This creamy Spinach and Artichoke Dip is a crowd-pleaser that combines nutritious greens with rich, cheesy goodness. This ultimate comfort food, perfect for any gathering, is delicious and surprisingly easy to make at home in just about 5 minutes.

spinach artichoke dip in a white casserole pan.
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This Easy Spinach Artichoke Dip is the perfect crowd pleaser

Our rich and creamy Spinach and Artichoke Dip recipe is quick and easy to make. Simply stir cream cheese, sour cream, mayo, and cheese with the spinach and artichoke hearts, spoon it into a skillet, and bake it into the best game day appetizer for feeding a crowd.

This homemade hot spinach and artichoke dip tastes so much better than any store-bought kind of cold spinach artichoke dip; plus, if you prepare it in a crock pot, it’s perfectly portable and travels well so you can heat it up at home and bring it wherever you’re headed. 

Although this artichoke spinach dip only takes just 5 minutes to put together, it provides hours of delicious dipping and eating (and even tastes as good at the end of the evening as it did from the start). 

Why we love this Spinach Artichoke Dip Recipe

  • Quick and easy to make.
  • Uses a handful of simple ingredients.
  • Gluten-free, low-carb, vegetarian appetizer is delicious even if you don’t follow a specific diet!
  • Serve it hot from the oven or warm in a crock pot with your favorite foods for scooping.
  • Perfect for Super bowl parties, game day gatherings, potlucks, or family get-togethers.

Spinach Artichoke Dip Ingredients

spinach artichoke dip ingredients,
  • Frozen chopped spinach
  • Artichoke hearts drained
  • Cream cheese: I used a brick of full fat cream cheese because it makes my dip extra rich, but low fat will also work (but trust me, go for the full-fat).
  • Shredded mozzarella cheese
  • Grated parmesan cheese
  • Mayonnaise
  • Sour cream

See the recipe card for full information on ingredients and quantities.

Artichoke Spinach Dip Recipe Variations

  • Serve It Spicy: Add a few shakes of hot sauce or a pinch of crushed red pepper flakes if you want to add some heat.
  • Cut The Calories: You can substitute Greek yogurt or light sour cream for the full fat sour cream and use light cream cheese and light mayonnaise to cut a few calories.
  • Fill With More Flavor: Feel free to mix in some garlic, green onion or chives, or fresh herbs (like basil, parsley, or thyme).
tortilla chip dipped into spinach artichoke dip.

How to Make Spinach Artichoke Dip

  1. Make The Mixture: Stir together all ingredients until well-blended. 
  2. Bake: Spoon the mixture into your prepared baking dish and bake at 350 degrees Fahrenheit for 30 minutes or until bubbly.
  3. Serve And Scoop: Serve with pita chips or toasted baguettes. Enjoy!
add ingredients in the bowl and mix. pour into the pan and bake.

Make this Spinach and Artichoke Dip Recipe in the Slow Cooker!

Making a crock pot spinach artichoke dip is as easy as baking it in the oven! Add all your ingredients to your slow cooker and heat on low for 3-4 hours. Stir it and you’ll have a warm dip all day!

Tips for Making Easy Spinach Artichoke Dip

  • Ensure your cream cheese is softened to room temperature before mixing the ingredients. Otherwise, it won’t incorporate well.
  • Make sure your spinach is thawed and pat dried. Try to squeeze out as much moisture as possible before adding it to the dip so it doesn’t get watery.
  • I use jarred artichoke hearts for convenience and to save time in the kitchen, but you can cook and chop fresh artichokes if you prefer.
spinach artichoke dip with 2 slices of bread.

How to serve this Spinach and Artichoke Dip Recipe

  • Scoop It: Scoop your dip with pita chips, tortilla chips, toasted baguettes, crackers, carrots sticks and other veggies, or any of your other favorite foods.
  • Stuff It: You can stuff this artichoke and spinach dip into a grilled cheese sandwich to make it feel gourmet and grown-up, use it as a filling for a tortilla and cook it up like a quesadilla, or spoon it in a pita pocket for a tasty twist on the traditional sandwich.
  • Load It In A Loaf: This dip is always a hit when you hollow out a round loaf of bread and serve it in a bread bowl! Don’t discard the top of the bread bowl because it can be broken into pieces for dipping.
spinach artichoke dip.

How to store Artichoke and Spinach Dip

  • To Store: Cool and store any leftovers in an airtight container in the refrigerator for up to three days.
  • To Freeze: You can freeze spinach artichoke dip for up to three months. However, I don’t recommend it — the creamy ingredients will separate and become watery during the freezing and thawing process.
  • To Reheat: Reheat in the oven or gently in the microwave or oven until warm and bubbly..

Artichoke Spinach Dip Recipe FAQs

Can I prepare my dip in advance?

Yes, you can prepare this dip in advance. Mix all the ingredients together, but don’t bake it! Store it in the fridge for a day or two, and then bake it right before serving.

Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach; however, frozen spinach works best because it has a slightly more intense flavor than fresh spinach. Also, it means you can skip the step of cooking and chop fresh spinach. If you prefer fresh spinach, chop it up and sauté it briefly in a skillet to cook out some moisture, then continue with the recipe as stated.

How can I make the dip creamier?

For an extra creamy texture, you can add a bit more sour cream or cream cheese. Adjust to your preference!

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If you tried this Spinach Artichoke Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

4.84 from 30 votes
A perfect crowd-pleasing appetizer: Baked Spinach Artichoke Dip !

Artichoke and Spinach Dip

Serves — 8
This hot Spinach Artichoke Dip is a creamy, cheesy, crowd pleasing appetizer and always a hit!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1 10 oz. package frozen spinach thawed, chopped
  • 1 14 oz. jar artichoke hearts chopped
  • 8 ounces cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ¼ cup grated Parmesan
  • 1 cup mozzarella cheese


  • Preheat oven to 350°.
  • Combine ingredients in a large bowl, stirring until well-blended. 
    1 10 oz. package frozen spinach, 1 14 oz. jar artichoke hearts, 8 ounces cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup grated Parmesan, 1 cup mozzarella cheese
  • 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.  

Jenn’s Notes

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm and bubbly.


Nutrition Info

Calories: 214kcal | Carbohydrates: 1g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 277mg | Potassium: 59mg | Sugar: 1g | Vitamin A: 560IU | Calcium: 141mg | Iron: 0.2mg

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4.84 from 30 votes (25 ratings without comment)

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  1. I made this, and it is amazing! My daughter just asked me to reheat my leftovers so she can have some with my homemade pita chips (made from homemade pitas)

  2. 5 stars
    This definitely looks like a winner! Can’t wait to make this at home. Thank you so much for sharing!

  3. 5 stars
    I love trying to make my own versions of famous foods and drinks! This one seems like it paid off the work, can’t wait to try your version of the recipe!