The Best Spinach Artichoke Dip
This from-scratch, delicious appetizer is the best spinach artichoke dip EVER! Totally restaurant-quality, this simple recipe is so easy to make at home!
Oh, little dish of spinach artichoke dip. I can’t resist you. Especially slathered on warm, toasty bread. Am I alone here? Any other spinach artichoke dip lovers out there??
I love this dip so, so much, and usually if I’m at any restaurant anywhere and this appetizer is on the menu, there is a 97.5% chance I’m going to order it. Well, either me or Brian. We are both huge fans and have been known to lovingly fight over the honor of who gets to order the spinach artichoke dip (after 16 years of marriage, we should just bite the bullet and each order our own).
Turns out, it’s ridiculously simple to make spinach artichoke dip at home AND coming from basically a spinach artichoke dip expert, this from-scratch version is as delicious, if not more so, than any spinach artichoke dip I’ve ever had at a restaurant.
This recipe surprisingly has been buried in my archives for almost a decade. I never officially posted the recipe, I just tossed it in the archives 8 1/2 years ago with a backdate so that I could have the recipe online. Over the years, a few of you have found it, made it, raved about it, and told me I needed to repost the dang thing!
So here we are.
It really is the best spinach artichoke dip, and it is a cinch to make. Years ago when I set about perfecting the best recipe for this dip, I ditched the storebought alfredo sauce for a fresher, creamier flavor. The best news about going homemade on the white sauce is that it is made in the microwave.
Which may leave you wondering: WHY HAVE I NEVER MADE A HOMEMADE WHITE SAUCE IN THE MICROWAVE BEFORE?
By doing so, this recipe naturally becomes a one bowl recipe for mixing everything together. And it comes together so fast. Honestly, I could eat the whole thing (even before it goes in the oven, don’t get me started on my spinach artichoke dip obsession).
More times than I can count over the years, I’ve actually just made this dip and served it for dinner. With bread for serving and a side of fruit, you’ve got yourself a complete meal according to Mel.
And for those microwave skeptics, don’t worry! Of course you can always convert that white sauce method to the stovetop if you don’t have a microwave or don’t want to make your life easier (wink, wink). Watch the video below and see just how easy it is to make the sauce and put this dip together!
Also, if you have time, read through some of the comments about ultimate creativity in using this dip (i.e. in quiche, on pizza, with chicken…yum!!).
FAQ for Spinach Artichoke Dip
There are endless options in the artichoke aisle, and the verdict is…you really can’t go wrong. Marinated, grilled, canned in water. They’ll all work pretty well. I prefer using whole artichokes and chopping them myself because I’ve found that sometimes the already quartered artichokes have a mushy texture, but use what you can find, and I think you’ll have success!
Many people have done this with good results! Cook fresh spinach with a little water (in a covered pan on the stove or in the microwave), let it cool, wring out the water, and use in the recipe!
Cheese that you grate/shred yourself melts much better than pre-shredded cheese (pre-shredded cheese is coated with a powdery substance to keep it from clumping, but it also affects the consistency and texture when melted), so I definitely recommend using freshly grated cheese, however I won’t stop you from using pre-shredded! I actually have strong feelings on this matter if you can’t tell (especially if you read past posts where I talk – a lot – about cheese). Haha. I think I should have a t-shirt made that says: I shred my own cheese, dang it, and so should you.
Yes, you absolutely can! This dip can be made and assembled 1-2 days in advance, covered, and refrigerated. Uncover and bake according to the recipe, adding 10-15 minutes to the baking time.
One Year Ago: Easy Homemade Broccoli Cheese Soup {New and Improved}
Two Years Ago: Peppermint Bark White Chocolate Mousse Cheesecake
Three Years Ago: Soft Sour Cream Sugar Cookies
Four Years Ago: Bacon Wrapped Chicken Bites {Main Dish or Appetizer!}
Five Years Ago: Licorice Caramels
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 salt, I use coarse, kosher salt
- ¼ to ½ teaspoon black pepper, I use 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, like Tapatio brand, optional (but adds great flavor)
- 1 cup (114 g) freshly grated Parmesan cheese
- 1 to 1 ½ cups (114 to 171 g) freshly grated mozzarella or Monterey Jack cheese
- 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 with new pictures, recipe notes, etc. The video in this post was made in partnership with Inspo
148 Comments on “The Best Spinach Artichoke Dip”
Honestly I wanted to give 4.5 stars but I rounded up this is the second time I made this. I halved the recipe. The first time I didn’t like the flavor of frozen spinach (it could have also been related to pregnancy tastes). I used fresh spinach, and liked it much better that way. I didn’t have enough spinach, a little over 5 ounces fresh for a half batch, but it seemed like plenty to me.
Going to make this for a party ,sounds good,,just wondering can I double this recipe or should I just make it 2 times
Thanks Val
Yes, it doubles really well.
This dip is terrific! Make it, even if you have to swap some ingredients around. I used what I had in the pantry- green can for Parmesan, evaporated milk instead of cream, fresh spinach and mozzarella balls that needed to be used up (I know- who am I?)- it came out great! Maybe a titch grainy from the canned cheese, but eh. Days with spinach artichoke dip> days without. 🙂 Thanks for another winner, Mel! Happy Thanksgiving!!!
sounds great but Idont have a microwave can I do that first step in pan?
Yes, just stir over low heat.
How many calories are in this dip?
Mel,
Thanks also for the tip in grating your own cheese. I always wondered what I was doing wrong when I top my tetrazzini with pre-grated cheese. Nevermore!
Ermagerd! I made this for a superbowl/birthday party and I was a STAR! This will be my go-to for future potlucks!
Do you think it would be okay to make one day and bake the next?
Yes!
That’s what I did.
Mel, have you ever tried using artichoke bottoms? If not, DO IT!!!! Artichoke hearts are good, artichoke bottoms are heaven. Happy baking!
Hi Mel! Too much spinach artichoke dip is a dangerous thing to have around, indeed. That being said, are there any issues I should be aware of if I halve the recipe? What size baking pan would you recommend? Same baking time & temp? Thanks!
This recipe will halve just fine. I’d suggest an 8X8 or 9X9-inch baking pan and probably shoot for the same time, maybe checking 5-7 minutes early.
Made this for my daughters birthday party and it was absolutely delicious!
We made this dip for the Super Bowl and had some left over. The next night, I was trying to figure out what to make for dinner and saw the leftover dip and decided to try something crazy: turn it into lasagna. I used the dip for the white sauce layer, and then roasted and puréed some butternut squash for the red sauce layer. The flavors were great together, and the squash in there made me feel better about basically serving spinach artichoke dip for dinner.
Oh wow! Yum!
Oh, how I love this dip!! It’s the perfect dip to take to potlucks (IF you feel like sharing!).
Hi Mel,
I made this today and thought it was delicious! It tasted as good if not better than any I have had at a restaurant. It did not get very brown on top even though I baked it for about 45 minutes, but it still was tasty.
Do you think the leftovers could be frozen or would it just get too mushy? I shouldn’t have made a whole batch seeing as there is only three people in my family. My husband said he liked it but is not a fan of artichokes, so that means the 9×13 pan is for two of us! That is dip overload! If I can’t freeze it, I’ll have to give some of it away.
Thanks for another great recipe 🙂
Hi Lori – glad you liked this! I haven’t frozen it, and the high dairy content makes me wonder if it would be grainy after thawing, but I actually still think it’s worth a try!
I was recently told I need to be gluten free. Can I use corn starch or something else to thicken the cream sauce? Thank you Mel.
Yes, that should work!
So yummy, rich & creamy! The family loved it, thank you Mel!
And making the white sauce in the micro was genius! I will try to remember this trick next time I make a white sauce. Just the white sauce was so yummy!
I made this tonight and it really is super yummy!! And it was easy to make, which is always a plus for me! I cut the recipe in half and it still worked great! Thanks!!
We had this with some other appetizer dishes for NYE dinner tonight and we all LOVED it! We ended up with an enormous amount of food this evening due to friends not being able to come over and were so glad we’ll have leftovers!
I did half the recipe and I used fresh spinach! I sautéed 2- 16 oz bags of fresh spinach in about 4 TBS of butter and then drained and cut into piece with kitchen scissors. I also used 1% milk and instead of using the microwave i just put the ingredients in the pan I used for the spinach. Turned out great!
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 recipie!
Mel, again, thank you for a such a great recipe. It was my first artichoke dip I made, but not the first I ate. And I don’t think I will look for another recipe when I want to make it again. Calorie wise it’s probably the same as the ones with mayo but taste wise it’s so much better! Loved the creamy smooth texture, not that greasy heavy that usually comes when lots of mayo involved.
I made this recipe and was not impressed. It was too creamy and too rich. I prefer the old standby of just a spinach dip in the pumpernickle bread.
Mel, you are absolutely amazing!!! Thank you so much for sharing all of your delicious recipes! My sisters, Mom and I have made so many and they never disappoint. You are our go-to for sure! Question- is there a specific type of bread you would recommend for this dish? Does the kind you get come pre-sliced? How much bread do you buy? Making it for the family Christmas Eve party tomorrow night. Can’t wait to indulge on this dip and then regret wearing skinny jeans to the party!
Sorry for the delayed response, Natalie – I usually buy unsliced baguettes from Costco and slice it myself. So much depends on if you are serving with chips or crackers, too, but usually two of the thin baguettes is plenty. Hope it worked out well!
Delicious! I made this and took it to a Christmas party. It was a hit, and so easy to make. Tastes even better than what you get at a restaurant. I made it using cream.
I couldn’t see a recipe for baguettes in your archives am I missing it or do you buy your baguettes for dipping in this? And if you buy, just at your local grocery store??
If I use baguettes to dip in this recipe, I usually just pick them up at costco. 🙂
Hey Mel! I am such a big fan- you’re my go to when I get food ADD, which is weekly. Have you tried freezing your own spinach and using that in your cooking? It is much easier (and smells much better) than the frozen box kind. You don’t have to defrost or dry it out, just crumble the leaves in your hand. I use the big bags from Costco and keep one frozen to use.
Such a great tip, Lorien! Thank you!
I am so excited to make this for our work potluck in a couple days. I leave about 9 and the lunch will be from 11:30-1. If I bake before work and then switch to a slow cooker, will it be ok on warm for the morning and through lunch (if there’s even any left for those eating late 🙂 )
Yes, I think that should work great!
Hi Mel! I’ve been a long time fan of your blog but this is the first time I’ve actually commented. I made this tonight and I actually added some pasta to make it a spinach and artichoke dip pasta that we’ll have later in the week. I had a few bites before I put it in the fridge (quality control, you know ) and it was divine! Thanks so much for the wonderful recipe and amazing blog! I can’t even count the number of recipes that I’ve used of yours and they’re all fantastic! I honestly don’t think I’ve found a bad one yet!
Thanks so much for the comment, Anna! And wow! Adding pasta sounds like an amazing idea!
This was delicious! Next time I will double the amount of spinach. There was so much sauce I thought it needed more veggies. I made it gluten free using oat flour in the white sauce and it worked great.
Thanks for the feedback, Kate!
This was amazing! I took it to a potluck Christmas party tonight and got rave reviews! yay! I think if I were to make it again for a large group like that, I would probably make 1 1/2x to fill up the pan a bit more. The pan was licked clean! 🙂 Thanks for another great recipe. I think I’ll be making it again this next week for another party! 🙂
Thanks for the comment!
This was so good! My husband and I shared it for lunch. We had a lot of leftovers so this is definitely sharable. I would probably cut the recipe in half if I made it just for the two of us. Planning on bringing this to a New Year’s Eve party. I know it will be a hit! Very easy.
Glad you loved it Jackie!
I’m also a bit of a spinach dip connoisseur and this is the only recipe I’ve ever made at home that I love! And I’ve tried a LOT! I’ve made it dozens of times over the years… so thank you!!
Thanks, Kate!
Your shirt should have a picture of a cheese grater on it and say “Make America Grate Again.” I love me some spinach artichoke dip too and can’t wait to try this! Yum!
Oh my gosh, Launi, you are hilarious. I can’t stop giggling about this.
lol! too funny! I love it! 🙂
Just had to say, I read this and practically snorted laughing. Brilliant!!
This looks so delicious. If you sell the t-shirts (I shred my own cheese…) I’ll be first in line to buy one!
Haha…I’ll keep that in mind! 🙂
Hi Mel,
I know I’ve seen this recipe or one like it on your blog. Is this a re-post or do you have another dip like it?
I will try this one for sure this Christmas Eve! Speaking of Christmas, I hope you and your family have a very merry one!
I just have this one main spinach artichoke dip – I brought it out of the archives and updated it but it’s the same great recipe! 🙂 Merry Christmas to you!
FYI, frozen artichokes works great, too! I got some at Trader Joe’s and they worked great.
Good to know!
White sauce made on the stovetop starts out with butter. This recipe has no butter or fat. Is this what you intended?
Correct, there is no butter in this recipe.
It does actually have a whole block of cream cheese, so… yeah, it has fat. I’m super excited to try the white sauce on pasta! yum!!
GREAT Video!!
I looked at it early this morning and so added to my running grocery list. Will report back, but I am absolutely sure that this will be THE BEST Spinach Artichoke Dip and you can be sure that I will use Half and Half as well as hot sauce 🙂
🙂 Thanks, Liz! I knew I could count on you to go all in with the half and half and the hot sauce.
I did go all in but I did not care for the result. I don’t think a recipe issue as it appears to be universally loved. For me, it was just way too much cream and cheese, overwhelming the spinach and artichokes. I added only 1/2 the salt to start because looking at the cheese and canned artichokes, I thought I’d wait to taste the mix. I’m glad as it tasted too salty to me, when I put it in the oven. Not so much after baking, but otherwise just garlic flavor and I did use my favorite hot sauce: Tobasco. I think the thing that mayo (not overwhelming amount) brings to the recipe – for me – is an acid which boosts flavor. But, this is probably one of those recipes I should not have tried as I don’t tend to like this much “rich”. Also, I’ve never had this dip except a very little when my mom has made it (mayo, mustard powder, Worcestershire and some hot sauce are in her recipe).
Thanks for the feedback, Liz. Yes, this is definitely a creamy, rich version of the dip. Sorry you didn’t love it!
Hi Mel, I love all your recipes! As far as the spinach dip, I have a problem. Where I come from we can’t get frozen spinach, only fresh. Could you tell me what to do with fresh spinach to make it work for this recipe? Thanks,
Maria Nino, Caracas, Venezuela
Hi Maria – you would probably need to cook the spinach down in a skillet or pan with a little bit of water until it is cooked and wilted, then let it cool and wring out any excess water.
I have been making this dip for about as long as it’s been posted here. It’s always a huge hit!
So happy you are a longtime fan of this recipe, Sidney!
I will attest to this. I’ve made this recipe many times and it’s always a hit! So much better than the mayo based ones always floating around!
Oh yeah, I agree on the mayo versions. Not a fan.
My wedge of Parmesan cheese is in the freezer, will that change the texture touse it? Thanks
You know, I’m honestly not sure, but because it is a harder cheese, I think it should be fine!
Hi Mel,
Just wondering if I could substitute corn starch or maybe a gluten free flour for the regular flour the recipe calls for?
Yes, I think so! Have you used a gluten-free flour to thicken sauces like this before? If so, I’d suggest using that! Otherwise, I think cornstarch would probably work as long as it is mixed into the cold milk before heating up.
I have used rice flour in place of regular flour to thicken sauces. Works great.
Hey Mel! I am making this for Christmas this year, but the oven will be occupied with the Prime Rib. If I make it in the oven, do you think I could slide it into a crockpot to stay warm?
Yes, absolutely!
This looks amazing, my mouth was watering watching your video! Also, I’m thinking you need a show on Food Network!
Haha, you are so sweet, Sara. Thank you! 🙂
This truly is the best. We’ll be serving it as part of the menu at my daughter’s upcoming wedding. We’ve made it for large-group parties, small group gatherings, and special dinners with just my own family. Yum!
So happy you love it, Alicia!!
this really is the best spinach artichoke dip ever!!! so easy to make – love the microwave trick for the sauce. it was a hit at our recent party. mel, thank you so much for yet another awesome recipe!