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Our easy spinach artichoke dip is extra delicious, cheesy and prepped in minutes – making it the ultimate party dip!

A hand dipping a chip into a bowl of spinach artichoke dip.
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The Go-to Party Dip!

Spinach artichoke dip has ALWAYS been one of our favorite appetizers.

It’s one we often get when we go out for date night and a dip we frequently whip up for parties, get-togethers, and holidays! We especially love this spinach artichoke dip recipe is VERY simple, only requires a small handful of ingredients, and can be put together in just a few minutes (we even have a crockpot version).

Serve it with Homemade Tortilla chips (or store bought – our favorite kind if Juanitas’s) or slices of French Bread.

WHY WE LOVE IT:

  • 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.
Ingredients for spinach artichoke dip recipe.

Ingredients

  • 1 (12-ounce) box frozen chopped spinach thawed – squeeze out excess liquid. To use fresh spinach, saute it first in a skillet with a bit of olive oil.
  • 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 – or Greek yogurt
  • ⅓ cup mayonnaise
  • 2 teaspoons minced garlic -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

  1. PREP. Preheat the oven to 375°F.
  2. MIX. In a medium bowl, mix 12 ounces of frozen chopped spinach, 14 ounces of drained can artichoke hearts, and 2 cups of shredded Parmesan cheese.
    • In a separate bowl, mix 8 ounces cream cheese, ⅔ cup sour cream, ⅓ cup mayonnaise, and 2 teaspoons garlic. Add to spinach mixture and mix until well combined.
  3. BAKE. Pour into an 8×8-inch baking dish and bake for 25 minutes.
  4. SERVE WARM. Serve immediately with chips, crackers, or vegetables for dipping.

Slow Cooker Directions

See our recipe for Crock Pot Spinach Artichoke Dip.

Tortilla chip scooping out some spinach artichoke dip.

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5 from 188 votes

Spinach Artichoke Dip

By: Lil’ Luna
Our easy spinach artichoke dip is extra delicious, cheesy and prepped in minutes – making it the ultimate party dip!
Servings: 16
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

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
  • cup sour cream
  • cup mayonnaise
  • 2 teaspoons minced garlic

Instructions 

  • Preheat the oven to 375°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.

Video

Notes

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 spinach artichoke dip?

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

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

So Easy & So Yummy

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5 from 188 votes (96 ratings without comment)

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Recipe Rating




202 Comments

  1. Kristen K. says:

    5 stars
    One of our favorites at restaurants! Can’t wait to give this one a try!

    1. Lil'Luna Team says:

      Mmm it’s a tasty one! Hope you enjoy!

  2. Joan says:

    Fantastic can not wait to try, soon. From Paradiae Montana. Thank you!!!

    1. Lil'Luna Team says:

      Hope you enjoy the dip!!

  3. Mary Obryan says:

    5 stars
    Surprisingly a very tasty recipe

  4. C Boyd says:

    Read the answer to my question🤦🏻‍♀️

  5. C Boyd says:

    Can you do this recipe in the crockpot? Wanting to be able to keep it warm for several hours.

    1. Lil'Luna Team says:

      Yes! You definitely can. Make as directed by combining all the ingredients. Place in a greased slow cooker and heat on LOW for 3-4 hours or on HIGH for 2 hours.

      1. Cathy H. says:

        Can I double this dip and bake in an oval deeper baking dish and should I increase the baking time?

  6. Cassi says:

    How long can you keep leftovers?

    1. Lil'Luna Team says:

      It should last a couple of days leftover in the fridge. I’d suggest keeping it in an airtight container or covered with plastic wrap.

  7. Sherry says:

    5 stars
    Best one yet. Used Parmesan, Romano, Asiago mix

    1. Lil'Luna Team says:

      Sounds delicious!! So glad you enjoyed the dip!

  8. Diane McVerry Maddox says:

    can i mix together and refrigerate several hours ahead of baking off?

    1. Diane McVerry Maddox says:

      can I mix ingredients and refrigerate several hours prior to baking off?

    2. Lil'Luna Team says:

      Yes, absolutely!! You can refrigerate up to 24 hours before baking.

  9. terri spaulding says:

    The pin link is not working for me . So I made my own.

  10. Anna says:

    If using fresh spinach, still 10 oz? Thank you!

    1. Lil'Luna Team says:

      Yep!

      1. Monique says:

        Can you mix all ingredients and leave in fridge overnight and bake the next day?

      2. Lil'Luna Team says:

        You bet!!