Spinach Artichoke Dip is one of those recipes everyone needs in their back pocket, and this version has been my go-to for decades. It’s creamy, cheesy, and ridiculously easy to make. Ready to make your new signature party dip? Oh, and I’ll show you how to make it in the oven or crockpot!
Everyone Needs a Good Artichoke and Spinach Dip Recipe Up Their Sleeves…Let This One Be Yours!
I dug this recipe out of my old recipe box recently, and honestly, I have no idea why it hasn’t made it to the blog before now! It’s an oldie but goodie, the kind of tried-and-true appetizer I’ve been making for decades. And every time I pull it out for a party, people ask for the recipe!
This spinach artichoke dip is creamy, cheesy, and made with simple, clean ingredients–no fussy steps, nothing fancy, just pure comfort food that always disappears fast. If you’ve been looking for your go-to version of this classic dip, let this be the one!
If you love this dip, you are guaranteed to love our Knorr Spinach dip (in a bread bowl), our Cowboy Ranch Dip, and this holiday favorite Cranberry Cream Cheese Dip!
What You’ll Need to Make Crockpot Spinach Dip
- Cream Cheese: Softened to room temperature so it blends silky smooth.
- Mayonnaise: I love avocado mayo, but you can use any full-fat mayo you enjoy (don’t use Miracle Whip).
- Sour Cream: Adds tang and extra creaminess.
- Parmesan or Romano Cheese: Salty, nutty, and essential for that classic flavor.
- Mozzarella Cheese: Makes everything melty and gooey!
- Garlic: Fresh minced garlic adds the best flavor, but jarred or garlic powder will work in a pinch too.
- Artichoke Hearts: I use brined artichokes. Marinated ones work if you blot them well.
- Frozen Chopped Spinach: Thaw fully and squeeze out as much moisture as possible!
- Salt & Pepper: Add to taste, if needed.
- Dippers: Pita chips, thick tortilla chips, crostini, carrot chips, celery sticks—whatever you love.
Get the full recipe in the recipe card below.
Kathleen’s Tips: Make sure your cream cheese is at room temperature; it blends much easier this way!
How to Make Spinach Artichoke Dip
Step 1 – Preheat & Prep
Preheat the oven to 350°F (175 °C) and lightly grease a small baking dish (about 8×8, 7×11, or even a pie plate).
Thoroughly drain and squeeze the thawed spinach, then blot with paper towels to remove any excess moisture.
Step 2 – Mix the Dip Ingredients
In a medium mixing bowl, combine cream cheese, mayonnaise, and sour cream, and mix until smooth (with a hand mixer or by hand).
Stir in Parmesan cheese, garlic cloves, spinach, and chopped artichoke hearts. Gently mix until combined. Fold mozzarella cheese into the mixture (my preference), or spoon the mixture into a prepared baking dish and sprinkle it on top.
Step 3 – Bake & Enjoy
If you haven’t already, transfer the mixture to a baking dish and bake 20-25 minutes until golden brown and bubbly. Serve with your favorite crackers, Fritos, crostini, pita chips, thick tortilla chips, and veggies for a low-carb dip.
Crockpot Instructions
This dip works beautifully in a slow cooker — perfect for parties or keeping it warm on game day! I do this all the time!
- Spray a 2–4-quart crockpot with spray oil. If making in a regular-sized crockpot, you will need to double the recipe.
- Add all ingredients to the crockpot, stir, cover, and cook on LOW for 1-2 hours, stirring once or twice until hot and melty.
- Switch to WARM for serving.
- Optional: sprinkle a little extra mozzarella on top during the last 15 minutes to get it perfectly gooey.
Slow Cooker Spinach Artichoke Dip Variations
- Spicy Spinach Artichoke Dip: Add chopped jalapeños, crushed red pepper flakes, or a few dashes of hot sauce.
- Garlic Lover’s: Double the garlic or add roasted garlic for a sweeter, deeper flavor.
- Cheese Swaps: Swap mozzarella for fontina, provolone, or Pepper Jack—so good.
- Greek-Inspired: Add chopped kalamata olives and a handful of feta for added Green flavors.
- Artichoke-Heavy: Love artichokes? Add an extra half-can for more texture!
- Low-Carb: This recipe is naturally low-carb as long as you use full-fat cheeses!
- Dairy-Free: A little trickier, but if you are used to doing this, then it’s easy! Replace cream cheese and shredded cheeses with their plant-based counterparts. Make sure your mayonnaise is vegan, and you are all set!
What to Serve with Homemade Spinach Artichoke Dip
Best Crunchy Dippers
- Crostini or baguette slices (toasted is best to hold the dip)
- Pita chips or naan wedges
- Tortilla chips — thick-cut or restaurant-style hold up the best
- Crackers: butter crackers, multigrain, seeded, gluten-free crackers or water crackers
- Fritos Scoops — a party favorite because they never get soggy
Veggie Options (Fantastic for a lighter or low-carb spread)
- Carrot sticks or coins
- Celery sticks
- Cucumber slices
- Mini bell pepper halves
- Sugar snap peas
Other ways to enjoy artichoke dip
- Soft pretzels or pretzel bites
- Toasted sourdough or rustic bread
- Roasted baby potatoes — surprisingly perfect for dipping!
- Stuffed mushrooms: Spoon a little into the mushroom caps and bake.
What to Serve With It on a Party Table
Spinach artichoke dip pairs beautifully alongside:
- A charcuterie or snack board
- Fresh fruit platter (adds brightness)
- Other warm dips like queso or buffalo chicken dip
- Sliders, wings, or flatbreads
Storage Tips
- Store leftover spinach artichoke dip in an airtight container in the refrigerator for 3–4 days.
- For the best texture, allow leftovers to come to room temperature for about 20–30 minutes before reheating.
My favorite way to use Leftover Artichoke Spinach Dip
- Spoon Over: Easiest method: Lightly salt and pepper chicken breasts, then top with ⅓–½ cup dip and place in a lightly oiled baking dish. Bake at 375°F for 25–30 minutes, until chicken hits 165°F. If browning too much, towards the end, cover lightly with foil.
- Stuffed (seems fancy, but it’s not really): Cut a pocket into the breast and stuff with 2–4 tablespoon of dip. Place in a lightly oiled baking dish and bake at 375°F (190 °C) for 28–32 minutes, until the internal temperature reaches 165°F.
Make-Ahead
- Assemble but don’t bake: Mix everything, spread into your baking dish, cover tightly, and refrigerate up to 48 hours before baking.
- When ready to serve, bake as directed, adding 5–10 extra minutes if it’s going in cold.
Can You Freeze Spinach Artichoke Dip?
Yes, this dip actually freezes well!
- Place unbaked or baked (and cooled) dip in a freezer-safe container, press parchment or plastic wrap on top, and freeze for up to 2–3 months.
- Thaw overnight in the fridge before baking or reheating.
Easy Spinach Artichoke Dip Recipe FAQs
Spinach artichoke dip is unfortunately an indulgent appetizer, but you can make it lighter by using Greek yogurt, reduced-fat cream cheese, or part-skim mozzarella. It still tastes amazing!
Yes, the dip itself is naturally gluten-free. Just choose gluten-free dippers like veggies, GF crackers, or corn tortilla chips!
Use it as a spread on sandwiches or wraps, stuff it into mushrooms, spoon it onto baked potatoes, or, my personal favorite, spread it over chicken breasts and bake until hot and bubbly, see how to above.
Spinach artichoke dip became popular in the U.S. around the 1950s–1970s, when party dips were all the rage. It’s inspired by classic hot cheese dips, and with the rise of convenient canned and frozen ingredients, it eventually became a beloved American appetizer staple.
Kathleen’s Expert Tips for the Best Spinach Artichoke Dip
- Squeeze the spinach really well. Excess moisture is the #1 reason dips turn watery. Wring it out, then blot with paper towels for good measure.
- Start with softened cream cheese. If it’s too cold, it stays lumpy and won’t mix smoothly. Room temperature cream cheese = creamy, dreamy dip.
- Use good Parmesan (or Romano). Freshly grated melts better and gives a deeper flavor than the pre-shredded bags.
- Adjust the garlic to your taste. This recipe is a little garlicky (in the best way!), but use jarred garlic or one teaspoon garlic powder if that’s what you have.
- Brined artichokes work best. Marinated will work too, drain well, then blot them well so the oil doesn’t change the texture.
- Fold in the mozzarella. Mixing it into the dip instead of leaving it on top creates those irresistible, melty pockets in every scoop.
- Bake until bubbly and golden. Pull it out when the edges are lightly browned—this is when the flavor is at its peak.
- Great make-ahead dip. Assemble up to 48 hours ahead, refrigerate, then bake when you’re ready (it will take a few extra minutes).
- Crockpot-friendly! Warm on LOW for 1.5–2 hours for parties or game days—switch to WARM to keep it perfectly scoopable.
More popular dips from The Fresh Cooky
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Equipment
- STAUB Ceramics Rectangular Baking Dish
Ingredients
- 8 ounces cream cheese softened to room temperature
- ½ cup mayonnaise See notes
- ½ cup sour cream I used full-fat
- 1 cup Parmesan grated, or Romano cheese
- 4 cloves garlic minced or pressed
- 14 ounces can/jar artichoke hearts drained and chopped, I liked brined better, if using marinated, drain and pat dry.
- 10 ounce box frozen spinach chopped, thawed and drained
- ½ cup mozzarella cheese shredded
- Salt and pepper to taste I didn’t add either, but you may want to!
- for serving Thick tortilla chips Pita Chips, Celery Sticks, Carrot Chips
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8 or 7×11 baker, or a pie dish.
- Thoroughly drain and squeeze the thawed spinach, then blot dry with paper towels.
- In a medium bowl, mix the cream cheese, mayonnaise, and sour cream until smooth.8 ounces cream cheese, ½ cup mayonnaise, ½ cup sour cream
- Stir in the Parmesan, garlic, spinach, and chopped artichoke hearts. Taste and fold in the salt and pepper if needed. Fold in the mozzarella (or sprinkle it on top after transferring to the baking dish).1 cup Parmesan, 4 cloves garlic, 14 ounces can/jar artichoke hearts, 10 ounce box frozen spinach, ½ cup mozzarella cheese, Salt and pepper to taste
- Spread the mixture into your baking dish and bake for 20–25 minutes, until golden and bubbly. Serve with thick tortilla chips, pita chips, crostini, or veggie sticks.for serving Thick tortilla chips
Notes
- I prefer avocado mayo, but any mayo works—just avoid Miracle Whip since it’s sweet.
- Make sure the cream cheese is fully softened so it mixes smoothly.
- No fresh garlic? Though it’s best! Use jarred garlic or 1 teaspoon garlic powder.
- Use any blend of cheeses you love!
- Brined artichoke hearts are my go-to, but marinated ones are fine—just drain and blot well.
Storage, Freezing, Make-Ahead & Rewarming Make Ahead: Mix the dip, spread into your dish, cover, and refrigerate for up to 48 hours. Bake as directed, adding 5–10 minutes if cold. Storage Tips: Refrigerate leftovers in an airtight container for 3–4 days. Let sit at room temp 20–30 minutes before reheating for the best texture. Freezing: Freeze baked or unbaked dip (cooled) in a freezer-safe container with parchment or plastic wrap pressed on top. Freeze up to 2–3 months. Thaw overnight in the fridge before reheating/baking. Rewarming
- Oven: 325°F for 15–20 minutes
- Microwave: 30-second bursts, stirring
- Stovetop: Low heat, stirring often
Crockpot Instructions Spray a 2–4 qt slow cooker with cooking spray (double the recipe for a large crockpot). Add all ingredients, stir, cover, and cook on LOW for 1–2 hours, stirring once or twice. Switch to WARM to serve. Optional: sprinkle extra mozzarella on top during the last 15 minutes.
Nutrition
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