This Spinach Artichoke Dip recipe is one of my favorites. I love how it blends spinach, artichokes, a mix of cheeses, and just the right seasonings into something so rich and creamy. Eaten hot from the oven, this is one easy and delicious appetizer or snack, and a guaranteed crowd pleaser.

Easy Spinach Artichoke Dip Recipe

I feel like every party I go to has spinach artichoke dip—and I’m not mad about it, because I absolutely love it! It’s savory, rich, and creamy, loaded with chopped artichokes, spinach, a mix of cheeses, and the perfect blend of seasonings. I bake it until it’s bubbling hot, golden on top, and perfectly gooey—it’s always a hit!

I’m pretty sure at one point or another, we’ve all tried the store-bought kind that’s chilled in the tub. It’s just not even comparable to homemade. And out of all the homemade versions I’ve made and sampled, this recipe I’m sharing today is hands down my favorite.

This dip is so easy to put together, using canned artichokes and thawed spinach, it’s assembled in minutes. Oh, and did I mention it is also keto-friendly and gluten-free, so it accommodates many different diets? Woot!

How to Make Spinach Artichoke Dip Step by Step

Prep a baking dish and preheat the oven: Preheat oven to 350 degrees F. Lightly coat a 1 quart baking dish, pie plate, or shallow gratin dish with nonstick cooking spray.

Beat the cream cheese: In a large mixing bowl, beat 8 oz. cream cheese with a handheld electric mixer until smooth. Then beat in 1/3 cup mayonnaise and 2/3 cup sour cream until smooth and combined. Add 15 oz. can artichoke hearts, 10 oz. frozen spinach, 2 cloves garlic, 2 scallions, 1 cup shredded Gruyere Swiss cheese, ½ cup grated Parmesan cheese, 1½ tsp Worcestershire sauce, 1¼ tsp Sriracha hot sauce, ½ tsp kosher salt, and 1/8 tsp pepper. Stir together until combined.

Transfer: Transfer the mixture to the prepared dish.

Bake: Bake for 25-30 minutes or until everything is hot and bubbly and the top is golden brown.

Serve and enjoy: Serve hot with crackers and/or veggies.

Recipe Variations

• Spinach. Fresh spinach can definitely replace the frozen, if you prefer. If you go that route, I recommend steaming and blanching it in ice water, then squeezing out any excess liquid, and chopping.
• Cheese. Swap the Swiss cheese for Monterey Jack.
• Artichokes. Try using marinated artichokes for added flavor.
• Lighten it up. Use light cream cheese, light mayonnaise, and light sour cream, and it’s still so delicious!
• Make it a meal. Use this dip as a stuffing for chicken breasts instead of an appetizer!

How to Store

Artichoke dip can be assembled up to 12 hours before you plan to serve it. Keep it covered in the fridge, then let it sit at room temperature for about 45 minutes before you’re ready to bake it.

Allow the baked dip to cool completely before storing leftovers in the fridge. Tightly covered, it will keep up to 3 days.

This dip does not freeze well, due to the dairy products used. Once thawed, the ingredients separate and the dip becomes grainy and unappetizing.

I recommend reheating the entire baking dish (covered with foil) in the oven until warmed through. You can also microwave smaller, individual spoon fulls at a time.

What to Serve With Spinach Artichoke Dip

You can’t go wrong with sturdy crackers, baguette slices, or pretzel chips. If you have time, make a batch of spicy homemade fire crackers, fluffy cheater skillet breadsticks, or whip up a batch of salty homemade soft pretzels.

Or, keep it keto-friendly and gluten-free by offering fresh vegetable sticks, like carrots, celery, and bell pepper.

More Hot Dip Recipes

• Jalapeño popper dip
• Corn dip
• Crab rangoon dip
• Reuben Dip
• Chile Relleno Dip