Spinach artichoke dip is a creamy, melty blend of spinach, cream cheese, sour cream, mozzarella cheese, artichoke hearts, and garlic.  We also add Pecorino Romano to our dip to take it over the top! Serve with tortilla chips, pita chips, or vegetable crudité, spinach artichoke dip is great for gatherings big and small!

Hand holding tortilla chip with spinach artichoke dip.

Spinach artichoke dip is one of those appetizers that nearly everyone loves.

Sure, you can buy a premade version at many grocery stores, but it’s so easy to make and even better when you make it at home.

This spinach artichoke dip can be made in about 30 minutes and can be served right away, or made ahead of time.

This creamy dip goes perfectly with tortilla chips, pita chips, or chopped veggies and is great for holiday gatherings, and Superbowl parties alongside some garlic parmesan wings and cannellini bean dip!

Ingredients shown: mozzarella, mayo, Pecorino, cream cheese, sour cream, hot red pepper flakes, garlic, spinach, and artichoke hearts.

How to make it

Each number corresponds to the numbered written steps below.

  1. Preheat the oven to 350f and set one rack in the middle and one toward the top of the oven. Drain and remove the excess liquid from 16 ounces of thawed frozen chopped spinach and 2 14-ounce cans of artichoke hearts.  Drain and dry the artichoke hearts then chop them into small pieces, and if needed, chop the spinach. Mince 5 cloves of garlic, grate 1/2 cup of Pecorino Romano cheese, and shred 1 1/2 cups of block mozzarella.
Spinach artichoke dip recipe process shot collage group number one.
  1. Heat a large pan over medium heat and add 3 tablespoons of olive oil along with the garlic.  Cook the garlic for 1 minute, or until fragrant.
  2. Add the spinach and cook it until most of the water has evaporated (about 2-3 minutes), then remove from the heat.  Season with a 1/4 teaspoon of crushed hot red pepper flakes and salt to taste.
Recipe process shot collage group number two.
  1. In a large mixing bowl combine the spinach, artichoke hearts, Pecorino Romano, and mozzarella with 1/4 cup of sour cream, 1/2 cup of mayonnaise, and 12 ounces of softened cream cheese.  Mix well until combined. 
  2. Taste test the dip and season with salt and pepper if needed.  Place the dip in a 9×13-inch baking dish and bake for 20 minutes in the middle of the oven.
Recipe process shot collage group number three.
  1. After 20 minutes move the baking dish to the top and broil for 2-3 minutes or until bubbly but watch carefully to prevent burning.  Serve with pita chips, crackers, tortilla chips, or veggies. Enjoy!
Overhead shot of cast iron pan with spinach artichoke dip and tortilla chips.

Top tips

  • Spinach. We really recommend using frozen chopped spinach for spinach artichoke dip because it’s so much easier.  Fresh spinach is wonderful for many dishes, like spinach and sundried tomatoes with angel hair, or sauteed spinach with garlic and oil, but for this dip, you’d need so much fresh spinach to equal the amount needed it’s just not worth it.
  • Artichoke hearts. Canned artichoke hearts in water are preferred for this recipe.  Save the oil-packed ones to serve on their own.  The frozen hearts can be used if that’s all you can find.  The canned artichoke hearts have a ton of water and need to be drained well and patted dry with paper towels.  Make sure not to skip this step.
  • Cheese.  We used Pecorino Romano cheese because we love its salty bit.  If you prefer to use Parmesan, you can but you may need to adjust the salt level. 
Forks pulling hot spinach artichoke dip out of cast iron pan.

More appetizers you’ll love

We love to serve spinach artichoke at holidays and gatherings.  Here are a few of our other favorite appetizers.

  • Shrimp cocktail – shrimp boiled with Old Bay, lemon, and water served with homemade cocktail sauce.
  • Classic deviled eggs – creamy, tangy, and so easy!
  • Baba ganoush – smoky Mediterranean eggplant dip best served with pita and fresh veggies.
  • Fried artichoke hearts – canned artichoke hearts battered, fried, and topped with Parmigiano Reggiano and lemon juice.

If you’ve enjoyed this Spinach Artichoke Dip Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Spinach Artichoke Dip

5 from 12 votes
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 12
Spinach artichoke dip is a creamy blend of artichoke hearts, spinach, sour cream, and cheeses that's perfect served with tortilla chips, pita chips, or crudité.


  • 3 tablespoons olive oil
  • 5 cloves garlic minced
  • 16 ounces frozen spinach thawed and squeezed out to remove liquid, chopped
  • salt and pepper to taste
  • 2 14-ounce canned artichoke hearts drained and squeezed out to remove liquid, chopped
  • 12 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup Pecorino Romano grated
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1 1/2 cups mozzarella shredded


  • Preheat oven to 350f and set one rack in the middle and one towards the top of the oven.
  • Heat a large pan with the olive oil to medium heat and add the garlic. Cook for 1 minute or until fragrant, then add the spinach. Cook the spinach for 2-3 minutes or until most of the water has evaporated. Season with hot red pepper flakes and salt to taste.
  • In a large mixing bowl, combine the cooked spinach, cream cheese, sour cream, mayonnaise, artichoke hearts, Pecorino, and mozzarella cheese. Mix very well.
  • Taste test the dip and if needed season with salt and pepper. Place the dip in a 9×13" baking dish. Bake for 20 minutes in the middle of the oven then move the dish to the top and broil for 2-3 minutes or until bubbly but not burnt. Serve with tortilla chips, crackers, or pita chips. Enjoy!


  • Canned artichoke hearts are preferred over frozen ones. Oil-packed marinated artichoke hearts are not recommended.
  • Leftovers can be saved for up to 3 days and can be quickly reheated in the microwave.


Calories: 236kcal | Carbohydrates: 11.5g | Protein: 7.4g | Fat: 19.2g | Saturated Fat: 8.7g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 444mg | Fiber: 4.2g | Sugar: 1.5g | Calcium: 11mg | Iron: 2mg

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

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  1. Jane says:

    5 stars
    One of the best spinach-artichoke recipes I’ve tried. The garlic really makes it-

  2. Elizabeth Barbier-Szafranic says:

    5 stars
    I love all your recipes.

  3. Iris Thielen Johnston says:

    5 stars
    I was watching for such a recipe. Thank you!

  4. Cheryl says:

    5 stars
    By far the BEST!
    I think it’s the pecorino romano cheese, but I’m not telling! The recipe is easy to follow and comes together in a snap. I was careful to get only the soft artichoke heart and discarded the outer leaves.
    Delicious and creamy result. Another WINNER!