The Easiest Baked Spinach and Artichoke Dip

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5 from 42 reviews

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!


Units Scale
  • 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


  1. Heat oven to 350 degrees.
  2. 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.
  3. Transfer to a 9x9 baking dish or medium sized cast iron skillet. Spread in an even layer and top with remaining mozzarella.
  4. Bake for 25-30 minutes. Then broil for 1-2 minutes or until the mozzarella on top starts to get dark golden brown.
  5. Garnish with fresh chopped parsley and serve with crunchy crostini bread. Enjoy!
  6. If you loved this recipe, leave a 5-star rating and review below!



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.