Spinach Artichoke Dip

This baked spinach artichoke dip is a warm, creamy, and cheesy crowd-pleaser — made with just 7 simple ingredients and ready to enjoy in about 30 minutes. Tender spinach, tangy artichokes, and a trio of melty cheeses bake together in a rich, creamy base until golden and bubbly. It’s the kind of dip that everyone gravitates toward at any gathering, and honestly, it couldn’t be easier to make.

This baked spinach artichoke dip is exactly what you want for easy entertaining: hot, creamy, and loaded with cheesy goodness. Using just 7 straightforward ingredients, it comes together in about 30 minutes. The tender spinach, flavorful artichoke hearts, and a blend of three cheeses bake into a golden, bubbly dip that’s perfect for game day, parties, or a cozy night in.

Down below, you’ll find a full recipe card with ingredient details and step-by-step instructions. Plus, I’ve included lots of helpful tips (like squeezing your spinach super dry, using room-temperature cream cheese, and grating Parmesan fresh), easy make-ahead ideas, slow cooker and Instant Pot options, along with serving suggestions, swaps, mix-ins, storage advice, and answers to common questions.

• A quick snapshot of ingredients and some simple prep tips.
• Easy-to-follow baking steps, with slow cooker and Instant Pot alternatives.
• Ideas for serving, flavor tweaks, make-ahead tricks, and how to store leftovers.

Scroll down to the recipe card whenever you’re ready to make this classic dip — it’s quick, predictable, and always the first thing to vanish when guests show up.

Why You’ll Crave This

When I throw a party, this hot spinach artichoke dip is the star every time. Cream cheese, mozzarella, Parmesan, spinach, and tender artichoke hearts come together to create a dip that’s rich, creamy, and full of flavor—totally addictive. I love to serve it with chips or crackers, but it’s just as amazing with crisp bread or fresh veggies for dipping! If you love these flavors, try Artichoke Dip Stuffed Pretzels for a fun party twist.

• Super Creamy: Cream cheese, mayo, sour cream, and melty cheeses create that perfect rich, luscious texture.
• Simple to Make: Mix, bake, and serve—no fuss, no stress.
• Party Favorite: It’s always one of the first dishes to disappear at any gathering—just like our Best Ever Jalapeño Popper Dip.
• Make-Ahead Friendly: You can prep it in advance and bake right before serving.

Essential Ingredients and Notes

• 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

Mixing, Baking, and Serving

1. Preheat the oven to 350°F.
2. Thaw frozen spinach and squeeze out as much liquid as possible.
3. Drain jarred artichoke hearts and roughly chop if large.
4. Bring cream cheese to room temperature so it softens.
5. Grate Parmesan cheese fresh.
6. In a large bowl combine softened cream cheese, mayonnaise, sour cream, mozzarella, grated Parmesan, drained spinach, and chopped artichokes; stir until smooth and well blended.
7. Transfer the mixture into a cast iron skillet or baking dish and smooth the top with a spatula.

8. Bake uncovered at 350°F for 25–30 minutes, until the dip is hot, bubbly, and lightly golden at the edges.

   

9. (Slow cooker option) Add all ingredients to the crockpot, stir gently, and cook on LOW for 2–4 hours, stirring occasionally until hot and creamy.
10. (Instant Pot option) Add all ingredients to the Instant Pot, cook on manual/high pressure for 5 minutes, then stir thoroughly until silky and smooth.

Best Ways to Serve It

This creamy spinach artichoke dip pairs wonderfully with toasted French bread slices, crostini, tortilla chips, pita chips, pretzel crisps, crackers, and fresh raw veggies like celery, carrots, cucumber slices, or crisp bell pepper strips. Feeling adventurous? Spoon it over baked potatoes or pile a few warm dollops onto sheet pan ground beef nachos, or use it as a tasty spread for sandwiches and wraps. Hosting a crowd? Add it to a game day meatball board so guests can scoop and snack with ease.

Add-Ins and Substitutions

• Add minced garlic or garlic powder for a fragrant, savory kick; or stir in sweet caramelized onions.
• Swap the sour cream for plain Greek yogurt to lighten things up while keeping creaminess.
• Mix in crushed red pepper flakes or diced jalapeños if you like a little heat.
• Use Monterey Jack or an Italian cheese blend instead of mozzarella for a different cheesy twist.
• Cook and crumble some bacon for smoky, crispy bites through the dip.
• Sprinkle extra Parmesan on top before baking to get a delicious golden crust that’s irresistible—similar to the crunchy garlic-Parmesan finish you get on roasted zucchini.

Keeping and Reheating Leftovers

• Make Ahead: You can mix everything up ahead of time, cover tightly, and refrigerate. Bake the dip fresh on the day you want to serve it. For another crowd-pleasing appetizer that’s easy to prep ahead, try the Classic Cheese Ball.
• To Store: Keep any leftovers in an airtight container in the fridge for up to 4 days.
• To Reheat: Warm individual servings in the microwave in 30-second bursts or reheat the whole batch at 350°F until hot and bubbly again.
• To Freeze: I don’t recommend freezing this dip because the mayo and sour cream tend to separate when thawed, which changes the texture.

Common Questions Answered

Can I make spinach artichoke dip ahead of time?

Definitely! You can mix the dip a day in advance, cover it, refrigerate, and then bake it fresh just before serving for easy entertaining. For another make-ahead party favorite, try our Fried Pickle Dip.

Can I make this in a slow cooker?

Yes! Just add all your ingredients to the slow cooker and cook on LOW for 2 to 3 hours, stirring occasionally until hot, creamy, and melted. It’s perfect for a party when you want to keep the dip warm all day—just like our crowd-pleasing Buffalo Chicken Dip.

Can I make spinach artichoke dip without mayonnaise?

Sure. You can skip the mayo and add a bit more sour cream or cream cheese instead. It won’t be quite as rich but will still taste delicious.

Can I use fresh spinach instead of frozen? 

Yes! Just sauté fresh spinach until it’s wilted, then squeeze out all the extra liquid before adding it to your dip mix.