Creamy Spinach Artichoke Dip

This creamy spinach artichoke dip is a surefire hit at any gathering. It’s loaded with cheesy, creamy goodness and goes beautifully with baguette slices or pita chips. Take my word for it—it disappears fast!

Why I Love This Recipe

Honestly, this baked spinach artichoke dip is one of my go-tos when we want something easy and crowd-pleasing. It’s got that perfect creamy and cheesy texture that folks just can’t get enough of. Plus, the best part for me? The ingredients are super straightforward and it takes barely any time to pull together.

You simply blend soft cream cheese with sour cream and mayo for that ultra-smooth base. Then stir in thawed, chopped spinach, canned artichokes, a good handful of parmesan and mozzarella cheeses, and just a touch of dried minced onion for flavor. Pour it all into your baking dish and pop it in the oven for about 20 minutes. It comes out warm, bubbly, and primed for dipping!

Whenever I serve this, we pile on the chips, baguette, or fresh veggies for dunking. The dip usually vanishes in minutes—so be ready to make a second batch!

Recipe Ingredients

• 8 oz cream cheese – softened and cut into chunks
• ¼ cup sour cream
• ¼ cup mayonnaise
• 10 oz frozen spinach – thawed, rinsed, drained then chopped
• 14 oz canned artichoke hearts drained – chopped
• 1 cup freshly grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 tsp dried minced onion
• To serve with: pita chips, tortilla chips, cucumber slices, veggies, baguettes or french bread

Kitchen Equipment I Used

• Kitchenaid Ultra Power Speed Hand Mixer – This helped me get the cream cheese, mayo, and sour cream nice and silky smooth. Totally worth it!
• Silicone spatula – Perfect for mixing all the ingredients without scratching the bowl.
• Measuring spoons – I love this magnetic set—it sticks together in the drawer so you don’t lose any pieces.

How To Make Spinach Artichoke Dip

Remember, you can also find the full ingredient list and directions in the recipe card down below.

PREP

Start by heating your oven to 400°F. Prep your ingredients: chop the 14 oz canned artichokes into nice, bite-sized pieces. If your 10 oz frozen spinach isn’t pre-chopped, give it a good chop after thawing, rinsing, and draining. Finally, cut the 8 oz cream cheese into smaller chunks so it blends easily.

STEP 1: Mix Cream Cheese

Grab a large bowl and use your electric hand mixer to blend the 8 oz softened cream cheese with ¼ cup sour cream and ¼ cup mayonnaise. Mix until smooth and creamy. (If you don’t have an electric mixer, no worries—you can stir by hand; just know it won’t be quite as creamy, but it’ll still taste great.)

STEP 2: Add Spinach + Artichokes

Next, toss in the rest of your ingredients: your thawed 10 oz frozen spinach, chopped 14 oz canned artichokes, 1 cup freshly grated parmesan cheese, 1 cup shredded mozzarella cheese, and 1 tsp dried minced onion. Gently fold everything together with a spatula until evenly combined.

STEP 3: Bake It

Spread your dip mixture evenly into an 8×8-inch baking dish or an 8-inch round dish like I used. Bake it in your preheated oven for about 20 minutes. After taking it out, let it rest and cool for 5 minutes—this helps it set a little and makes it easier to scoop. Serve it warm with your favorite crackers, chips, or slices of crusty bread.

Recipe Tips

• This dip tastes best warm and melty—don’t serve it cold. If you need to reheat, just pop it in the microwave or warm it in the oven for a few minutes until bubbly again.
• Chopping those canned artichoke hearts into smaller, bite-size pieces will make dipping smoother and more enjoyable.
• For convenience, I usually buy pre-chopped frozen spinach. But if you use whole leaves, just thaw them, squeeze out any extra water, and chop finely before adding.

How To Store Leftovers

• REFRIGERATE – Keep any leftover dip in an airtight container and store it in the fridge for up to 3–4 days. It’s great cold, but I always recommend reheating for best flavor.
• REHEAT – Reheat gently in the microwave or in the oven at 350°F until warmed all the way through. This helps bring back that creamy, melty texture.