✔ Updated · make-ahead party dip, step photos and serving ideas
Spinach artichoke dip is the one I bring to every party, because it's creamy, cheesy and always gone before anything else on the table. I mix it the day before and bake it right before guests arrive.
At a glance
The one tip that matters: Squeeze the spinach really dry, then squeeze it again. Leftover water seeps out in the oven and leaves a greasy, watery layer.
Why You'll Love This Dip
- Three cheeses, mozzarella for stretch, Parmesan for salt and Gruyere for nutty depth.
- Big artichoke flavor, from marinated hearts packed in herby oil.
- Party-proof, because you can mix it a day ahead and bake it when guests arrive.
What You Need
- Cream cheese, sour cream and mayo: the creamy base. Mayo keeps it scoopable as it cools.
- Three cheeses: mozzarella, Parmesan and Gruyere (Swiss or Gouda work too).
- Frozen spinach: thawed and squeezed very dry.
- Marinated artichoke hearts: chopped into bite-size pieces.
- Garlic and a pinch of chili: for a little kick.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use marinated artichokes. They're packed in seasoned oil rather than brine, so they bring extra flavor. Drain them well first.
- Soft cream cheese, smooth dip. Leave it out for an hour, or microwave for 15 seconds, so it beats without lumps.
- Bake until golden spots appear. That browned cheese on top is the best bit, so don't pull it too early.
- Make-ahead: assemble, cover and refrigerate for up to 24 hours. Bake for 30 to 35 minutes from cold.
- Party rule: keep it out no more than 2 hours. I bake two smaller dishes and swap in the second one hot.
- Leftover magic: loosen leftovers with a splash of cream and toss with hot pasta. It turns into a lovely creamy sauce.
Baked Spinach Artichoke Dip
8
servings10
minutes25
minutes360
kcal35
minutesA hot, bubbly spinach artichoke dip: cream cheese, sour cream and mayonnaise whipped with garlic, then mixed with mozzarella, Parmesan, Gruyere, well-squeezed spinach and marinated artichoke hearts, and baked until golden on top.
Ingredients
8 oz cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, minced
1 1/2 cups shredded mozzarella, divided
1/2 cup freshly grated Parmesan
1/2 cup shredded Gruyere (or Swiss)
10 oz frozen chopped spinach, thawed and squeezed very dry
14 oz jar marinated artichoke hearts, drained and chopped
1 pinch red pepper flakes
salt and black pepper, to taste
Directions
- Heat the oven to 375°F. Squeeze the thawed spinach in a clean kitchen towel until no more liquid comes out.
- Beat the cream cheese, sour cream, mayonnaise and garlic in a large bowl until smooth and fluffy.
- Fold in 1 cup of the mozzarella, the Parmesan, Gruyere, spinach, artichokes and pepper flakes. Taste and season with salt and pepper.
- Spread into a 9-inch baking dish or 1 1/2-quart casserole and sprinkle the remaining mozzarella over the top.
- Bake for 22 to 28 minutes, until bubbling at the edges and golden in spots. Rest 5 minutes and serve warm with bread, crackers or vegetables.
Notes
- 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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More Party Dips
Making a dip spread? Pair this with my cream cheese bean dip, buffalo chicken dip and Knorr spinach dip. For an extra-creamy shortcut, there's my Velveeta spinach dip too.
Frequently Asked Questions
What do you serve with spinach artichoke dip?
Toasted baguette slices, pita chips, tortilla chips, crackers and crunchy vegetables like carrots, celery, bell pepper strips and cucumber. Sliced sourdough or homemade crostini are my favorites.
Can I use fresh spinach?
Yes. Use about 1 pound fresh spinach. Wilt it in a dry pan or blanch it briefly, cool, then squeeze it very dry and chop it. Frozen spinach is easier and gives the same result.
Can I make spinach artichoke dip with Velveeta?
Yes. Swap the Gruyere and half the mozzarella for 6 ounces cubed Velveeta for a softer, extra-smooth dip, and stir halfway through baking. For an all-Velveeta version, try my Velveeta spinach dip.
Can I make it in a slow cooker?
Yes. Mix everything in a small slow cooker and cook on low for 2 hours, stirring once or twice, until hot and melted. Keep it on warm for serving, stirring now and then.
How long does spinach artichoke dip last?
Refrigerate leftovers within 2 hours and use them within 3 to 4 days. Reheat in the oven or microwave, stirring once, until it reaches 165°F in the center.
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