Creamy Baked Spinach and Artichoke Dip Recipe

A steaming bowl of Spinach Artichoke Dip is a guaranteed crowd-pleaser. This rich, creamy appetizer comes together quickly on the stovetop in about 15 minutes and can be served right away or kept warm in a slow cooker during a party. It’s cheesy, flavorful, and perfect for dipping with chips or vegetables, or spreading on warm baguette slices.

I’m a big fan of warm, cheesy dips — from buffalo chicken dip to classic spinach artichoke dip and spicy queso — they’re always a hit at gatherings. This spinach artichoke version is a timeless favorite for holidays, game days, and casual get-togethers. While it can be enjoyed cold, the texture and flavor are at their best when served warm: the cheeses are melty and the flavors meld together beautifully.

Serve this dip with sturdy tortilla scoops, pita chips, thick crackers, fresh vegetables, or warm baguette slices. It also works well as a topping for baked potatoes or as a spread in sandwiches and wraps. The recipe below is straightforward and forgiving, making it easy to scale up for a crowd.

Key ingredients

Below are the main ingredients that give this dip its bright, savory character. The full ingredient list with measurements appears in the recipe card at the bottom of the page.

• Spinach – Fresh spinach cooks down drastically, so 12 ounces fresh will seem like a lot but reduces quickly on the stove. You can substitute a 10-ounce package of frozen chopped spinach, but defrost and squeeze out excess liquid before using to avoid a watery dip.
• Red pepper flakes or hot sauce – A small pinch of crushed red pepper flakes or a few dashes of hot sauce won’t make the dip hot, but it brightens the overall flavor. This is a classic chef’s trick to lift creamy, cheesy dishes.
• Artichoke hearts – A 14-ounce can of artichoke hearts (whole or quartered) works well. Drain and roughly chop before adding to the pan.
• Parmesan cheese – Use freshly grated parmesan for the best texture and flavor.
• Cream cheese and mozzarella – Cream cheese provides the smooth, creamy base while shredded mozzarella adds stretchy, melty cheese pull.
• Sour cream – Adds tang and silkiness; full-fat Greek yogurt is a good substitute if you prefer.

Instructions

The stovetop method is fast and fuss-free. Follow these steps for a reliably creamy dip, or see the recipe card for the complete ingredient amounts and a printable version.

1. Sauté garlic, spinach and artichokes. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 teaspoon minced garlic and cook about 60 seconds until fragrant. Add fresh spinach in handfuls, letting each handful wilt before adding more. Season with 1/4 teaspoon red pepper flakes (or a few dashes of hot sauce), 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring frequently, until most of the liquid has evaporated. Add drained, chopped artichoke hearts and cook 3–4 minutes.
2. Add the cheeses. Lower the heat to medium-low. Add 8 ounces cubed cream cheese and 1 cup shredded mozzarella. Stir until the cheeses melt and become smooth.
3. Finish and serve. Stir in 1/2 cup sour cream (or full-fat Greek yogurt) and 1/4 cup finely grated parmesan until fully combined. Serve immediately, or transfer to a slow cooker set to warm to keep the dip hot during your event.