment! So glad it’s become your go to party dip.