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Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It’s hot, bubbly, cheesy, and just begging for some crusty bread or tortilla chips.
Hot or cold, Spinach Dip is always a party favorite. I love this version studded with artichokes and served hot and bubbly, just as natured intended.
It’s delicious served straight from the oven in a baking dish or, for extra credit, spoon it into a bread bowl and serve with lots of bread chunks and fresh vegetables for dipping. You can also serve it from a slow cooker at your next big gathering.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and ¼ teaspoon of garlic powder.
- Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 ½ pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 ½ cups.
Step-by-step instructions
- Preheat the oven to 400 degrees. Lightly oil a shallow pie plate, cast iron pan, or baking dish. Mix the softened cream cheese, mayonnaise, and sour cream together in a medium bowl until smooth. Then fold in the chopped artichoke hearts, chopped spinach, and shredded mozzarella.
- Transfer the mixture to the prepared pan.
- Cover with foil, and bake for 35-40 minutes, or until hot and bubbly.
Recipe tips and variations
- Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (½ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
- Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.
- Crunchy topping: Try a sprinkling of Parmesan cheese or homemade bread crumbs on the top before popping in the oven.
- Water chestnuts: Add a little crunchy texture with chopped, canned water chestnuts (often sold in grocery stores near the Asian ingredients section) to the dip and bake.
- Slow cooker: Add all ingredients to a slow cooker and stir to combine. Heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot.
- Instant pot: Add all ingredients to an instant pot and stir to combine. Set to “Slow Cook” on HIGH for 2 hours and cover with a vented lid. Serve warm right from the InstaPot.
Recipe FAQs
It’s delicious both ways! This recipe for hot artichoke dip is ideal for the fall and winter months, while a cold spinach dip is more suited for spring and summer gatherings. But honestly, both are delicious any time of year, so eat what you want!
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Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces marinated artichoke hearts drained and chopped (see note 1)
- 10 ounces frozen chopped spinach thawed and excess water removed (see note 2)
- 1 cup shredded mozzarella cheese (4 ounces)
- Salt and freshly ground black pepper to taste
- tortilla chips or bread chunks for serving
Instructions
- Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
- In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.
Recipe Video
Notes
- Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and ¼ teaspoon of garlic powder.
- Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 ½ pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 ½ cups.
- Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (½ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
- Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Can this be frozen before heating?  I’d like to make this for an appetizer exchange…..
Hi Janice, I can’t think why not! Should work just fine. I’d reheat it in a 400-degree oven covered with foil (how long depends on whether you thawed it or not). Once it’s heated through, take off the foil and brown the top. Thanks! -Meggan
Just saw this on IG. I don’t go to Applebee’s, but I do always order this on a splurge date at a local restaurant, and am perfectly aware that they’re not in the kitchen whipping this up! So certainly a home-made version has to be even better. I’m surprised you use marinated artichoke hearts, tho. Interesting!
Hello! How long should the spinach be thawed? Mine’s in my freezer and I plan to make tomorrow morning. Thank you!
Hi Annalise! Just follow the directions on the package to microwave it. Might take like 7 minutes. Good luck!
Haha, oh duh! Thank you! I’ve never used frozen spinach before and didn’t even notice the thawing directions. Planning to make this vegan friendly tomorrow with fake cheese, sour cream, and eggless mayo! Will share how it goes :)
I only have fresh spinach. Will that be a problem?
Hi Haley! Not a problem! The only thing to consider is how much fresh spinach equals 10 ounces of frozen (and really, it’s not a huge concern for me if it’s not one for you). If you can do a pound of fresh spinach, you’ll have somewhere between 1 and 1 1/2 cups of spinach once you’ve cooked it down. So that would be roughly 10 ounces frozen. And, you need to figure out how to cook it down. I’d recommend putting 1/2 cup water in a skillet with the spinach and just simmering it until it’s cooked down. I hope this helps! Please let me know if you have any other questions! Happy New Year.
This recipe was AMAZING made it at the cabin in our cast iron skillet and it was Even BETTER the next day when i heated it up again! The top got crispy it was So yummy! I did add just a little parmesan cheese on top to Brown. It was awesome. Thanks for sharing the recipe!
Hi, can I substitute another cheese for something that is not as stringy as mozzarella? Thanks can’t wait to try it!
Hi Jenny, you can definitely substitute whatever cheese you want! I don’t think it will be a problem. Less stringiness, yes, but should still taste great. Obviously pick a cheese you like and you’ll be happy. :) Thanks for the question!
The spinach and artichoke was a big hit! Â I used half fresh and half shredded mozzarella and a few dashes of hot sauce. I sprinkled a little paprika in the top for color. Thanks Meggan!!
Would it be a problem if it was mixed up the day before and cooked the next day
No problem at all James! Just plain good thinking on your part. Have a great holiday!
I have a question: Can I use fresh mozzarella? Would that not be “melty” enough? I can’t wait to try it!
Hi Andrea, yes sure! Why not. Yes the texture is a little different but still so good. You may want to add more salt on top though, or in the dip. Isn’t fresh mozzarella usually less salty? Just keep an eye on that! But otherwise, sounds perfect. Have a great holiday and thank you!