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!
Need to make Spinach and Artichoke Dip for a crowd? Just use the handy slider in my recipe card to adjust the quantity up. Or, slide it down to make serving for you, party of one!
What’s in Spinach and Artichoke Dip?
Cream cheese, mayonnaise, sour cream, marinated artichoke hearts (we’ll talk about those later), frozen spinach (or fresh – we’ll get to that too!), and mozzarella cheese – just 6 ingredients to cheesy perfection!
What type of artichokes do I use?
You should buy the marinated artichoke hearts in a jar, not brined artichokes hearts in a can.
The marinated hearts come packaged in lemon juice, olive oil, and Italian seasoning, meaning they are much more flavorful and don’t have that off-putting flavor of the canned variety.
How do you make spinach and artichoke dip in the oven?
- Preheat the oven to 400 degrees.
- In a medium bowl, mix the softened cream cheese, mayonnaise, and sour cream until smooth.
- Fold in the artichoke hearts, spinach, and mozzarella.
- Transfer to a greased 9 inch pie plate, cover, and bake for 35-40 minutes, or until hot and bubbly.
How do you make spinach and artichoke dip in a crockpot?
- Combine all the ingredients in a slow cooker and stir.
- Heat on LOW 3 to 4 hours or HIGH 1 to 2 hours.
- Serve warm right from the crockpot!
How do you make spinach and artichoke dip in an Instant Pot?
- Combine all ingredients in your instant pot and stir.
- Set to Slow Cook on HIGH for 2 hours and cover with a vented lid.
- Serve warm right from the InstaPot!
Can I use fresh spinach?
Yes, but I leave the choice up to you, as this will require more effort.
- One 10 ounce package of frozen, chopped spinach is equal to 1 ½ cups of cooked spinach or 1 ½ pounds of fresh spinach.
- To ensure your spinach and artichoke dip is not full of spinach water, you will first have to cook down the fresh spinach, chop it, and then wring it out with a kitchen towel.
- For frozen spinach, you simply have to thaw and wring out the excess liquid in a kitchen towel or drain through a fine mesh sieve.
Spinach and Artichoke Dip
- 1 (8 ounce) package cream cheese softened
- 1/2 cup mayonnaise
- 1/2 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 shredded mozzarella cheese (4 ounces)
- Salt and freshly ground black pepper to taste
- Tortilla chips for serving
- Crusty bread for serving
- Preheat oven to 400 degrees. Coat a 9-glass pie plate or other baking dish with nonstick cooking spray.
- 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.
- 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.