This super easy Spinach Artichoke Dip is cheesy, full of flavor, and SO quick to whip up for your next gathering!
Creamy, hot cheese spinach dip is delicious with fresh Naan Bread or a crusty baguette.
Easy Spinach Artichoke Dip
This irresistible appetizer dip combines the freshness of spinach, the distinct flavor of artichokes, and the rich creaminess of cream cheese and Parmesan. It’s best served warm and bubbly straight from the oven. It’s a classic dip and a guaranteed crowd-pleaser!
Ingredients For Creamy Spinach Artichoke Dip
Here’s the basic list of what you’ll need to make this cheesy baked spinach dip. As always, you can find the full list of ingredients located in the printable recipe card below.
- Cream Cheese
- Mayonnaise
- Sour Cream
- Parmesan Cheese – shredded
- Mozzarella Cheese – shredded
- Garlic Powder
- Crushed Red Pepper
- Frozen Spinach – thawed and squeezed dry
- Artichoke Hearts – canned, packed in water
How To Make Creamy Spinach Artichoke Dip
It takes minutes to whip up this quick creamy spinach dip! Remember to preheat your oven to 375 degrees F and prepare an oven-safe dish with baking spray.
Mix Dip Ingredients
Combine thawed spinach, artichoke hearts, mayo, parmesan cheese, mozzarella cheese, and garlic powder in a large bowl, and mix until evenly combined.
Top With Cheese
Pour the mixture in an oven-safe dish and top with a little more mozzarella cheese.
PRO TIP: to give the dish a little extra flare, top with some extra artichoke hearts and plenty of cracked black pepper before popping in the oven.
Bake
Transfer to oven and bake until bubbly in the center and cheese is slightly golden brown around the edges.
What Goes Well With Spinach Artichoke Dip?
There are lots of options here!
- Crackers
- Tortilla Chips
- Sliced Baguette – you can toast the baguette slices if desired.
- Fresh cut veggies – for a gluten free/low carb option.
Substitutions and Variations
- For a lightened-up version, substitute lower fat or fat free cream cheese, mayonnaise, and sour cream.
- Want it spicy? Add a sliced jalapeno to the top right before baking.
- Swap out the mozzarella for a smoked gouda or gruyere cheese for an extra rich flavor!
Can You Make This Ahead of Time?
Yes! You can easily make this Cheesy Spinach and Artichoke Dip ahead of time.
Simply combine the ingredients in the baking dish, then cover and place in the fridge until ready to heat. Do not transfer a cold glass dish directly to a hot oven or it may shatter.
You can make this dip up to 2 days ahead of time.
How To Reheat Baked Spinach Artichoke Dip?
Once the artichoke dip is baked, you can store leftovers in an air tight container and pop it in the fridge for up to 3 days.
- To reheat simply place the dip back into an oven safe dish and bake at 350 degrees until bubbly again.
- If desired, stir in some extra mayo or greek yogurt to give it more creaminess and top with extra cheese.
More Easy Dip Recipes
Need more easy dip appetizer ideas? I have a few delicious ones!
- 3 Ingredient Chip Dip
- Super Easy BLT Dip
- 7 Layer Dip Recipe
- Roasted Garlic Dip with Sweet Potato Wedges
This creamy and easy Spinach Artichoke Dip is positively indulgent and will WOW your guests and your tastebuds. Enjoy!
Spinach Artichoke Dip
Ingredients
- 8 oz cream cheese, softened
- ½ cup mayo
- ½ cup sour cream
- ⅔ cup parmesan cheese, finely shredded
- ½ cup mozzarella cheese, shredded
- 1 tsp garlic powder
- ½ tsp crushed red pepper
- 8 oz frozen spinach, thawed, squeezed dry and chopped
- 15 oz can artichoke hearts , (packed in water), drained and chopped
- Slices of crusty bread or crackers for serving
Instructions
- Preheat oven to 375 degrees F. Coat a 9" pie pan or small oven-safe dish with cooking spray and set aside.
- Combine the cream cheese, mayo, sour cream, parmesan cheese, mozzarella cheese, garlic powder and red pepper flakes in a large bowl, mix until evenly combined. Stir in the chopped spinach and artichoke hearts until evenly combined.
- Pour the mixture into the prepared dish. Bake for 20-25 minutes or until bubbly in center and slightly browned around the edges. Serve hot with slices of crusty bread or crackers. Enjoy!
The all-time best artichoke dip I have ever made!
Delicious! Everybody loved it.
Is the Parmesan grated, shredded, sliced? Same for mozzarella. Thanks!
I use shredded for both!
I made this for Black Friday lunch. Prepped it days ahead, which worked out really well. Used the 8 oz of mozzarella since partial leftover blocks often go bad before I remember to use them. Very traditional spinach artichoke dip here, but no complaints on that front. Looking for the familiar flavor profile. Served with crostini. All in all worth making again.
YUM! Sounds like a great Black Friday lunch to me!
Have a recipe that uses cream cheese, sour cream, roasted red bell peppers, a touch of ranch dressing and with rendered bacon fat. Will give this a try as well. 🙂
Am making this now..in oven.Going to take some time. For myself..and eat the whole thing watching Bridges over Madison County! A large glass of ice and I am ready!
can I make this in a crockpot?
For sure! I would just combine all the ingredients and cook on low for a couple hours.
Love your anecdote. I read it out loud and laughed out loud with my teenager! Will try your dip this weekend.
i live in a small southern town like that, also. It only has one pharmacy and grocery store and no movie rental. I have been looking for good spinach and artichoke dip. Will try this for Super Bowl game tomorrow.
I can’t believe you had to watch “Over the Top” and “Overboard”….. I endured the same punishment from my boyfriend…. those are his two favorite movies!
Can leftovers be frozen? I live alone and, though I have not doubt I could probably eat the whole recipe, I’d like to be able to freeze some for further use!
Is there any way to make this dip a night ahead? I really want to take it to a bachelorette party ):
Some of the finest photos of Onno Vocks.
Instead of baking this in the oven can it be served in a mini crockpot? Thanks.
Hi Aggie, Yes! You can definitely serve this in a crock pot! 🙂
omg this looks so yummy!
I only have fresh spinach …..suggestions please
Not to fear Angie! You can still make this with fresh spinach too. All you have to do is cook your spinach down. Spinach will reduce quite a bit, so in order to get a full cup of cooked spinach, you will need around 2 bunches of fresh spinach (about 4 cups chopped up). Just place a little bit of olive oil in a large pan and heat it to medium. Add the spinach, a handful at a time, and stir until it wilts and and cooks down. Once you have your 1 cup remove it from the heat and strain and squeeze as much moisture out of it as you can. You should be good to proceed with the recipe using that spinach! 🙂 Hope that helps!
What can u use instead of mayo. im not a fan of it at all ? I was thinking cream cheese. thank u
Instead of mayo, try sour cream. I make a spinach vege dish and use sour cream and this recipe is very close. Try it and see. I would think cream cheese would work too. Sour cream, cream cheese and mayo are just binders and really not enough mayo in the recipe to be able to pick mayo out specifically.
What do you think about Fage 0% Greek yogurt as a substitute for the mayo, or even 1/2 Greek yogurt and 1/2 mayo? Fage Greek yogurt, unlike regular yogurt, can be used for cooking. On the container it even says, “Fage Total 0% Greek Strained Yogurt is a delicious alternative to cream, mayonnaise, cream cheese and sour cream. It can be used in preparing cold, hot, sweet and savory recipes.”
I am not a fan of mayo either but I made this for Super Bowl Sunday and it was DELICIOUS. I definitely couldn’t tell it was mayo, it just tasted like cheesy artichoke heaven!! Everyone loved it and I can’t wait to make it again.
I drown my sorrows in cheese all the time. Your dip looks awesome.
Does it matter what kind of parmesan cheese? Are we talking freshly shredded, or is the grated stuff in a can ok?
Oh I so hear you. I went from suburbs of Pittsburgh to tiny cow town. The only thing keeping this town thriving is the company I work for. The places to eat are super limited. We do have a Red Box but very, very limited selection. At least with your spinach artichoke dip, I can stay home and eat this in front of my tv.
Confession: never seen Little Shop of Horrors or Stand By Me. LOL! This app looks amazing. Love how simple it it.
Spinach is one of my favorite products because it is very tasty and extremely beneficial for your health because it contains a great number of vitamins and microelements. This recipe is one more thing that I`m going to cook this weekend.
I will basically have to make this spinach artichoke dip just to help me get over my own shock. WHAT?!? I’m with you, those are classics and this looks freakin’ delicious!
Ok…I have to admit I have never seen either of those movies either. Clearly I need a bowl of this yummy dip to hide my shame in!!!
I LIVE for this stuff!! Too bad the husband hates spinach and artichoke. Oh well, whole pan for me. 🙂
I’ve never seen those movies either, bear in mind I’m a foreigner. I am familiar with spinach dip and this I could eat over and over again 🙂
At least you had something delicious to drown your sorrows in. Holy yum! It’s a good thing I don’t live in your small town – I’d fight you over those browned edges 🙂
Um, how did you know spinach artichoke dip is one of my favoritest dips ever?! This looks so gooey and cheesy and positively heavenly 🙂
The dip looks incredible and I’m with you not he movie classics!
Thanks Sommer! 🙂
I do not recall seeing those movies either 🙂
I make a spinach and artichoke dip too but mine does not have the mozzarella cheese I will need to give your version a try.
Thanks for the recipe!
You should totally look into renting the movies, they are great! And this dip is killer good with the mozzarella in it! 🙂
Shawn, this is my idea of a perfect dip! Love it!
Do you know if a 10oz pkg of frozen spinach makes 1 cup? My local store only sells 14oz cans of artichoke hearts. Do you drain the water?
Hi Lois, I would defrost the 10oz package of spinach, chop it and take a cup from that. It’s probably right around a cup, maybe a little more, but that wont hurt the recipe. And yes, a 14 oz can will work, and yes, drain the water before chopping the artichoke hearts. I’ll adjust the recipe to mention that. Thanks!