The ultimate party app, spinach and artichoke dip deserves to be absolutely perfect. What’s so special about this one? 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. My recipe nails the perfect proportion of spinach to artichokes, and uses a trifecta of cream cheese, mayo, and sour cream to create the ultimate creamy texture. If you’re looking to perfect this party dip staple for your Christmas party or game day spread, then keep reading on for all of my top tips on how to make it the best it can be.

What People Are Saying:

"Best spinach artichoke dip I've ever had! Definitely bringing this to my next party." - kat9767

"Made this for 3 different Christmas get togethers and it was a big hit. Not one bite left in the dish." - PurpleRadio

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 45 mins


  • 1

    (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

  • 1

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

  • 1

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

  • 2

    cloves garlic, minced

  • 1 tsp.

    lemon zest

  • 1/2 tsp.

    red pepper flakes

  • Kosher salt

  • Freshly ground black pepper

  • Tortilla chips, 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.

How To Make Spinach Artichoke Dip


Cream Cheese: The secret to this creamy, cheese dip? A whole block of cream cheese. Full-fat is always welcome, but low-fat works too.

Sour Cream & Mayonnaise: After testing many different iterations of spinach artichoke dip, I feel strongly that the best ones always use a combination of mayo and sour cream. But, if you really can’t stand the thought of it, you can add another ½ cup sour cream instead of the mayo.

The Cheeses: Parmesan, white cheddar, and Gruyère combine to not only add a complex, rich flavor, but the shredded white cheddar also tops the entire dip. I highly recommend freshly shredding cheese for the ultimate melty dip.

Artichoke Hearts: Use a can of artichoke hearts for that ideal tangy flavor. Make sure to drain and chop your artichokes before incorporating to get rid of any of excess liquid, and to give a better texture to your dip.

Spinach: I prefer to use defrosted and chopped frozen spinach, but you can use fresh spinach if you have it on hand. For the 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.

Step-By-Step Instructions

This dip couldn’t be easier to create. Plus, you only need to use a bowl and a baking dish, so minimal cleanup required! To start this dip, combine all of your ingredients in a large mixing bowl, and give it a good mix until it’s fully combined. Then, you can season with salt and pepper to taste.

After everything is fully combined, add to your baking dish, then use a spatula to smooth the top. You want an even dip, not a lumpy one!

Top with the rest of your shredded cheddar (and any more cheese you desire—don’t be shy), then bake until perfectly bubbly with a golden cheesy top. If your dip isn’t as golden on top as you’d like, turn on the broiler for a few minutes until it’s your desired color.

Serving Spinach Artichoke Dip

I love serving this dip with classic tortilla chips, but you also can’t go wrong with toasted slices of baguette. I 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, chips (pita, potato), or veggies (celery, carrot sticks) will do.

Storage & Make Ahead

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.

Leftovers of this dip are unlikely, but if you DO happen to have some, you can refrigerate it in an airtight container where it will stay good for up to 3 days. Simply preheat your oven to 350° and transfer the dip to a baking dish, top with more shredded cheese if you like, and bake until warmed through when you’re ready to enjoy again.

Spinach Artichoke Dip Variations

Crockpot Spinach Artichoke Dip: If you want to make this dip even more hands-free, then put your slow cooker to use. 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.

Vegan Spinach Artichoke Dip: Vegans, rejoice! This dip recipe uses vegan substitutes for a dairy-free version that is still just as creamy and delicious.

Bacon Spinach Dip: Let’s be real: Everything's better with bacon, and this smoky, cheesy dip is no exception.

More Spinach Artichoke Recipes

Made This?

Let us know how it went in the comments below!

2020-01-24T23:11:46Z dg43tfdfdgfd