The BEST Spinach Artichoke Dip Recipe – Baked in the oven and super creamy!
Ever wonder how to make spinach artichoke dip perfectly creamy? I’ll share my secrets to flavorful and perfect baked easy spinach and artichoke dip recipe here today!
Few things beat the salty perfection of spinach artichoke dip at a cookout or just with your family. It’s the perfect snack and goes with just about every party and celebration.
Today I am giving you my favorite hot spinach artichoke dip recipe and answering any questions you might have about how to make it.
From learning how to make it in the slow cooker, to how to freeze it for later, it’s all here!
(PS – If you’re looking for more dips and appetizers, try Crack Dip, Easy Jalapeño Popper Dip, 7-Layer Dip, or Ham and Cheese Pinwheels!)
The Best Baked Spinach Artichoke Dip Recipe
Let’s dig in! There are only 7 ingredients, and it’s so easy that even beginning cooks will succeed. This is about to become your favorite hot dip recipe. (Prefer a cold dip? I’ve got you covered! Try my Spinach Dip.)
Ingredients Needed for Baked Spinach Artichoke Dip
These are the ingredients you’ll need. You might already have these on hand.
- Frozen spinach, chopped and thawed
- Artichoke hearts drained
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Mayonnaise
- Sour cream
Commonly Asked Questions About Making Spinach Artichoke Dip
Now that you are almost ready to make some, here are some questions I’ve answered about this hot appetizer recipe.
Is Spinach Artichoke Dip good for you?
That depends on what your definition of “good” or “healthy” is. My recipe doesn’t have any added sugar and is a wonderful source of healthy fats from the cheese and sour cream. And it is a wonderful source of vitamins from the artichoke hearts and spinach.
If you are trying to avoid dairy then this isn’t the recipe for you.
But if you are looking for a low-carb snack to eat at parties, this is perfect. You can find sugar-free mayo in the store and then just dip cheese crisps or raw veggies (like green pepper slices) into the dip.
Can I freeze leftover dip?
Honestly, I’m not a fan of how it thaws after I freeze it. The mayo and sour cream tend to turn watery when they thaw. If you want, you can freeze a small amount for 24 hours and see how it turns out before committing to freezing the entire batch.
How long will it last in the refrigerator?
This dip will stay fresh in the refrigerator for up to 4 days. After that, it will begin to separate and the texture will just be a little “off.”
How many calories and carbs are in your dip?
You can see the complete nutrition facts on the recipe card at the bottom of this post. There are 1711 calories and 14 grams of carbohydrates in the entire batch. That’s a super low carb amount considering how much this makes.
Should you serve spinach and artichoke dip cold or hot?
For the best experience, always serve the dip hot. It keeps the cheeses all melted perfectly and maintains the creamy consistency. In fact, if you refrigerate it, the cream cheese and sour cream will harden, so you’ll have to warm it back up on the stove or in the microwave.
This dip really tastes the best fresh. You can chill it in the fridge, but nothing compares to the flavors of it fresh out of the oven.
What should I use to dip into spinach dip?
You can always buy some french bread at the store or pick up some crackers or tortilla chips. But if you are trying to eat low carb, you might want to make your own chips. Here are some of my favorite homemade chips recipes. Some are lower carb than others, but all of them taste like nothing you will find at the store.
- Homemade Corn Tortilla Chips – These are my favorite, they are classic and what lots of people are used to eating with the dip.
- Green Bean Chips – They are literally dehydrated green beans. If you are trying to stick to a low-carb diet, these are perfect. They might not scoop up the dip perfectly, but they have a nice crunch.
- Vegan Mathri Wheat Crackers – These have a really delightful spiced taste to them. You have to try them!
- Homemade Veggie Chips – This method uses oil and the oven and a mandolin slicer to turn sweet potatoes and beets into crunchy chips.
How do you make it without mayo?
The mayonnaise really increases the creaminess of the dip, so it’s tough to come up with a replacement. But if you want to make a spinach dip without mayo, just omit it from my recipe. It won’t be as creamy, but it will still taste just as amazing.
I’ve also seen other recipes that called for milk and more cheese in place of mayo.
How do you make the dip in the slow cooker?
This recipe is perfectly suited for the slow cooker. Just put all the ingredients in the slow cooker and stir until they are combined. Then, cook on low for 2-4 hours. It won’t take long for all the cheeses to melt together. Keep it stirred so it all melts together.
Can you make spinach artichoke dip in the Instant Pot?
Yes, you can make this dip in the Instant Pot. In fact, it only takes 5 minutes to melt it all together! Just put all the ingredients into the pot, turn the function to manual and cook for 5 minutes under high pressure. Be careful when you open the lid, and give it a few good stirs to make sure it is all combined.
There you go! I hope those bits of info answered your questions about spinach artichoke dip. If you have more questions, leave them in the comments below!
Spinach Artichoke Dip
Ingredients
- 10 oz. package frozen spinach thawed and drained, chopped
- 14 oz. 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
Nutrition
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Best spinach artichoke dip I’ve ever had! I’ve been making this recipe for months now and everyone I make it for loves it and requests it for gatherings! Should be 5 stars!
Can this be made in a crock pot? If so… do you know for how long?
By the way… I love this recipe and make it all the time for family gatherings but I’d like to make it for pot luck at work with no access to an oven.
Can you make ahead and put in the fridge until your ready to pop in the oven and enjoy?
Yes! We’d love to know what you think if you try it out. 😊
Hi!
I tried your recipe with a small change. I don’t like frozen spinach, so instead I cooked my spinach in a tsp of butter and 2 garlic bulbs. Then I continued with the rest of your recipe. Which I thought was delicious. Thank you!
We’re so glad you were able to make it work for you! Thank you for sharing, Marilyn!
So good easy to make and great adding ingredients if you want. I’ll come back to this recipe time and time again. Thank you
Thank you so much, Janice! We’re so glad you enjoyed it. 😊
I use the Knorr vegetable seasoning mix , the artichoke spinach is not available till holidays, and the spinach one calls for a can of water chestnuts and I have used this for ever it adds a tiny crunch, I just chop the chestnuts up with the chokes and mix.great recipe Shyanne
Can you substitute the mayo for yogurt?
The flavor will be slightly different, but it should still work!
Love this yummy dip and yes garlic is a great addition and a little sea salt too 🎉
Thank you, Jen!
You’re missing garlic. The more the better. Fresh Garlic is what makes this recipe. Got it a try.
I use the Knorr vegetable seasoning mix , the artichoke spinach is not available till holidays, and the spinach one calls for a can of water chestnuts and I have used this for ever it adds a tiny crunch, I just chop the chestnuts up with the chokes and mix.great recipe Shyanne, yes and definitely garlic!!!
Very tasty and so easy to make!
Thank you, Terri!
Yummy thanks 😊
Can I use fresh spinach??
Hi Evelyn! Fresh spinach should work, but you’ll likely want to chop it up and lightly sauté it first.
Yummy in our tummies ♡
We’re so glad you enjoyed it, Angela!
Making this now for the 1st time. You aren’t clear whether to drain the artichokes or the spinach or not. I did the spinach & squeezed, but used part of the artichoke liquid. It’s in the oven now, but would’ve liked to know this before I popped it in the oven!
Sorry about that, Delores! We have updated the recipe card. We hope you enjoy the recipe!
I did enjoy it! Thanks for updating the recipe. Happy New Year!
Happy New Year to you, too!
Can you use Monterey jack cheese instead of mozzerella?
Sure!
Thank you so much for the recipe! I’ve been making this for years! Everyone loves it so much…so do I!
One question…can I make this the night before? Forgive me if you’ve already said in your notes.
Shanan
I add green chilis and jalapeños. Also added garlic paste and onion powder. Used 1/2 sour cream deleted the mayo! Served in a crock pot. Used milk to thin the mixture so it would not be to thick during the event.
Thank you for the feedback, Beverly! We hope you enjoyed it!
Added a clove of garlic, mixed it in my vitamix for less mess and subbed cottage cheese (protein) instead of mayo! DELICIOUS
We’re so glad you enjoyed it, Daniella!