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This baked spinach artichoke dip is hot, creamy, and irresistibly cheesy — made with just 7 simple ingredients and ready in about 30 minutes. Spinach, artichokes, and three cheeses bake up in a creamy base until golden and bubbly. It’s the dip everyone hovers around at a party, and it could not be easier to make.
For more crowd-pleasing dip ideas, try my Rotel Dip and Buffalo Chicken Dip, which are both reader favorites!
Why you’ll love this baked spinach artichoke dip recipe!
If there’s one appetizer that always disappears first when I’m hosting a party, it’s this hot spinach artichoke dip. Cream cheese, mozzarella, Parmesan, spinach, and tender artichoke hearts come together for a creamy, cheesy dip that’s impossible to resist. I like to serve it with crackers or chips, but toasted bread and even fresh vegetables work well too!
- Ultra Creamy: Cream cheese, mayonnaise, sour cream, and melty cheeses create the perfect rich, creamy texture.
- Easy to Make: Just mix everything together, bake, and serve.
- Perfect Party Appetizer: It’s always one of the first dishes to disappear at gatherings.
- Make-Ahead Friendly: Assemble it ahead of time and bake just before serving.
Table of Contents
Ingredient Notes
See recipe card below this post for ingredient quantities and full instructions.
- Frozen chopped spinach – Thaw completely and squeeze out as much moisture as possible before using.
- Artichoke hearts – Drain well and roughly chop if the pieces are large.
- Cream cheese – Softened cream cheese mixes together much more easily.
- Mozzarella cheese – Adds plenty of gooey, melty goodness.
- Parmesan cheese – Freshly grated Parmesan gives the best flavor.
- Mayonnaise – Adds richness and helps create an extra creamy dip.
- Sour cream – Balances the richness with a subtle tang.
Variations
- Add minced garlic or garlic powder for extra flavor.
- Swap the sour cream for plain Greek yogurt.
- Stir in crushed red pepper flakes or diced jalapeños for a little heat.
- Replace the mozzarella with Monterey Jack or an Italian cheese blend.
- Add cooked, crumbled bacon for a smoky twist.
- Sprinkle extra Parmesan over the top before baking for a golden, cheesy crust.
How to Make Spinach Artichoke Dip
- Mix the ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, mozzarella, Parmesan, spinach, and chopped artichoke hearts. Stir until everything is well combined.
- Transfer: Spread the mixture evenly into the prepared baking dish.
- Bake: Bake for 25 to 30 minutes, or until the dip is hot, bubbly, and lightly golden around the edges.
Serving Suggestions
This creamy spinach artichoke dip pairs perfectly with toasted French bread, crostini, tortilla chips, pita chips, pretzel crisps, crackers, celery sticks, carrots, cucumber slices, or bell pepper strips. It’s also delicious spooned over baked potatoes or spread onto sandwiches and wraps.
Storage + Reheating
- Make Ahead: Assemble, cover, and refrigerate; bake the day you serve.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Warm in the microwave in 30-second intervals or bake at 350°F until heated through.
- To Freeze: Freezing isn’t recommended because the mayonnaise and sour cream can separate once thawed, affecting the texture.
Frequently Asked Questions
Yes! Assemble the dip up to one day ahead, cover, refrigerate, and bake just before serving.
Absolutely. Combine all the ingredients in your slow cooker and cook on LOW for 2 to 3 hours, stirring occasionally until hot and creamy.
Yes. You can omit the mayonnaise and replace it with additional sour cream or cream cheese, although the dip will be slightly less rich.
Yes. Sauté fresh spinach until wilted, then squeeze out any excess liquid before adding it to the dip.
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Spinach Artichoke Dip
Ingredients
- 10 ounce package frozen spinach thawed and drained, chopped
- 14 ounce jar artichoke hearts drained, chopped
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 cup mozzarella cheese
Instructions
- Preheat oven to 350°.
- Combine ingredients in a large bowl, stirring until well-blended.
- Spoon mixture into a cast iron skillet or baking dish.
- Bake at 350° for 30 minutes or until bubbly.
- Serve with pita chips or toasted baguettes.
Video
Notes
- Squeeze the spinach really dry — watery spinach is the #1 reason dip turns out runny.
- Use room-temperature cream cheese so it blends smooth.
- Freshly grate your cheese — it melts creamier than pre-shredded.
- Slow cooker method: Add everything to the crock and stir. Cook on LOW 2–4 hours, stirring now and then, until melted and creamy. Great for keeping it warm on a party table.
- Instant Pot method: Add all ingredients, set to manual/high pressure for 5 minutes, then stir well until smooth.
This is STILL one of my most requested dip recipes of all time. It’s easy, cheesy, and full of flavor!
Can Fresh Baby Spinach be used for this?