Spinach Artichoke Dip Recipe: Hot, Cheesy and Baked in One Dish

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Spinach artichoke dip is a warm party classic made from chopped artichoke hearts, spinach, cream cheese, sour cream and a handful of melting cheeses. It takes about 15 minutes to mix and 25 minutes to bake. The most common problem is a watery result, so this recipe spends extra time on squeezing the spinach dry and draining the artichokes. Follow the steps below and the dip bakes up thick, creamy and scoopable.

Ingredients

This makes about 4 cups, enough for 10 to 12 appetizer servings.

• 10 ounces frozen chopped spinach, thawed (or 10 ounces fresh baby spinach, wilted)
• 1 can (14 ounces) quartered artichoke hearts packed in water, drained
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1/2 cup shredded Monterey Jack or Gruyère cheese
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Instructions

1. Heat the oven to 375°F. Grease a 1.5-quart baking dish or a 9-inch oven-safe skillet.
2. Place the thawed spinach in a clean kitchen towel or fine-mesh strainer and squeeze hard to remove as much liquid as possible. You should end up with a compact ball that releases almost nothing more when pressed. This step is the most important one in the recipe.
3. Drain the artichoke hearts, pat them dry with paper towels, and chop them into roughly 1/4-inch pieces.
4. In a large bowl, stir the softened cream cheese, sour cream and mayonnaise until smooth. Add the garlic, onion powder, salt, pepper, red pepper flakes and lemon juice.
5. Fold in the spinach, artichokes, 1/2 cup mozzarella, 1/4 cup Parmesan and all the Monterey Jack until evenly mixed.
6. Spread into the baking dish and top with the remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
7. Bake for 22 to 28 minutes, until bubbling around the edges and golden in spots on top.
8. Let the dip cool for 5 minutes before serving so it thickens slightly and does not scorch mouths.

Tips for a Thick, Creamy Dip

Squeeze the spinach twice

Squeeze once, fluff the spinach apart, then squeeze again. Frozen spinach holds a surprising amount of water, and any left behind seeps into the dip as it bakes, leaving a pool of liquid on top.

Choose the right artichokes

Canned artichoke hearts packed in water are the most reliable for this recipe. Marinated artichokes bring oil and vinegar into the dip, which changes the flavor and can make it greasy. If using marinated ones, drain thoroughly and cut the mayonnaise to 1/4 cup.

Use a mix of cheeses

Mozzarella supplies stretch, Parmesan adds a sharp, salty edge, and Monterey Jack or Gruyère contributes a rounder melt. A single cheese works, but combining them gives more flavor than using only one.

Soften the dairy

Cream cheese straight from the refrigerator will not blend smoothly. Set it out for at least 45 minutes, or warm the unwrapped block in the microwave for 15 seconds.

Season at the end of mixing

Parmesan and canned artichokes are both salty. Mix the dip, taste a small spoonful, and then decide whether it needs more salt before it goes in the oven.

Serving Ideas

Variations

• Restaurant-style stovetop version: Cook minced garlic in 1 tablespoon butter in a saucepan for 1 minute. Add the cream cheese, sour cream and a splash of milk, stir over medium-low heat until smooth, then fold in the spinach, artichokes and cheeses. Heat for about 8 minutes.
• Slow cooker: Combine everything except the topping cheese in a 2-quart slow cooker. Cook on low for 2 hours, stirring once, then add cheese on top and cover for 10 minutes.
• Bread bowl: Hollow a round sourdough boule, fill with the dip, wrap loosely in foil and bake at 375°F for 30 minutes.
• With bacon: Fold in 4 slices crumbled cooked bacon.
• Extra tang: Replace half the mayonnaise with plain Greek yogurt for a slightly lighter, tangier flavor.
• Heat: Add 2 tablespoons chopped pickled jalapeños.
• Crunchy topping: Toss 1/3 cup panko with 1 tablespoon melted butter and sprinkle over the dip before baking.

Storage and Make-Ahead

• Make ahead: Mix the dip, pour it into the baking dish, cover and refrigerate up to 48 hours before baking. Add about 8 minutes to the bake time if going in cold.
• Leftovers: Refrigerate in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 15 minutes, or in the microwave at 50% power in 30-second bursts, stirring each time.
• Freezing: The unbaked dip can be frozen for up to 2 months. Thaw in the refrigerator overnight. The baked dip can also be frozen, although the texture may be a little looser afterward.

Flavor Boosters Worth Trying

The base dip is mild and creamy, which makes it easy to customize. A tablespoon of chopped fresh dill or a teaspoon of lemon zest brightens the heavy dairy. Sautéed shallots, cooked in a teaspoon of butter until soft, add sweetness. Water chestnuts, chopped fine, give a pleasant crunch in the style of the restaurant-chain version. A pinch of ground nutmeg pairs naturally with spinach and cream cheese. If you like a sharper edge, swap the Monterey Jack for provolone or fontina, or add a few dashes of hot sauce. Taste the raw mixture before baking since the cheese will mellow the final flavor.

FAQ

Can I use fresh spinach instead of frozen?

Yes. Use about 10 ounces of fresh baby spinach, wilt it in a skillet over medium heat for 2 to 3 minutes, cool, then squeeze it dry and chop. Fresh spinach shrinks a lot, so a large pile becomes only a small handful.

Why did my dip turn out watery?

The cause is almost always moisture from the spinach or artichokes. Squeeze the spinach firmly in a towel and press the chopped artichokes between paper towels before mixing. Low-fat dairy can also release more liquid when baked.

Can I skip the mayonnaise?

You can replace it with additional sour cream or plain Greek yogurt. The dip will have a slightly tangier taste and a little less richness, but it will bake up fine.

Can I make it without cream cheese?

For a cream-cheese-free version, use 1 cup sour cream, 1/2 cup mayonnaise and an extra cup of shredded cheese. The texture is looser and more like a warm sauce, so serve it with sturdy dippers.

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