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    Home > Blog > Appetizers > The BEST Spinach Artichoke Dip

    The BEST Spinach Artichoke Dip

    by Jenny Park · Published: Jan 31, 2023

    Jump to Recipe
    The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
    Spinach and artichoke dip in a skillet with chips on the side.
    Spinach and artichoke dip in a skillet.
    Spinach and artichoke dip in a skillet.
    Spinach and artichoke dip close up.
    Spinach and artichoke dip close up.
    Spinach and artichoke dip in a pan with tortilla chips on the side.
    Spinach and artichoke dip in a skillet with chips on the side.
    Spinach and artichoke dip in a skillet with chips on the side.

    How has it taken us over 10 years to have a proper Spinach Artichoke Dip recipe on the site?! Well we have one now and I guess that’s all that matters! Anyway, it’s our opinion that spinach artichoke dip is THE dip of all of dips!

    What is there not to love about a warm, creamy, and cheesy dip that can be made with a handful of ingredients in under 30 minutes? The answer is absolutely nothing! I still get excited when I see it on a menu and order it every single time.

    How to Make Spinach Artichoke Dip

    Ingredients

    Ingredients for spinach and artichoke dip.

    Process

    1. Preheat oven to 375˚F. Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
    2. Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
    Cream cheese with mayonnaise in a bowl mixed together.
    Spinach and artichoke dip mixing together in a bowl.
    1. Mix together until completely and evenly combined.
    2. Pour mixture into a 2 quart baking dish or 8 inch skillet and smooth top.
    Spinach and artichoke dip filling in a bowl mixed together.
    Spinach and artichoke dip in a skillet being ready to get baked.
    1. Sprinkle with remaining cheese.
    Spinach and artichoke dip topped with cheese.
    1. Bake spinach artichoke dip for 15 minutes. Transfer to broiler for 1 minute to brown top. Remove from oven and serve with tortilla chips.
    Spinach and artichoke dip in a skillet.

    Why We Use Fresh Spinach in Our Spinach Artichoke Dip

    A lot of spinach artichoke dip recipes call for frozen (thawed) spinach, to save on time, but we prefer to use fresh spinach. Not only do we prefer the taste, we actually think it takes more time to use frozen spinach considering you still need to thaw, squeeze and chop frozen spinach.

    Should You Blanch or Wilt Spinach?

    We prefer wilting to blanching fresh spinach for two main reasons:

    1. Much less water is needed – wilting spinach only uses a couple tablespoons water, while blanching uses several cups for both the pot and ice bath.
    2. Wilting spinach only takes about a minute or 2 longer to do then blanching, which we’re totally okay with.

    How to Wilt Spinach (and Prepare for the Dip)

    Wilting spinach is so easy to do. It only takes a few minutes and steps to do:

    1. Place a large pan or pot with 2 tablespoons water over medium heat.
    2. Once the water begins to simmer, add spinach to pot in handfuls, stirring after each addition.
    Water in pot simmering.
    Spinach in a pot with simmering water to make wilted spinach.
    1. Once all spinach has been added, gently stir and fold it over itself until all the leaves have collapsed/wilted. That’s it!
    Wilted spinach in a pot.

    Once all spinach leaves have wilted just allow them to sit until cool enough to handle, then squeeze as much excess liquid from them, and chop!

    What to Serve with Spinach Artichoke Dip

    We love serving our dip with tortilla chips, but have also served them with our Homemade Potato Chips or Root Vegetable Chips and they have both been delicious! Other great options are:

    • crostini
    • crudité (such as carrots, celery, snap peas, Belgium endive leaves, etc)
    • crackers
    • pita chips
    • baguette slices
    Spinach and artichoke dip in a skillet.

    Tips and Tricks for Success

    • If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
    • You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
    • If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.

    Variations

    • We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
    • Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
    • Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
    • For a slightly lighter dip swap the mayonnaise out for Greek yogurt and reduce each cheese by about 1/2 ounce.
    • To add a slight tang to the dip swap the mayonnaise out for sour cream.
    Spinach and artichoke dip in a pan with tortilla chips on the side.

    More Delicious Dip Recipes You Will Love

    • Buffalo chicken dip in a skillet with chips and veggies on the side.
      Buffalo Chicken Dip Recipe
    • Everything seasoning and caramelized onion dip on a platter with bagels and veggies.
      Everything Seasoning and Caramelized Onion Dip
    • A close up of a dish of hot crab dip with dipped crostini.
      Hot Crab Dip
    • Crock pot beer cheese dip with chips and meat for dipping.
      Crock Pot Beer Cheese Dip

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    Spinach and artichoke dip close up.

    Spinach Artichoke Dip

    5 from 11 votes
    PRINT RECIPE Pin Recipe
    The easiest and most delicious Spinach Artichoke Dip recipe you'll ever taste! Our recipe is a no fuss, creamy and delicious dip that literally disappears within minutes every time we serve it!!
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings: 6

      EQUIPMENT  

    • 1 8" cast iron skillet

      INGREDIENTS  

    • 8 ounces softened cream cheese
    • 4 tablespoons mayonnaise
    • 8 ounces baby spinach, wilted, squeezed and chopped
    • 8 ounces jarred artichoke hearts, drained and chopped
    • 1 minced garlic clove
    • 2 1/2 ounces shredded mozzarella cheese, divided
    • 2 1/2 ounces shredded gruyere cheese, divided
    • 2 ounces grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
    • Add spinach, artichokes, garlic, 2 ounces each mozzarella and gruyere, 1 ounce Parmesan, salt, and pepper.
    • Mix together until completely and evenly combined.
    • Pour mixture into a 2 quart baking dish or 8-inch skillet and smooth top.
    • Sprinkle with remaining cheese.
    • Bake spinach artichoke dip for 15 minutes. Bake spinach artichoke dip for 15 minutes. Remove from oven and serve with tortilla chips.

      NOTES  

    **Recipe Makes 3 cups and Each Serving = 1/2 cup**
    Tips and Tricks for Success
    • If you forget to soften your cream cheese ahead of time you can soften it quickly two different ways. You can either unwrap the block completely and microwave it on high for 15 seconds OR you can keep the block of cream cheese in the foil wrapper (but remove the cardboard box) and submerge it in warm water (hot water from the tap works very well) for about 15 minutes.
    • You can assemble the entire dip, pour it into your baking vessel, tightly cover it with plastic wrap (directly over the dip), and refrigerate it up to 2 days ahead of time.
    • If you prep and refrigerate the dip ahead of time, add 5 minutes to the baking time (since the dip will have been chilled vs room temperature.
    Variations
    • We mentioned above that we really love using fresh spinach for this recipe, but frozen, thawed spinach is totally fine too. Just make sure to squeeze as much water from the spinach as possible, once thawed. You also want to use 11-12 ounces of frozen spinach to account for the extra weight of the ice.
    • Swap the spinach out for another leafy green like kale. When we do this, we usually reduce the amount we use to 6 ounces.
    • Switch up the types of cheese. Some other great options we like for spinach artichoke dip are fontina, havarti and comté.
    Calories: 370kcal Carbohydrates: 7g Protein: 13g Fat: 33g Saturated Fat: 14g Polyunsaturated Fat: 5g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 73mg Sodium: 869mg Potassium: 301mg Fiber: 2g Sugar: 2g Vitamin A: 4711IU Vitamin C: 19mg Calcium: 346mg Iron: 1mg
    CUISINE: American
    KEYWORD: classic spinach artichoke dip, dip recipe, game day recipe, wilted spinach
    COURSE: Appetizer, Snack
    DIET : Vegetarian

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    January 31, 2023 / 5 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    January 31, 2023 / 5 Comments

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    1. Den M.

      April 30, 2022 at 7:57 pm

      Jenny, Sorry I asked the same question twice re the crackers. I wanted to ask you if the jarred artichokes are marinated and if this dip holds up at room temp as it sits. I am planning my Derby party and wanted to go a different route than pimento cheese dip! (any suggestions welcome!) Thank you.

      Reply
      • Jenny Park

        May 01, 2022 at 10:55 am

        Hi! The artichokes i used were not marinated or packed in oil. They’re the ones packed in water. The dip also hold up well for a few hours. It does stiffen a bit as it sits and cools, but still tastes great!

        Reply
    2. Den M.

      April 30, 2022 at 7:39 pm

      I”m making this for Derby next weekend. What type of crackers are those , they look like they will hold up nicely to this dip.

      Reply
    3. Den M.

      April 27, 2022 at 8:29 pm

      Are those store bought chips in your presentation picture, if so would you name them for me, they appear just right texture, size and crispness. This dip has the best combination of ingredients for this traditional dip and fresh spinach too. It’s the goto spinach artichoke dip.

      Reply
      • Jenny Park

        April 28, 2022 at 7:42 am

        Hi! The brand is “chicas” tortilla chips and they’re one of my favorites!

        Reply

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