Spinach and Artichoke Dip

This hot, cheesy, and bubbly Spinach and Artichoke Dip is perfect for any party or gathering. And, it’s ready to go in about a half hour with just 6 ingredients!

If you’re going to indulge, go big or go home.

That’s what this Spinach and Artichoke Dip is all about.

Spinach and Artichoke Dip - a photo of a hand holding a bread slice scooping up spinach dip out of a cast iron skillet - click photo for full written recipe

Lots of full-fat, creamy ingredients paired with bright green spinach and vibrant, marinated artichoke hearts, all baked up to a bubbly, golden-brown vat of creamy, cheesy goodness.

I love to dip with rounds of crusty bread or crispy tortilla chips, but sometimes I find myself just grabbing a spoon.


Spinach Artichoke Dip is as easy as mixing up six ingredients in a bowl, spreading in a pan, and baking until bubbly.

There are a few different varieties of Artichoke Hearts on the market. In this recipe, you want to use Marinated Artichoke Hearts in a jar (but not brined Artichoke Hearts in can).

If you want to make Spinach and Artichoke Dip in a slow cooker, just heat it for 2 to 3 hours on HIGH. Either way, this Spinach and Artichoke Dip is tastier than what you’ll find at a local sports bar or restaurant and you’ll have more than enough to share!

Save this Spinach and Artichoke Dip to your “Appetizers” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

This hot, cheesy, and bubbly Spinach and Artichoke Dip is perfect for any party or gathering. And, it's ready to go in about a half hour with just 6 ingredients!
4.78 from 9 votes

Spinach and Artichoke Dip

This hot, cheesy, and bubbly Spinach and Artichoke Dip is perfect for any party or gathering. And, it's ready to go in about a half hour with just 6 ingredients!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Calories 198 kcal


  • 1 (8 ounce) package cream cheese softened
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 (12 ounce) jar marinated artichoke hearts drained and chopped
  • 1 (10 ounce) package frozen chopped spinach thawed and excess water removed (see note)
  • 1 cup mozzarella cheese
  • Salt and freshly ground black pepper to taste
  • Toasted Baguette Slices or Tortilla Chips for serving


  1. Preheat oven to 400°F. Coat a 9-glass pie plate or other baking dish with nonstick cooking spray.
  2. In a medium bowl, combine cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, salt, and pepper.

  3. Spread evenly into prepared baking dish. Bake covered for 35 to 40 minutes or until hot and bubbly. Serve with toasted baguette slices or tortilla chips.

Recipe Notes

To remove excess water from thawed spinach, wrap in a clean, dry kitchen towel and squeeze until as much liquid as possible has been removed. Or, place in a fine-mesh sieve and press down with a spatula or spoon.

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  1. Game day is all about the dips for me. I could care less about the “real food”. I just want ALL the appetizers. This looks soooo good Meggan!

  2. Mmm…. I love spinach and artichoke dip! My stomach literally just growled! This is perfect for a Super Bowl party!

  3. I totally agree!!!! I LOOOOVE spinach dip…may have to make this for my Superbowl party :)

  4. This dip looks so good! Will definitely try it! Great for a Super Bowl party and any party :)

  5. If I were at a party with this dip, I think I’d be a very bad guest. I would not be able to do anything else but sit in a corner and stuff my face with it! It looks so cheesy and indulgent and full of fresh green goodness. Beautiful!

  6. What’s better than hot and cheesy? And I think with the addition of the spinach cancels out the cheese and makes it healthy, right? Looks so good, I want to eat it all.

  7. The dip looks so creamy and tasty! I love everything cheesy and the artichoke flavor is one of my favorite! Easy to cook and perfect party food it is :)

  8. I made this dip and everyone loved it. I was nervous about the lack of spices etc you had to add but really nothing else is needed at all. It’s completely creamy and cheesy and absolutely scrumptious. Out of all the appetizers I’ve eaten I really think this is the best recipe. So simply and easy and crowd pleasing! Saved,I’ll definitely make again!

  9. I followed this recipe exactly and was wondering as well about the lack of spices. And I was right. It was okay but very bland. I like more flavor and this recipe definitely needs some “spicing” up! Next time I will add some salt, pepper and maybe a little garlic powder and see if it that helps.

    • It is definitely up to the cook to add salt and pepper to ANY dish to their liking. Everyone has their own preferences in that regard. Good luck!

  10. My 21 guests absolutely loved the artichoke dip! Biggest problem is it wasn’ t large enough everyone gobbled it up like a dessert!

    • Thank you so much Janet! I guess double or triple for next time… sounds like you have fantastic friends! :D Thanks for giving the recipe a try, I appreciate you!

  11. 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!

  12. Would it be a problem if it was mixed up the day before and cooked the next day

  13. The spinach and artichoke was a big hit!  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!!

  14. 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!

  15. 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!

  16. 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.

  17. 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 :)

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