Best Spinach Artichoke Dip Recipe

Hot, bubbly, and loaded with spinach, artichokes, and three kinds of cheese — this spinach artichoke dip is the one that always disappears first at every gathering. Rich, creamy, and packed with flavor, it’s the ultimate crowd-pleasing appetizer.

This recipe delivers the perfect balance by using both fresh spinach and artichoke hearts combined with a creamy cheese base that bakes up golden and irresistible. The secret is a touch of garlic and a blend of cheeses for maximum melt and flavor.

What makes it the best is its restaurant-quality taste with simple ingredients and easy prep. It’s make-ahead friendly and always a hit at parties, holidays, or game day.

Prep Time 10 mins

Rest Time 25 mins

Total Time 35 mins

Cooking Method: Oven

Cuisine: American

Courses: Appetizer, Snack

Difficulty: Beginner

Cooking Temp: 190 C

Calories: 220 per serving

Best Season: Suitable throughout the year

Dietary: Gluten Free, Nut Free, Vegan

Description

The best spinach artichoke dip recipe — rich, creamy, and loaded with cheese. Perfect hot appetizer for parties, game day, or holidays.

Ingredients

1 package frozen spinach, thawed and squeezed dry (10 oz)
1 can artichoke hearts, drained and chopped (14 oz)
8 oz cream cheese, softened
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, minced
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
½ tsp onion powder
Salt and black pepper to taste
Optional: red pepper flakes for heat

Instructions

1
Preheat oven to 375°F. Grease a baking dish or skillet.
2
In a large bowl, mix cream cheese, sour cream, mayonnaise, garlic, onion powder, salt, and pepper until smooth.
3
Fold in spinach, chopped artichokes, ¾ cup mozzarella, and Parmesan.
4
Spread mixture into prepared dish and top with remaining mozzarella.
5
Bake 20-25 minutes until hot and bubbly with golden top. Broil last 2 minutes for extra browning if desired.

Note

Equipment: Mixing bowl, 8x8 or similar baking dish

Nutrition (per serving, approximate): 220 calories | 8g protein | 6g carbs | 18g fat

Variations & Substitutions:

Add chopped jalapeños for a spicy version.
Use Greek yogurt instead of sour cream for a lighter take.
Make it in a slow cooker on low for 2-3 hours.

Storage & Reheating: Refrigerate up to 4 days. Reheat in oven at 350°F until bubbly.

Notes: Squeeze spinach very well to avoid watery dip.

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Best Spinach Artichoke Dip Recipe – Creamy & Cheesy