Baked Spinach Artichoke Dip

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We’re obsessed with dips. With a gallery of over 80 recipes and a stash of back-up cream cheese in the fridge, you might even call us experts. And while beer cheese, buffalo chicken, and queso will always have special places in our hearts, we keep coming back to good old Spinach Artichoke Dip. Full of creamy, cheesy goodness, it is the dip to end all dips. 

There are a lot of spinach artichoke dip recipes out there. What’s so special about ours? Well, for one thing, the ratios are perfect. There’s nothing worse than scooping up a bite of dip and winding up with too much spinach, not enough artichoke, or a grainy texture. Our recipe contains the perfect proportion of spinach and artichokes, and uses a trifecta of cream cheese, mayo, and sour cream to create ultimate creaminess.

Read on for more tips on making the ultimate baked spinach and artichoke dip. If you’re looking for more party food inspiration, check out some more of our favorite appetizers.

Can I make this with fresh spinach?

Definitely. For best results, you’ll want to sauté it a bit before adding it to the dip mixture. Start by warming 2 teaspoons of olive oil in a large skillet and add about 10 ounces of fresh spinach. Cook, stirring, until the spinach is wilted and softened. Make sure to drain and squeeze it well to get rid of any excess moisture before adding it to your dip. To do this, gather the cooked spinach in a kitchen towel, paper towel, or cheese cloth and squeeze it hard to wring out as much liquid as possible. It may seem like an extra step that doesn’t really matter, but trust us, it does! If you don’t take time to squeeze out the extra liquid, you’ll end up with watery baked dip. 

Can I swap out the mayo?

Well . . . yes. After testing many different iterations of spinach artichoke dip, we feel strongly that the best ones always use a combination of mayo and sour cream. (Besides, once it’s mixed in and baked, you’d never know the mayo’s in there!) But if you really can’t even stand the thought of it, you can add another ½ cup sour cream instead of the mayo.

How can I make this dip healthier?

Nothing will be quite as delicious as the full-fat version, but there are ways to lighten this up. Try swapping the sour cream and/or mayonnaise out with Greek yogurt. We recommend using at least 2% fat yogurt so you don’t lose all the creaminess, but nonfat will work too. You could also try upping the vegetable ratio by adding more spinach and artichokes. More veggies per bite = less cheese per bite = healthier dip!

What can I serve this dip with?

We love serving this dip with toasted slices of baguette. We love toasting the baguette in the oven and rubbing them all over with a fresh garlic clove when they’re still warm– it’s like instant garlic bread! Beyond bread, any of your favorite crackers or chips (pita, tortilla, potato) would do. And if you’re trying to keep it healthy, celery and carrot sticks are good options too.

Can I double this dip recipe?

Yes! Double away. We recommend using a second baking dish instead of just piling up the dip in one single dish. More surface area means your dip will bake faster . . . plus you’ll get more of that crispy melted cheese on top.

Can I make this dip ahead of time?

Absolutely! Prep it– you can even go so far as to sprinkle the cheese on top– but don't actually bake it until you're ready to serve. If you’re working a day ahead of time, you can pour it into the baking dish, cover it with plastic wrap, and refrigerate it like that. But if you’re prepping it more than a day in advance, we’d suggest storing it in an airtight container, where it’ll keep for 3 days before baking. 

Can I make this dip in a slow cooker?

You sure can. Simply combine all the ingredients in the slow cooker, turn it on low, and let it warm for 2 hours, stirring occasionally. You won’t get that crispy baked cheese topping, but you’ll free up oven space and avoid dirtying baking dishes. 

How long will this dip keep after it’s baked?

Leftovers of this dip are unlikely, but if you DO happen to have some, you can refrigerate it in an airtight container. It will stay good for up to 3 days.  Can I reheat this dip?Yes! If you have leftovers (again, unlikely), simply preheat your oven to 350° and transfer the dip to a baking dish. Top with more shredded cheese if you like (and let’s be real, who doesn’t want more melted cheese?) and bake until warmed through. 

You can also use your leftovers to transform your dinner, if you like! We love dolloping this dip on chicken breasts and baking in the oven for an easy dinner or thinning it out with pasta water to make an easy creamy pasta sauce. 

Have you made this? Let us know how it went in the comments below!

Editor's note: This intro was updated to add more information about the dish on July 5, 2022.

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Cal/Serv: 444
Yields: 8 - 10 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 45 mins

(8-oz.) block cream cheese, softened

3/4 c.


3/4 c.

sour cream

1 c.

freshly grated Parmesan

1 c.

shredded white cheddar, plus more for topping

1/2 c.

shredded Gruyère


(14-oz.) can artichoke hearts, drained and chopped


(10-oz.) package frozen spinach, defrosted and chopped


cloves garlic, minced

1 tsp.

lemon zest

1/2 tsp.

red pepper flakes

Kosher salt

Freshly ground black pepper

Baguette, for serving

  1. Preheat oven to 350°. In a large bowl, combine all ingredients except baguette. Mix until fully combined and season with salt and pepper. 
  2. Transfer to a baking dish and smooth top with a spatula. Top with more shredded white cheddar.
  3. Bake until bubbly and slightly golden, 30 minutes. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
  4. Serve with baguette on the side, for dipping.

Nutrition per serving: 444 calories, 13 g protein, 9 g carbohydrates, 2 g fiber, 3 g sugar, 39 g fat, 16 g saturated fat, 749 mg sodium

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Parker Feierbach
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