The Best Spinach Artichoke Dip

Spinach artichoke dip is one of those foods that if I see on a menu anywhere, I have to order. I love the stuff. The good news is – it’s fairly easy to throw together at home with delicious results.

My old much-loved recipe that I used to make all the time called for a jar of store-bought alfredo sauce. Since I am trying my best to avoid prepackaged, processed foods these days (let’s not start on how the dip itself isn’t exactly health food), I decided I would try my hand at creating my own recipe mimicking that creamy sauce base. I’ve forgotten where exactly, but recently, I saw a technique on a spinach florentine recipe that thickened the cream sauce quickly in the microwave. Using that easy step, I threw everything else into the bowl, gave it a quick stir, and it was ready to be baked to golden bubbly perfection.

This dip is as good if not better than any I’ve had in a restaurant and far surpasses my old recipe. I love it when that happens!

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The Best Spinach Artichoke Dip

Yield: Makes a 9X13-inch dish of dip

The Best Spinach Artichoke Dip

This dip is completely luxurious if you use whipping cream for the base. However, I usually lighten it up a bit and use milk and have had great results with 1% and whole milk. You'll need to watch the thickening step a bit more and stir every 30-45 seconds but sure enough, after 5 or so minutes, it's thick and perfect (not quite as creamy and decadent as the cream, but it sure saves a lot of calories).


  • 1 1/2 cups whipping cream, half-and-half or milk (see note)
  • 2 tablespoons flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces cream cheese, light or regular, softened
  • 16 ounces frozen, chopped spinach, defrosted and squeezed dry
  • 2 (15-ounce) cans artichoke hearts, drained
  • 1 teaspoon hot sauce (like Tapatio brand)
  • 1 cup freshly grated Parmesan cheese
  • 1 cup freshly grated mozzarella cheese


  1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
  2. In a large microwave-safe bowl, whisk together the cream, flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened, about 4-5 minutes.
  3. Stir in the remaining ingredients until well combined. 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.

Recipe Source: Mel’s Kitchen Cafe

59 Responses to The Best Spinach Artichoke Dip

  1. Denise says:

    Does this recipe have muck “kick” to it was the 1 tsp of hot sauce? Just curious how “kicky” it makes it. πŸ™‚

  2. Denise says:

    One more question πŸ™‚ Do you use the “green” container of grated parmesan cheese for this recipe?

  3. Denise says:

    Melanie, you are wonderful! Quick question. Does the quantity of hot sauce (1 tsp) give this much kick? I’m a wimp and can’t handle much kick so I thought I’d ask before making it. πŸ™‚ Thanks for all the great recipes you share with all of us!

    • Mel says:

      I don’t think it’s spicy at all… The hot sauce gives it an extra boost of flavor. But just to be safe, why don’t you cut it in half.

  4. Angela says:

    So I made this dip for a Relief Society Activity last Wednesday and it was super yummy. Only half of it was eaten that night. Then on Saturday I needed to take a quiche to a baby shower and didn’t feel like cooking. So I spread some of the dip into a pie plate. Mixed 3 eggs 1 cup milk and a little garlic powder together and poured it over the dip. I baked it for 45 min @ 350. It was super yummy and I got more than one compliment on the quiche.

  5. Theresa.L says:

    I have put both old+new of your recipes for Spinach Artichoke Dip in my personal recipe book.I can’t wait to try them.i also copied the comments+recommendations that were made.Thank you for these recipes.

  6. Laura Culbertson says:

    I make this all the time for work and get raving reviews!! Usually I make it ahead of time, refrigerate, then put it in the oven at a later time. If you do that, I recommend baking it for 45 minutes – 1 hour. I love leaving it in there closer to an hour because then the sides get all nice and golden brown and really gives it an extra bit of flavor. Don’t underestimate the golden brown edges!

    The record time for a double batch of this bad boy being completely eaten is 8 minutes in my office. I HIGHLY recommend it!

  7. ann says:

    Hi Mel, I just whipped this up to bake in a little while for the Superbowl. I love the texture. My only complaint is that I didn’t even use the whole tsp. of salt and it tastes really salty. I have made a note of it and will go down to 1/4-1/2 tsp. next time. Thanks! Can’t wait to try it.

  8. Alicia Q. says:

    Yum! made it for a bridal shower, easy and so good.

  9. Megan says:

    I finally made this for a party (after looking at it long ago), and it was seriously the best artichoke dip I’ve ever had. Everyone asked for the recipe, and I know at least one of my friends has made it since. Thanks for the deliciousness!

  10. Julie says:

    That was amazing! I have been trying spinach artichoke dips for years and was constantly discouraged with the recipes I tried until this one. This was incredible! It might just be the reason I will never squeeze into my skinny jeans again, but it will be totally worth it:) Thank you for sharing your culinary genius with the world! So many of your recipes have winners in our house of picky eaters!

  11. Lauren says:

    Hi! Just wondering if you have ever subbed real garlic for garlic powder? If so, how much and did you roast it?
    Also, is this recipe rather large? Would you double for a party of 20? Thanks!

    • Mel says:

      Hi Lauren, yes, I’d double for a group of 20. You could add 2-3 minced/pressed garlic cloves as you cook the creamy mixture and it should work just fine (roasted garlic would be delicious, too).

  12. Ashlee says:

    I made this (as a half batch) for our valentines appetizer, and it was easy & delicious! We loved that you can actually taste the spinach & artichokes. Thanks Mel!

  13. Ashley P says:

    Best dip ever!!! Making two more batches for a baby shower this weekend.
    I used evaporated canned milk to save calories and it worked great. It’s a little trick my mom taught me.

  14. Sally says:

    Hi Mel. Love your website and recipes. It is one of the few go to websites I trust for good recipes. I’ve made the pizza and now this. Maybe a salad too. But I have a quick question for the spin dip…. Do your have a nice recipe with a some leftovers from this and chicken breast? I started to read the comments and then ran out of time, so it might have already been brought up. Thanks for your great recipes.

    • Mel says:

      Hi Sally – that’s a great idea to use the spinach artichoke dip with chicken; I’m sorry to say I haven’t tried it! But I think it could be as simple as topping chicken with the leftover dip and baking. Good luck!

  15. Rosie says:

    I always order spinach artichoke dip at restaurants and this recipe surpassed my expectations. I used fresh spinach and the dip was awesome. Thanks for all the great recipes!

  16. Krista Jephson says:

    Yumm-O! Does this work in the crock pot? My sister asked me to bring this to the feast after my nieces baptism, but I’m struggling with how to keep it warm while we do the whole lot.

    • Mel says:

      Krista – I’ve whipped this up and kept it warm in the crockpot. Works great! Just make sure to only keep it on the lowest setting. Too much heat and it will dry out.

  17. Karen says:

    Not sure if my sauce thickened too much after the four minutes or what, but mine bakes up kind of dry and stiff, not gooey with cheese as I expected.

  18. Deb says:

    Not sure how I’ve never commented on this one before because I make it all the time. Everyone always loves the dip hot out of the oven, but is it weird that I also like the leftovers? They make an awesome lunch πŸ™‚

  19. Nadia says:

    This recipe is outstanding!!! It’s so delicious, yet so light that you just keep wanting to eat it. I made it for a party today and the guests devoured it! Normally there is so much bread leftover at my parties, but all the bread was gone courtesy of this dip πŸ™‚ Another winner – thank you for making me become a better person in the kitchen πŸ™‚

  20. Shelia says:

    Mel, you are truly a rock star in the kitchen! As I have shared before, most of our favorites are “Mel originial” recipes. And this dip is no exception. Our guests could not stay away from this dip. Another Mel recipe that went straight to our favorites’ file. Thank you seems so ineffective to keep saying when you give us such outstanding recipes for our family and/or friends gatherings.

  21. Gwen says:

    What do you think about using half and half instead of whipping cream? I guess I’ll find out because it is what I have on hand!

  22. Amanda E says:

    Mel, I am going to put this dip into those little Phyllo cups they sell at Target.. kind of wonton ish ; for a little sophisticated baby shower… You made my day cause I wasn’t sure what I’d stick into them yet! Thanks! πŸ™‚

  23. Krista says:

    Mel, I’ve been looking for a great recipe for this! And since it’s yours, I can only imagine it’s perfect! Thanks!

  24. Patrick says:

    This looks great, but I think I will do the first part over heat. The microwave thing makes me think that I’d get a flour-y taste. I’m thinking about cooking the flour in a little butter (i.e., making a roux) just a bit before whisking in the cream and garlic/salt/pepper. I guess that of means making a kind of bechamel? Can you think of any reason why that shouldn’t work?

  25. melissa says:

    ooo i LOVE artichoke dip but cant get it in restaurants here in spain. i am SO making this the next time i have company!!

  26. […] Spinach Artichoke DipRecipe via Mel’s Kitchen Cafe […]

  27. Wendy says:

    This dip was awesome and I still can’t believe how easy it was to make. Definitely a keeper! Thank you for sharing!!!

  28. Meredith says:

    Truly, the BEST dip!!! It got rave reviews at our Thanksgiving dinner this weekend. Thanks!!!

  29. eloise says:

    thank you so much for responding. i made this to take to a bridal shower, and some said” this is THE BEST spinach artichoke dip i have ever had. thank you

  30. Mel says:

    Eloise – just cook the same mixture on the stovetop in a pan, whisking constantly over medium-low heat.

  31. Eloise says:

    My microwave broke:( how can i do that step on the stove??

  32. […] the art of using pyhllo. Yikes, what a learning experience. I made 100 phyllo cups using this spinach dip recipe for the bridal shower I attended last weekend. The only reason I keep making them it they turn out […]

  33. Heather says:

    mmm I love some warm baked spinach artichoke dip! My mom always makes it for parties and get togethers and I love it. We make it just like this minus the whip cream, flour, hot sauce, but with sour cream.. I love that the mozzarella is always stretchy when you dip into it πŸ™‚ Love your site and I’m for sure going to try out those baked doughnuts!

  34. Andrea says:

    Made this over the weekend for an all day quilting with my girlies. It was fabulous!!! So so yummy. Thankfully there was a bit left over for me to have tonite. Yeah!!!

  35. Mel says:

    Hi Kristen – sorry for the late comment! Did you make this already? I think you could use fresh spinach…you’ll have to use quite a bit since it wilts down. I’d suggest starting with at least 3 9-ounce bags. Be sure to let me know how it turned out!

  36. Kristen says:

    Hey Mel,
    I am thinking of making this tomorrow. I know I can’t go wrong with anything on your site. Have you ever used, or do you think it would be okay to use, fresh spinach in place of frozen? And if so, how much do you think would be best? Thanks. Merry Christmas!

  37. Mel says:

    Spinach Artichoke Dip
    5 garlic cloves
    1 10 oz. bottle store-bought alfredo sauce
    1 1/2 cups mozzarella cheese
    1/2 cup parmesan cheese
    1 10 oz. package frozen spinach, thawed and drained
    1 14.5 oz. can artichoke hearts (non-marinated), roughly chopped
    1 8 oz. package cream cheese (softened)

    Wrap the garlic cloves in tin foil and bake them at 350 degrees for about 20 minutes. When they are cool to the touch, squeeze them out of their skins and finely chop. Mix all the ingredients in a medium bowl. It’s ok to have clumps of cream cheese. The mixture won’t be completely smooth. Spread the mixture into an 8X8 pan and bake at 350 degrees until bubbly and hot, about 30 minutes. Serve with chips or baguette slices.

  38. Nathalie says:

    Hi Mel:

    Although this version sounds wonderful- since I’m making quite a bit of different appetizers for our Christmas party on Friday evening I was wondering if you have the link to your old recipe? I’m making some things from scratch, but because of time I think the old recipe might fit my schedule better ! πŸ™‚

    I’m making two of your recipes for that evening, can’t wait to hear what people have to say, I’ll be sure to leave comments! πŸ™‚

  39. Natalie says:

    I am so excited to try this. I have been making your old version of this for a long time and I absolutely love it. If this new recipe is as good as you say (which I’m sure it is) it will be my new go to recipe for entertaining. Is there any way for me to access the old recipe on your site? I have some jarred Alfredo in my pantry that I only use for that so I’d like to make the old one until that is used up. Thanks!

  40. denise says:

    Does it matter what kind of artichoke hearts I use? I have a jar of marinated artichoke hearts that are quartered. Would that wok just fine? Help!! Thanks for answering my question about using fresh artichokes or not!! Thanks for everything!

  41. Sarah says:

    Never mind – I think I could use a smaller bowl for the microwaving part and then transfer it into a larger bowl to combine with the other ingredients.

  42. Sarah says:

    I wondered if you could cook this over the stove carefully rather than the microwave. I don’t have a large microwavable bowl. Figured it was worth asking. It looks like a very yummy recipe.

  43. Aaron says:

    Do you think this could be frozen and then used later? It’s way too much for just me and my wife. I guess we could always have a party to meet all our neighbors and use up the rest of it that way!

    • Mel says:

      Aaron – I’ve never frozen this so my answer is “I don’t know” but I always believe freezing something is worth a try, at least once. It might mess with the texture just slightly, but I think the taste should still be spot on after freezing. Like you said, though, maybe it is a good excuse to have people over!

  44. Mel says:

    Angela – this dish is easily prepared in advance. I’ve made it up to the night before and then I just bake as directed, adding about 5-7 extra minutes if it went straight in the oven from the refrigerator. Good luck entertaining! Lots of fun but a lot of work, too!

  45. Angela says:

    So, I just commented on your chicken pillow post the other day with sort of the same question….:)

    Have you ever prepared this ahead of time and left in the fridge? I’m having house guests this weekend and I’m trying to prepare things ahead of time that I can pop in the oven when we want it. I don’t know about you, but when I am entertaining house guests I always spend all of my time in the kitchen instead of socializing! πŸ™‚ Trying to change that!

  46. […] Warm Spinach Artichoke Dip Adapted from Mel’s Kitchen Cafe […]

  47. denise says:

    Do you know if I could use fresh artichokes for this recipe and if so…how exactly I would prepare the artichokes so I could use it in the recipe?? I have 5 fresh artichokes and I don’t know what to do with them!!

    • Mel says:

      Hi Denise – I can’t help you with this one since my experience with fresh artichokes is limited. Try googling using fresh artichokes. I bet there is a lot of help out there! Good luck!

  48. Kensi says:

    I can’t believe no one has commented on this! It is so incredibly yummy and super easy! Even my 6 yo who literally dry heaves on corn of all things thought this dip was perfect. I guess it helps when it’s covered in cheese. Thanks for another delicious recipe! πŸ˜€

  49. Ashley says:

    Could I also just make the alfredo sauce and use it for this recipe or would it not turn out ok?

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