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This EASY Spinach Artichoke Dip recipe is warm, cheesy, and DELICIOUS! It can be made up to 2 days ahead of time, and is always a crowd pleaser!

Looking for more dip recipes? Try our 7-Layer Bean Dip, Crab Dip, or Cowboy Caviar!

Spinach Artichoke Dip baked in pan, and a hand dipping a chip into it.

What I love about this dip:

  • Quick – You’ll be ready to serve this baked spinach dip in just 30 minutes!
  • Make in Advance – Busy day? Prep this anytime and store in the fridge for 1-2 days before baking.
  • Crowd Pleaser – This is guaranteed to disappear before your eyes! I never have any left, and always get so many compliments
Ingredients Needed:
  • Artichoke Hearts: I use canned artichoke hearts out of convenience, but you could use fresh cooked artichoke hearts if you have them.
  • Frozen Spinach: thaw first, and squeeze out the excess liquid. See recipe notes for how to substitute fresh spinach.
  • Mayonnaise.
  • Sour Cream.
  • Cream Cheese: allow it to come to room temperature so it mixes in smoothly. Low fat or Neufchatel cheese would also work.
  • Parmesan Cheese: Freshly grated tastes best and melts smoothly.
  • Garlic.
The ingredients needed to make Spinach Artichoke Dip labeled on a tray.

How to Make Spinach Artichoke Dip:

Mix all ingredients in a large mixing bowl with an electric mixer until combined.

Two process photos of the ingredients for spinach artichoke dip added to a bowl, then mixed together.

Pour into baking dish and sprinkle a little extra parmesan cheese on top.

Bake for about 20 minutes or until hot and bubbly. Serve the best spinach artichoke dip recipe with crusty bread, crackers, or chips.

Overhead photo of a pan of hot spinach artichoke dip, surrounded by chips for dipping.

Make Ahead and Freezing Instructions:

To Make Ahead: Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.

To Freeze: Prepare the recipe through step 4 (before baking).  Place mixture in a freezer safe container or bag and freeze for up to 2 months.  Thaw overnight in the refrigerator and return to baking dish before baking.

Recipe Variations:

  • Spinach Artichoke Dip with Fresh Spinach: Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
  • Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low fat cream cheese.
  • Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
  • Artichoke Dip without Spinach: use this Artichoke Dip recipe.