The Creamiest Spinach Artichoke Dip
3/18/2026
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Featuring a combination of cheeses, this creamy and decadent spinach artichoke dip recipe is the ultimate appetizer. Baked to bubbly perfection in the oven and ready in under an hour, this warm dip is perfect for potlucks, holidays, game day, or any gathering. It’s thick, savory, and pairs well with your favorite fresh veggies, crackers, crostini, and more.
This quintessentially Midwestern dip takes me back to my childhood – there weren’t many gatherings or special occasions that a warm pan of spinach artichoke dip wasn’t served! It’s a personal favorite, and for good reason.
Why I’m Obsessed
- Balanced flavor: Each bite is delightfully savory and creamy.
- Make-ahead friendly: Easily prepare this dip up to 3 days ahead (don’t bake it!), refrigerate, and bake immediately prior to serving.
- Crowd pleaser: Like most of my dip recipes, this one not only feeds a crowd, but is always a hit.
- Versatile: Pairs well with crostini, sliced veggies, spread on toast – you name it!
Ingredients Needed
You don’t need much to make this creamy spinach artichoke dip recipe! The full list and instructions are included in the recipe card at the bottom of the post.
- Spinach: Fresh spinach is best.
- Artichokes: I recommend using canned (instead of jarred) artichokes because they have the perfect consistency and incorporate wonderfully with the other ingredients. Be sure to drain and chop them up before mixing into the dip!
- Onion + garlic: For incredible savory flavor.
- Cream cheese: This provides the creamy base and keeps the dip thick (use full-fat cream cheese for best texture). Let it soften at room temperature for easy mixing.
- Greek yogurt + mayonnaise: I like to use a combination of both for extra creaminess – the yogurt adds tang while the mayo adds richness.
- Spices: Season with salt and crushed red pepper flakes for flavor.
- Shredded cheese: This Wood River Creamery Red Pepper and Cracked Peppercorn Gruyere Cheddar Cheese is my favorite cheese for spinach artichoke dip! It has extra flavor from the red pepper and cracked peppercorn and it melts beautifully. If you can’t find this particular cheese, use your favorite cheddar or gruyere (or a combination of both).
How to Make This Spinach Artichoke Dip Recipe
With 15 minutes of prep time and 30 minutes in the oven, this creamy dip is ready in less than an hour!
Sauté Spinach
Fresh spinach is very voluminous! To use spinach in this spinach artichoke dip, sauté it with with the minced onion and olive oil in a skillet. Add the spinach in batches (it won’t all fit at once) and cook until wilted and about a quarter of the starting volume (about 5 minutes).
Once reduced down, add the garlic and salt. Remove from the heat and set aside to mix into the dip later.
Mix together
Place the softened cream cheese, yogurt, mayonnaise, and crushed red pepper in a large bowl. Use a hand mixer on medium speed to mix until everything is well combined. It’s important to use softened cream cheese – it incorporates much easier and you won’t have any lumps in your dip.
Then mix in the sautéed spinach, chopped artichokes, and half of the shredded cheese. Adding these ingredients after the creamy base is created ensures the dip stays thick – no watery dip here!
Bake
Spray an 8×8-inch baking pan with nonstick spray. Spread the dip into the prepared pan, top with the remaining shredded cheese, and bake at 375℉ for 30 minutes or until golden brown and bubbling.
Tip: Each oven is different! Keep an eye on this dip as it bakes so it doesn’t burn.
Pro Tips for the Best Texture
- Use full-fat cream cheese – this ensures a thick consistency.
- Drain and blot the artichokes with a paper towel before chopping and mixing into the dip. Super wet artichokes can create a watery dip.
- Avoid using frozen spinach. While it works for some recipes, I tested this spinach artichoke dip with fresh spinach only.
Variations & Easy Swaps
For a lighter version, use 1/2 cup of plain Greek yogurt and omit the mayonnaise completely. It won’t be as rich, but will still taste delicious.
Try my cottage cheese spinach artichoke dip recipe for a higher protein alternative.
Add a dash of hot sauce or a pinch of cayenne pepper for a little kick.
Mix in leftover shredded chicken for even more protein.
What to Serve With This Dip
This spinach artichoke dip is so versatile! Serve this on game day, at a potluck, for a late afternoon appetizer, or for any occasion. It’s delicious with traditional crostini, but the dipping options are endless:
- Tortilla chips
- Sliced and toasted French bread
- Crackers or pretzels
- Sliced red, green or yellow peppers
- Sliced carrots
- Celery sticks
- Cucumber rounds
- Cherry tomatoes
- Peapods or snap peas
FAQ
A combination of cream cheese and shredded cheese is best. Cream cheese ensures a thick consistency and shredded cheese adds flavor and even more cheesiness.
For best, balanced flavor, I recommend using Greek yogurt and mayonnaise. Feel free to omit the mayonnaise and replace it with Greek yogurt – the dop won’t be as decadent.
If you notice the dip is watery after 30 minutes at 350°F, cover the pan with foil and reduce the oven to 300°F. Bake for an extra 5-10 minutes to simmer out some of the excess moisture. To avoid this altogether, make sure to use full-fat cream cheese and drain/blot the artichokes before mixing into the dip.
Make-Ahead, Storage & Reheating
Spinach artichoke dip keeps wonderfully in the fridge. If you have any leftovers (I rarely do!), transfer to an airtight container and refrigerate for up to 3 days.
To reheat: When ready to reheat, low and slow is the name of the game. Reheat on low heat on the stovetop or in the oven at 300°F, stirring frequently until warmed through. This will help prevent any separating or uneven reheating.
Freezing: Cheesy recipes don’t freeze well – do NOT freeze this dip.
Make ahead: This spinach artichoke dip is great for preparing ahead of time (especially helpful around the holidays or when I know I’m tight on time)! Prepare the dip up until baking, then cover and refrigerate the un-baked dip for up to 3 days. Pop into the oven immediately prior to serving and bake until golden brown (you may need to add a few extra minutes to the bake time).
Spinach Artichoke Dip Recipe
Ingredients
- 2 tablespoons olive oil
- 1/4 yellow onion, minced
- 20 oz. fresh spinach
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 8 oz. cream cheese, softened
- 1/4 cup plain greek yogurt, any fat works
- 1/4 cup mayonnaise
- 1 teaspoon crushed red pepper
- 14 oz. canned artichoke quarters, drained and chopped
- 8 oz. Wood River Creamery Red Pepper and Cracked Peppercorn Gruyere Cheddar Cheese, shredded and divided
Instructions
- Preheat the oven to 375℉ and spray an 8×8-inch baking dish with cooking spray. Set aside.
- Heat the olive oil in a large skillet over medium/high heat. When the oil has become fragrant, add the onion and cook until soft and translucent – about 2 minutes.
- Add the spinach in batches and cook for 5 minutes. When the spinach has cooked down to about one quarter of the original size, add the minced garlic and salt. Cook for another 2-3 minutes. Set aside while you prepare the rest of the dip.
- Add the softened cream cheese, Greek yogurt, mayonnaise, and crushed red pepper to a large bowl. Using a hand mixer, mix until everything is well combined. Stir in the sautéed spinach, artichokes, and 1 cup of shredded cheese.
- Transfer the spinach artichoke dip into the baking dish and top with the remaining shredded cheese.
- Bake for 30 minutes, until golden brown and bubbling.
- Allow 5 minutes of rest time before serving. Serve with crusty bread or sturdy crackers.
Tips & Notes
- Make ahead instructions: Prepare the dip up until baking, then cover and refrigerate the un-baked dip for up to 3 days. Pop into the oven immediately prior to serving and bake until golden brown (you may need to add a few extra minutes to the bake time).
- Less spice: Omit the crushed red pepper.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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