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Homemade Spinach Artichoke Dip is even better than the classic restaurant appetizer. It’s hot, bubbly, cheesy, and just begging for some crusty bread or tortilla chips.
Hot or cold, Spinach Dip is always a party favorite. I love this version studded with artichokes and served hot and bubbly, just as natured intended.
It’s delicious served straight from the oven in a baking dish or, for extra credit, spoon it into a bread bowl and serve with lots of bread chunks and fresh vegetables for dipping. You can also serve it from a slow cooker at your next big gathering.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and ¼ teaspoon of garlic powder.
- Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, steam down 1 ½ pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 ½ cups.
Step-by-step instructions
- Preheat the oven to 400 degrees. Lightly oil a shallow pie plate, cast iron pan, or baking dish. Mix the softened cream cheese, mayonnaise, and sour cream together in a medium bowl until smooth. Then fold in the chopped artichoke hearts, chopped spinach, and shredded mozzarella.
- Transfer the mixture to the prepared pan.
- Cover with foil, and bake for 35-40 minutes, or until hot and bubbly.
Recipe tips and variations
- Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (½ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
- Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.
- Crunchy topping: Try a sprinkling of Parmesan cheese or homemade bread crumbs on the top before popping in the oven.
- Water chestnuts: Add a little crunchy texture with chopped, canned water chestnuts (often sold in grocery stores near the Asian ingredients section) to the dip and bake.
- Slow cooker: Add all ingredients to a slow cooker and stir to combine. Heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot.
- Instant pot: Add all ingredients to an instant pot and stir to combine. Set to “Slow Cook” on HIGH for 2 hours and cover with a vented lid. Serve warm right from the InstaPot.
Recipe FAQs
It’s delicious both ways! This recipe for hot artichoke dip is ideal for the fall and winter months, while a cold spinach dip is more suited for spring and summer gatherings. But honestly, both are delicious any time of year, so eat what you want!
Knorr Spinach Dip
This Knorr Spinach Dip Recipe is the classic version you know and love! Cold and creamy, it’s so easy to make and tastes even better than you remember.
View Recipe
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Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 12 ounces marinated artichoke hearts drained and chopped (see note 1)
- 10 ounces frozen chopped spinach thawed and excess water removed (see note 2)
- 1 cup shredded mozzarella cheese (4 ounces)
- Salt and freshly ground black pepper to taste
- tortilla chips or bread chunks for serving
Instructions
- Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
- In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
- Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.
Recipe Video
Notes
- Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and ¼ teaspoon of garlic powder.
- Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 ½ pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 ½ cups.
- Yield: This recipe makes about 4 to 5 cups Spinach Artichoke Dip, enough for 8 to 10 servings (½ cup each).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the dip the day before and store covered in the refrigerator. Spread in a baking dish and bake when ready to eat.
- Freezer: The texture of the dip will change if frozen and may become watery, curdled, or separated.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Wondering why I cant pin any of your great recipes?
Happy Holidays
Patricia NH
Hi Patricia, so sorry about that! You can find my recipes on Pinterest here: https://www.pinterest.com/culinaryhill/. Also, here’s the direct link to the pin for this recipe: https://www.pinterest.com/pin/486318459780028244/. Happy Holidays to you as well! – Meggan