This super easy Spinach Artichoke Dip is cheesy, delicious and quick to throw together and perfect for any gathering. 

Spinach Artichoke Dip

Whenever I’m looking for an easy appetizer to throw together for dinner company, girl’s night or a lazy Sunday, this cheesy artichoke dip is what I make. It’s a super simple recipe that takes just a few minutes of prep and everyone always asks for the recipe!

Easy Spinach Artichoke Dip Recipe:

  • Combine thawed spinach, artichoke hearts, mayo, parmesan cheese, plain greek yogurt, mozzarella cheese and garlic powder in a large bowl, mix until evenly combined.
  • Pour the mixture in an oven safe dish and top with a little more mozzarella cheese.
  • Bake until bubbly in the center and cheese is slightly golden brown around edges.

Spinach and Artichoke Dip

What Goes Well With Spinach Artichoke Dip?

We love to serve this cheesy spinach dip with crackers, tortilla chips or sliced baguette. You can toast the baguette slices if desired.

You could also serve this dip with fresh cut veggies for a gluten free/low carb option.

Hot Spinach Artichoke Dip

Can You Make Spinach and Artichoke Dip 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.
  • You can make this dip up to 2 days ahead of time.

Baked Spinach Artichoke Dip

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.

Easy Spinach Artichoke Dip

This creamy and easy Spinach Artichoke Dip will really WOW your tastebuds!

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Spinach Artichoke Dip

This Spinach Artichoke Dip is cheesy, delicious, super easy to throw together and perfect for any gathering. 

  • Author: Shawn
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American


  • 1 cup frozen spinach, thawed and chopped
  • 1 (15 oz) can artichoke hearts (packed in water), drained and chopped
  • 3/4 cup mayonnaise
  • 3/4 cup parmesan cheese
  • 1/2 cup plain greek yogurt
  • 1 1/2 cups mozzarella cheese, divided
  • 1 tsp garlic powder
  • Slices of crusty bread or crackers for serving


  1. Preheat oven to 425 degrees F.
  2. Combine the spinach, artichoke hearts, mayo, parmesan cheese, plain greek yogurt, 1 cup of mozzarella, and garlic powder in a large bowl, mix until evenly combined. Pour into a 9″ pie pan or small oven safe dish. Top with remaining mozzarella cheese. Bake for 20-25 minutes or until bubbly in center and cheese is slightly browned.
  3. Serve hot with slices of crusty bread or crackers. Enjoy!

Keywords: Spinach artichoke dip, cheese dip, spinach, party

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
39 Responses
  1. Nancy Chandler

    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!

  2. Hortense Flexner

    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!

    1. 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!

        1. Melanie

          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.

          1. Aileen

            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.”

        2. Carrie

          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.

  3. 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.

  4. 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.

  5. Janet

    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!

    1. 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!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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