Spinach Artichoke Dip

updated 3 days ago
Spinach Artichoke Dip Recipe

The ultimate creamy warm dip full of spinach, artichokes, and cheese for any happy hour or party.


Makesabout 4 cups

Prep15 minutes

Cook15 minutes to 20 minutes

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Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Coral Lee/Kitchn

As evidenced by its popular presence on restaurant appetizer menus, a crock of bubbling spinach and artichoke dip — the savior of many a happy hour — is one of the most comforting and crowd-pleasing party dips out there. It isn’t hard to make a tasty version of this dip (you can even make it in a slow cooker), but with a few tips you can make the ultimate spinach and artichoke dip — one so delicious you just might eat so much you spoil your appetite for dinner. We promise we won’t tell.

The Ingredients You’ll Need for Spinach Artichoke Dip

  • Spinach: Just thaw out some frozen spinach in the microwave, or cook down a lot of baby spinach instead.
  • Artichokes: Grab a can of artichoke hearts or quarters packed in water.
  • Scallions and garlic: A little bit of scallion and garlic give great flavor to the dip.
  • 3 cheeses: This dip relies on 3 cheeses for flavor and creaminess: low-moisture mozzarella, Parmesan, and cream cheese.
  • Sour cream and mayonnaise: A hefty dose of sour cream and some mayonnaise keep the dip creamy and scoopable.
  • Lemon zest: A touch of freshly grated lemon zest stirred in at the end adds some brightness.

Don’t Be Skimpy with the Dairy

Dairy is the name of the game when making great spinach and artichoke dip, and we use four different kinds here for the perfect balance. Parmesan adds salty nuttiness, mozzarella cheese adds mild creaminess, sour cream adds tang, and cream cheese helps to thicken and bind everything together. Mix those together with some mayonnaise and you have the ultimate base that will bake up bubbling and comforting. Stirring in a little lemon zest will help cut through some of that richness.

Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Coral Lee/Kitchn

If You’re Making Spinach and Artichoke Dip, a Few Tips

  1. Skip softening the cream cheese. Many spinach and artichoke dip recipes call for softening cream cheese first. Instead of having to remember to take out the cream cheese an hour or two before you need it, or struggling to blend the chunks of cream cheese into everything else, skip using a mixing bowl and heat everything up together on the stove first. A quick stint on the stove means that you can start with cream cheese straight out of the refrigerator, and the heat guarantees that everything is perfectly melted and combined.
  2. Broil for a cheesy top. While the dip can be served warm right off the stove, for the ultimate cheese pull and toasty cheese flavor, save some of the mozzarella for sprinkling on after the dip is heated, then broil until golden-brown.
  3. Make over leftover dip. If you find yourself with leftover dip, which, let’s face it, will probably not happen, you can also toss it with some hot pasta for a super-easy dinner.
Credit: Photo: Joe Lingeman/Kitchn; Food Stylist: Coral Lee/Kitchn

How to Serve Spinach and Artichoke Dip

Spinach and artichoke dip can be served with a wide variety of dippers:

  • Crackers
  • Baguette or French bread
  • Tortilla chips
  • Cucumber slices
  • Carrot sticks
  • Wedges of peppery radishes

Spinach Artichoke Dip Recipe

The ultimate creamy warm dip full of spinach, artichokes, and cheese for any happy hour or party.

Prep time 15 minutes

Cook time 15 minutes to 20 minutes

Makesabout 4 cups


Nutritional Info


  • Cooking spray

  • 1 (10-ounce) package

    frozen chopped spinach, or 12 ounces fresh baby spinach

  • 1 (14-ounce) can or jar

    artichoke hearts packed in water

  • 3

    medium scallions

  • 2 cloves


  • 4 ounces

    low-moisture mozzarella cheese (1 cup shredded), divided

  • 1 ounce

    Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)

  • 8 ounces

    cream cheese

  • 1 cup

    sour cream (8 ounces)

  • 1/2 cup


  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1/4 teaspoon

    freshly ground black pepper

  • Finely grated zest of 1 medium lemon

  • Crackers, tortilla chips, baguette slices, crostini, or crudités, for serving


  • 8x8-inch broiler-safe baking dish

  • Microwave-safe bowl or large pot

  • Cutting board and knife

  • Measuring cups and spoons

  • Large saucepan

  • Spatula

  • Strainer

  • Box grater

  • Microplane


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  1. Heat the oven to broil. Arrange a rack 5 to 6 inches from the broiler element. Heat the oven to broil. Coat an 8x8-inch broiler-safe baking dish with cooking spray.

  2. Prepare the spinach. If using frozen spinach, place 10 ounces in a microwave-safe bowl and microwave in 1-minute bursts until defrosted. If using fresh baby spinach, blanch 12 ounces in a large pot of boiling water until wilted, then drain and rinse with cold water.

  3. Dry and chop the spinach. When cool enough to handle, squeeze all the excess moisture from the spinach. If using fresh spinach, coarsely chop it. Place the spinach in a large saucepan.

  4. Chop the artichokes, scallions, and garlic. Drain the artichokes and chop into bite-sized pieces. Thinly slice 3 scallions and mince 2 garlic cloves. Add everything to the saucepan.

  5. Grate the cheeses. Shred 4 ounces mozzarella cheese (1 cup) and grate 1 ounce Parmesan cheese (1/2 cup, or measure out 1/3 cup store-bought grated). Add the Parmesan. Add 1/2 cup of the mozzarella to the saucepan if baking the dip; add all the mozzarella if not baking the dip.

  6. Add the creamy ingredients and seasoning. Cut 8 ounces cream cheese into 8 pieces. Add the cream cheese, 1 cup sour cream, 1/2 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the saucepan.

  7. Heat until melted and smooth. Cook the dip over medium heat, stirring frequently, until the cream cheese is melted and the dip is evenly combined and steaming, about 8 to 10 minutes. Meanwhile, finely grate the zest of 1 lemon.

  8. Add the lemon zest. Remove the dip from the heat and stir in the lemon zest.

  9. Top with more cheese and broil until browned if desired. Transfer the dip to the baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup mozzarella cheese. Broil until the cheese on top is melted golden brown, 3 to 5 minutes.

  10. Serve the dip. Serve warm with crackers, tortilla chips, baguette slices, crostini, or crudités.

Recipe Notes

Make ahead: The dip can be assembled, covered with aluminum foil, and refrigerated up to 1 day ahead. Uncover and bake at 375ºF until bubbling, about 30 minutes. If desired, broil until the cheese on top is melted golden brown, 3 to 5 minutes.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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