Spinach Artichoke Dip Recipe


Everyone knows that a dip is one of the deciding factors to a party guest list. To find that perfect dip amongst a sea of recipes can be quite a daunting challenge. But at last, I have found it; Spinach Artichoke dip is the ideal dip recipe that will keep the party invites coming.

This Spinach Artichoke Dip is creamy, cheesy and simply divine. It’s better than any store bought dip you have ever tried. It is easy to make and does not require a lot of time. You combine all of the ingredients and then forget about it while it bakes. You can even make it 2 days in advance so you don’t get caught in that last-minute party-prep rush.

best spinach artichoke dip recipe

It’s also easy to substitute some of the cheeses, such as Gruyere (which can be hard to find) with Swiss cheese or a Gouda. To make it vegan, use vegan substitutes for the cheeses and mayonnaise. If you cannot find a specific vegan cheese, you just use what you can find; it will still be delicious.

Using marinated artichokes is advantageous as it is preserved in olive oil with seasoning and not salt water. This brings extra flavor to the dip.

This Spinach Artichoke Dip also pairs well with tons of accompaniments and you will always be able to find something at home to serve it with.

How to make Spinach Artichoke Dip

Combine the cream cheese, sour cream, mayonnaise and minced garlic in a large bowl and mix with a hand mixer until it becomes fluffy. Add the parmesan cheese, 1 cup mozzarella cheese, Gruyere cheese, spinach and chopped artichokes. Mix through until evenly distributed.

Spread the mixture into a baking dish and add the remaining mozzarella cheese on top. Bake for 25-30 minutes at 375 degrees Fahrenheit.

This dip is best served warm and can be served with breads, crackers or crudités. You can also make this dip in advance and use the leftovers to create a mouth-watering pasta dish.

Spinach Artichoke Dip Recipe

4 from 9 votes
Recipe by Laura Ritterman Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


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This spinach artichoke dip is the perfect example of what a dip should be. Creamy, cheesy and it pairs with almost anything. You will leave your guests wanting more!


  • 8 oz. 8 cream cheese, softened

  • 2/3 cup 2/3 sour cream

  • 1/3 cup 1/3 mayonnaise

  • 2 cloves garlic, minced

  • 1 ½ cups mozzarella cheese, divided

  • ½ cup parmesan cheese, freshly grated

  • ½ cup Gruyere cheese

  • 10 oz. 10 frozen chopped spinach, defrosted and squeezed dry

  • 14 oz. 14 marinated artichoke hearts, chopped


  • Preheat the oven to 375 degrees Fahrenheit.
  • Place the cream cheese, sour cream, mayonnaise and minced garlic in a large bowl. Mix with a hand mixer until it becomes fluffy. Fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach and chopped artichokes. Make sure you evenly incorporate all of the ingredients.
  • Evenly spread the mixture into a 9×9 inch casserole dish. Sprinkle the remaining mozzarella cheese over the dip. Place in the oven and bake for 25-30 minutes or until the dip is bubbly and the cheese has browned beautifully.
  • Now is the perfect time to start preparing your accompaniments. This can include any type of bread, cracker or crudité.
  • Once the bake is finished, remove it from the oven and allow it to cool slightly. This dip can be reheated if you are lucky enough to have some leftover.
  • If you cannot find frozen spinach, you can use fresh spinach. Boil the spinach until wilted and allow it to cool. Before incorporating it into the cheesy base, make sure to squeeze out any excess water.


  • This is another one of those recipes that I always use because I can make it in advance. You can store it in the refrigerator (pre-baked) for up to 48 hours. Once it has been baked, it will last another 3-4 days in the fridge.

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Nutritional Information

Calories: 290, Carbohydrates: 15g, Protein: 12g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 42mg, Sodium: 568mg, Potassium: 173mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3590IU, Vitamin C: 8.5mg, Calcium: 324mg, Iron: 1.5mg

What To Serve This With

This Spinach Artichoke Dip is a really versatile dip, something you don’t get too often these days.

One of the many ways I like to serve it is with a variety of breads. Firstly you can serve it with fresh-out-of-the-oven sourdough. Another type of bread that goes well with dip is baguette. Just slice the baguette, lightly toast it and serve. If you have any type of flatbread at home such as tortillas or naan, toast them in a hot pan to make them crisp.

A way you can be resourceful is to use stale bread and cut it into large chunks. Drizzle with olive oil and season with salt and freshly ground pepper. Bake in an oven at 350 degrees Fahrenheit for 8-10 minutes or until crispy and golden brown.

You can also serve this Spinach Artichoke Dip with crudités. Slice some fresh vegetables such as carrots, celery, baby bell peppers, snack cucumbers, radishes or broccolini. To make a crudité platter, you need to have at least 4 different vegetables and use a variety of color. This will make the dip even more irresistible.

Another useful tip is that you can use leftover dip to make a sauce. Reheat the leftover dip in a large saucepan with some cream. You can mix the sauce through some pasta or you can serve it with roast chicken or crumbed chicken schnitzel.


As I said before, this dip goes fast. It’s the dip that will end all other dips. And why wouldn’t it? With a creamy cheesy inside and a dark crisp outside, an explosion of spinach and artichoke with every bite; your guests will want to skip dinner altogether.

It takes minutes to make and can be served with such a wide variety of accompaniments that you won’t run out of options. You will always find something in the fridge you can use to serve this with.

And you can prepare it in advance so that you never have to rush before an event again. Gone are the days of endless browsing for that perfect dip recipe; you’ve found it!


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