This easy spinach artichoke dip is an irresistible appetizer and side dish. Serve it warm with tortilla chips, baguette slices, crackers, or raw vegetables like celery, carrots, and red peppers. It’s quick to prepare and reliably crowd-pleasing—perfect for parties, game days, or a cozy snack. If you’d like a different spinach dish, try the Creamed Spinach with Parmesan.
More artichoke recipes to try
- Creamy Spinach and Artichoke Pasta
- Steamed Artichoke with Lemon Herb Breadcrumbs
- Grilled Baby Artichoke with Tarragon Aioli
Ingredients for this creamy spinach artichoke dip
Fresh spinach: This recipe uses fresh baby spinach. You can substitute frozen spinach if needed—thaw and squeeze out all excess liquid before using. The spinach is wilted with shallots before mixing with the other ingredients.
Artichoke hearts: Use canned artichoke hearts, roughly chopped, combined with the spinach, cheeses, and creams.
Sour cream and cream cheese: Sour cream adds tang and creaminess; you can swap in mayonnaise or Greek yogurt if you prefer. Use room-temperature cream cheese for a smooth mix and richer flavor.
Extra-virgin olive oil: Olive oil is used to sauté the shallots and wilt the spinach. You may use butter, but olive oil helps balance the richness from the cheeses.
Cheese: A combination of mozzarella and Parmesan is used here, but feel free to use sharp cheddar, gouda, or your favorite melty cheese to suit your taste.
How to make the best spinach artichoke dip
Step 1: Bring cream cheese to room temperature and preheat oven
Set the cream cheese out to soften and preheat the oven to 350°F (175°C).
Step 2: Prepare the spinach and shallots
In a large cast-iron or oven-safe nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add 1 medium shallot (minced) and cook 2–3 minutes until softened. Season with kosher salt and freshly ground black pepper. Add 16 ounces fresh baby spinach and wilt for another 2–3 minutes.
Remove the mixture from the skillet and squeeze or drain excess moisture using cheesecloth, a clean towel, or paper towels. Set aside.
Step 3: Make the dip mixture
In a large bowl, combine 8 ounces room-temperature cream cheese, the drained spinach and shallot mixture, 14 ounces roughly chopped canned artichoke hearts, 1/2 cup shredded mozzarella, 1/2 cup shredded Parmesan, 1 grated garlic clove, 1/3 cup sour cream, and 1 teaspoon hot sauce (optional). Season to taste with kosher salt and freshly ground black pepper and mix until smooth and evenly combined.
Step 4: Bake the dip
Transfer the mixture to an oven-safe skillet or baking dish (you can use the same skillet). If desired, top with an additional 1/2 cup shredded mozzarella. Bake at 350°F for 20–22 minutes, then broil for 3–5 minutes to brown the top. Watch carefully while broiling to avoid burning.
Step 5: Serve
Remove from the oven and serve warm with tortilla chips, bread, or vegetables.
Tips, tricks, and substitutions
Storage: Store leftover dip in an airtight container in the refrigerator for 4–5 days.
Freezing: The dip freezes well for up to 3 months. Seal tightly and reheat in the oven at 350°F until warmed through, or reheat gently on the stovetop.
Serving ideas: Serve alongside main dishes or with other appetizers. The dip pairs well with roasted meats, simple salads, or cheese boards.
More appetizers to check out
- Crispy Smashed Potatoes with Gochujang Spicy Mayo
- Seared Ahi Tuna Cucumber Bites with Wasabi Mayo
- Baked Camembert with Honey and Chili Flakes
- Spiced Lamb Pita Chips with Whipped Feta
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Watch how to make this recipe
Spinach Artichoke Dip
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, minced
- Kosher salt and freshly ground black pepper
- 16 ounces fresh baby spinach
- 8 ounces cream cheese, at room temperature
- 14 ounces canned artichoke hearts, roughly chopped
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1 grated garlic clove
- 1/3 cup sour cream
- 1 teaspoon hot sauce (optional)
- About 1/2 cup shredded mozzarella for topping (optional)
- Serve with tortilla chips
Instructions
- Preheat the oven to 350°F (175°C).
- In an oven-safe skillet, heat the olive oil over medium-high heat. Add minced shallot and cook 2–3 minutes until softened. Season with salt and pepper, then add spinach and wilt 2–3 minutes.
- Remove the spinach mixture and squeeze out excess moisture with a towel or cheesecloth. Set aside.
- In a large bowl, combine room-temperature cream cheese, drained spinach and shallots, chopped artichoke hearts, shredded cheeses, grated garlic, sour cream, and hot sauce (if using). Season to taste and mix until smooth.
- Transfer to an oven-safe dish or skillet, top with extra mozzarella if desired, and bake 20–22 minutes. Broil 3–5 minutes to brown the top.
- Remove from the oven and serve warm with tortilla chips.
Nutrition
Nutrition information is an estimate.