How to Make Spinach Dip
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!
The Easiest Baked Spinach and Artichoke Dip Recipe
- 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 pretty much tried them all.
- 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, or my creamy baked crab dip.
- 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 that you might want to think about making a double batch. Cheers!
Ingredients to Make Baked Spinach Artichoke Dip
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. It’s how we’re able to make this spinach artichoke dip without mayo! 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 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
This adds a TON of flavor, so I highly recommend slicing up your own cloves. Absolutely skip the jarred minced garlic, which often comes with a bitter aftertaste. In a pinch, 3/4 of a teaspoon of garlic powder will give you that garlic flavor you need. But freshly minced garlic is always best in this recipe for spinach artichoke dip with no mayo!
Shredded Mozzarella
I like to use 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 or my crispy crostini. Those take-and-bake ones that you find at the grocery store are perfect!
How to Make Spinach Artichoke Dip Without Mayo
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 crispy crostini bread and enjoy!
Tips for Making This Spinach Artichoke Dip No Mayo Recipe
- 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, 1/2 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-temperature 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.
- 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.
- Serve with my easy homemade crostini! Crostini is the perfect accompaniment for this creamy spinach dip.
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 Spinach Dip Ahead of Time
- 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 dipable appetizer ready to go!
Storing Leftover Spinach Dip
Cover spinach dip tightly or transfer to an airtight container and store in the fridge for 4-5 days.
Freezing Spinach Dip
You’re in luck! You can freeze spinach artichoke dip before or after it’s been baked! Disposable pans make this even easier, so you don’t lose the use of a baking dish and you won’t have to worry about any cracks or breaks. Just wrap tightly in several layers of plastic and foil, then freeze for up to 3 months. Or, portion your dip into smaller freezer-safe containers so you can enjoy a quick snack whenever you would like! Thaw overnight in the fridge before reheating.
Reheating Spinach Dip
Reheat leftovers in a 350-degree oven for 10-15 minutes or until warmed through. You can also microwave leftovers for 30-60 seconds increments until heated through.
FAQ
What is spinach dip made of?
Making spinach dip from scratch is actually 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!
Is frozen or fresh spinach better for dip?
Fresh spinach gives you a better flavor and texture than frozen. Frozen spinach has less flavor because it will release moisture as it bakes causing your dip to separate and creating a runny, grainy texture. Fresh spinach releases some moisture as well but not enough to ruin the consistency of the creamy texture.
Are you supposed to heat up spinach and artichoke dip?
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)!
Try These Appetizers Next
Did you love this recipe?
Please leave a 5-star rating and review below!
The Easiest Baked Spinach and Artichoke Dip
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
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 9×9 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 crunchy crostini bread. Enjoy!
- If you loved this recipe, leave a 5-star rating and review below!
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, 1/2 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.
Nutrition
- Serving Size: 1/10th of the dip
- Calories: 248
- Sugar: 2.6 g
- Sodium: 606.8 mg
- Fat: 16.2 g
- Carbohydrates: 7.5 g
- Fiber: 2.3 g
- Protein: 19.4 g
- Cholesterol: 52.6 mg
This recipe was originally published in September of 2018. It was updated in October of 2023 so you can make the best spinach and artichoke dip every single time!
What a great recipe! Throw in some Silver Spring Horseradish to add a little zing! Such a showstopper!
Had to use a little mayo since I didn’t have enough sour cream. Will probably use a little more spinach/artichokes and less cheese/sour cream next time. Delicious!
The author of this recipe was kind enough to respond to my comment regarding printing with ads & I succeeded in getting it printed so I made the dip for a get together I was attending. HUGE HIT! It’s easy to make and I followed all her notes to a T! Please make this…it will NOT disappoint!
Woohoo! I’m so glad that you enjoyed this recipe and that it printed without ads! Thanks for leaving a review, Rhonda – I appreciate it 🙂
Hi, Kylie. Have you ever added crispy bacon to this recipe? I’m going to make this tomorrow. Will let you know how it turned out!
I bet bacon would be SO GOOD in this spinach dip! Never thought to try that – can’t wait to hear how it turns out 🙂
Absolutely delicious! Fresh ingredients are very important, I agree! So glad I found this recipe.
You are so right!! Fresh spinach and garlic make all the difference in this dip! Thank you for leaving a review, Kelly. I really appreciate it 🙂
I made it and my kids do not like spinach, but they were thrilled and had a fight about who licks the casserole!
Hahhaha – I love it!! I’m so glad that they enjoyed this recipe. This is one of our family’s favorites too! 🙂 Thanks for leaving a review – I really appreciate it!
Absolutely amazing, a go to for holidays and parties! My family loves it thank you for sharing the recipe! Better than restaurant quality
hi! can this recipe be used to put in a crock pot to stay warm?
Yes! This would be perfect in a crock pot! You could cook in a baking dish, then transfer to a lightly greased crock pot and top with cheese. Then put the lid on and cook for a bit so the cheese gets melty on top. I have done this for a lot of parties in a crock pot. Just make sure to keep it on low so that it doesn’t burn!
Can you add crab to this recipe?
Sure! That would be a great addition, Angie!
Hands down, this is by far THE best artichoke spinach dip I’ve ever had or made. My family loved it, as well. Winner!!
Yayyy! I am so glad that you and your family enjoyed this recipe. Thanks so much for leaving a review!!
Thank you so much for a spinach artichoke dip without mayo. Mayo and salad dressing make me extremely ill but I love spinach, artichokes and cheese. Just bought the ingredients and am making this tonight. It sounds wonderful and I can’t wait to try it!
I am so glad to hear that, Penny! I love mayo on a sandwich, but not in my spinach dip!! Can’t wait to hear what you think!
Can’t wait to make this dip for tomarrow.
You are going to LOVE this one, Violet!!!
This recipe is definitely a keeper! I also love that fresh spinach is used and not frozen. Can’t wait to share with the girls at work tomorrow! Thank you for sharing this delicious dish!
Fresh spinach is definitely the way to go. I’m so glad you enjoyed this dip Tanya! Thanks for leaving a review 🙂
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??
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 9×13 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!
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…
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!
Taking 2 tailgate at football game. Plan to bake then take to game & warm up on little weber grill. Think that will work????
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).
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.
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!
Can you freeze this?
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!