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Better than any restaurant version (I promise!), this Easy Spinach Artichoke Dip is made with just 7 ingredients and takes less than 45 minutes from start to finish! And there's NO MAYO! No family get together or party is complete with oven-baked spinach dip!
You'll Love This
- It is hands down the best spinach artichoke dip you'll ever eat! It's better than any restaurant spinach dip out there. And I know because I've tried them all. I was on a mission for many years to find the best spinach dip when we went out to eat and I never found it. You know that saying, "If you want something done right, you have to do it yourself". Yep, it's true. And this spinach dip checks all the boxes!
- It's SO easy to make! If you're worried about how to make spinach artichoke dip from scratch - let me ease your mind. If you can stir ingredients together, you can make this dip! No fancy kitchen skills or funky gadgets are required! If you love quick and easy appetizer recipes be sure to check out my Easy Garlic & Herb Bread Dipping Oil, Easy Baked Feta Appetizer, and Baked Goat Cheese Dip.
- Wondering what spinach artichoke dip is made with? The ingredient list for this easy spinach appetizer is short, sweet, and simple. No fancy cheeses or exotic ingredients. Just simple, straightforward items you'll be able to find at any grocery store or you may have on hand already!
- It's best served with a chilled glass of white wine or a full-bodied red wine. Looking for a new ladies' night appetizer? This hot spinach artichoke dip is IT! Your friends are going to love this baked artichoke dip so much you might want to think about making a double batch. Cheers!
Ingredients and Substitutions
- Fresh Spinach - A key ingredient in this baked spinach dip recipe is (not surprisingly) fresh spinach! Make sure to use fresh for this recipe - frozen spinach is going to release too much moisture and also dull the flavor a bit.
- Full-Fat Sour Cream - For the best flavor and texture, I recommend using full-fat sour cream. Most low fat or fat-free products replace the fat with fake sugar which is why I typically only use full-fat dairy products.
- Full-Fat Cream Cheese - In my humble opinion, spinach dip with cream cheese is the only way to go. And again, you’re going to get the best flavor and creamy texture by using a full-fat cream cheese.
- Canned Artichoke Hearts - I like to buy a can of quartered artichoke hearts because they’re already sliced into quarters, and they’re usually cheaper than the medium or large artichoke hearts. You could also use the artichoke hearts that come in a jar, marinated in olive oil.
- Fresh Garlic - The fresh garlic in this spinach dip recipe adds a TON of flavor so I highly recommend slicing up your own cloves. Skip the jarred, minced garlic or garlic powder for this recipe in favor of fresh garlic.
- Shredded Mozzarella - I like to use a thick cut, whole milk shredded mozzarella. It gives the best flavor and texture. However, any shredded mozzarella will work. BUT - don’t use fresh mozzarella in this recipe. It will release a lot of moisture and could cause the dip to become watery.
- Shredded Parmesan - I like to shred my own because often a wedge of Parmesan is cheaper than the pre-shredded stuff. But any type of shredded Parmesan will work as well. Also, Pecorino or Asiago would work in place of the Parmesan but will change the flavor slightly.
- Crusty French Baguette - I love to serve this baked spinach dip with a fresh-baked French baguette. Those take and bake ones that you find at the grocery store are perfect!
Instructions
Add spinach, artichoke hearts, sour cream, cream cheese, garlic, Parmesan, half the mozzarella, and a large pinch of salt and pepper to a large bowl.
Mix until well combined and spread in a baking dish.
Cover with remaining mozzarella cheese.
Bake until golden brown and bubbly.
Garnish with fresh chopped parsley and serve with sliced French baguette and enjoy!
Tips
- Just say NO to frozen spinach. Use fresh spinach every time for the best texture and flavor! Fresh ingredients always taste better and this recipe is no exception! Fresh spinach has just the right amount of moisture and will wilt perfectly into the dip. Frozen spinach tends to be VERY watery and the flavor is quite dull.
- Use fresh garlic. Similar to the spinach, fresh garlic will be best in this recipe! Skip the minced, jarred garlic and mince your own cloves! If you're in a pinch, ½ a teaspoon of garlic powder will give you that garlic flavor you need, but if you can - fresh garlic is always best in this spinach dip recipe!
- Make sure all ingredients are at room temperature. Room temp cream cheese and sour cream will make this dip much easier to mix up and will also help it bake more evenly. I like to get all my ingredients ready and then let them sit out on the counter for about 30-60 minutes before mixing everything together.
- If you're crunched for time, you can mix everything together cold, but the cream cheese is going to be especially hard to mix straight from the fridge. So just be prepared to use some elbow grease to get all the ingredients well combined if you're using cold ingredients.
- When you're mixing everything together, make sure you add the fresh spinach to the bowl first and then add all the other ingredients on top of the spinach. Fresh spinach leaves can be a bit unwieldy so adding the weight of the other ingredients and getting them incorporated right away will help make the spinach a little easier to control.
Fresh vs. Frozen Spinach
- I mentioned this above, but it's worth repeating. ALWAYS. USE. FRESH. SPINACH. It will be cheapest when you buy it in bulk in the produce section of your grocery store, but it also comes pre-washed in sealed plastic bags as well. If you can find a 5 oz. bag of spinach - that's perfect! Otherwise, if all you can find is 8 oz. bags of spinach, just use a little more than half the bag and you should be good!
- It's going to look like a lot of spinach before you mix it all together. But you have to trust me here. Spinach shrinks down considerably when cooked, so what looks like a TON of fresh spinach in the beginning, is going to end up being just the right amount of cooked spinach once the spinach dip is done baking.
Make Ahead
- This dip does great when made ahead of time, which makes it a very convenient option for your next party or family get together! Assemble the dip as directed in the recipe card, but just before baking, cover with tin foil and pop it in the fridge.
- The unbaked spinach dip will stay good in the fridge for about 2 days but be warned that your fridge is going to smell like fresh garlic pretty quickly once you store it in there. I typically just make this the night before the party so I'm not hit with the smell of fresh garlic every time I open the fridge for too long.
- About an hour before baking, set the artichoke dip out on the counter to come to room temperature. I usually loosen the foil at this time to let the air circulate over the dip, but leave it covered so nothing gets in it. Then just before your guests arrive, throw it in the oven, and voila! You've got a hot, bubbly, cheesy, melty, perfectly dip-able appetizer ready to go!
FAQ
Well, I wouldn't eat it every day. But any food can be bad for you if it's consumed in excess; even so-called healthy foods. I shy away from talking about whether foods are good or bad and tend to focus on eating a wide variety of foods and enjoying everything in moderation.
It's actually a lot easier than you might think! Cream cheese and sour cream make a deliciously creamy base when combined with melted mozzarella and Parmesan cheeses. Add in fresh spinach, fresh garlic, and artichoke hearts and you've got a delicious, easy appetizer that everyone will love!
I have some strong opinions about cold spinach dip! I don't believe that spinach dip should be served cold and I also don't think it should include mayonnaise. As I mentioned, I'm a bit of a spinach dip snob and I firmly believe that spinach dip should be served warm and creamy (no mayo necessary)!
I don't recommend it! Fresh spinach is going to give you a better flavor and texture than frozen. Frozen spinach has less flavor because it will release moisture as it bakes, it may also make your dip too thin and take away from the creamy texture.
Super Easy Appetizers
- Easy Baked Feta Appetizer
- Olive Oil & Balsamic Vinegar Bread Dip
- Roasted Garlic and Goat Cheese Dip
- Marinated Mozzarella Balls
- Greek Potato Wedges with Yogurt Sauce
- Jalapeno Popper Potato Skins
The Easiest Baked Spinach and Artichoke Dip
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Better than any restaurant version (I promise!), this Easy Spinach Artichoke Dip is made with just 7 ingredients and takes less than 45 minutes from start to finish! And there's NO MAYO! No family get together or party is complete with oven-baked spinach dip!
Ingredients
- 5 oz. fresh spinach
- 8 oz. full fat sour cream, room temperature
- 8 oz. full fat cream cheese, room temperature
- 1 (15 oz.) can artichoke hearts, drained and roughly chopped
- 3 cloves garlic, minced
- 12 oz. shredded mozzarella, divided
- 5 oz. shredded Parmesan
- Kosher salt
- fresh cracked pepper
Serve with:
- sliced French baguette
- fresh chopped parsley
Instructions
- Heat oven to 350 degrees.
- Add fresh spinach to a large bowl. On top of the spinach add sour cream, cream cheese, artichoke hearts, garlic, half the mozzarella, Parmesan and a few hearty pinches of salt along with a pinch of pepper. Mix until well combined.
- Transfer to a 9x9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
- Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
- Garnish with fresh chopped parsley and serve with sliced French baguette. Enjoy!
Notes
Just say NO to frozen spinach. Use fresh spinach every time for the best texture and flavor! Fresh ingredients always taste better and this recipe is no exception! Fresh spinach has just the right amount of moisture and will wilt perfectly into the dip. Frozen spinach tends to be VERY watery and the flavor is quite dull.
Use fresh garlic. Similar to the spinach, fresh garlic will be best in this recipe! Skip the minced, jarred garlic and mince your own cloves! If you're in a pinch, ½ a teaspoon of garlic powder will give you that garlic flavor you need, but if you can - fresh garlic is always best in this recipe!
Make sure all ingredients are at room temperature. Room temp cream cheese and sour cream will make this dip much easier to mix up and will also help it bake more evenly. I like to get all my ingredients ready and then let them sit out on the counter for about 30-60 minutes before mixing everything together.
If you're crunched for time, you can mix everything together cold, but the cream cheese is going to be especially hard to mix straight from the fridge. So just be prepared to use some elbow grease to get all the ingredients well combined if you're using cold ingredients.
When you're mixing everything together, make sure you add the fresh spinach to the bowl first and then add all the other ingredients on top of the spinach. Fresh spinach leaves can be a bit unwieldy so adding the weight of the other ingredients and getting them incorporated right away will help make the spinach a little easier to control.
- Category: Appetizer
- Method: Oven
- Cuisine: American
Keywords: Spinach dip with cream cheese, best spinach artichoke dip, baked artichoke dip, spinach artichoke dip
This recipe was originally published in September of 2018. It was updated in January of 2021 to include process shots, detailed instructions and tips for making the best spinach and artichoke dip every single time!
Sam
I'm just browsing recipes to make tonight and the second I saw your picture for this recipe I knew I was making this. I have all the ingredients at home except for parmesan, would a romano blend be okay for a substitution? Can't wait to try this at home, thanks for sharing!
Midwest Foodie
Yes-romano would be delicious in this recipe! Asiago would work great too, or even manchego! This is literally one of my FAVORITE recipes. Enjoy!
Midwest Foodie
Hands down my favorite appetizer recipe ever. So. Freaking. Delicious.
★★★★★
Elaine Benoit
I haven't had spinach artichoke dip in a while but you know what, you've just inspired me to make it for my next dinner party! Your dip looks scrumptious and it looks like I might have a hard time sharing it with my guests as I would want it all for myself. 🙂
★★★★★
Midwest Foodie
Make a double batch and save one for yourself! 🙂 It's always nice to share but you've gotta treat yourself too!
Heather
Oh man this is one of my fave appetizers! Thanks for the tip on using fresh spinach! Can't wait to try
★★★★★
Midwest Foodie
I'd love to hear how it turns out. Thanks Heather!
Katherine | Love In My Oven
What a terrific looking dip! I am never disappointed by spinach dip, especially when its warm and delicious like this one. I could eat this like a meal, let alone making it for a party!
Midwest Foodie
Right?! It's been my dinner more times than I'd care to admit 😉
Pam Greer
I love that there is no mayo in this and that it's so crazy easy!! All that gorgeous melted cheese on top!
★★★★★
Midwest Foodie
Agreed! Mayo has it's place and it's not in spinach dip!
Cathleen @ A Taste of Madness
I agree. Fresh spinach all the way.
I have actually never bought frozen spinach. I don't think it's really big in Canada, because I have never seen it!
★★★★★
Midwest Foodie
Team fresh spinach for the win!
Anne Lawton
fresh spinach makes such a difference, and I love that there is no mayo! the perfect appetizer
★★★★★
Midwest Foodie
Totally agree! Fresh spinach is paramount! I'm a mayo fan, but not in my spinach dip!
Dalene
Do you chop the fresh spinach before adding and do you use baby spinach or plain spinach? It seems I made it with fresh before and it was too stringy, was just curious if there was a technique missing here. Thanks
Kylie
I typically don't chop my spinach (baby or regular) but you certainly could! Food textures are definitely a personal preference and I can see where some people might prefer a chopped spinach leaf as opposed to a whole one. Great question, Dalene!
Danielle Wolter
this dip looks incredible! i love spinach and artichoke dip - it's got so much flavor!
★★★★★
Midwest Foodie
Yes! The garlic in this recipe really boosts the flavor of all the other ingredients too!
Aleta
Whoa this looks good. I love artichoke dip, but have never had an artichoke spinach combo. I look forward to trying this next time I have company over!
★★★★★
Midwest Foodie
Gotta get those greens in, right?! 😉
Pearl Rodrigues
I love spinach. This is so creamy and cheesy, I could eat all of it. I'm pinning it for sure, can't wait to make some for our foodie family
★★★★★
Midwest Foodie
They're going to LOVE it Pearl!
Nicoletta De Angelis Nardelli
That dip looks creamy dreamy! I'm like you. Used frozen spinach probably once. Fresh is so much better!
★★★★★
Midwest Foodie
Could not agree more!!
Alexandra @ It's Not Complicated Recipes
I cannot wait to try - artichoke dip is my favourite! This looks delicious!
Midwest Foodie
You will love it!!!
Daniela
Yum! Love that your using fresh spinach and garlic! Such a great party appetizer. Thanks so much for sharing :).
Midwest Foodie
Fresh is always better! Your guests will love this one 🙂
Deseree
This is a great dip to make for the March Madness games coming up. I love how simple it is to make but doesn't lack flavor.
★★★★★
Kylie Lato
Agreed!! The perfect simple appetizer for your March Madness get together!!
Fillz
Can you freeze this?
Kylie Lato
I have not tried it before, but I wouldn't see why not! After freezing, I'd thaw it in the fridge overnight, let it sit out on the counter for an hour to come to room temp and then bake it according to the recipe instructions. Great question Fillz!
Robin Hannon
Football season is here! My first appetizer for this year. This recipe was far and above all spinach/artichoke dips ever. So creamy and delicious. I am sharing it with all my friends. Thank you.
Kylie Lato
Robin - Thanks so much for leaving a review. I could not agree with you more and I am so glad you enjoyed this spinach dip!
Donna Pedersen
Taking 2 tailgate at football game. Plan to bake then take to game & warm up on little weber grill. Think that will work????
Kylie Lato
Yes!! I think you could definitely warm this up on a grill - that is a great tailgating idea! Let me know how it turns out and I'll add it to the recipe notes 🙂
Not sure if you'll have an electrical outlet available but I have had good luck with cooking this spinach dip in a crock pot too. I have tried it where I actually baked the dip in the crock pot insert at home and then transfer it to the crock pot and bring it along. And I've also tried where I just cook the dip in the crock pot from start to finish (the only down side to that was the top didn't get as golden brown).
Stephanie Parman
I was wondering if this is a good recipe to try using in a crock pot? maybe to bake it as direcred, then move to the warming of a crock for longer warmth for serving? was wanting to offer this as an appetizer for a family holiday...
Kylie Lato
Yes! I have done that before and it worked great! I have a small crock pot and I just baked it right in the insert (although I think somewhere it says you aren't supposed to bake those but it worked fine for me) and then moved it to a crock pot while it was still warm. Great idea!
Macy
Definitely making this for Thanksgiving! So happy it doesnt have mayo in it. Do you think having this sit in my fridge for 2 days before baking it would be too long? I want it to have the best flavor but I'm getting anxious to prep. Also, I would love to double the recipe because my husband and I could probably eat a whole batch on our own (we love spinach artichoke dip)! Do you recommend making two seperate dishes or do you think it would be okay doubled up??
★★★★★
Kylie Lato
You can definitely make this ahead and keep it in the fridge for a couple days! I would let it sit out for 30-60 minutes before baking just it can come to room temp. I don't see a problem with making a double batch and baking it all in one dish. Great idea! I'd recommend a 9x13 pan or something of similar size. I'm totally with you on sharing this dip with your other half - we sometimes split a pan of it for dinner! Happy Holidays Macy!