The BEST Spinach Artichoke Dip – Creamy + Easy (VIDEO)
Dec 22, 2023, Updated Jul 27, 2024
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As a kid I absolutely hated vegetables, but if you gave me a bowl of Spinach Artichoke Dip I would devour it in minutes – I loved it so much, I had to come up with my own recipe! My version is deliciously creamy, addictively cheesy, and oven baked – super easy to make and always the first dish to be gone at gatherings or Super Bowl parties! This is how you’ll make the best Spinach Artichoke Dip you’ll ever have!
Watch the Spinach Artichoke Dip Recipe Video Below!
The best part about game days is the Game Day food and my weakness is Dips – I love a good Buffalo Chicken Dip or my fusion take on the Chinese takeout classic Crab Rangoon Dip. For seafood lovers, it doesn’t get better than Baked Crab Dip! If you want to have the best Queso Dip of your life, you need to try my recipe – and for my Korean BBQ fans, you cannot forget about Korean Cheese Corn!!
Table of Contents
Ingredients for Spinach Artichoke Dip
- 14 oz fresh spinach – I used fresh spinach but you can also use frozen!
- Regardless of whether you use fresh or frozen, the measurements will remain exactly the same.
- Spinach has a high water content – if you don’t properly draw out the moisture while cooking, you can end up with a watered down, soggy Spinach Artichoke Dip. Seasoning with salt during the cooking process is a key step – salt helps draw out moisture, which can evaporate during cooking.
- 14 oz artichoke hearts quartered (1 can) – I prefer using the canned, quartered type. Make sure to drain them thoroughly before chopping and adding it into the mixture.
- You can also use frozen artichokes; if you choose to do so, thaw them properly and drain them thoroughly to avoid excess moisture.
- 2 cloves garlic grated
- 6 oz cream cheese – Bring your cream cheese to room temperature before mixing your ingredients! This will allow for a creamier mixture.
- 1/2 cup sour cream
- 1/2 cup mozzarella cheese grated
- 1/2 cup parmesan cheese grated
- salt & pepper to taste
- 1 tbsp olive oil
- optional – mozzarella cheese and parmesan cheese, grated – I like to top my Spinach Artichoke Dip with extra grated mozzarella and parmesan cheese for baked cheesy topping. You can skip this if you prefer.
Spinach Artichoke Dip: Recipe Instructions
1. Roughly Chop Artichoke Hearts
Bring your cream cheese out and let it come to room temperature. Preheat your oven to 400F.
The first step in making Spinach Artichoke Dip is to drain the artichoke hearts from the can and roughly chop them. (If you are using frozen artichokes, make sure to thaw them and drain thoroughly to remove excess moisture. You do not want to water down your Spinach Artichoke Dip!) I prefer full artichoke petals in my dip, so I do not chop past that. You can chop the artichokes into the size you prefer.
2. Cook the Ingredients
In a large pot or pan, heat olive oil over medium heat and add grated garlic; cook for 30 seconds until fragrant.
Begin adding spinach in batches. Season with salt to help draw out the moisture. You should see a good amount of water release from the spinach as it cooks down (see image below) – this is what you want! Continue cooking the spinach (and adding any remaining raw spinach) until the water has evaporated.
Note: This is a crucial step because you do not want your Spinach Artichoke Dip to turn out watery! Do not rush or skip this part.
3. Add Artichoke Hearts
Once the spinach is wilted and the water from the spinach has cooked off, add the artichoke hearts. Sauté for another 1-2 minutes over medium high heat – you want to see a little bit of color on the spinach and artichokes. (This will help build flavor in your dip!)
4. Add the Cheese and Bake
Next add cream cheese, mozzarella cheese, and parmesan cheese and mix thoroughly until combined.
Once mixed well, turn the heat off and add in the sour cream. Mix again until the sour cream is fully incorporated into the mixture.
Top with more grated mozzarella and parmesan cheese. Bake in a preheated 400F oven for 15-20 minutes until the dip and cheese is bubbling and looks golden brown. Broil for the last 5 minutes of baking to get the cheese extra golden and crispy!
Pull out your Spinach and Artichoke Dip and let rest for about 10 minutes before enjoying!
PRO TIPS
Expert Tips for Spinach Artichoke Dip
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!
Make Ahead, Storage, and Reheating
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!
What to Serve with Spinach Artichoke Dip?
Spinach Artichoke Dip is so delicious, I think you can literally eat it with a spoon! (I know I have!) But if you need ideas of what to serve it with, you can try:
- 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
The options are limitless!
Other Game Day Food
If you’re having a game day get together and need more ideas on what to serve with Spinach Artichoke Dip, here are some suggestions!
Game Day isn’t Game Day without chicken wings – and you know I love my chicken wings!
- If you’re feeling something spicy and sweet , make Gochujang Honey Chicken Wings or Honey Sriracha Chicken Wings!
- I love my Thai Sweet Chili Chicken Wings and Korean inspired Soy Garlic Chicken Wings – the flavors are amazing for both!
- For my non-sauced chicken wing lovers, you need to try my Five Spice Chicken Wings, Chinese Salt and Pepper Chicken Wings or classic Lemon Pepper Chicken Wings! Both are so flavorful and crispy, you’ll love them!
- If you want to avoid deep frying, my #1 recipe on my blog (and for good reason!) is my crispiest Air Fryer Chicken Wings!
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
Ingredients
- 14 oz fresh spinach
- 14 oz artichoke hearts, quartered
- 2 cloves garlic, grated
- 6 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- salt & pepper, to taste
- 1 tbsp olive oil
Topping
- mozzarella cheese, grated, optional
- parmesan cheese, grated, optional
Instructions
- Drain 1 can of artichoke hearts and roughly chop 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 a handful at a time, stirring until wilted. Season with salt to draw out the excess moisture and cook 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.
- Next add cream cheese, mozzarella cheese, and parmesan cheese and mix thoroughly until combined.
- Off the heat, mix in sour cream and season to taste with salt and pepper.
- Add the dip to an oven safe baking dish, then top with more mozzarella and parmesan cheese. Bake in a preheated 400F oven for 15-20 minutes until the dip and cheese is bubbling and looks golden brown. Broil for the last 5 minutes of baking to get the cheese extra golden and crispy!
Notes
Make Ahead, Storage, and Reheating
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This spinach and artichoke 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. My wife and I both make this recipe for our potlucks at work, and there is never any left to take home!! Definitely a crowd pleaser and is great with the Tostitos Cantina chips!!
Oh CJ, this is the one!
It has been on my recipe box for a while. Can use greek yogurt instead of sour cream so good!
*I keep mine in a shallow crockpot. So easy to transfer and keep warm.
This dip was a new try for me and it honestly came out amazing way beter than expected.
I will be making this for every party from now on!
Love this recipe. It is so easy and always a crowd favorite. I have been using this consistently for potluck parties and it’s never failed to please.
Always a crowd favorite!
My kids don’t eat spinach or artichokes but will eat this dip!
@wendy127
This has been a crowd favorite. @trano2
so good!
I loved it!
This dip is delicious! I love artichokes, so this is a winner in my book. Thanks for the recipe.