This spinach artichoke dip is easy, super cheesy, and perfect for your next party. Serve it in a bread bowl or with your favorite chips or crackers.

Dipping a tortilla chip into a pan of spinach artichoke dip.

Raise your hand if you love dip. Me too. Meeeeee too.

Any and all dips, bring ’em on! If it’s dip, you can bet your bottom dollar I’m going to want to devour it.

My husband and I have long been massive fans of spinach artichoke dip. We’ve always ordered it nearly anytime we see it on a menu, anywhere from a bar when we’re watching a sporting event, to nicer restaurants before our main meal. Sometimes crab is thrown in there, sometimes it’s served with tortilla chips, sometimes potato chips or baguette. What can I say? No matter how it’s served, we love the stuff!

Which is why I’m so thrilled to share this killer homemade spinach artichoke dip with you!

Overhead shot of a pan of baked spinach artichoke dip.

How Do You Make Spinach Artichoke Dip?

As far as appetizers and dips go, the easier the better since most times you’re making them for a crowd and no one wants to be fussing in the kitchen when company arrives, right? Luckily, this spinach artichoke dip could not be easier to make.

Prior to this iteration, I had tried some old recipes from my mom’s recipe books that were either really mayonnaise-y or too sour cream-y, or not enough spinach. I tweaked the previous version that was on the site just a smidge to include a little more cream cheese, equal amounts sour cream and mayonnaise, a little milk and cream to keep the dip creamy, and some extra zing with crushed red pepper flakes, salt and pepper (in doing so I omitted the paprika).

I think this version has the perfect amount of everything! Mix everything together in one bowl, dump it into a baking dish, pop it into the oven and 30 minutes later you’re ready to dig in! It’s easy, super cheesy, and everyone goes totally bananas for it.

What to Serve With It

I’m pretty traditional when it comes to spinach artichoke dip, and I prefer serving it with tortilla chips, however the possibilities are seriously endless! Some ideas:

  • Pita chips
  • Multi-seed crackers
  • Wheat Thins
  • Sliced baguette
  • Crostini
  • Carrot sticks
  • Transfer the warm dip to a bread bowl a la my cold spinach dip recipe
Dipping a tortilla chip into spinach artichoke dip.

A Few More Recipe Notes/Thoughts

  • You can assemble this dip a day in advance and store it in the refrigerator, covered. I recommend bringing it to room temperature before baking, otherwise plan on a longer bake time.
  • I’ve heard of some people eating cold spinach artichoke dip, which you could technically do, but this one is definitely at its best warm and cheesy!
  • If you want to make it a liiiiiiitle bit healthier and prefer no mayonnaise or sour cream in your dip, you could use Greek yogurt in place of the mayonnaise and sour cream.
  • This dip always disappears really quickly, so if you’re making it for a crowd or party, I would recommend doubling the recipe and baking in a 9×13-inch pan or other 3-quart baking dish.
  • I’ve never made this in a crock pot because I love the browned and bubbling cheesiness you get from baking in the oven, but if you’d like to use your slow cooker, I would recommend assembling it just as you would for the oven (including placing the extra Monterey Jack and Parmesan on top) and cook on low for 2 hours. Once done, stir everything together and serve (or switch to the keep warm setting and let guests serve themselves!).

Watch the Recipe Video:

Spinach artichoke dip is definitely one of those classics that everyone needs in their recipe arsenal, and I can say, without a doubt, that this is the absolute BEST spinach artichoke dip you’ll ever make! Grab your favorite chip or dipper and dig in!

A pan of spinach artichoke dip with some eaten.
Dipping a tortilla chip into a pan of spinach artichoke dip.

Spinach Artichoke Dip

This spinach artichoke dip is easy, super cheesy, and perfect for your next party. Serve it with your favorite chips or crackers.
4.56 (9 ratings)


  • 10 ounce (283.5 g) package frozen chopped spinach, thawed and excess moisture squeezed out
  • 14 ounce (396.89 g) can artichoke hearts, drained and finely chopped
  • cups (169.5 g) shredded Monterey Jack cheese, divided, (6 ounces)
  • cups (150 g) finely shredded or grated Parmesan cheese, divided, (6 ounces)
  • 6 ounces (170.1 g) cream cheese, at room temperature
  • ½ cup (112 g) mayonnaise
  • ½ cup (115 ml) sour cream
  • ¼ cup (61 ml) milk
  • ¼ cup (59.5 ml) heavy cream
  • 2 garlic cloves, finely minced
  • 1 teaspoon crushed red pepper flakes, optional
  • ¼ teaspoon (0.25 teaspoon) salt
  • ¼ teaspoon (0.25 teaspoon) ground black pepper


  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the spinach, chopped artichokes, spinach,1¼ cups of Monterey Jack cheese, 1¼ cups of Parmesan cheese, cream cheese, mayonnaise, sour cream, milk, heavy cream, garlic, red pepper flakes, salt and pepper, and stir well to combine.
  • Spoon the mixture into a 1½-quart baking dish. Sprinkle the remaining ¼ cup Monterey Jack and ¼ cup Parmesan cheeses on top. Bake for 25 to 35 minutes, or until browned and bubbly. Serve warm with tortilla or pita chips, crackers, vegetables, or in a bread bowl. Leftovers can be stored in the refrigerator, covered, for up to 4 days.


  • The dip can be assembled a day in advance, covered and refrigerated. Bring to room temperature before baking.
  • You can double the recipe and bake in a 9×13-inch dish or other 3-quart baking dish.
  • To make in a slow cooker, assemble exactly as directed above, cook on low for 2 hours, then stir together and serve.
  • You can replace the mayonnaise and sour cream with Greek yogurt.
Nutritional values are based on one serving
Calories: 452kcal, Carbohydrates: 7g, Protein: 16g, Fat: 40g, Saturated Fat: 17g, Cholesterol: 83mg, Sodium: 866mg, Potassium: 233mg, Fiber: 2g, Sugar: 2g, Vitamin A: 5555IU, Vitamin C: 12.7mg, Calcium: 473mg, Iron: 1.5mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

This recipe was originally published on August 26, 2010.