The BEST Spinach Artichoke Dip is quick and easy to make! With just six ingredients, this is a party favorite! Cook in the oven or make slow cooker spinach artichoke dip for even easier entertaining!

Looking for more delicious dip recipes? I think you’ll love my buffalo chicken dip, cookie dough dip, and my pimento cheese.

Photograph of baked spinach artichoke dip in a white serving dish.

One of my favorite dips has always been this baked hot Spinach Artichoke Dip my Mama made. Throughout the years, I’ve tried so many other versions but always returned to this one. In my mind, it is simply the best spinach artichoke dip recipe around! You can bake it in the oven to serve within 30 minutes or cook and serve it in the slow cooker to keep it warm and delicious throughout your next party!

How to Make Spinach Artichoke Dip Recipe

Photo of spinach artichoke dip on a toasted slice of baguette bread.

This amazing dip has always been a family favorite when we get together, as well as a well-loved appetizer for parties! It’s always requested and one of the first appetizers devoured.

Why I Love This Recipe

Amazing Flavor. The flavors of spinach, artichokes, and parmesan mingle perfectly in this delicious dip recipe.

Quick and Easy. Six ingredients. Stir together and bake or cook in the slow cooker. That’s it! So easy!

Make Ahead Friendly. I love that I can prep this recipe and store it in the refrigerator to bake it right before serving or transfer it to a slow cooker to cook and stay warm throughout the party. It makes entertaining even easier!

Spinach Artichoke Dip Ingredients

Photograph of ingredients needed to make and serve spinach artichoke dip recipe.

You’ll need these six ingredients to make this dip recipe:

  • Artichoke Hearts – Drain and roughly chop your artichoke hearts. I prefer to use plain, but you can use marinated based on your preferences or what is available.
  • Spinach – I use a 10-ounce package of baby spinach that I roughly chop before adding to the dip mixture.
  • Cream Cheese – You can use low-fat cream cheese or the full-fat variety based on your preferences.
  • Mayonnaise, Sour Cream or Greek Yogurt – use whichever you prefer.
  • Cheeses – You’ll use both Parmesan and mozzarella cheese in this dip.
  • Stone House Seasoning – it adds so much flavor in a snap!

Step-by-Step Instructions

Photograph of artichoke hearts and the creamy ingredients for the dip recipe.

To make this Spinach Artichoke dip, I start with artichoke hearts that I drain and then roughly chop, along with softened cream cheese. My Mama’s recipe also calls for mayonnaise, but you can use sour cream or whole milk Greek yogurt in place of the mayonnaise, too. All taste delicious!

Photo of spinach added to spinach artichoke dip ingredients in a white baking dish.

Then you’ll mix in the spinach. For the spinach, you can either use thawed frozen spinach or fresh chopped baby spinach. If using the frozen type, make sure it has thawed and press it through a mesh strainer to drain away the moisture. For fresh spinach, just roughly chop.

Stone house seasoning being added to other ingredients for spinach artichoke dip.

I then toss in my favorite seasoning mix of all time, my Stone House Seasoning. It adds so much flavor in a snap!

Grated parmesan cheese being stirred into spinach artichoke dip recipe in a white baking dish.

Next, you add in the cheeses.

Hold back about 1/2 cup of the Parmesan cheese to add to the top of the dip for baking.

Photo of spinach artichoke dip combined together in a white baking dish ready to be topped with more cheese and baked.

Then, just stir together all of the ingredients until they are well combined.

Spinach artichoke dip ready to be baked.

Spread the dip into a shallow baking dish or transfer to a smaller slow cooker and top with the remaining Parmesan cheese.

Photo of spinach artichoke dip on a slice of toasted baguette.

Then, pop it into the oven and bake for about 20 minutes or set your slow cooker to the low setting for 2 hours or the high setting for 1 hour. Since slow cookers can vary from brand to brand, I recommend checking every 30 minutes or so to make sure that the dip has not overcooked.

Serve warm with chips, crackers, veggies, or toast.

It even tastes great right off of the spoon, too.

Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!

Spinach Artichoke Dip Recipe

5 from 7 votes
This Hot Spinach Artichoke Dip is so quick and easy! Made of just six ingredients and ready in less than 30 minutes, this spinach artichoke dip is a favorite!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 cups


  • 1 (14-ounce) jar artichoke hearts, drained and chopped
  • 2 cups spinach , chopped fresh or 1 (10-ounce) package frozen chopped spinach thawed and drained
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup mayonnaise, or sour cream or Greek yogurt
  • 2 cups grated Parmesan cheese, divided
  • 1/2 cup Mozzarella cheese
  • 1 teaspoon Stone House Seasoning


Oven Baked Spinach Artichoke Dip Recipe

  • Preheat oven to 350º F. Mix all ingredients together, reserving 1/2 cup Parmesan cheese for topping, until well combined and pour into a shallow baking dish. Bake for 20 minutes. Serve warm with chips, crackers or toast.

Slow Cooker Spinach Artichoke Dip Recipe

  • Mix all ingredients together, reserving 1/2 cup Parmesan cheese for topping, until well combined. Transfer into a 3-quart slow cooker. Cook on low for 2 hours or high for 1 hour, checking every 30 minutes to make sure it does not overcook. Serve warm with chips, crackers, or toast.


Prepare Spinach Artichoke Dip mixture. Cover tightly with wrap and store in the refrigerator for up to a week. When ready to serve, bake in the oven or cook in the slow cooker as directed. Serve warm. 



Serving: 4tablespoons | Calories: 227kcal | Carbohydrates: 2g | Protein: 16g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 744mg | Potassium: 151mg | Sugar: 1g | Vitamin A: 1755IU | Vitamin C: 4mg | Calcium: 568mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Robyn,

    Thank you ever so much for this recipe!  I have made this 3 times already and it is fabulous.  You rock it, girl….love your blog.


    1. Aww, thanks so much Susan! I’m so happy to have you here! We make this dip a LOT too and I’m glad you like it as well! Thanks! xo

  2. 5 stars
    Made ghis recipe and put divided it into four small cast iron skillets for baking.  Took it to all our holiday parties as a hostess gift including the little fry pan,  Can’t even tell you how much everyone loved the little pan AND the artichoke dip.  Great fun and definitely a crowd pleaser.

    1. I love putting this is little skillets for entertaining too, JoAnn! That was a great idea for a hostess gift and for the party!!! I’m sure everyone loved it!
      Thanks so much for letting me know you enjoyed it, Jo Ann! Glad to hear from you! xo

    1. Hi Joyce,
      It’s my seasoning blend recipe that I use for so many of my recipes. It’s delicious – I hope you enjoy it! Thanks! xo

  3. Is that parmesan on top of the dish? Mine didn’t grate nor melt that way. Also, should the dip have a loose or stiff consistency?

    1. Hi Telsa,
      Yes, that is parmesan on top. The dip should not be stiff. It should be soft enough that you can dip baguettes, crackers, etc. into it easily. You should be able to see the texture on the video posted with the recipe. Thanks!