The Best Spinach Artichoke Dip

A hot and cheesy dip is a favorite snack for any kind of gathering!

This Spinach Artichoke dip is creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!

Serve it with your favorite dippers like chips, crackers, or bread.

Ingredients for Spinach Artichoke Dip

This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.

Cream Cheese – Use a block of cream cheese – reduced fat can be used.
Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I don’t recommend light mayonnaise.
Spinach – Use thawed frozen chopped spinach. You can substitute fresh spinach for frozen.
Artichokes – Marinated artichokes are packed in oil and have seasonings (and extra flavor. If using canned artichokes, they’re usually water-packed so add a pinch of Italian seasoning or dried basil with an extra clove of garlic.
Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Replace Gruyere with Gouda or Swiss.

Variations

Add crumbled bacon or bacon bits
Stir in green onions, chives, fresh herbs like basil or parsley
For a little kick, add diced pickled jalapenos or red pepper flakes to taste

How to Make Spinach Artichoke Dip

Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
Fold in spinach, artichokes, and shredded cheese.
Bake until golden and bubbly.

To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.

chopped spinach and artichokes — mix cream cheese/mayo/sour cream

adding wet ingredients together to make Spinach Artichoke Dip — mix cream cheese/mayo/sour cream

Tips for A Great Spinach Artichoke Dip

Mix with a hand mixer to make a softer, smoother dip.
To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer to remove excess liquid.

Serving Suggestions

In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.

If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!

To Make Ahead

This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.

More Great Dip Recipes

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The Best Spinach Artichoke Dip

This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

a white and black hand mixer with red buttons

Preheat the oven to 375°F.
In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
Spread the mixture into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.
Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
Serve with tortilla chips, baguette slices, crackers, or vegetables.

To Make Crostini: Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
Tips:

Mix with a hand mixer for a softer, smoother dip.
To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip

Cuisine American

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