The Best Spinach Artichoke Dip
This is truly the best spinach artichoke dip ever and rivals anything you’d get from a restaurant. It’s easy to make and so delicious!
Spinach artichoke dip is one of my favorite appetizers ever, and this recipe is the best of the best! The assembled dip can be made several days ahead of time and baked when needed.
How to Make Spinach Artichoke Dip
For this recipe, we’re making the flavorful cream sauce in the microwave. It’s so easy!
- In a microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper.
- Microwave in 1-minute intervals until the mixture has thickened (stir often!).
- Stir in the cream cheese.
- Add the artichokes, cheese and spinach and mix well.
Pro tip: make sure the frozen spinach is completely thawed so that it blends into the dip well.
Spread the dip into a baking pan and bake until hot and golden and bubbly.
This dip can easily be doubled or tripled. And it can be baked in any variety of pans: deep pie plate, ceramic or glass baking dishes (9X13-inch size or similar).
A Note About Artichokes
The recipe calls for canned artichoke hearts. I prefer using whole artichoke hearts canned in water and chopping them myself so I can control the size of artichoke pieces in the dip. You can also use quartered artichoke hearts or experiment using marinated artichoke hearts.
Make-Ahead Spinach Artichoke Dip
This amazing dip is a great make-ahead appetizer.
- Prepare the dip according to the recipe.
- Spread in pan.
- Cover and refrigerate (can be made ahead up to 3 days in advance).
- Uncover and bake per the recipe, adding 8 to 10 minutes if the dip is being baked straight from the fridge.
Slow cooker directions: The dip can also be “baked” in a slow cooker. Prepare the dip and spread in a greased slow cooker (a 2.5- or 3-quart size would be ideal). Cook on low until the dip is bubbly and hot. Keep warm until serving.
What to Serve with Spinach Artichoke Dip
There are a lot of dipping ideas for spinach artichoke dip. Here are just a few!
- baguette slices
- pita bread
- tortilla chips
- pita chips
- vegetables (celery, carrots, cucumbers, bell peppers)
- crackers
Or, you know, just eat it by the spoonful. It.is.so.good.
Rave Reviews
⭐️⭐️⭐️⭐️⭐️ Ermagerd! I made this for a superbowl/birthday party and I was a STAR! This will be my go-to for future potlucks! -Sandy
⭐️⭐️⭐️⭐️⭐️ Made this for my daughters birthday party and it was absolutely delicious! –Kyla
⭐️⭐️⭐️⭐️⭐️ I have tried several recipes for this dip over the years and this really was the best! The packages of spinach can in 10 oz packages at my store and I used just one. My husband doesn’t like spinach so it was the perfect amount. Thanks again for another great recipe! -Christina
The Best Spinach Artichoke Dip
Ingredients
- 1 ½ cups heavy cream, half-and-half, or milk (see note)
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- 1 teaspoon coarse, kosher salt
- ¼ to ½ teaspoon coarsely ground black pepper
- 8 ounces (227 g) cream cheese, light or regular, softened
- 2 cans (15-ounce each) artichoke hearts, drained and coarsely chopped
- ½ to 1 teaspoon hot sauce, optional (but adds great flavor without making it spicy)
- 1 cup (114 g) freshly grated Parmesan cheese
- 1 to 1 ½ cups (114 to 171 g) freshly grated mozzarella or Monterey Jack cheese
- 10 to 16 ounces (454 g) frozen chopped spinach, defrosted and squeezed dry
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
- In a large microwave-safe bowl, whisk together the cream (or milk), flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding, about 4-5 minutes.
- Stir in the cream cheese and mix until well-combined (it’s ok if there are a few lumps, but try to whisk it until as smooth as possible). Add the remaining ingredients; I like to add the spinach last, crumbling it in with my fingers to avoid large clumps. Mix well. Spread the dip into the prepared pan.
- Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published January 2010; updated Dec 2018 and again in January 2025 with new pictures, recipe notes, etc.
Delicious! My husband said, “It might look like a pig ate it, pay no attention”! 😆 I actually used fresh spinach without wilting it and it turned out fab! Thanks for another winner!
What is the best way to substitute fresh spinach for frozen in this dip? Thank you!
Hi Amy, cook the spinach down in a skillet with a bit of water until it is wilted. Drain well and use in the recipe (chop before cooking or after).