Name: Spinach Artichoke Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 10 ounces frozen spinach (1 block, thawed and drained); 14 ounces artichoke hearts (1 can, drained and chopped); 1 cup mayonnaise; 8 ounces parmesan cheese

My spinach artichoke dip is one of the true classics on my site, and it has earned that spot. I’ve been making this recipe for 25 years for family gatherings, game days, holidays, and casual weekends at home. It is dependable, incredibly creamy, and practically foolproof. When readers come back to a recipe again and again, you know it is something special, and this spinach dip continues to be one of the most popular appetizers I’ve ever shared.

crostini being dipped into hot spinach dip

Spinach Artichoke Dip

What makes my spinach dip stand out is the rich Parmesan base paired with tender chopped artichokes and spinach, all baked until hot and bubbly. It comes out of the oven golden on top and perfectly creamy in the center. With just four simple ingredients, it is easy to prepare but tastes like something far more impressive. Serve it with crostini or tortilla chips for game day, a holiday party, or your next potluck, and do not expect leftovers.

Spinach Artichoke Dip Ingredients

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

A glass bowl with frozen spinach, perfect for making spinach artichoke dip, surrounded by bowls of artichoke hearts, parmesan cheese, and mayonnaise on a countertop with toasted bread.

The first time I had this appetizer was at an office potluck lunch. One of the guys brought it as a side dish. I didn’t know what it was or what was in it. All I knew is that it was delicious and I NEEDED the recipe!

When I asked him for the recipe he said, easy: just remember 1, 1, 1.

One cup mayonnaise
One package spinach
One container parmesan cheese

I never wrote it down. Over the years, I’ve added the artichokes to it. You can also add garlic if you want that flavor profile. But, essentially, that’s it. You just mix and bake for 20 minutes.

Substitutions

Don’t like artichokes? Leave them out.
Don’t like mayonnaise? You can use Greek yogurt or sour cream.
Want to use a crockpot? Try this recipe

How to Make Spinach Artichoke Dip

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A glass bowl with a block of frozen spinach sits on a countertop, surrounded by bowls of chopped artichokes, mayonnaise, and flour—perfect ingredients for making spinach artichoke dip—while toasted bread waits on a nearby wooden board.

A glass bowl of chopped spinach on a striped cloth, surrounded by toasted bread slices, cheese, and artichokes—perfect for assembling your own fresh spinach artichoke dip on a white surface.

Thaw the spinach and drain all the water. (You can microwave for 30 seconds to 1 minute for it to thaw, just be careful touching it – it will be hot.) You can use a paper towel to squeeze all the juice out. Place spinach in medium-sized mixing bowl.
Drain the artichoke hearts and place on a cutting board. Remove any of the harder outer layers. These are edible, but I find it a better experience to remove the tough outer pieces. Chop what’s left and add to mixing bowl with the spinach.

A glass bowl brimming with creamy spinach artichoke dip lies ready, featuring mayonnaise, cheese, and finely chopped spinach. Nearby, slices of toasted bread rest on a wooden board, while a striped cloth peeks into view.

A glass bowl filled with creamy spinach artichoke dip sits next to a wooden board topped with toasted baguette slices.

Add the mayonnaise. Use real mayonnaise, not salad dressing.
Add the parmesan cheese and mix until combined.

Bake in a greased 9 x 9 baking dish for about 20 minutes or until hot and bubbly.

Storage Instructions

Refrigerate – cover and refrigerate for up to 3 days.
Freeze – You can freeze spinach dip for up to 3 months, but know it may become watery when it’s reheated.
Reheat – Let thaw on counter and bake at 350 until warmed through.

Toasted bread slices topped with rich spinach artichoke dip on a white plate, with extra dip and bread in the background.

What to Serve with this Dip?

What I love about this appetizer is that it is so versatile. You can serve it with so many things:

tortilla chips
crostini bread
pita chips
carrots
celery
chopped bell peppers

Is Spinach Artichoke Dip Keto?

Since it only has four ingredients, and they are all considered allowable on the Keto plan, this spinach dip is keto-friendly. If you love spinach as much as I do, you should also try these easy Easy Spinach Balls.

More Amazing Appetizer Recipes

Spinach Artichoke Dip

Author Alicia

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

I’ve been making this recipe for 25 years – it has bold flavor, smooth texture, and guaranteed crowd-pleasing results every time. Perfect for parties, holidays, and game day.

Ingredients

▢ 10 ounces frozen spinach 1 block, thawed and drained
▢ 14 ounces artichoke hearts 1 can, drained and chopped
▢ 1 cup mayonnaise
▢ 8 ounces parmesan cheese

Instructions

Preheat oven to 350 degrees
Grease a square casserole dish and set aside.
Microwave frozen spinach for 30 sec. – 1 minute or until thawed. Squeeze spinach in paper towel or cheesecloth (or just use your hands) to remove excess water. Place drained spinach in mixing bowl.
10 ounces frozen spinach
Drain and chop artichoke hearts (removing any rough outer skins) and place in mixing bowl.
14 ounces artichoke hearts
Add mayonnaise and parmesan cheese.
1 cup mayonnaise, 8 ounces parmesan cheese
Stir to combine.
Pour mixture into prepared baking dish and bake for 20-30 minutes or until bubbly.