Spinach Artichoke Dip is creamy, cheesy, and so simple to make! This recipe has been a favorite for decades, and for good reason! It can be prepped in under 10 minutes and hot & ready to serve in under 30 minutes total! This is a great (and so irresistible!) party or potluck recipe.
Simply the Best Spinach Artichoke Dip
Allow me to introduce you to one of my current top pregnancy cravings: Spinach Artichoke Dip.
Creamy, cheesy, and easy to make, it’s dangerous to have all of the ingredients for this dip in my house at one time. Since it’s evidently important to make sure I’m getting enough calcium during the third trimester, it’s also incredibly easy to justify whipping up a batch. There are four kinds of cheese in this recipe! And there’s spinach for good measure, so it’s basically health food, right?
Never have I enjoyed testing a recipe as much as this Spinach Artichoke Dip. I worked my way through about six different variations before I finally settled on this winning recipe (verified as the winner by myself, Zach, my mom, and my picky little sister, who is not only a taste tester but was my hand model in the photo above).
What is Spinach Artichoke Dip Made of?
- Cheese! We’re using shredded Mozzarella (for that creamy, stretchy, cheesy texture), shredded parmesan, and shredded sharp white cheddar (adds a great flavor!).
- Cream cheese. Again, more cheese, but I thought this one deserved its own line since it’s not of the shredded variety.
- Sour cream.
- Spinach. I use chopped frozen spinach. It’s often available in 9 or 10 oz packages, just grab whichever your grocery store happens to have! Make sure to thaw and drain well before using (instructions for doing this in the recipe).
- Artichokes. I recommend canned, quartered artichoke hearts. Use the kind that are packed in water (not marinated) and drain well before using.
- Minced garlic
- Seasoning. Onion powder, salt, and ground pepper!
How Long is Spinach Artichoke Dip Good For?
After it’s been baked, this spinach artichoke dip will keep for up to 3 days in the refrigerator. Make sure to store it in an airtight container!
Can I Freeze Spinach Artichoke Dip
Unfortunately I do not recommend freezing this dip. The sour cream and mayo simply do not fare well when frozen and can change the texture of the dip once thawed.
If you’d like, you can make this dip a day or two (or even three!) in advance by preparing (but not baking), wrapping well with plastic wrap, and then heating according to the recipe instructions once you are ready to serve.
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Spinach Artichoke Dip
- 8 oz cream cheese softened (226)
- ¾ cup sour cream (170g)
- ¼ cup mayonnaise (55g)
- 1 teaspoon minced garlic about one clove, minced
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded mozzarella cheese (115g)
- ¾ cups shredded parmesan cheese divided
- ½ cup sharp white cheddar shredded (60g)
- 14 oz canned quartered artichoke hearts¹ drained, patted dry and coarsely chopped (795g)
- 9 or 10 oz bag frozen chopped spinach thawed and well drained² (283g)
- pita chips, crackers, tortilla chips, or anything else you'd like to use for dipping!
- Preheat oven to 375F (190C) and lightly grease a 9” pie plate with butter. Set aside.
- Combine cream cheese, sour cream, mayo, garlic, onion power, salt, and pepper in a large bowl and stir well.
- Stir in mozzarella cheese, ½ cup parmesan, and white cheddar.
- Add artichoke hearts and spinach and stir well until all ingredients are well-combined.
- Spread evenly into prepared pie plate and sprinkle top with remaining ¼ cup parmesan cheese.
- Transfer to 375F (190C) oven and bake for 20-25 minutes/until heated through.
- Serve with tortilla chips, pita chips, or whatever else you’d like!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.