Creamy Spinach Artichoke Dip

Spinach artichoke dip is one of my family’s favorite appetizers, and I can never resist ordering it when I see it on a restaurant menu. Luckily, it’s easy to recreate at home with just a handful of ingredients. I stick with the classic combination of tender artichokes, spinach, and creamy cheese, then add a squeeze of fresh lemon juice to brighten up the flavors. This homemade spinach artichoke dip is one of my go-to holiday appetizers or party dips for every occasion. 

Main Ingredients And Substitutions

This spinach artichoke dip recipe comes together with just a handful of easy-to-find ingredients. Here are a few of my notes about the main components: 

• Artichoke hearts: If I have leftover cooked artichokes, I use them up in this dip. But most of the time, I use canned artichoke hearts to keep prep quick and easy. I drain them well and chop them up before mixing into the dip.
• Plain Greek yogurt: I use whole milk Greek yogurt instead of the mayonnaise or sour cream found in many recipes to give the dip a classic creamy consistency while adding probiotics and a little extra protein.
• Cream cheese: This creates a rich, thick, creamy base. I recommend using full-fat, brick-style cream cheese and letting it soften to room temperature so it’s easier to mix with the other ingredients.
• Shredded Parmesan cheese: I mix most of the cheese into the dip and save a little to sprinkle on top before baking. Mozzarella cheese is a good substitute..
• Garlic: Fresh minced garlic adds a delicious, savory flavor.
• Spinach: I use frozen chopped spinach that has been thawed and squeezed dry to remove excess moisture. Fresh spinach works, too. I recommend using baby spinach for a slightly sweeter taste.
• Lemon juice: Just a squeeze of fresh lemon juice adds brightness and a little acidity to balance the richness of the cream cheese and Parmesan.

Find the ingredient list with exact measurements in the recipe card below.

Mix, Bake, And Serve

This hot spinach artichoke dip is quick to prepare. Here are the basic steps of how it comes together: 

1. Combine: I stir all the ingredients in a bowl, reserving about ¼ cup of Parmesan.
2. Layer: Once it’s well combined, I transfer the mixture to a greased baking dish and spread it into an even layer before sprinkling the remaining Parmesan on top.
3. Bake: I place the dish in the oven, leaving it uncovered so the edges of the dip get nice and golden brown. Once the dip is hot and bubbly, I let it cool just slightly and serve it while it’s warm.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It In The Slow Cooker

For an easy, hands-off alternative, I make this spinach artichoke dip in the slow cooker. To do so, I simply add all the ingredients to the slow cooker, cover, and cook on high for 2 hours, or until the cheeses have melted and the dip is hot throughout. Then, I make sure to give everything a good stir before serving. This is my go-to method for parties and holiday gatherings because it frees up oven space for other dishes.

Favorite Ways To Serve It

I like to serve this spinach artichoke dip warm with tortilla chips, sturdy crackers, toasted baguette slices, crusty bread, crostini, or pita chips for dipping. For a lighter option, fresh vegetables like carrots, celery, bell pepper strips, and cucumber slices are great, too. Or, I sometimes pair my dip with air fryer artichokes for a fancier twist.

A good source of fiber, artichoke dip often makes an appearance on my holiday menus, adding a little extra nutrition while still tasting indulgent. It’s also frequently requested by my family for parties and game-day celebrations, and it pairs well with other healthy dips for a complete spread. If I happen to have leftovers, I love using the dip as a topping for baked chicken or stuffing it inside sliced chicken breasts before baking. It’s an easy way to turn leftovers into another delicious meal.

Make-Ahead And Storage Tips

For stress-free hosting, I assemble this dip up to 24 hours in advance. I simply combine the ingredients, cover the baking dish, and store it in the refrigerator until I’m ready to bake. When it’s time to serve, I bake the dip as directed, adding a few extra minutes for the ingredients to warm through.

On the rare occasion I have leftovers, I store them in an airtight container in the fridge for up to 4 days. I reheat leftovers in an oven-safe dish at 350°F until warmed through. For smaller portions, the microwave works well, too. I heat the dip in short intervals, stirring between each, until it’s hot throughout.

I don’t recommend freezing this dip because the cream cheese and Greek yogurt can separate and become grainy or watery after thawing.

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The photos in this post were taken by Megan McKeehan.

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