Spinach Artichoke Dip Recipe

5 from 192 votes

Spinach Artichoke Dip is creamy, cheesy, and baked until hot and bubbly, an easy appetizer that's perfect for every occasion.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Servings:

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 8x8-inch baking dish and bake for 25 minutes.
Serve immediately with chips, crackers, or vegetables for dipping.

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