This spinach artichoke dip is a favorite for any kind of get-together!
This dip is extra creamy, super cheesy, and loaded with spinach and artichokes. Top it all off with more cheese and bake until golden and bubbly!
Serve it with your favorite dippers like chips, crackers, or bread.
Ingredients for Spinach Artichoke Dip
This spinach artichoke dip is pure creamy, cheesy goodness. It can be made ahead of time and it’s simple to make.
- Cream Cheese – Use a block of cream cheese – reduced fat can be used.
- Mayonnaise/Sour Cream – Mayonnaise and sour cream help make this dip scoopable. You can use light sour cream but for the best flavor, I recommend full-fat mayonnaise.
- Spinach – Use frozen chopped spinach, simply thaw and squeeze it dry. You can substitute fresh spinach for frozen.
- Artichokes – I prefer marinated artichokes over canned ones, as they have more flavor. If using canned (water-packed) artichokes, add a pinch of Italian seasoning or dried basil, along with an extra clove of garlic for flavor.
- Cheese – Three kinds of cheese are added for the perfect dip. Mozzarella is mild and makes this dip gooey and creamy while Gruyere and Parmesan add flavor. Swap Gruyere with Gouda or Swiss if needed.
Variations
- Add crumbled bacon or bacon bits
- Stir in green onions, chives, fresh herbs like basil or parsley
- For a little kick, add diced pickled jalapenos or red pepper flakes to taste
How to Make Spinach Artichoke Dip
- Beat the cream cheese with a hand mixer. Add sour cream and a bit of mayo until fluffy (per the recipe below).
- Fold in spinach, artichokes, and shredded cheese.
- Bake until golden and bubbly.
To Cook in the Slow Cooker spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle extra cheese on top.
Tips for A Great Spinach Artichoke Dip
- Mix with a hand mixer to incorporate air and make a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
Serving Suggestions
In addition to crackers, pita chips, tortilla chips, or vegetables, you can serve this spinach artichoke dip with almost any type of bread.rnrnIf you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F for 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers, or cucumbers are also great dippers!
To Make Ahead
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep for 3-4 days in the fridge.
More Great Dip Recipes
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The Best Spinach Artichoke Dip
Equipment
Ingredients
- 8 ounces cream cheese softened
- ⅔ cup sour cream
- ⅓ cup mayonnaise
- 2 cloves garlic minced
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup shredded parmesan cheese shredded
- ½ cup shredded Gruyere cheese
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 14 ounces marinated artichoke hearts drained and chopped
Instructions
- Preheat the oven to 375°F.
- In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
- Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
- Spread the dip into a 9×9 casserole dish (or deep dish pie plate) and top with the remaining ½ cup mozzarella cheese.
- Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
Video
Notes
Slice a baguette into ½-inch slices. Lightly brush one side of each slice with olive oil. Place on a baking sheet and broil the oiled side for about 2 minutes or just until lightly browned.
- Mixing with a hand mixer makes a softer, smoother dip.
- To thaw the spinach quickly, place it in a fine mesh strainer and run hot water over it.
- To drain the spinach, squeeze it dry (I just use my hands) or press it into the strainer. Remove as much water as possible.
- To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.
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Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip
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