Spinach Artichoke Dip
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.
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!
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
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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!
Throwing a Big Party? Add These Other Popular Dips To Your Menu!
- Buffalo Chicken Dip
- Hissy Fit Dip
- Slow Cooker Spicy Beef Queso Dip
- Jalapeño Popper Dip
- The Best Easy Crab Dip
- Loaded Baked Potato Dip
- Seven Layer Dip
- Taco Dip
- Spinach Dip
- Sun-Dried Tomato Dip
Spinach Artichoke Dip
Ingredients
- 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
- 1½ cups (169.5 g) shredded Monterey Jack cheese, divided, (6 ounces)
- 1½ 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
Instructions
- 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.
Notes
- 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.
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.
I made this appetizer for our 1st annual Good Friday BFF Dinner….it was amazing! I added some clumps of grated old cheddar on top before baking, and split the batch into two dishes as the recipe produces a large quantity. Sooooo delicious, thanks for sharing!
Baking them right now in the oven soooo excited!!!!
I made this dip for my Super Bowl Party and everyone loved it! I am obssessed with your blog! Thank you for such great recipes!!!
I made this dip for my book club last night. It was a huge hit! Everyone said how good it was and it was all gone very quickly. Thanks for an easy and very delicious recipe!
Can I do this in a crock pot?
Ooh good idea, I definitely think you could do that.
First ever comment on a recipe…..this is crazy delicious and a perfect appetizer for any occasion. I’ve made it twice and it was praised both times as the best spinach artichoke dip ever consumed. High praise considering there are 1, 001 versions of this recipe. Thanks for sharing.
Just made this, and it’s delightful, but for my money it’s a little TOO spinachy; we added another 1/3-ish cup of mayo and a good bit more parmesan to make it creamier and cheesier. Even now it’s not gloopy or runny in the least, which is what we most wanted to avoid. Thanks Michelle!
I love this recipe…and I always “health-ify” it. I use the fat free options of sour cream, mayonnaise, and cream cheese. No one ever notices, unless I tell them :). Just made it again (for probably the fifth time) for a New Years Party tomorrow.
Hi Michelle,
Out of curiosity, how easy do you think it would be to double this recipe? Would you have to cook it for a longer period of time do you think? I am going to a New Years Eve party dominated by men, so I know the dip will all be gone by the end of the night.
Thank you!
Hi Ashlee, You just want to make sure it’s heated the whole way through and bubbly. If you use a deeper casserole dish it will probably need to be baked longer, but if you use one that’s just longer but the same depth, the same amount of time should be fine.
I am having appetizers only on Christmas Day and wanted to make some things in advance. An artichoke dip being one of them. How mant days in advance can I make this? Thanks and Happy Holidays!!
Hi Shannon, I would say you could make it the night before.
Looks so gooooood. Do you think you could make this in advance?
Yes, you could definitely make it ahead of time, just refrigerate, and then bake when ready.
Perfect. Thanks! I will definitely be making this for Christmas dinner then :)
I too love this dip! I made it for a party recently and it was a big hit! I’m planning to make it again for Thanskgiving (which we’re celebrating on Friday) as a pre-dinner snack. Any idea whether it can be made a day in advance and reheated?
Yes, definitely!
I have made this dip twice now, and both times it came out wonderful!
I brought it to a New Years Eve party for the second round of making it and it was gone by the end of the night. The first time that I made it, it was gone within an hour!
Thanks for the recipe, I am definitely looking forward to trying some of your other recipes! :)
Artichoke Spinach Dip was fabulous. Easy to make, and a BIG hit with guests. Easy to reheat in micro also. Thanks for sharing :)
You are welcome! So glad you enjoyed it, and for the tip on reheating in the microwave!
I just made this and it was amazing! I’ve been following you for a few months now and have made your dutch apple pie, peanut butter cookies and thick & chewy chocolate chip cookies. Everything has been a success! I’m so happy I found you:)
Hi Stephanie, Thank you for the comment! So happy to hear you’ve been enjoying the recipes!
I made this dip this evening. Fabulous! I could have eaten the entire thing.
Misty – you and me both! It’s totally addicting; so glad you loved it too!
I loooooooooooooooove dip oh do I love dip. This one looks so perfectly delicious.
Artichoke Spinach Dip is one of my hubby’s favorite appetizers whenever we go out. I have made a few versions of my own. I’ll have to give your recipe a try next time… It looks great!
That looks amazing. I cannot wait to try it. Thanks!
Just made this for a party last night, and it was gone so quick I never got more than 1 chip-full! I’ve tried several hot artichoke dip recipes, and this was the first one that came out absolutely perfect – nice, browned crust, super creamy, and not at all oily. I might even make another batch tonight just for myself!
Artichoke Dip is probably one of my favorite things in the world. Great recipe!
i love dips. and this looks great. i tried raw artichokes this summer and wasn’t a fan but i def love them in dip!
This looks really good.I need this right now lol.
I too am crazy about dip! I can (and have) happily sit down with a bowl of dip and some dippers and make a meal out of it. Spin dip is one of my favs too, but I have yet to find the perfect at home recipe although I’ve tried out several. I can guarantee you that your recipe will be making an appearance at our house soon!
My favorite dip is Buffalo Chicken Dip. I just posted our version of the recipe on my blog. It’s always a crowd pleaser!
This would be a perfect dish to serve on football Saturdays (yes, I’m a huge fan of college football). I’ll have to make this the next time we have people over to watch Michigan State football! Go Green!
We make guacamole, on average, once per week. Though we might have to substitute this yummy dip next week!
Spinach and artichoke is one of my favorites, right up there with crab dip. Yours looks so good!
So, when I was little, I used to be known as the girl who stood in front of the chips and dip. Until they were gone. Thanks for making a post for us addicts out there :) Looks deliciously indulgent!
My other all time favorite dip besides artichoke and spinach is
BLT dip
this is so easy and yummy
serve with Bread rounds
1lb bacon crisply cooked and crumbled
1 c mayonnaise
1 c sour cream
in a bowl blend to gether mayo,sour cream and bacon I do this in a 9″ pie plate place in fridg when ready to serve I cover with shredded lettuce chopped tomatoes and some shredded cheese
enjoy
I absolutely LOVE Spinach and Artichoke Dip! I cannot wait to make this! :) I’m thinking Stacey’s Pita Chips would go great along side.