Creamy Spinach and Artichoke Dip Recipe Everyone Will Love

The BEST Spinach Artichoke Dip Recipe – baked in the oven, rich and irresistibly creamy.

Want a perfectly creamy spinach artichoke dip? This baked version is simple, flavorful, and forgiving — ideal for weekend gatherings or a cozy family snack. Below you’ll find ingredient tips, answers to common questions, and a straightforward recipe that yields a hot, bubbly dip everyone will love.

This classic appetizer is salty, cheesy, and versatile. It’s great for parties, game day, or a casual night in. Made with just a handful of ingredients, it’s approachable for cooks of any level.

The Best Baked Spinach Artichoke Dip Recipe

With only seven main ingredients, this baked spinach artichoke dip is quick to assemble and delivers reliably creamy results. If you prefer a cold version, a chilled spinach dip is also excellent — but for the richest texture and melty cheese, serve this one hot.

Ingredients Needed for Baked Spinach Artichoke Dip

Ingredients are simple and likely already in your pantry or fridge.

• 10 oz frozen chopped spinach, thawed and well drained
• 14 oz jar artichoke hearts, drained and chopped
• 8 oz cream cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1/4 cup mayonnaise
• 1/4 cup sour cream

Common Questions About Spinach Artichoke Dip

Below are practical answers and tips to help you make the best dip possible.

Is spinach artichoke dip healthy?

“Healthy” depends on your goals. This recipe contains plenty of vitamins from spinach and artichokes and no added sugar. It’s rich in fat and calories due to the cheeses and sour cream, so it’s not low-calorie, but it can fit into a balanced diet when served in moderation. For dairy-free needs, this recipe isn’t suitable without substitutions.

Can I freeze leftovers?

Freezing is possible but not ideal. Mayonnaise and sour cream can separate and become watery after thawing, which affects texture. If you must freeze it, try a small test portion first and reheat gently, stirring to reincorporate if needed.

How long does it keep in the refrigerator?

Stored in an airtight container, the dip stays good for up to four days. After that, the texture and separation may reduce quality, though it may still be safe to eat if handled properly.

Calories and carbs in the recipe

The full batch contains about 1711 calories and 14 grams of carbohydrates. Nutrition details per batch and per serving are provided in the recipe card below.

Should it be served hot or cold?

Serve this dip hot for best texture and flavor. Heating keeps cheeses melted and the dip creamy. If refrigerated, reheat briefly in the oven or microwave and stir until smooth before serving.

What to serve with the dip

Popular dippers include toasted baguette slices, pita chips, crackers, or tortilla chips. For a lower-carb option, try crisp raw veggies or homemade chips like baked corn tortillas, veggie chips, or green bean chips for a lighter crunch.

How to make it without mayo

Mayonnaise adds creaminess. Omitting it will produce a slightly less rich dip but it will still taste great. Some cooks replace mayo with extra cheese or a splash of milk, but results vary.

Can I make this in a slow cooker?

Yes. Combine all ingredients in the slow cooker, stir to combine, and cook on low for 2–4 hours, stirring occasionally until cheeses are melted and smooth.

Can it be made in an Instant Pot?

Yes — the Instant Pot melts the ingredients quickly. Add everything to the pot, set to manual high pressure for about 5 minutes, then carefully release and stir until smooth.

If you have more questions about the recipe or tips, try it and adjust to your taste — then enjoy!