Spinach Artichoke Dip

Nothing beats a steaming bowl of Spinach Artichoke Dip to kick off a party! This creamy, dreamy appetizer whips up quickly on the stove in just 15 minutes. You can dive right in or keep it warm all night in a slow cooker. It’s cheesy, rich, and absolutely perfect for dipping with chips or fresh veggies, or spread over a cozy warm baguette.

If you’re looking for an easy appetizer that’s sure to be a hit, this spinach artichoke dip is it! It’s creamy, cheesy, and bursting with flavor — plus, it comes together quickly on the stovetop in about 15 minutes. Start by sautéing fresh (or thawed frozen) spinach, add chopped artichoke hearts, then melt in cream cheese and mozzarella. A touch of sour cream and freshly grated parmesan finish off the silky texture.

Below, you’ll find detailed step-by-step photos showing exactly how to make this dip, along with a recipe card that lists every ingredient and measurement clearly (this yields about 3 cups). I’ll also share tips for keeping it warm in a slow cooker, how to store leftovers, make-ahead ideas, and plenty of suggestions for what to serve it with — everything from tortilla chips and raw veggies, to sliced baguette or even a fun bread bowl!

This intro gets you warmed up and ready scroll on down for full instructions, helpful ingredient notes, and my best tips so you get this dip perfectly creamy and flavorful every single time.

Why You’ll Love This

This spinach artichoke dip is pure magic in both flavor and simplicity. Here’s why you’ll want to add it to your snack rotation ASAP:

• Ready in no time: It cooks on the stovetop in about 15 minutes, meaning you can pull off a crowd-pleaser without breaking a sweat.
• Totally comforting and cheesy: Cream cheese, mozzarella, and parmesan combine for a rich, smooth dip that’s irresistible — especially served warm for max gooeyness.
• Keep it warm or make ahead: Pop it in a slow cooker on warm for hours, or make it a day or two ahead and easily reheat. Leftovers last about 5 days in the fridge — because there will be leftovers.
• Super flexible: Wonderful with chips, crackers, or fresh vegetables. Spoon onto a warm baguette, a baked potato, or use as a sandwich spread or bread bowl filling — it’s all good! If you want a gluten-free bread for dipping, try Brazilian Cheese Bread; or go classic with these Copycat Olive Garden Breadsticks.
• Ingredient-friendly: Use fresh or frozen spinach (just thaw and drain the frozen), swap sour cream for full-fat Greek yogurt if you prefer, and it’s naturally gluten free served with the right dippers. For a lighter take, try our Healthy Spinach Artichoke Dip.
• Scale it up: Makes about 3 cups but doubling is easy with the handy recipe card 2x button — great for bigger parties or groups.
• Pantry staples: If you’re stocked with cream cheese, shredded mozzarella, parmesan, and a can of artichokes, you’re already halfway there.

Ingredients

• Olive oil – or any neutral oil to sauté the garlic and spinach.
• Garlic – fresh minced garlic really amps up the flavor here.
• Spinach – 12 ounces fresh spinach is what I use. It looks like a lot at first but cooks down a ton. Alternatively, you can use a 10-ounce bag of chopped frozen spinach — just thaw and drain it well so the dip isn’t watery.
• Red pepper flakes (or a few dashes of hot sauce) – don’t worry, this won’t make it spicy, but adds a nice depth by brightening the cheese flavors.
• Salt and black pepper – for seasoning.
• Artichoke hearts – a 14-ounce can, drained and roughly chopped. Whole or quartered both work great.
• Cream cheese – the creamy base of this dreamy dip.
• Mozzarella cheese – shredded, either store-bought or freshly shredded at home.
• Sour cream – or swap in full-fat Greek yogurt if you prefer a tangier twist.
• Parmesan cheese – freshly grated for that punch of savory flavor.

Instructions

To make this dip super simple for you, I’ve added step-by-step photos below. If you want all the ingredient amounts and full details, just scroll to the recipe card at the bottom!

1. Sauté the garlic, spinach, and artichokes. Start by warming the olive oil in a large pot over medium-high heat. Add the minced garlic and cook it just for about 60 seconds until fragrant. Then add the spinach in handfuls, letting each batch wilt before adding more. Season with red pepper flakes, salt, and black pepper. Keep stirring for a couple minutes until most of the spinach liquid cooks off. No need to drain here. Finally, add your chopped artichokes and cook everything together for another 3 minutes.
2. Mix in the cheese for creaminess! Turn the heat down to medium-low and add the shredded mozzarella and cubed cream cheese. Stir gently until all the cheese melts smooth and gooey. Then fold in the sour cream and freshly grated parmesan.
3. Dig in right away or transfer the warm dip to a slow cooker set on “warm” to keep it ready for up to 6 hours.

What to serve with it

There are so many yummy ways to enjoy this spinach artichoke dip. My favorites? Crunchy tortilla chips, toasted baguette slices, or crisp veggies like carrots and celery. Feel free to mix and match any of these yummy dippers:

• Tortilla chips – I love tortilla chip “scoops” because they grab lots of dip easily, but any tortilla chip works great.
• Corn chips – Frito scoops are perfect for loading up this creamy dip.
• Crackers – Thick crackers like Wheat Thins or Triscuits stand up well to this rich dip.
• Veggies – Baby carrots, celery sticks, broccoli florets, or bell pepper slices all make fresh, crunchy dippers.
• Baguette – Warm and slice your baguette, then spoon the dip right on for a cozy, satisfying bite.

Feeling fancy? Try it in a bread bowl!

Simply heat a round loaf of sourdough bread at 350°F for 10 minutes. Cut off the top inch and scoop out the center to create your bread bowl. Chop up the removed bread into cubes and serve them alongside the dip-filled bowl. Cut little slits around the edge of the bread bowl so everyone can tear off pieces to dip and spread easily.

This dip also makes a fantastic topping for baked potatoes, spreads beautifully on sandwiches, and is delicious stuffed into spinach pinwheels for a party snack.

Recipe tips

• Make it ahead: This dip can be made up to 2 days ahead and refrigerated until you’re ready to serve it. To reheat, warm it gently in a Crock Pot on low for 30 minutes or in a pot on the stove over medium heat for 5-10 minutes.
• Serve warm for best flavor: You can serve this dip cold — if you’re after a chill-and-serve option, try our Classic Spinach Dip recipe — but it definitely shines when served warm and gooey. For an irresistible pairing, serve it with 5-ingredient homemade naan.
• Keep leftovers fresh: Store any leftover dip in the fridge for up to 5 days. Reheat on the stovetop for best results — it comes back creamy and delicious.
• Gluten free friendly: This recipe is naturally gluten free when paired with gluten-free chips, veggies, or crackers. (These super easy homemade soft pretzels are a fun dipping option if you’re not gluten-free.)
• Scaling the recipe: The recipe makes about 3 cups of dip, but doubling is a breeze with the 2x button in the recipe card below.

Variations

If you want to switch things up or customize this dip, here are some easy ways to make it your own while keeping that creamy, cheesy goodness:

• Try other melting cheeses: Swap the mozzarella for fontina, provolone, Monterey Jack, or pepper jack to add a little kick. Use the same amount as the recipe calls for.
• Mix up the parmesan: Swap it for Pecorino Romano or Asiago, both grated finely for a slightly sharper taste.
• Make it a bit lighter: Use Neufchâtel or reduced-fat cream cheese and swap sour cream for full-fat Greek yogurt 1:1 for a tangy twist.
• Spinach options: Frozen chopped spinach (10 oz), defrosted and squeezed dry, works great if fresh isn’t on hand. For a streamlined method using staple ingredients, try our Crazy Easy Spinach Artichoke Dip.
• Artichoke switches: Use jarred marinated artichokes for a bright, tangy flavor. Be sure to drain and rinse to control saltiness. Fresh or roasted artichokes will also work — just chop and add them like canned.
• Add protein: Mix in cooked crumbled bacon, shredded rotisserie chicken, or lump crab meat for a heartier dip. Stir gently so your dip stays nice and creamy.
• Boost the flavor: Add chopped sun-dried tomatoes, a spoonful of roasted garlic, or chopped jalapeño for a bit of heat or extra zing. Smoked paprika or a dash of hot sauce work great too.
• Baked finish: For a bubbly, golden top, transfer the hot dip to an oven-safe dish. Sprinkle with extra cheese and broil for 1-2 minutes until golden brown — watch close so it doesn’t burn! Prefer a fully baked version? Try Hot Spinach Dip for a set-and-bake approach.
• Dairy-free or vegan: Use dairy-free cream cheese and plant-based shredded cheese alternatives. Texture will be different, but still tasty.

Pro tip: When using strong-flavored additions like marinated artichokes or salty cheeses, taste before adding extra salt or spice. Most add-ins stir in at the end of step 2, just enough to warm without changing the creamy texture.

Storage, Make‑Ahead & Reheating

This dip loves being prepped ahead and stored. Here’s exactly how to keep it tasting fresh and delicious whether you’re prepping in advance or working with leftovers:

• Make-ahead: Prepare this dip up to 2 days before your get-together. Cool it slightly, then store in an airtight container in the fridge until you’re ready to warm it up.
• Storing in the fridge: Keep leftovers covered and refrigerated for up to 5 days. For food safety, refrigerate within 2 hours of cooking.
• Keep warm for serving: If you’re hosting or bringing the dip along, transfer it to a slow cooker set on Warm. You can keep it ready this way for up to 6 hours.

• Best ways to reheat:

  • On the stove (my favorite!): Heat the dip in a medium pot over medium-low heat, stirring often, until warmed through — usually 5–10 minutes. Add 1-2 tablespoons of milk or sour cream if it feels too thick.
  • Slow cooker: Heat on Low for about 30 minutes, stirring once or twice, until hot all the way through.
  • Microwave: Warm in 30–45 second bursts in a microwave-safe bowl, stirring in between. Add a splash of milk or sour cream to keep it creamy if needed.
• Tips for smooth texture: Chilled creamy dips can thicken up. Stir in a bit of milk, cream, or sour cream as you reheat to bring back that silky, spreadable texture. Taste and adjust seasoning if you need to add a pinch more salt or pepper.

Want to prep even earlier? You can cook the spinach and artichokes separately, refrigerate them for a day, then finish the dip by melting cheeses and combining everything just before serving for the freshest flavor. If you’re comparing methods, this creamy spinach artichoke dip shows another approach you can adapt for make-ahead prep.

Frequently asked questions

• Can I use frozen spinach instead of fresh?
  Absolutely! Just be sure to fully thaw and squeeze out excess water before adding it to keep your dip from being watery.
• Can I make this ahead of time?
  Yes, you can prepare this dip up to 2 days ahead and store it in the refrigerator. When it’s time to serve, warm it gently in a Crock Pot on low or on the stove over medium heat until heated through.
• How do I store leftovers and how long do they keep?
  Store leftover dip in an airtight container in the refrigerator for up to 5 days. Reheat it on the stove or in a slow cooker for best results.
• How can I keep the dip warm during a party?
  Simply transfer the hot dip to a slow cooker and set it to Warm. It will stay perfect for up to 6 hours this way.
• Is the dip spicy?
  Not at all. The little bit of red pepper flakes or hot sauce is just to enhance and brighten the flavor, not to make it spicy.
• Can I swap ingredients to make it lighter?
  Yes, you can swap the sour cream for full-fat Greek yogurt as noted in the recipe. Other substitutions like reduced-fat cheeses or dairy-free options will change the texture and flavor a bit, but still work.
• How much dip does this recipe make and how many does it feed?
  This recipe yields about 3 cups (24 ounces) of dip. It typically serves 6–8 people as an appetizer, depending on what else you’re serving—try it with warm garlic bread rolls for heartier portions.
• How do I avoid watery dip?
  Cook fresh spinach until most of the liquid evaporates and no need to drain. For frozen spinach, thaw and squeeze out as much water as you can. Also drain canned artichokes well and pat them dry before chopping.
• Can I double this recipe for a bigger crowd?
  Yes! Use the 2x option in the recipe card to double ingredients. Just make sure your pot and slow cooker are large enough to handle the bigger batch.