This post may contain affiliate links. Please read our disclosure policy.

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.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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.

More Like This

Spinach Dips

Hot Dips

Collections

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

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

5 from 188 votes (96 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




202 Comments

  1. Bex says:

    What type of Mayo should I use?

    1. Lil' Luna says:

      I just used regular mayo. I like Best Foods, but really any would work 🙂

    2. Lil' Luna says:

      Any would work. I just used regular mayo. I like Best Foods. Hope that helps!

      1. Angie says:

        When you say “mayo” are we talking real mayo or Miracle whip?

      2. Kristyn Merkley says:

        Sorry, mayonnaise 🙂

  2. Bren says:

    Can you use canned spinach? Or fresh?

    1. Lil' Luna says:

      We’ve never tried canned spinach, but I’m sure it would work as well as fresh spinach. 😉

  3. Maggie says:

    How many people will a single batch serve?

    1. Lil' Luna says:

      I couldn’t say a number, but it makes a good size bowl. It could feed a good size group, if you are serving as an appetizer.

  4. Valerie says:

    5 stars
    I used one block of cream cheese, I bag of fresh Baby Spinach, and added 2T of Dijon Mustard- all else the same. Delicious!!!

    1. Lil' Luna says:

      Sounds wonderful! Thanks for sharing!

  5. Mod says:

    Can leftover dip be refrigerated and microwaved later?

    1. Lil' Luna says:

      Of course! 🙂 Enjoy! Let me know what you think!

  6. Lindsey says:

    5 stars
    Fantastic recipe! My family LOVED this! Thank You So Much!

    1. Lil' Luna says:

      No, thank you so much for trying it! Glad it was a hit with everyone!

  7. Jonna says:

    Can you use canned spinach?

    1. Oscar says:

      5 stars
      I made this and it is Such an amazing dip!!The key to a successful dip is to drain the spinach well. Put the pieces on a paper towel , roll it up and squeeeeeeze. This prevents a soggy, wet dip. This dip 11/10!

      1. Lil' Luna says:

        Yes…that’s the key!! Thanks Oscar!!

  8. Dany says:

    Does this dip freeze well if you make ahead?

    1. Lil' Luna says:

      I haven’t tried yet..anyone else have? I’m thinking it should be ok, but honestly not 100% positive. I’d love to know if you do freeze it.

  9. Danielle says:

    5 stars
    I did tonight actually! It turned out fantastic! I tweaked it a little bit and didn’t use mayo. But I’m sure it would be wonderful with it! I did it on high for 2 hours and it was delicious! Fast and easy and I didn’t have to worry about keeping it warm!

    1. Lil' Luna says:

      Yay!! Makes me happy to hear that! Thanks so much for making it and for letting me know!

  10. Danielle says:

    Hello! Just wondering could you put this is a crock pot and cook it?

    1. Lil' Luna says:

      I haven’t done it that way, but I’m sure you could!! Maybe on low. Good luck and enjoy!! Thank you for stopping by!

    2. Tammy Winnie says:

      Did u try it in a crockpot? How did it turn out?

      1. Hannah says:

        I was wondering the same thing! I’m going to try it today 🙂

      2. Kristyn Merkley says:

        I have not done this specific recipe in the crock pot, but it should be ok. I would keep it on low.