There’s nothing quite like this creamy hot spinach artichoke dip! The artichoke, spinach and cheese is perfectly balanced, creating a delicious dip your family and friends will love.

A tortilla chip dipping into Spinach Artichoke Dip.

Growing up, whether there was a football game on, it was the holiday season or we had a family gathering, there would always be an amazing dip. This creamy spinach and artichoke dip was a frequent flyer in our family, and it’s definitely one of my favorites. I’ve recently added a few of my own dips to those family gatherings, including this pepperoni pizza dip my kids gobble up! I’ve also started serving this cream cheese fruit dip for game days and family gathering to add some variety!

Now I’m excited my delicious spinach artichoke dip is online so you can all have a little flavor of my family tradition in your own homes! 

There are so many ways you can serve this dip, which is one of the reasons it’s one of my very favorites. You can serve the dip in a bread bowl and family members can break and dip. In addition to dipping bread, you can use crackers, tortilla chips, potato chips, pretzels, carrots, pita chips, and probably so much more! But those ideas will get you started. 

Spinach Artichoke Dip in a white baking dish resting on a dark green napkin.

Ingredients

  • Cream cheese — Very softened. I will place the cream cheese on the counter 1 hour before I need it. If it’s not room temperature or softened enough I will place the cheese in a microwave safe bowl and heat it up for 15 seconds or so.
  • Sour cream — Any kind will do. I have recently been using lite sour cream and I love it. If you prefer full fat sour cream you can use that instead. 
  • Mayo — Any kind will do
  • Minced garlic — You’ll definitely want fresh minced garlic over garlic powder!
  • Parmesan cheese — Freshly grated and finely grated
  • Mozzarella cheese — Freshly grated and finely grated.
  • Quartered artichoke hearts — Drain the liquid and squeeze the artichokes in paper towels to remove excess liquid then chop the artichoke hearts so that they are bite sized. I don’t use the full jar because I don’t like an overwhelming amount of artichokes in my dip. However, if you LOVE artichokes feel free to use the full jar.  
  • Kosher salt
  • Freshly cracked black pepper
  • Frozen spinach — Thawed and squeezed to remove excess liquid.
A chip dipped into warm spinach artichoke dip.

How to Make Spinach Artichoke Dip

  1. Preheat the oven to 350°F. Spray a small baking dish with nonstick spray (about 1-2 quart dish). I use this dish from Crate and Barrel and it works perfectly (its the one seen in the photos).
  2. In a medium sized bowl, beat the cream cheese, mayo, and sour cream until smooth. Stir in the garlic and cheeses until smooth and well combined. Stir in the artichokes and spinach. 
  3. Spread the mixture into an even layer in the baking dish. Bake for 20 minutes or until warm and bubbly. 
  4. Remove from the oven and serve warm with sliced and toasted French bread, baguette or tortilla chips.
Artichoke hearts on a white paper towel.

Tools Used for This Recipe

Baking dish – this is the same one I used in these photos. I also use it to make my blueberry crisp recipe.

Mixing bowls – I use glass ones simply to take photos, but on a day to day basis I use the ones I linked. I love them!

Fine cheese grater – I love my box grater and use it multiple times/week.

Thawed spinach, white cheese, and artichoke hearts in a glass bowl.

Recipe Tips

You’ll need a 14 oz can of quartered artichoke hearts. I don’t use the full can mainly because I don’t love an overwhelming artichoke taste in my dip. However, if you are an artichoke fan through-and-through, just use the entire can!

Remember to squeeze excess liquid from the artichoke hearts and the spinach. Doing this ensures the dip has a smooth and creamy consistency. If you forget to squeeze both vegetables, your dip will be watery.

Dipping options: Pita chips, tortilla chips, potato chips, pretzels, crackers, carrots, French bread, rolls — and probably so many more!

Make sure your cream cheese is very, very soft before using. You want a soft consistency so it will combine well. If you need to, place the cheese in a microwave safe bowl and heat it for 15-30 seconds to help soften it. I do this on occasion if I’m running out of time or if my kitchen is on the cooler side.

This dip reheats very well in the microwave. I like to spoon a small amount onto a plate and then heat it up for 15-25 seconds. I haven’t tried re-heating the full pan though.

You can make this in advance. Have the dip fully prepared, cover and place in the fridge for 1-2 days. An hour or so before serving, remove it from the fridge and let rest at room temperature while the oven preheats. Bake as directed.

You can use fresh spinach rather than frozen. Steam the spinach, drain it, and squeeze excess liquid.

To make lighter use light sour cream, light cream cheese, and light mayo. Look at you being so healthy! 😉

Spinach Artichoke Dip in a white rectangular baking dish.

FAQs

Is spinach artichoke dip healthy?

I definitely wouldn’t say the cream cheese, sour cream and cheese in this recipe makes it healthy. It sure makes it delicious! But the good news is we are still getting nutrients and minerals from the artichoke and spinach. Artichokes, for instance, are packed with fiber and antioxidants. They are high in magnesium, potassium and iron, while low in fat. Spinach is high in vitamin A, vitamin C, vitamin B, magnesium, iron, and vitamin K. And, get this, Healthline says, “One spinach leaf contains over half of your daily needs” of vitamin K. That’s insane! ONE LEAF. Excuse me while I just take a few more bites of this spinach artichoke dip…

Is spinach artichoke dip served warm?

I would recommend serving this dip warm! It’s just so stinking delicious warm. You can serve it cold if you would like, but with the cheese all warm and melty it’s quite irresistible. 

Can spinach artichoke dip be made ahead of time?

To save time on a busy food prep day, you can make this dip ahead of time. I would probably just make it a day or two ahead. The dip will stay in an airtight container in the fridge for about 3-5 days. 

Can spinach artichoke dip be frozen?

No. Because a large majority of this dip is dairy, it won’t carry well in the freezer. The cream cheese, once frozen and thawed, could be grainy and/or crumbly. The sour cream could separate due to the milk in there. I would recommend storing any leftover dip in an airtight container in the fridge rather than freezing and saving for later. If you’re interested in other freezer tips, check out this blog I found called Can You Freeze This?

What is good with spinach artichoke dip?

There are so many great options for dipping! You can use pita chips, potato chips, tortilla chips, crackers, pretzels, French bread, carrots, or use bread bowls and break and dip.

A tortilla chip scooping up hot Spinach Artichoke Dip.

More Appetizer and Dip Recipes

If you make this recipe and love it, I would be so grateful if you come back to leave a rating and review! Thank you! ❤️

Hot Spinach Artichoke Dip

This hot spinach artichoke dip is the perfect appetizer to serve at parties or gatherings. It's creamy, cheesy, and has a hint of garlic flavor too!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 10 servings

Ingredients
 

  • 8 oz cream cheese - softened very well
  • 1/4 cup sour cream - can use regular or light
  • 1/4 cup mayo
  • 1 teaspoon minced garlic - about 2-3 cloves depending on the size
  • 2/3 cup parmesan cheese - freshly grated
  • 1 cup mozzarella cheese - freshly grated
  • 1 cup quartered artichoke hearts - liquid drained and artichokes squeezed in paper towles to drain excess liquid. Chop the artichoke hearts once drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 6 oz frozen spinach - thawed, chopped, and squeezed in paper towels to drain excess liquid
  • tortilla chips, crackers, or sliced baguette for serving

Equipment

Instructions
 

  • Preheat oven to 350°F. Spray a small baking dish with nonstick spray (about 1-2 quart dish). 
  • In a medium sized bowl beat the cream cheese, mayo, and sour cream until smooth. Stir in the garlic, and cheeses together until smooth and well combined. Stir in the artichokes and spinach. 
  • Spread the mixture into an even layer in the baking dish. Bake for 20 minutes or until warm and bubbly. 
  • Remove from oven and serve warm with sliced and toasted French bread or baquette or tortilla chips. 

Notes

Nutritional information does not include tortilla chips or foods selected to serve with the dip. 

Nutrition

Calories: 214kcal (11%)Carbohydrates: 3g (1%)Protein: 7g (14%)Fat: 19g (29%)Saturated Fat: 8g (40%)Cholesterol: 44mg (15%)Sodium: 495mg (21%)Potassium: 113mg (3%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 2663IU (53%)Vitamin C: 5mg (6%)Calcium: 190mg (19%)Iron: 1mg (6%)
Course: Appetizer
Cuisine: American, Mediterranean
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