This hot Spinach Artichoke Dip recipe is easy, cheesy, and delicious! Bake in the oven in less than 30 minutes, or make crockpot spinach artichoke dip in your slow cooker. It’s a crowd-favorite dip!
When we have a family gathering, casual party, tailgate, or holiday event, delicious dip recipes are always some of the favorites! This creamy, cheesy, and warm spinach artichoke dip made with fresh spinach (or thawed frozen spinach) is always a hit, no matter the event! My buffalo chicken dip, pimento cheese, and cookie dough dip are others I think you’ll enjoy, too!
One of my favorite dips has always been this baked hot Spinach Artichoke Dip my Mama made. I’ve tried so many other versions throughout the years but always returned to this one. In my mind, it is simply the best spinach artichoke dip recipe around! It bakes in 30 minutes or cooks in the slow cooker, too. It’s also perfect to make ahead or to freeze.
Table of Contents
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 make crockpot spinach artichoke dip. That’s it! So easy!
Make Ahead Friendly. I love that I can prep this recipe and store it in the refrigerator for a day or two 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!
How to Make Spinach Artichoke Dip
This amazing dip has always been a family favorite when we get together and a well-loved appetizer for parties! It’s always requested, and one of the first appetizers devoured.
Party Perfect Tips!
- Make it ahead of time. Mix it up and place in the fridge for up to 2 days. Then remove and cook before your gathering so it’s hot and cheesy for your guests!
- Use your slow cooker. You can make Crockpot Spinach Artichoke Dip (see recipe) and turn the temperature on your slow cooker to Warm after it cooks so that you keep warm, cheesy dip throughout your party!
Spinach Artichoke Dip Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
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 – You can use fresh spinach or frozen spinach that has been thawed. I roughly chop baby spinach before adding it to the dip mixture. If using frozen, thaw completely, drain well, and squeeze out all the excess liquid before using.
- 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!
This party favorite dip mixes together easily in one bowl from six ingredients. Then you bake in the oven or make a crockpot spinach artichoke dip that makes entertaining easy! You can also make ahead up to 2 days ahead. It makes the BEST spinach artichoke dip even better than your favorite restaurant’s!
Here’s how you’ll make it:
Prep Ingredients, Add to Mixing Bowl
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!
Then you’ll mix in the spinach. I love making spinach artichoke dip with fresh spinach, but you can use thawed frozen spinach. If using the frozen type, ensure it has thawed and press it through a mesh strainer to drain all the moisture. For fresh spinach, roughly chop.
Add Cheese and Seasoning
I then toss in my Stone House Seasoning. It adds so much flavor in a snap!
Next, add in the cheeses. Hold back about 1/2 cup of the Parmesan cheese to add to the top of the dip for baking.
Then, stir together all of the ingredients until they are well combined.
Place in Baking Dish or Crockpot
Spread the dip into a shallow baking dish or transfer to a smaller slow cooker and top with the remaining Parmesan cheese.
Cook and Serve
If baking in the oven, pop it into the oven and bake for about 20 minutes. Or if you are cooking in a slow cooker, set it 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 to ensure the dip has not overcooked.
Serve warm with crostini, chips, crackers, or veggies. It even tastes great right off of the spoon, too.
Healthy Spinach Artichoke Dip – Use the Greek yogurt recipe option instead of mayonnaise. You can also use low-fat cream cheese if you wish. The Greek yogurt will add more protein to the dip as a bonus! This is a delicious way to make spinach artichoke dip without mayonnaise.
Crock Pot Spinach Artichoke Dip – As provided in the recipe instructions, this is a perfect dip to make in your slow cooker! Just follow the recipe instructions for time and heat settings.
To Make Ahead: Prepare the dip following the recipe instructions without baking, cover well, and keep in the refrigerator for 1 to 2 days. When ready to cook, remove from the refrigerator and bake as directed, or add to the slow cooker and cook as directed in the recipe.
To Store: Allow spinach and artichoke dip to cool. Wrap well and refrigerate for up to four days. Reheat in the oven or briefly in the microwave until warmed throughout.
To Freeze: Prepare the dip without baking and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake as directed. Note – If you use mayonnaise, it may slightly change the texture.
Frequently Asked Questions
This Spinach Artichoke Dip recipe is meant to be eaten warm. It’s cheesy and delicious!
Yes! Prepare it according to these recipe instructions without baking, and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed. Note – If you use mayonnaise, it may slightly change the texture.
It is delicious served with crostini, bagel chips, tortilla chips, and raw vegetables. I even love it on top of a piece of baked chicken.
More Favorite Appetizers and Dips
Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!
Spinach Artichoke Dip Recipe
- 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 well
- 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 until well combined, reserving 1/2 cup Parmesan cheese for topping, and pour into a shallow baking dish.
- Bake for 20 minutes. Serve warm with chips, crackers, vegetables, or toast.
Slow Cooker Spinach Artichoke Dip Recipe
- Mix all ingredients together until well combined, reserving 1/2 cup Parmesan cheese for topping. Transfer into a 3-quart slow cooker.
- Cook on low for 2 hours or high for 1 hour, checking every 30 minutes to ensure it does not overcook. Serve warm with chips, crackers, vegetables, or toast.
Make Ahead and Storage Tips:To Make Ahead: Prepare the spinach artichoke dip mixture following the recipe instructions without baking. Cover tightly with wrap and store in the refrigerator for up to 2 days. When ready to serve, bake in the oven or cook in the slow cooker as directed. Serve warm. To Store: Allow spinach artichoke dip to cool. Wrap well and refrigerate for up to 4 days. Reheat in the oven or briefly in the microwave until warmed throughout. To Freeze: Prepare the dip without baking and place it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and bake in the oven or cook in the slow cooker as directed. Serve warm. (Note – If you use mayonnaise, it may slightly change the texture.)
Note about frozen spinach:Make sure the frozen spinach is completely thawed. Then, drain well and squeeze out any excess moisture before adding to the dip mixture.
Nutrition information is automatically calculated, so should only be used as an approximation.