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My easy spinach artichoke dip? She never lets me down. Whether I’m pulling up to a game day party or just trying to snack like I’m the queen of appetizers, this dip always clears. It’s creamy, cheesy, melty, basically all the things you want in a hot spinach dip. The best part is it takes minimal effort thanks to frozen spinach and canned artichokes.
If you love this delicious appetizer, here’s a few more apps I think you’ll love:
Spinach Artichoke Dip Ingredients
- Garlic – Adds fresh flavor and a little bite to balance all the richness.
- Canned artichoke hearts – Tender, slightly tangy, and perfect for dips. Just rinse and chop!
- Cream cheese – The creamy base that makes it all silky and smooth.
- Sour cream – Adds tang and lightens up the texture.
- Frozen chopped spinach – Easy and convenient. Just thaw and squeeze out that water.
- Mozzarella cheese – Melts beautifully and makes it extra gooey.
- Parmesan cheese – Adds a salty, nutty bite.
- Provolone cheese – Smooth and mild with that perfect melt factor.
- Salt – Just a pinch to round out the flavors.
- Red pepper flakes – Adds a little kick to cut through the richness.
FAQs for this recipe
You can definitely prep spinach artichoke dip in advance. Follow the recipe instructions up until it’s time to bake. Cover and store in the fridge for up to two days. When you’re ready, bake it straight from the fridge, just add a few extra minutes to the cook time.
Tortilla chips, toasted baguette slices, pita chips, or even veggie sticks like carrots or celery if you’re going lighter.
You can swap in creamier cheeses like Monterey Jack or fontina. Just make sure you keep the mix of melty and sharp flavors.
Yes! Just cook down about 6–8 cups of fresh spinach, squeeze out the liquid, and chop it before adding.
Spinach Artichoke Dip Recipe
Ingredients
- 1 garlic clove , minced
- 8 ounce artichoke hearts, can drained rinsed & chopped
- 8 ounce cream cheese , softened to room temp
- 1/3 cup sour cream
- 10 ounce frozen chopped spinach , thawed and liquid squeezed out, see notes
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/2 cup provolone cheese, shredded
- Pinch kosher salt
- ½ teaspoon Red pepper flakes
Instructions
- Preheat the oven to 400 degrees. Grease a small baking dish. I used a 9 inch oval dish, 1.2 quarts.
- In a mixing bowl add the chopped artichokes, cream cheese, sour cream & spinach. Add in the cheeses, garlic, salt and red pepper flakes. Reserve some of the mozzarella cheese on the side.
- Mix everything well to combine. I like to use my hands to do this but a spoon or spatula will work too.
- Add the mixture to the baking dish. Top with the remaining mozzarella cheese. Bake for 30 minutes at 400 or until golden brown on top. Just check on it after 20 minutes to see if it's browned or not.
- Serve with tortilla chips or mini toasted baguettes. Dip and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Spinach Artichoke Dip?
Preheat your oven to 400°F and lightly grease a small baking dish.
In a large mixing bowl, add the chopped artichokes, cream cheese, sour cream, and thawed spinach. Stir to start combining.
Add in the mozzarella, parmesan, provolone, garlic, red pepper flakes, and a pinch of salt. Mix it all together until fully combined.
Spoon the mixture into your greased baking dish and smooth the top.
Bake for 30 minutes or until golden brown and bubbling. Check it at the 20-minute mark to avoid overbrowning.
Remove from the oven and let cool slightly before serving.
Serve with tortilla chips, toasted baguette slices, or whatever your dipping heart desires.
Count your days Applebees! lol I love spinach dip and eat it quite often. I’m so glad I found this easy to follow recipe so that I can make it myself at home. This was a hit at my last game night, everyone loved it ! I’ll be making this again really soon
Hahah thanks!
I made this for a friend’s get together and it was a hit!!!
Super easy to make and just an amazing, classic dish to know how to make!
10/10
thank you!