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
This is INCREDIBLE! I was craving it this weekend but have never made it before. Naturally, I came to your website to find a recipe because I knew it wouldn’t disappoint. And it definitely did not disappoint! It was a big hit at our family dinner last night and I’m drooling just thinking about making it again. Thanks for speaking my love language, which is good food! 😉 You’re the BEST, Mel!
Thanks so much, Angie – this post is such an oldie…but still a favorite here. Glad you loved it!!
This recipe is AMAZING–the perfect recipe is the TRUTH! I too have used jar alfredo in my old recipes. But this recipe was amazing. The taste is phenom. Easy to throw together. Split the recipe–baked one and froze one. Can’t wait to see how it worked. This is very addicting and is a keeper! Thanks for sharing your amazing recipes Mel!
Thank you!!
Would this taste ok with Sriracha sauce as the hot sauce or is it totally different?
Yep! That’s what I often use.
I wonder if it would be too watery if I used fresh spinach?
You’d probably need to cook it down until the water has released and cooked out.
Does this recipe have muck “kick” to it was the 1 tsp of hot sauce? Just curious how “kicky” it makes it. 🙂
One more question 🙂 Do you use the “green” container of grated parmesan cheese for this recipe?
I usually use freshly grated Parmesan.
Thanks!
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. 🙂 Thanks for all the great recipes you share with all of us!
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.
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.
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.
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!
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.
Yum! made it for a bridal shower, easy and so good.
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!
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!
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!
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).
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!
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.
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.
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!
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!
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.
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.
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.
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 🙂
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 🙂 Another winner – thank you for making me become a better person in the kitchen 🙂
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.
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!
Gwen – definitely worth a try; let me know how it turns out!
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! 🙂
Mel, I’ve been looking for a great recipe for this! And since it’s yours, I can only imagine it’s perfect! Thanks!
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?
Patrick – same idea, different method so I think it should work just fine. Good luck!
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!!
This dip was awesome and I still can’t believe how easy it was to make. Definitely a keeper! Thank you for sharing!!!
Truly, the BEST dip!!! It got rave reviews at our Thanksgiving dinner this weekend. Thanks!!!
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
Eloise – just cook the same mixture on the stovetop in a pan, whisking constantly over medium-low heat.
My microwave broke:( how can i do that step on the stove??
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 🙂 Love your site and I’m for sure going to try out those baked doughnuts!
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!!!
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!
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!
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.
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 ! 🙂
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! 🙂
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!
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!
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.
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.
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!
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!
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!
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! 🙂 Trying to change that!
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!!
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!
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! 😀
Could I also just make the alfredo sauce and use it for this recipe or would it not turn out ok?