Hot Spinach Artichoke Dip Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
When bubbling-hot from the oven, spinach and artichoke dip will bring everyone running to the kitchen. It's the ultimate party dip.

Updated: Apr. 19, 2024

I can never resist an order of spinach artichoke dip if it’s on a restaurant menu. Thankfully, like many favorite restaurant appetizers, it’s a cinch to make at home.

Our favorite spinach artichoke dip recipe comes together quickly in a single bowl and bakes under a blanket of shredded cheese until it’s hot and bubbling. It’s one of the best dips to set out for a party, whether it’s football food for game-day gatherings, potlucks or family holidays. In fact, you might want to think about making two!

Ingredients for Spinach Artichoke Dip

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  • Canned artichokes: We love artichokes, but preparing fresh ‘chokes is labor-intensive. This easy dip calls for canned artichoke hearts. Use water-packed hearts, which deliver pure, tender artichoke flavor; save the oil-packed variety for salads or antipasto platters. If you have extra, use them up in one of our great artichoke recipes.
  • Cream cheese: There are many cream cheese dip recipes out there, and no wonder: Cream cheese is smooth, rich and creamy, with a mild, lightly tangy flavor that matches almost anything. Use boxed cream cheese rather than whipped spread, and let it soften at room temperature for about 30 minutes to an hour. To lighten up the dip, you can use low-fat cream cheese.
  • Mayonnaise: A big scoop of mayonnaise slightly thins and smooths the spinach and artichoke dip, adding a tangy, bright flavor that balances the richness. Use low-fat mayonnaise if you prefer.
  • Cheese: This spinach artichoke dip recipe calls for both Parmesan and mozzarella, which impart flavor as well as a thick, rich texture. Here’s the best mozzarella cheese, according to our Test Kitchen.
  • Spinach: Spinach and artichokes are a perfect pair. This recipe calls for frozen spinach (make sure to drain it very well), but you can use fresh if you prefer. You’ll need 5 ounces of cooked spinach, which will require a generous amount of raw spinach—about 5 to 6 cups, or 1/2 pound—because the leaves cook down dramatically.


Step 1: Mix the dip

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In a large bowl, combine the cream cheese, Parmesan cheese, mayonnaise, garlic, dried basil, garlic salt and pepper, and mix them well. Stir in the artichokes and spinach.

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Step 2: Bake the dip

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Preheat the oven to 350ºF. Transfer the dip mixture to a greased 9-inch pie plate. Sprinkle mozzarella cheese over the top. Bake, uncovered, for 20 to 25 minutes, or until the dip is bubbly and lightly browned at the edges. Serve with crackers, toasted bread or sliced vegetables.

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Recipe Variations

  • Lighten things up: Want to dial down the indulgence? Try replacing some (or all) of the mayonnaise with silken tofu. Use a stick blender to mix it up with the cream cheese, and the texture will be every bit as creamy with less fat. Greek yogurt also makes a tasty, tangy, high-protein swap. You can also use low-fat cream cheese and mayonnaise.
  • Make it spicy: Turn up the heat by adding cayenne pepper, pepper flakes, your favorite hot sauce or even curry paste to the dip.
  • Add crunch: Gild the lily by topping the dip with breadcrumbs that have been tossed in butter or olive oil. They’ll turn golden brown and crisp in the oven.

How to Store Spinach Artichoke Dip

Leftover spinach artichoke dip can be stored in the refrigerator, tightly covered or sealed in an airtight container. It will keep for up to four days. To reheat it in the oven, add a fresh sprinkle of mozzarella cheese.

Can you make hot spinach artichoke dip ahead of time?

Yes, you can make this dip ahead of time. Prepare the dip (just Step 1) the night before and chill it in the fridge. Finish baking (Step 2) about a half hour before you want to serve it.

How to Freeze Spinach Artichoke Dip

You can safely freeze spinach artichoke dip, though the texture may change a bit, becoming grainy or slightly watery if the cheese separates. (Some tips for fixing that are below.)

You can freeze artichoke dip in an airtight container, but for best results, freeze it in freezer-safe bags, which will seal out as much air as possible. Allow the dip to cool completely, then scoop the dip into a freezer-safe bag (or bags). Lay the bags flat on a baking sheet and freeze until they’re solid, then easily stack them.

Defrost the dip in the refrigerator overnight. Give it a good stir and taste it before you put it in the baking dish to heat through. If the dip is a bit grainy or thin, stir in a few spoonfuls of cream cheese, mayonnaise or plain yogurt. If the dip is dull-tasting, add a squeeze of lemon. Reheat in the oven as instructed in Step 2.

Spinach Artichoke Dip Tips

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How can you adjust the texture of spinach artichoke dip?

If the texture of your spinach artichoke dip is too thick or thin, you have a few options. If it’s too thin, stir in spoonfuls of cream cheese until it reaches the desired consistency. Make sure that your spinach is well-drained before adding it to the dip; wet spinach can easily lead to a thin dip. If it’s too thick, thin it with a small splash of milk.

What can you serve with hot spinach artichoke dip?

Serve with sliced fresh veggies, toasty garlic bread, homemade tortilla chips or traditional pita bread.

How can you use up leftover spinach artichoke dip?

Leftover dip is delicious reheated and enjoyed as a dip, but it’s also a versatile condiment to have in the kitchen. Sandwiches—especially chicken sandwiches—are delicious when slathered with artichoke dip. Like flavorful Alfredo sauce, it’s tasty on pizza or pasta. Dollop dip onto baked potatoes or spoon it into an omelet with mushrooms and spinach.

Watch how to Make Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip

Prep Time 30 min
Yield 3 cups


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/2 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded mozzarella cheese
  • Assorted crackers


  1. Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; mix well. Stir in the artichokes and spinach. Transfer to a greased 9-in. pie plate. Sprinkle with mozzarella cheese. Bake, uncovered, for 20-25 minutes or until the dip is bubbly and edge is lightly browned. Serve with crackers.

Nutrition Facts

2 tablespoons: 68 calories, 6g fat (3g saturated fat), 13mg cholesterol, 139mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

One taste of this outrageously delicious hot spinach artichoke dip and your guests will not stop eating it until it's gone. The savory blend of artichokes, spinach and Parmesan cheese is positively addictive! It tastes even better if you make it the night before and chill it in the fridge before baking. —Michelle Krzmarzick, Torrance, California
Recipe Creator