Spinach Artichoke Dip is one of those iconic party starters that always disappears first. Whether you’re hosting a game day get-together, a holiday dinner, or just having a chill movie night, this creamy, cheesy dip brings everyone to the table. I still remember the first time I made it for friends—it barely made it to the table before someone grabbed a chip and dove in!

There’s just something magical about the combo of gooey cheese, tender artichokes, and earthy spinach. It feels indulgent, but it’s shockingly simple to make. Bonus? You can prep it ahead of time and pop it in the oven just before guests arrive. It’s the perfect make-ahead appetizer that guarantees compliments.

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Key Ingredients in Spinach Artichoke Dip

Artichoke Hearts: Mild and slightly tangy, they add texture and flavor.
Frozen Spinach: Convenient and affordable—just thaw and squeeze it dry.
Mayonnaise & Sour Cream: These form the creamy, rich base.
Parmesan & Mozzarella: Melty, savory, and perfectly cheesy.
Garlic: Adds just enough flavor without overpowering the dish.
Salt & Pepper: Simple, but essential to bring all the flavors together.

Golden-brown hot spinach artichoke dip in a creamy, melted mozzarella and parmesan cheese sauce.

How to Make Spinach Artichoke Dip

Preheat your oven to 375°F (190°C).
In a large bowl, combine the chopped artichoke hearts, thawed and drained spinach, mayonnaise, sour cream, both cheeses, minced garlic, salt, and pepper.
Transfer the mixture into a baking dish—an 8×8-inch pan works great.
Bake for about 25 minutes until it’s golden brown and bubbling around the edges.
Cool for 10 minutes so it sets a bit and won’t burn anyone’s tongue.
Serve warm with toasted bread, crackers, or even veggie sticks.

Variations

Add cream cheese for an even richer texture.
Make it spicy with a pinch of red pepper flakes or a splash of hot sauce.
Swap the spinach for kale if you want to get a little fancy.
Go dairy-free by using plant-based mayo, sour cream, and cheese.

Pairings

Serve it with a crisp white wine like Sauvignon Blanc.
Pairs beautifully with garlic breadsticks or sourdough crostini.
Goes well with grilled meats as a flavorful side.

Serving Suggestions

Perfect as a starter for parties or game nights.
Try stuffing it into mini bell peppers and baking them.
Add a dollop on top of a baked potato for a creamy twist.
Serve with a big charcuterie board for a wow factor.

Common Mistakes to Avoid

❌ Using watery spinach – always squeeze it dry to avoid a soggy dip.
❌ Overbaking – this can make the cheese rubbery.
❌ Underseasoning – taste before baking and adjust salt if needed.
❌ Serving too hot – give it a few minutes to cool before digging in.

Tips and Tricks

✅ Use full-fat mayo and sour cream for the best flavor.
✅ Prep ahead and refrigerate—just bake it when ready to serve.
✅ Broil for the last 2 minutes for a golden cheesy top.
✅ Double the recipe if you’re serving a crowd—it goes fast!

Final Thoughts on Spinach Artichoke Dip

This Spinach Artichoke Dip is a forever favorite in my house. It’s rich, flavorful, and ridiculously easy to make. Whether you’re bringing it to a potluck or enjoying it with your family, it’s one of those recipes that turns moments into memories. Make it once, and you’ll want to make it again and again. Don’t be surprised if people ask for the recipe—just send them this blog post! 😉

Cheesy Baked Spinach Artichoke Dip Everyone Will Love

Bellina Groschen

Creamy, cheesy dip loaded with spinach and artichokes, served with toasted bread.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Course Appetizer

Cuisine American

Servings 6 -8 servings

Calories 350 kcal

Ingredients

1 14 ounce can artichoke hearts, drained and chopped
10 ounces frozen spinach thawed and squeezed dry
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Toasted bread or crackers for serving

Instructions

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine artichoke hearts, spinach, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, garlic, salt, and pepper.
Transfer the mixture to a baking dish. Bake for 25 minutes, or until golden brown and bubbly.
Let cool for 10 minutes before serving.
Serve warm with toasted bread or crackers.

Notes

You can assemble it up to 24 hours ahead—just refrigerate until baking.

Want a golden top? Broil the last 2–3 minutes of baking.

Great for freezing leftovers (if you have any).

Let it sit out for 5–10 minutes before serving to thicken.

Fresh grated Parmesan melts better than pre-shredded.

Nutritional Information (per serving)

Calories: 350

The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.

Keyword spinach artichoke dip, appetizer, party dip, cheese dip