This is the absolute best spinach artichoke dip recipe! A perfect mix of spinach, artichokes, different cheeses, and seasonings. Rich, creamy, and hot right from the oven, it’s a crazy easy and delicious appetizer or snack and guaranteed crowd pleaser!
Spinach Artichoke Dip Recipe
Chances of finding spinach artichoke dip at any party is pretty high – because everyone loves it! It’s savory, rich, and creamy, filled with chopped artichokes, spinach, a variety of cheeses, wonderful seasonings, then baked until bubbly hot, golden, and gooey!
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.
What Makes This the Best Spinach Artichoke Dip?
Truly one of the best hot dip recipes. Here’s why:
- Best Flavor: so many spinach artichoke dip recipes are rich, creamy, and gooey, but they lack flavor! This one has it all.
- Super Easy: this dip is so easy to put together, using canned artichokes and thawed spinach, it’s assembled in minutes. Then pop it in the oven and 25 minutes later you can dig in.
- Common Ingredients: all the ingredients are simple, available at any common grocery store. You probably already have most of them on hand.
- Lighten it up: you can use light cream cheese, light mayonnaise, and light sour cream and it’s still so delicious!
- Make Ahead: prep and serve right away or assemble it the night before. Great for entertaining.
- Keto Friendly and Gluten Free: this spinach artichoke dip recipe is keto friendly and gluten free, so it accommodates many different diets. Woot!
What is in Spinach Artichoke Dip?
- Artichokes: canned, drained artichoke hearts are used, chopped small so you get some in every bite.
- Spinach: we use frozen, thawed (and completely drained) spinach for this recipe which eliminates a step and makes it so easy. However, fresh can be used, if you prefer (see note below.)
- Creamy Base: the trio of cream cheese, mayonnaise, and sour cream makes the base of this dip so rich and creamy.
- Cheeses: both Gruyere and Parmesan are incorporated for the absolute best taste.
- Worcestershire sauce: a little Worcestershire is added, which provides a savory, sweet, and subtle tanginess.
- Sriracha Hot Sauce: just a little lends a tangy-sweet flavor with a slight kick!
- Scallions and Garlic: adds a mellow peppery and zingy flavor.
- Seasonings: salt and pepper
- Spinach: fresh spinach can definitely replace the frozen, if you prefer. If you go that route, I recommend steaming and then blanching it in ice water, then squeeze out any excess liquid, and chop.
- Cheese: swap out the Swiss cheese for Monterey Jack, if you prefer.
- Artichokes: try this recipe with marinated artichokes for added flavor.
- Make it a meal: use this dip as a stuffing for chicken breasts instead of an appetizer!
How to Make Spinach Artichoke Dip
Here’s a summary of how to make this recipe:
*Be sure to see the printable recipe card below for measurements & details!
- Beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise and sour cream until smooth and combined.
- Add remaining ingredients and stir together until combined.
- Transfer the mixture to a greased 1-quart baking dish.
- Bake in a 350 degree F preheated oven for 25-30 minutes or until everything is hot and bubbly and the top is golden brown.
What to serve with Spinach Artichoke Dip?
You can’t go wrong with sturdy crackers, baguette slices, or pretzel chips. Keep it keto friendly and gluten free by offering some fresh vegetable sticks, like carrots, celery, and bell pepper.
Make Ahead and Storing Leftovers
- How long does spinach artichoke dip last? Allow the baked dip to cool completely, then store in the fridge, tightly covered. It will keep up to 3 days.
- Can you freeze spinach artichoke dip? This dip does not freeze well, due to the dairy products used. Once thawed, the ingredients separate and the dip becomes grainy and unappetizing.
- Can I make spinach artichoke dip ahead of time? Artichoke dip can be assembled up to 12 hours before you plan to serve it. Keep it covered in the fridge, then let sit at room temperature for about 45 minutes before you’re ready to bake it.
- How to reheat spinach artichoke dip: I recommend reheating the entire baking dish (covered with foil) in the oven until warmed through. You can also microwave smaller, individual spoonfuls at a time.
Watch it Being Made
Other Hot Dips To Try!
Spinach Artichoke Dip
- 8 ounce package cream cheese ,softened
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- 15 ounce can artichoke hearts , drained and chopped small
- 10 ounce package frozen spinach , thawed and completely drained of all liquid
- 2 cloves garlic , minced
- 2 scallions , diced small
- 1 cup shredded Gruyere swiss cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/4 teaspoons Sriracha hot sauce
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- crackers, crostini, celery, or carrot sticks , for serving
- Preheat oven to 350 degrees F.
- Lightly coat a 1 quart baking dish, pie plate, or shallow gratin dish with nonstick cooking spray.
- In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise and sour cream until smooth and combined. Add remaining ingredients and stir together until combined.
- Transfer the mixture to the prepared dish.
- Bake for 25-30 minutes or until everything is hot and bubbly and the top is golden brown.
- Serve hot with crackers and/or veggies.