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This is the BEST spinach artichoke dip recipe and the ultimate dip for any get-together! Plus, it’s quick and easy to make!
There’s a reason we make this spinach artichoke dip for every party. It’s quick, simple, and always gone in minutes making it our go-to appetizer. If you are a fan of dips, we also recommend checking out our Cheesy Bean Dip and Buffalo Chicken Dip.
The Go-to Party Dip!
We love appetizers at our house and love to make them for parties, get-togethers, and holidays!
We always spend New Year’s Eve putting together a ton of appetizer and dip recipes to enjoy that night. One of our favorites is this spinach artichoke dip!
Ever since I can remember, artichoke dip has been one of my favorite appetizers, and it’s one we often get when we go out on hot dates. This cheesy dip has become one of our go-to’s, and we’ve even created a Crock Pot Version!
This recipe is very simple, only requires a small handful of ingredients, and can be put together in just a few minutes. The most time-consuming part is waiting for it to bake in the oven!
How to Make Spinach Artichoke Dip
This spinach artichoke dip recipe takes MAYBE 5 minutes to mix all the ingredients together before baking in the oven – which is THE most important step.
PREP. Preheat the oven to 375°F.
MIX. 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.
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.
Spinach. You can definitely use canned spinach for this spinach dip recipe. Just make sure to drain it and squeeze out the excess liquid.
You can use fresh spinach too! Mix it in raw, but the texture may not be quite right. Instead, spend a few extra minutes sauteing or steaming it before mixing it in with the other ingredients.
PARTY Prep
This spinach and artichoke dip is perfect for parties! It can easily be made ahead of time.
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.
Slow cooker directions. We have a recipe for Crock Pot Spinach Artichoke Dip as well.
Freeze this dip. While I don’t recommend freezing the dip ahead of time, I will often freeze leftovers to heat up at home. Due to the dairy, it will take on a slightly grainy texture when it thaws, but it’s still delicious and my family will still polish it off.
Serving Suggestions
We typically serve Tortilla Chips with our artichoke spinach dip recipe, but there are other items that go great with it too.
Some of those include:
- crackers
- veggies: cucumbers, carrots, celery, peppers
- bread slices or cubes (toasted crostini, slices of French Bread, or baguette slices all work great!)
- pita chips and other corn chips
- Grissini (cracker-like breadsticks)
Recipe FAQ
Frozen spinach makes for a quick and easy shortcut. You don’t have to chop or cook down any fresh spinach, and it makes it easy to squeeze out all the excess liquid if needed.
We typically serve Tortilla Chips with our artichoke dip, but there are other items that go great with it, such as pita chips, other corn chips, crackers, or even bread slices.
Yes! We have a recipe for Crock Pot Spinach Artichoke Dip, and it’s just as easy. Simply combine all ingredients in a slow cooker and cook on high for 1–2 hours or low for 3–4 hours.
For More Spinach Dip Recipes, Try:
- Velveeta Spinach Dip
- Cheesy Spinach Artichoke Bread
- Spinach Dip Bites
- Spinach Artichoke Stuffed Chicken
Easy Spinach Artichoke Dip
Equipment
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°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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this in a cast iron skillet and added lots of fresh ground pepper and a decent splash of lemon juice. It was fantastic!
Perfect!! I am glad you liked it! Thank you 🙂
This is a perfect appetizer to serve at a dinner party. I liked it best served with different types of bread. So warm and heavenly!!!
Artichokes are not my favorite thing to handle. BUT I’ll do it again and again for a recipe this good! We love to eat the spinach dip at Charlestons and this one is just as great! And cheaper 🙂
This is SO delicious I just want to eat it all by myself with a fork! Who needs chips or crackers? Yummmmm
Haha..go for it!! 🙂 I am so glad you liked it! Thank you!
I could eat this cold or warm!! It was so good!! We had tortilla chips on hand, but these would be great with crackers or bread. I can’t wait to make it again!
Thanks for the spinach artichoke dip recipe. It was one of my favorites 20 and 30 years ago, and I was wondering how much of the other ingredients I put in it. I used to very lightly blanch broccoli spears to use for eating the dip (always interested in health). Love your attitude!
Awe, thank you so much!! I am glad you found this recipe 🙂
Made this for a group gathering and it was delicious! I used fresh spinach that I cooked on the stove top and it turned out great.
Yay!! Love to hear that! Thank you for sharing!
How many recipes of this would a party of 90 people require???
Oh, wow..I haven’t make this for that many. I would maybe triple or quadruple it. I mean..not everyone may want to have it or they may just take a scoop. You could always make more than needed & freeze leftovers. Hope it’s a hit!
I c for ur spinach artichoke dip, it says serve immediatly, Taking this to a potluck, it will sitting in shade for a hr. will it be ok to eat.
Yes, it should be ok 🙂
A great classic recipe for a dip that everyone seems to like, even people who think they don’t like spinach or artichokes. I made this early in the day and kept it in the fridge until an hour before serving. Then I brought it to room temperature and baked for the specified time. You just have to be sure to really squeeze the liquid out of the spinach and artichokes. Thanks for a great recipe!
Thank you so much!! And, yes, squeeze all that liquid out 🙂 I am so glad you liked it!!