This Spinach Artichoke Dip is a rich, creamy baked dip made with fresh spinach, tender artichoke hearts, Alfredo sauce, cream cheese, and a blend of melted cheeses. It's designed to be scoop-able, evenly textured, and reliably creamy without drying out or separating in the oven.
A Quick Look at the Recipe
✅ Recipe Name: Spinach Artichoke Dip
🕒 Ready In: ~40 minutes
👪 Serves: 8 servings
🍽 Calories: ~310 per serving (estimated)
🥣 Main Ingredients: Fresh spinach, artichoke hearts, Alfredo sauce, cream cheese, sour cream, mozzarella
📖 Dietary Info: Vegetarian; gluten-free
👌 Difficulty: Easy - mix and bake
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Using fresh spinach instead of frozen gives the dip better flavor and texture, while Alfredo sauce adds body and depth without needing extra flour or complicated steps. Baking the dip brings everything together into a hot, bubbly appetizer that works just as well for game day as it does for holiday gatherings.
If you love warm, creamy appetizers like this, you might also enjoy our Crockpot Buffalo Chicken Dip, White Queso Dip, or Mexican Street Corn Dip. These recipes are easy to prep ahead and work well for game day spreads, parties, or casual entertaining.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Spinach Artichoke Dip:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Spinach Artichoke Dip:
- Recipe Notes & Tips:
- How to Store:
- Spinach Artichoke Dip FAQs:
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- Spinach Artichoke Dip
Why You'll Love this Spinach Artichoke Dip:
Ultra Creamy Texture: A combination of Alfredo sauce, cream cheese, and sour cream creates a smooth, rich dip that stays creamy after baking.
Fresh Spinach Flavor: Using fresh spinach gives better texture and flavor than frozen versions.
Simple Prep: Everything mixes together in one bowl with minimal prep work.
Crowd Favorite: A classic appetizer that works for game day, holidays, or casual get-togethers.
Serve It Your Way: Delicious with bread, crackers, tortilla chips, or fresh vegetables.
Key Ingredients:
- baby spinach. Fresh baby spinach cooks down quickly and has a mild flavor. Frozen spinach works too, just thaw completely and squeeze out excess water.
- artichokes. Canned or jarred artichokes are convenient and easy to chop. Drain well to prevent excess liquid in the dip.
- alfredo sauce. Adds extra creaminess and flavor depth. Use a good-quality jarred sauce or homemade if you prefer.
- garlic cloves. Fresh minced cloves give a bold, savory flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use frozen spinach: Swap fresh spinach for frozen; thaw completely and squeeze out excess moisture before mixing.
- Lighten it up: Use light cream cheese or Greek yogurt in place of sour cream for a slightly lighter dip.
- Different cheeses: Replace mozzarella with Monterey Jack or a mild white cheddar.
- Extra garlic flavor: Add roasted garlic instead of raw minced garlic for a sweeter, mellow taste.
- Make it spicy: Stir in red pepper flakes or a diced jalapeño for a little heat.
How to Make Spinach Artichoke Dip:
- Preheat your oven to 350°F.
- Place the spinach in a skillet or large pot with a small amount of water. Cook over medium heat, stirring occasionally, until wilted. Drain any excess water, then chop the spinach.
- In a large mixing bowl, combine the cooked spinach, chopped artichokes, Alfredo sauce, softened cream cheese, sour cream, minced garlic, salt, and pepper. Stir until fully combined.
- Fold in the shredded mozzarella and Parmesan cheese, reserving a small amount of each for topping.
- Pour the mixture into a baking dish and sprinkle the reserved cheese on top. Bake for 25-30 minutes, or until the dip is hot and bubbly and the cheese on top is golden brown.
- Remove from the oven and let cool slightly before serving. Serve warm with bread, crackers, or veggies.
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Recipe Notes & Tips:
- Drain the spinach well: Excess moisture can make the dip watery, so squeeze out as much liquid as possible after cooking.
- Soften the cream cheese: Let it come to room temperature so it mixes smoothly without lumps.
- Chop artichokes evenly: Smaller, uniform pieces help the dip bake evenly and make it easier to scoop.
- Don't over bake: Bake just until hot and bubbly so the dip stays creamy and doesn't dry out.
- Serving Suggestions: Serve warm with toasted bread, crackers, tortilla chips, or fresh vegetables, or pair it with Bacon Wrapped Dates or Crab Stuffed Mushrooms for a full appetizer spread.
How to Store:
Refrigerator: Store leftover dip in an airtight container for up to 4 days.
Reheating: Warm in a 350°F oven for 15-20 minutes until heated through, or microwave in short intervals, stirring in between.
Freezer: Not recommended, as the creamy texture can separate after thawing.
Make ahead: Assemble the dip up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving for best results.
Spinach Artichoke Dip FAQs:
Yes. Frozen spinach works well, but it must be fully thawed and squeezed very dry to prevent the dip from becoming watery.
Yes, combine all ingredients in a slow cooker, cover, and cook on low for 2-3 hours or until hot and bubbly. Stir occasionally to keep it creamy, then switch to warm for serving.
Spinach artichoke dip usually becomes watery if the spinach or artichokes weren't drained thoroughly. Excess moisture releases during baking and thins the dip.
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Spinach Artichoke Dip
Ingredients
- 20 ounces fresh baby spinach
- 28 ounces artichoke hearts, chopped
- 15 ounces alfredo sauce
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 4 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Place the spinach in a skillet or large pot with a small amount of water. Cook over medium heat, stirring occasionally, until wilted. Drain any excess water, then chop the spinach.
- In a large mixing bowl, combine the cooked spinach, chopped artichokes, Alfredo sauce, softened cream cheese, sour cream, minced garlic, salt, and pepper. Stir until fully combined.
- Fold in the shredded mozzarella and Parmesan cheese, reserving a small amount of each for topping.
- Pour the mixture into a baking dish and sprinkle the reserved cheese on top. Bake for 25-30 minutes, or until the dip is hot and bubbly and the cheese on top is golden.
- Remove from the oven and let cool slightly before serving. Serve warm with bread, crackers, or veggies.
Nutrition
Notes
- Drain the spinach well: Excess moisture can make the dip watery, so squeeze out as much liquid as possible after cooking.
- Soften the cream cheese: Let it come to room temperature so it mixes smoothly without lumps.
- Chop artichokes evenly: Smaller, uniform pieces help the dip bake evenly and make it easier to scoop.
- Don't over bake: Bake just until hot and bubbly so the dip stays creamy and doesn't dry out.
- Serving Suggestions: Serve warm with toasted bread, crackers, tortilla chips, or fresh vegetables, or pair it with Bacon Wrapped Dates or Crab Stuffed Mushrooms for a full appetizer spread.
Debbie says
I made this last year and everyone loved it and are requesting it again this Christmas.
Kae says
this is hands down the best spinach dip I've ever had