Homemade Spinach and Artichoke Dip is even better than the classic restaurant appetizer. It’s hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips. Better make two, because when there’s a crowd, it’s the one party snack everyone can agree on.

Spinach and artichoke dip being scooped out of a black cast iron pan.

Recipe ingredients:

Labeled spinach artichoke dip ingredients in various bowls.

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:

  1. 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.
    Spinach and artichoke dip ingredients in a clear bowl before being mixed.
  2. 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:

  • 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.
  • Parmesan cheese: 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.
  • Make ahead: Mix up the dip the day before, and bake when you’re ready to serve.
  • Leftovers: Spread the leftover dip on dark rye bread for a killer sandwich, or dip carrots for a quick afternoon snack.

More recipes to get the party started:

Spinach and artichoke dip in a black cast iron pan.

Spinach and Artichoke Dip

You know that incredibly cheesy, gooey Spinach and Artichoke Dip you can order at your neighborhood Applebee’s? The flavor is ten times better when you make it in your home kitchen. Baked until hot and bubbly, all you'll need is crispy bread, tortilla chips, or a giant spoon!
4.84 from 12 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 8 servings
Course Appetizer
Cuisine American
Calories 222

Ingredients 

  • 1 (8 ounce) package 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Parmesan cheese: A sprinkling of parmesan cheese or homemade bread crumbs on the top before popping in the oven.
  6. 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.
  7. Make ahead: Mix up the dip the day before, and bake when you're ready to serve.
  8. Leftovers: Spread the leftover dip on dark rye bread for a killer sandwich, or dip carrots for a quick afternoon snack.

Nutrition

Calories: 222kcalCarbohydrates: 4gProtein: 5gFat: 21gSaturated Fat: 6gCholesterol: 25mgSodium: 376mgPotassium: 154mgFiber: 2gSugar: 1gVitamin A: 4774IUVitamin C: 11mgCalcium: 141mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

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

    1. 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!

  2. 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.3 stars

    1. 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!

  3. 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!5 stars

  4. 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 :)

  5. 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.5 stars

  6. 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!

  7. Mmm…. I love spinach and artichoke dip! My stomach literally just growled! This is perfect for a Super Bowl party!5 stars

  8. 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!5 stars