Artichoke and Spinach Dip

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5 from 8 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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This Artichoke and Spinach Dip Recipe is a great recipe for entertaining. It’s everything you want in a dip; warm, creamy and cheesy. Plus, it’s super quick and easy to whip up.

If you love a warm dip, try my Buffalo Chicken Dip and my Creamy Pizza Dip. They are game day favorites.

A round glass dish filled with artichoke and spinach dip recipe, topped with chopped pecans and breadcrumbs, placed next to sliced bread and fresh parsley.

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Why this Spinach Artichoke Dip Recipe is a Keeper

I love this spinach dip recipe because it’s an easy snack to serve when hosting. It’s so delicious and is an appetizer that people tend to love.

  • Adaptable: With a few simple swaps, you can make this low-carb, dairy free or try replacing the cream cheese with a garlic and herb cream cheese spread for this ultimate party dip.
  • Delicious Flavor: The dish tastes amazing and is a hit every time. You can add salt and pepper and add a little garlic to the delicious and easy recipe.
  • Consistent Results: The recipe turns out well every time you make it. It is why I love this recipe. Making this recipe is so easy.
  • Budget-Friendly Appetizer: The ingredients are affordable and the this favorite dip recipe is cost-effective. It is my go to recipe because I use frozen and canned ingredients.
  • Special Occasion Worthy: It’s perfect for football season or holiday. Everyone loves a good dip. It’s always on my table for parties.
  • Always a Crowd Pleaser: It’s a hit with guests, making it ideal for entertaining. So many have asked for the recipe, my buffalo chicken dip is also very popular.
A close up of creamy Recipe, highlighting its rich texture and savory goodness.

Sure! Fresh spinach brings great texture and flavor. Fresh spinach cooks down dramatically. Use 8–10 ounces of fresh spinach to replace a 10‑ounce box of frozen spinach.

Pro Tip for this Dip Recipe

Make the dip heartier and stir in cooked crabmeat, chopped shrimp, or crispy bacon bits.

Ingredient Notes to Make Spinach Artichoke Dip

All of the required creamy ingredients are easy to find at the store, but some of the ingredients may be around the kitchen already.

Get the full printable recipe with specific measurements and directions in the recipe card below.

Eight glass bowls filled with chopped kale, cream cheese, mayonnaise, sliced onions, artichokes, pecans, grated cheese, croutons, and spices.
  • Artichoke Hearts: Squeeze excess liquid from canned artichoke hearts so that your cheesy dip doesn’t separate and become watery.
  • Use Frozen Spinach: You can use frozen chopped spinach, but make sure that it’s thawed before using.
  • Cream Cheese: Be sure that the cream cheese is softened so that the cheese mixture mixes easily with the mayo.

Variations and Substitutions for Spinach and Artichoke Dip

This warm spinach artichoke dip recipe is so easy to change up. I like to experiment with ingredients to make different varieties.

  • The “Kick”: Add diced jalapeños, red pepper flakes, or a dash of hot sauce for a spicy version.
  • The Cheese: If you don’t like Parmesan, try Pecorino Romano for a sharper bite, or add Pepper Jack for more heat and meltability.
  • Cream Cheese: Swap half the cream cheese for Greek yogurt or silken tofu for a protein boost with less fat. You could even add in a little sour cream if you want.

Special Equipment Needed for Easy Spinach Artichoke Dip

There’s a step in easy spinach and artichoke dip that can go much faster with the right piece of kitchen equipment.

  • Food Processor: If you prefer a smoother, more “spread-like” dip rather than a chunky one, pulse the artichokes and spinach briefly before mixing with the cheese.

How to Make the Best Spinach Artichoke Dip

This is one of the easiest and simple to make recipes ever. The best spinach artichoke dip recipe comes together in 2 steps, and is perfect for super bowl parties.

Get the full printable recipe with specific measurements and directions in the recipe card below.

Four images show hands holding bowls with mayonnaise, chopped cooked spinach, diced onions, and grated parmesan cheese over a mixing bowl for an Artichoke and Spinach Dip recipe.
  • Preheat Oven and Chop Veggies: Preheat the oven, and dice the onion and chop the artichoke hearts into bite sized pieces.
  • Make the Base: Mix cream cheese and mayonnaise in a large bowl. Add the spinach, chopped artichoke, parmesan cheese, chopped onion and cayenne pepper.
  • Top and Bake: Transfer the spinach mixture into a prepared baking dish. Combine stuffing and pecans, and sprinkle over the top. Bake in preheated oven until hot and lightly golden browned on top.
Three images show: chopped artichokes in a bowl, the Artichoke and Spinach Dip Recipe mixed in a dish, and the same dip topped with chopped pecans before baking.

Prep Ahead Suggestions for Spinach Dip Appetizer

Prepping the best spinach & artichoke dip ahead of time can really help to save time and kitchen space if hosting a party.

  • Make Ahead: You can fully assemble the dip (but don’t bake it) up to 48 hours in advance. Mix everything together and store in the refrigerator, covered tightly. When ready to bake, add extra cheese on top then bake. Prepare crostini or dippers.
  • Artichoke Prep: If using canned artichokes, drain and chop them a day early. Store them in a paper towel-lined container to absorb extra brine.

Alternate Cooking Methods – Slow Cooker Party Dip

This homemade spinach artichoke dip recipe is best in the oven, but you can switch it up and make it in the crock pot, air fryer or microwave The dip is deliciously easy.

  • Slow Cooker: It can be made in a slow cooker. Combine everything to the slow cooker and cook on Low for 2 hours. This is the best method for parties where you want the dip to stay warm for hours.
  • Air Fryer: Place the dip in a small oven-safe ramekin or cast iron skillet. Bake at 330°F for 8–10 minutes until the top is golden.
  • Microwave: In a pinch, heat in 1-minute intervals, stirring in between, until melted and hot (though you won’t get the crusty cheese top).

How to Store, Reheat and Use Leftover Dip

  • Store: Let it cool before you store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Best done in the oven at 350°F to restore the texture. If microwaving, add a splash of milk to loosen the cream cheese back up.  
  • Use Leftovers: Toss leftovers with hot penne and a little pasta water.
    • Stuffed Chicken: Stuff the dip inside a chicken breast and bake.  
    • Gourmet Grilled Cheese: Use the dip as the filling for a decadent toasted sandwich.

Common Questions About This Artichoke Spinach Dip

Can I Freeze Easy Spinach and Artichoke Dip ?

Sure. Freeze for up to 2 months in an airtight container.

What Are the Best Dippers?

Warm, bready options like toasted baguette slices, pita chips, naan wedges, and pretzel bites holds up to a creamy dip. Tortilla chips, pretzel crisps, bagel chips, and sturdy crackers add great texture and contrast. Fresh veggies—carrots, celery, bell peppers, and cucumbers bring a refreshing crunch that balances the richness beautifully.

A close-up of a spinach casserole inspired by an Artichoke and Spinach Dip Recipe, topped with chopped pecans and croutons, with a portion removed to reveal the creamy spinach filling.

Expert Tips for Making Spinach-Artichoke Dip

Here are some tips and suggestions if you try this recipe. I have been making this dip for years and it is far the best.

  • The Artichoke Choice: Use canned or jarred artichoke hearts in water or brine, not the marinated ones in oil. The marinated ones have a strong vinegar/herb flavor that can clash with the creamy base.
  • Layer Your Cheese: Mix most of the cheese into the dip, but save a heavy handful of Mozzarella and Parmesan to sprinkle cheese on top of the creamy dip for that Instagram-worthy cheese pull.
  • Broil at the End: If your easy and delicious dip is hot but the top is pale, pop it under the broiler for 60 seconds to get those toasted brown spots.
  • Garlic Secret: Use both fresh minced garlic (for zing) and a pinch of garlic powder (for that deep, “everywhere” garlic flavor).
  • Serve With: Serve with Baked Tortilla Chips, Charcuterie Skewers or Cream Cheese and Crab Dip.

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A round glass dish filled with a baked Artichoke and Spinach Dip Recipe, topped with chopped pecans and breadcrumbs, served alongside sliced baguette and fresh parsley.

Artichoke and Spinach Dip

5 from 8 votes
This Artichoke and Spinach Dip Recipe is one of my favorites for hosting. It's warm, creamy and cheesy, plus, it's super quick and easy to whip up.
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Prep Time : 10 minutes
Cook Time : 25 minutes
Total Time : 35 minutes
Servings: 10 people
Course: Appetizers and Dips
Author: Christina Hitchcock

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Ingredients
  

  • 18 ounces Spinach, thawed, frozen spinach
  • 8 ounces Cream cheese, room temperature
  • ½ cup Mayonnaise
  • 14 ounces Artichoke hearts, 1 can, drained
  • ½ cup Parmesan cheese, grated
  • ⅓ cup Onion, chopped
  • ⅛ teaspoon Cayenne pepper
  • ⅓ cup Herb stuffing mix, Crushed
  • ½ cup Pecans, chopped

Instructions
 

  • Preheat oven to 400℉.
  • Combine cream cheese and mayonnaise in a large bowl.
  • Chop artichoke hearts into bite sized pieces,
  • Add spinach, chopped artichoke hearts, parmesan cheese, onion and pepper; Stir to combine.
  • Transfer mixture to a two quart baking dish.
  • Combine stuffing and pecans and sprinkle over top.
  • Bake for 20-25 minutes or until hot and lightly browned on top.

Christina’s Notes

  • Use softened cream cheese: This will ensure a smooth and creamy dip. Let the cream cheese sit at room temperature for about 30 minutes before using it.
  • Don’t overbake: Overbaking can make the dip dry and rubbery. Bake it just until it’s bubbly and the cheese is melted.
  • Add some heat: For a little kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the dip.
  • Grate your own cheese: Freshly grated cheese melts better and has a richer flavor than pre-shredded cheese. 
  • Taste and adjust: Before baking, taste the dip and adjust the seasonings as needed.
Helpful Tips for All RecipesThese quick tips will help you get perfect results every time.

  • Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
  • Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
  • Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
  • Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
  • Preheat the oven: Unless otherwise noted, always preheat your oven before baking.

For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.

Click here to add your own private notes.

Nutrition

Calories: 243kcalCarbohydrates: 13gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 12mgSodium: 620mgPotassium: 407mgFiber: 3gSugar: 3gVitamin A: 5258IUVitamin C: 23mgCalcium: 196mgIron: 2mg
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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35 thoughts on “Artichoke and Spinach Dip”

  1. I have been looking for this recipe! I can not wait to try it. Football or no football. Thanks again for sharing I found your through the hop.

    Reply

  3. Worlds Best Crab and Artichoke Dip

    1 can of artichoke hearts

    1 can of crab meat
    1 cup mayonnaise
    2 dashes hot sauce

    8 oz of cream cheese (soft works really well)

    1 cup of Parmesan

    1/2 cup of shredded cheddar cheese (optional)

    1 finely chopped green onion (optional)

    Drain artichoke hearts and smash them with a fork in the bottom of a microwavable/or oven bake casserole dish. Drain crab meat and mash in with artichoke hearts. Add softened cream cheese, mayo, hot sauce and cup of Parmesan cheese, and cheddar cheese. I love this dip because there are different ways you can serve it.

    1. You can bake it for 45 minutes at 350. Intensifies flavors and so rich.
    2. You can microwave it 2 minutes at a time until hot and then keep it warm by either re-nuking it from time to time or in a chaffing dish. Serve with crackers
    3. You can also serve either one of these on thin, warm slices of baguette bread.

    Reply

  4. Thanks for sharing~ I LOVE spinach & artichoke dip!!! Hi~ I am your newest follower from the blog hop & would love it if you stopped by and followed me back 🙂 (My name above links directly to my blog)

    Reply

  7. Oh yummy!!!

    Following from Blog Hop Friday!! I love for you to stop by my blog and follow back! 🙂

    Be sure to check out all the review and giveaways I have, and the list of ones coming!

    Thanks!

    Ashley
    ~The Reynolds Mom~
    thereynoldsmom.blogspot.com

    Reply

  8. Oh My word! Your blog is AWESOME! I’m definitely printing this recipe out for Sunday! Thanks so much for following me and I am so excited to dig through your archives and check out your recipes.

    Thanks for sending me over! I’m happy to be following!

    Reply

  9. This is my kind of football food! I’m not into chips and wings, but I love this dip! Great idea and I definitely want to make some this weekend!

    Reply

  14. You are making me hungry! I found you through a blog hop, please check out my freebie site. I actually posted my first recipe a few days ago, for perfect hashbrowns.

    Reply

  20. This looks like tasty football food for sure!! I have never heard of putting stuffing in spinach artichoke dip…very intriguing!

    Reply
5 from 8 votes (8 ratings without comment)

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