The BEST Spinach Artichoke Dip (VIDEO)
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Growing up, Spinach Artichoke dip was my favorite – so I had to develop the best recipe! Mine is so creamy, addictively cheesy, and super easy – pop it in the oven and it’s always the first dish to be finished at gatherings or parties!
Watch the Spinach Artichoke Dip Recipe Video!
A Note from CJ
This is the best Spinach Artichoke Dip!
Not only is my Spinach Artichoke Dip super easy (all you have to do is cook the vegetables, add in the cheese, and bake!), but it’s so creamy, cheesy, and is always the first dish to go at any gathering! I guarantee you’ll love this crowd favorite!
The best part about game days is the Game Day food – I love a good Buffalo Chicken Dip, Crab Rangoon Dip or Baked Crab Dip! You can’t forget about wings – whether it’s Air Fryer Chicken Wings, Baked Chicken Wings, spicy Korean Gochujang Wings, or classic Buffalo wings!
This spinach and artichoke dip is literally the easiest, most delicious recipe I have come across! There are so many versions out there, but CJs version is incredible for even the most novice of cooks! It comes out creamy, cheesy and bursting with flavor every time!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- fresh spinach – I used fresh spinach but you can also use frozen.
- artichoke hearts – I prefer using the canned, quartered type. Make sure to drain them thoroughly before chopping and adding it into the mixture. If using frozen artichokes, thaw properly and drain thoroughly to avoid excess moisture.
- cream cheese – Bring your cream cheese to room temperature before mixing your ingredients! This will allow for a creamier dip and make it easier to mix everything together
How to Make Spinach Artichoke Dip
Cook the Vegetables – Drain 1 can of artichoke hearts, roughly chop them and set aside in a small bowl. In a large pot, heat olive oil over medium heat and add grated garlic and cook for 30 seconds until fragrant. Add spinach to the pot, season with salt to draw out the excess moisture stir until wilted, cooking over medium high until the water has mostly evaporated, about 3-4 minutes. Add in the chopped artichokes to the pot and cook for 1-2 minutes to combine with the spinach.
Add the Cheese and Sour Cream – Turn the heat to low, then add cream cheese, half of the mozzarella and parmesan cheese, then mix thoroughly until combined. Turn off the heat, then mix in the sour cream and season to taste with salt and pepper.
Bake! – Preheat the oven to 400F. Add the dip to a wide, oven safe baking dish, then top with the rest of the mozzarella and parmesan cheese. Bake in the center rack of the oven for 15-20 minutes until the dip and cheese is bubbling and golden brown, broiling for the last 5 minutes of baking to get the cheese extra golden and crispy!
PRO TIPS
CJ’s Recipe & Make Ahead/Storage Tips
Tips to avoid a watered down dip– My #1 key tip is to get rid of as much moisture before mixing the spinach and artichoke with the rest of the ingredients. (Othewise you can end up with a watered down, soggy dip.) Seasoning with salt when cooking the vegetables will help draw out moisture – make sure to keep cooking until the liquid is evaporated! Drain the canned artichokes well to avoid excess liquid.
Make ahead tips – Cook the ingredients and mix together. Cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days. When you are ready to bake, follow the baking instructions in the recipe card.
Storage – If you have leftover Spinach Artichoke Dip, you can store in an airtight container for up to 3 days in the refrigerator. Reheat until warmed through in the microwave.
If you tried this Spinach Artichoke Dip or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Spinach Artichoke Dip (VIDEO)
My easy and delicious spinach artichoke dip is a creamy, cheesy crowd favorite and must have for your game day spread or next party! It's the perfect appetizer!
- 1 14 oz can artichoke hearts (drained, roughly chopped)
- 1 tbsp olive oil
- 2 cloves garlic (grated)
- 1 lb fresh spinach
- 6 oz cream cheese
- 1 cup sour cream
- 1 cup mozarella cheese (grated, divided in half)
- 1 cup parmesan cheese (grated, divided in half)
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Drain 1 can of artichoke hearts, roughly chop them and set aside in a small bowl.
In a large pot, heat olive oil over medium heat and add grated garlic and cook for 30 seconds until fragrant.
Add spinach to the pot, season with salt to draw out the excess moisture stir until wilted, cooking over medium high until the water has mostly evaporated, about 3-4 minutes.
Add in the chopped artichokes to the pot and cook for 1-2 minutes to combine with the spinach.
Turn the heat to low, then add cream cheese, half of the mozzarella and parmesan cheese, then mix thoroughly until combined. Turn off the heat, then mix in the sour cream and season to taste with salt and pepper.
Preheat the oven to 400F. Add the dip to a wide, oven safe baking dish, then top with the rest of the mozzarella and parmesan cheese. Bake in the center rack of the oven for 15-20 minutes until the dip and cheese is bubbling and golden brown, broiling for the last 5 minutes of baking to get the cheese extra golden and crispy!
Avoid Watery Dip – Spinach has a high water content, so it’s crucial you salt it well (to draw out moisture) and cook until the water evaporates. Otherwise, your Spinach Artichoke Dip will turn out watery. Do not skip or rush this part! Artichoke hearts typically come in a can of liquid – make sure to drain them well or the excess liquid can also make your Spinach Artichoke Dip watery.
Bring Cream Cheese to Room Temperature – The simple step of bringing the cream cheese to room temperature ensures it will be mixed well with the other dip ingredients and help you Spinach Artichoke Dip have a creamier texture.
Saute Spinach and Artichokes – I like to saute the cooked down spinach and chopped artichokes before mixing with the cheese. I rarely see this in other recipes but I recommend this step because it helps build flavor and adds color to the vegetables. This is another small detail that will make this the best Spinach Artichoke Dip you’ll make!
What to Serve with this Dip:
- Tortilla chips or corn chips (my absolute favorite!)
- Toasted baguette slices, crostini, or mild crackers
- Pretzels or pretzel thins – you may find that this is too much salt
- Celery sticks, carrot sticks, or cucumber spears
- Sliced radishes or bell peppers
If you are making this dip ahead of time: Cook the ingredients and mix together. Cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days. When you are ready to bake your Spinach Artichoke Dip, follow the baking instructions in the recipe card.
If you have leftover Spinach Artichoke Dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat any leftover Spinach Artichoke Dip in the microwave or in the oven – this is up to your preference!
This recipe was originally published in December 2022, and updated in November 2025.
Good basic spinach artichoke dip, which is what I was looking for. Turned out great – very thick and cheesy.
Thanks for the kind words!
I can’t get enough of this. Easy to make and perfect for potlucks.
IG: r_o_n_n_y
Can’t wait to try!
Love this recipe!!