Best Spinach Artichoke Dip
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The BEST Spinach Artichoke Dip — This baked spinach artichoke dip is rich, creamy, and it’s a crowd FAVORITE sure to disappear at parties!! It’s so cheesy thanks to both mozzarella and Parmesan cheeses! It’s just THE BEST!!
The Best Hot Spinach and Artichoke Dip
Baked spinach artichoke dip is one of my absolute favorite dips, and this one is my favorite version which is why I am calling it the best.
It’s super creamy, extra cheesy, gooey, there are nice big bites if artichokes, and since there’s spinach in it, we can count it as healthy, right?
It’s everything I want in a homemade spinach artichoke dip !
It’s so fast and easy to whip up and after baking it for a half hour, you’ll be ready to dig in.
What’s in Baked Spinach Artichoke Dip?
For this dip that’s absolutely perfect for holiday parties, events, tailgating, or when you just have a craving, you’ll need to grab these ingredients:
- Cream cheese
- Sour cream
- Shredded mozzarella cheese
- Finely shredded parmesan cheese
- Artichoke hearts
How to Make Baked Spinach Artichoke Dip
My hot spinach artichoke dip couldn’t be easier! Simply beat together softened cream cheese, sour cream, mayo, and the garlic with a handheld electric mixer.
Stir in the cheese, artichokes, spinach, salt, pepper, and turn it out into a casserole dish. Top with a bit more of both types of cheeses and bake for about 30 minutes, or until it’s as golden browned as desired.
What Type of Artichokes Should I Use?
For this dip, I used a 15-ounce can of artichoke hearts, packed in water and not oil. I drained the water, and quarter the hearts.
If you have a Trader Joe’s in your area, I highly recommend their frozen artichokes. Thaw them, drain off the water, and I would cut each piece in half.
I do not recommend oil-packed glass jars of artichokes, often found in the cheese area or the more gourmet section of the grocery store. They’re just too greasy to then be added to an already decadent dip.
Can I Use Lite Cream Cheese, Sour Cream, or Mayo?
I have only made this recipe with full fat products and recommend them for the richest possible taste.
If you do experiment with reduced fat or lite products, I wouldn’t go all the way down to zero percent fat. Meaning, lite is probably fine but fat-free is not. Fat-free products tend to be much more watery and I worry your dip will be watered down or soupy and won’t set up correctly.
Can I Use Other Types of Cheeses?
For the classic flavor of spinach and artichoke dip that you’re probably looking for, I would stick with mozzarella.
However, if you don’t have shredded mozzarella on hand, you’re welcome to use fontina, gruyere, or another kind of cheese that melts well – although they are more expensive than mozzarella and not as traditional.
As it pertains to the Parmesan, I recommend freshly grated Parm and not the shelf-stable kind in the green can. If you only have mozzarella and not Parm, you may want to check out my recipe for Cheesy Spinach Artichoke Dip which calls for solely Parmesan.
What to Serve with Hot Spinach Artichoke Dip
Nearly any salty, crunchy chip or cracker, or crusty bread or baguette, pairs perfectly with this cheesy spinach artichoke dip.
A few of my favorite things to dip into this include:
- Toasted baguette slices
- Tortilla chips
- Pretzel thins
- Pita chips
- Pita bread
Can I Make This in a Slow Cooker?
If desired, you may be able to make this hot spinach artichoke dip in a slow cooker. You’d likely want to set the slow cooker to low and cook the dip just until the cheese is melted and gooey, then set it to warm to keep the dip soft. The cheese won’t brown up like it does in an oven and will stay gooier is my hunch. However, I haven’t tested this personally.
Tips for the Best Spinach Artichoke Dip
The softer your cream cheese is, the easier it’ll be to mix and combine with the sour cream and mayo. Set the cream cheese out onto the counter an hour before you plan on assembling this baked spinach artichoke dip so it’s nice and soft by the time you actually mix the ingredients together.
Make sure to wring out the water from the frozen spinach that you thaw. Put it in paper towels and wring it out like crazy. You will drench many sheets of paper towels and the amount or volume of spinach will appear dramatically reduced. Squeezing out the water is absolutely necessary so that your dip isn’t watery or soupy.
Extra baked spinach artichoke dip will keep airtight in the refrigerator for up to 5 days and can be reheated gently in the micro or served as a cold dip.
- 8 ounces cream cheese, very well softened
- 1/3 to 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 garlic cloves, finely minced or pressed
- 1 1/2 cups finely shredded mozzarella cheese, divided
- 3/4 cup finely shredded parmesan cheese, divided
- 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- one 15-ounce can artichoke hearts packed in water, drained, and quartered,
- 8 to 12 ounces frozen spinach, thawed, squeezed extremely well to release the water
- Preheat oven to 375F, spray a 2-quart casserole dish, high-sided 9-inch pie dish, 9x9-inch pan, or similar-sized casserole dish or baking pan with cooking spray; set aside.
- To a large mixing bowl, add the cream cheese*, sour cream (add 1/2 cup if you like it creamier), mayo, garlic, and beat with a handheld electric mixer on high speed until well combined.
- Add 1 cup mozzarella, 1/2 cup Parmesan, salt, pepper, and stir to combine.
- Add the artichokes, spinach (add the higher end of the range if you like the spinach to be more noticeable)*, and stir to combine.
- Turn the mixture out into the prepared baking dish, evenly sprinkle with the remaining 1/2 cup mozzarella and the 1/4 cup Parmesan.
- Bake for about 30 minutes. Start checking at 20 minutes since all ovens bake differently. Depending on how golden browned you like the top, you may have to bake it approximately 35 minutes, but bake to your taste and preferences.
- Serve immediately.
Cream cheese: Make sure your cream cheese is very well softened to room temp so that it blends well with the sour cream and mayo.
Spinach: Make sure that you wring out the spinach really well. You will drench many sheets of paper towels and the amount or volume of spinach will appear dramatically reduced. This is necessary so that your dip isn't watery or soupy.
Spinach: Dip will keep airtight in the fridge for up to 5 days and can be gently reheated or served as a cold spinach artichoke dip (nice in the summer).
Amount Per Serving: Calories: 316Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 859mgCarbohydrates: 21gFiber: 13gSugar: 3gProtein: 19g
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