FREE 5-Ingredient Recipe EBook
- Why You Need My Easy Spinach Artichoke Dip Recipe
- Ingredients & Substitutions
- How To Make Spinach Artichoke Dip
- My Recipe Tips
- Serving & Leftover Ideas
- Spinach Artichoke Dip Recipe card
- Recipe Reviews
Whenever I need a crowd-pleasing appetizer for a party, this easy spinach artichoke dip is always the first one I think of. It checks all the boxes. It’s easy, I often have the ingredients on hand, I can prep it ahead, and I know everyone will love it. And when I manage to have leftovers (definitely rare), they tuck beautifully into so many other dishes. If you’re having a party, I highly recommend adding this spinach artichoke dip recipe to your spread. Make it with me!
Why You Need My Easy Spinach Artichoke Dip Recipe
- Tangy, savory, creamy, and cheesy – The tangy artichokes and cream cheese balance the earthy flavor of the spinach perfectly, and unlike my cold spinach dip , this one has plenty of melty mozzarella and parmesan.
- Extra spinach and artichokes – My spinach artichoke dip has more of them than most recipes I’ve tried, but there’s still just the right amount of creaminess. If you prefer more of that creamy taste, see my tips below.
- So easy to make – These are super simple ingredients, and the prep is quick. You can be enjoying it in just half an hour — or make it in advance for later.
- Hello, party pleaser – Game day, holiday parties, summer potlucks, just a get-together at the house… this appetizer is here for all of it.
Ingredients & Substitutions
Here I explain the best ingredients for my easy spinach artichoke dip recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Spinach – I prefer fresh spinach, but frozen also works. If you use frozen spinach, you only need 2.5 ounces (instead of 4 ounces fresh) and can skip sauteing it. You do need to thaw it, drain, and squeeze out excess moisture.
- Artichoke Hearts – I used artichoke hearts in water , but the kind in oil also work. You can even get the hearts from roasted artichokes . Chop them into bite-sized pieces. If you don’t have any, make my spinach dip instead.
- Creamy Ingredients – I use a mix of cream cheese , mayonnaise , and sour cream . You can technically use any combination of these, as long as they add up to 3/4 cup total, but I think this spinach artichoke dip tastes best with the ratio I have here. Low-fat varieties are fine to use, although of course full-fat is the richest. You can also substitute Greek yogurt in place of the sour cream for a little protein.
- Cheeses – Mozzarella and parmesan cheese add a melty element. Feel free to add extra!
- Garlic – I highly recommend fresh minced garlic, but you can swap in jarred or even a teaspoon of garlic powder for convenience.
- Olive Oil – For sauteing the spinach. Any cooking oil is fine.
- Black Pepper – I don’t add any salt, since many of the ingredients are already salty, but a little black pepper is nice. If you like extra heat, toss in some crushed red pepper, too.
How To Make Spinach Artichoke Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Cook the spinach. Wilt it in oil in a medium skillet and set it aside to cool. Or if your spinach is frozen, thaw and drain it.
- Prep the artichoke hearts. Drain them, chop into bite-sized pieces, and squeeze to remove excess liquid.
- Mix the creamy base. Heat the cream cheese in a large bowl in the microwave (or a medium saucepan on the stove over low heat). When it’s soft enough to stir, add the mayonnaise, sour cream, shredded mozzarella cheese (half of it), grated parmesan cheese, artichoke hearts, minced garlic, and black pepper. Stir to combine. (This is the part where I want to eat it already!)
- Squeeze the spinach, then add it in. Once it’s cool enough to handle, press it into a ball and squeeze out excess liquid over the sink. Stir it into the artichoke mixture.
- Transfer to a baking dish. Spoon everything into a ceramic appetizer dish or a large ramekin. Smooth the top with a spatula and top with more shredded mozzarella.
- Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm, while the cheese is still melty!
My Recipe Tips
- To cool your sauteed spinach faster, you can place the bowl inside a larger bowl of ice. This is totally optional, but can help if you’re quick mixing the creamy base and your hands are sensitive to heat. That way you don’t have to wait to squeeze the spinach.
- Squeeze the spinach and artichokes as much as you can. Spinach artichoke dip can turn out watery if there’s too much water left in them.
- Pay attention to your baking dish size. The dip can dry out if it’s spread too thin in a dish that’s too large. I used an old one I can’t find online now, but it’s the same size as this one I also have . If you don’t have this size, I recommend using an 8×8 dish and doubling this spinach artichoke dip recipe.
- Want it extra creamy? Add an extra 2 ounces of cream cheese and an extra tablespoon each of sour cream and mayo. I like it as written because you get more spinach and artichokes in each bite.
- Try a little something extra: Sometimes I fold in sun-dried tomatoes or caramelized onions , or sprinkle oven bacon on top before baking.
- Want a cold version? Omit the cheeses and add an extra 1/4 cup each of sour cream and mayo to compensate. (The texture isn’t the best with the cheeses cold, so I leave them out for the cold version.) Just chill until ready to enjoy.
Serving & Leftover Ideas
Many people serve spinach artichoke dip with bread, but I prefer a mix of chips or crackers and fresh vegetables. I opted for tortilla chips, celery, and carrot sticks above. Here are some other ideas for serving or repurposing this dip:
- Serving: You can also try my homemade tortilla chips or zucchini chips for other chip options, or for crackers, either almond flour crackers or flaxseed crackers .
- Leftovers: One of the (many) reasons I love this easy spinach artichoke dip is it works well in other dishes if I have any left! I’ve mixed it into chicken bacon ranch casserole , spread it on chicken breast before baking, tucked it into omelettes , packed it into stuffed mushrooms , and turned it into a variation on my spinach stuffed salmon or spinach stuffed chicken .
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 2 tsp Olive oil ▢
- 4 oz Fresh spinach ▢
- 4 oz Cream cheese ▢
- 2 tbsp Mayonnaise ▢
- 2 tbsp Sour cream (or additional 2 tbsp mayo) ▢
- 2/3 cup Mozzarella cheese (shredded, divided into 2 parts) ▢
- 1/4 cup Grated parmesan cheese ▢
- 1 (14.5 oz) can Artichoke hearts in water (drained, chopped, and squeezed to release as much water as possible) ▢
- 4 cloves Garlic (minced) ▢
- 1/4 tsp Black pepper ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a medium skillet , heat the oil over medium heat. Add the spinach. Cook for 2-3 minutes , stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool.
- While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
- Meanwhile, heat the cream cheese in the microwave or in a medium saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, half of the shredded mozzarella cheese, grated parmesan cheese, chopped artichoke hearts, minced garlic, and black pepper. Stir to combine.
- When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much liquid as possible. Add the spinach to the artichoke mixture.
- Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
- Bake for 20-30 minutes , until hot and bubbly. Serve warm.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, plus several variations.
- Make ahead: You can assemble this easy spinach artichoke dip in advance and store in the fridge for 1-3 days, or freeze for up to 3 months. Just thaw (if frozen) and bake when ready!
- Store leftovers: Keep them in an airtight container in the fridge for up to 3-5 days, or in the freezer for 3 months. The dip does separate after freezing, but still tastes good if you stir it both before and after baking. I also have ways to repurpose the leftovers above.
- Reheat: Give the dip a stir before reheating, and I like to add a fresh sprinkle of extra shredded mozzarella. You can warm it up in the microwave, stirring every 30 seconds, or bake in the oven at 350 degrees F.
- Recipe yield: My spinach artichoke dip recipe makes 2 cups, which is about 8 servings. Feel free to double or triple it for a party — just use a bigger baking dish!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
Add Your NotesYour Notes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Easy Spinach Artichoke Dip
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
Spinach Artichoke Dip
My easy spinach artichoke dip recipe has lots of spinach and artichokes in a creamy, cheesy base. It’s the perfect party appetizer!
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/spinach-artichoke-dip/
Ingredients
- 2 tsp Olive oil
- 4 oz Fresh spinach
- 4 oz Cream cheese
- 2 tbsp Mayonnaise
- 2 tbsp Sour cream (or additional 2 tbsp mayo)
- 2/3 cup Mozzarella cheese (shredded, divided into 2 parts)
- 1/4 cup Grated parmesan cheese
- 1 (14.5 oz) can Artichoke hearts in water (drained, chopped, and squeezed to release as much water as possible)
- 4 cloves Garlic (minced)
- 1/4 tsp Black pepper
Instructions
- In a medium skillet , heat the oil over medium heat. Add the spinach. Cook for 2-3 minutes , stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool.
- While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
- Meanwhile, heat the cream cheese in the microwave or in a medium saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, half of the shredded mozzarella cheese, grated parmesan cheese, chopped artichoke hearts, minced garlic, and black pepper. Stir to combine.
- When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much liquid as possible. Add the spinach to the artichoke mixture.
- Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
- Bake for 20-30 minutes , until hot and bubbly. Serve warm.
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, plus several variations.
- Make ahead: You can assemble this easy spinach artichoke dip in advance and store in the fridge for 1-3 days, or freeze for up to 3 months. Just thaw (if frozen) and bake when ready!
- Store leftovers: Keep them in an airtight container in the fridge for up to 3-5 days, or in the freezer for 3 months. The dip does separate after freezing, but still tastes good if you stir it both before and after baking. I also have ways to repurpose the leftovers above.
- Reheat: Give the dip a stir before reheating, and I like to add a fresh sprinkle of extra shredded mozzarella. You can warm it up in the microwave, stirring every 30 seconds, or bake in the oven at 350 degrees F.
- Recipe yield: My spinach artichoke dip recipe makes 2 cups, which is about 8 servings. Feel free to double or triple it for a party – just use a bigger baking dish!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Easy Spinach Artichoke Dip Recipe
- Ingredients & Substitutions
- How To Make Spinach Artichoke Dip
- My Recipe Tips
- Serving & Leftover Ideas
- Spinach Artichoke Dip Recipe card
- Recipe Reviews
Whenever I need a crowd-pleasing appetizer for a party, this easy spinach artichoke dip is always the first one I think of. It checks all the boxes. It’s easy, I often have the ingredients on hand, I can prep it ahead, and I know everyone will love it. And when I manage to have leftovers (definitely rare), they tuck beautifully into so many other dishes. If you’re having a party, I highly recommend adding this spinach artichoke dip recipe to your spread. Make it with me!
Why You Need My Easy Spinach Artichoke Dip Recipe
- Tangy, savory, creamy, and cheesy – The tangy artichokes and cream cheese balance the earthy flavor of the spinach perfectly, and unlike my cold spinach dip , this one has plenty of melty mozzarella and parmesan.
- Extra spinach and artichokes – My spinach artichoke dip has more of them than most recipes I’ve tried, but there’s still just the right amount of creaminess. If you prefer more of that creamy taste, see my tips below.
- So easy to make – These are super simple ingredients, and the prep is quick. You can be enjoying it in just half an hour — or make it in advance for later.
- Hello, party pleaser – Game day, holiday parties, summer potlucks, just a get-together at the house… this appetizer is here for all of it.
Ingredients & Substitutions
Here I explain the best ingredients for my easy spinach artichoke dip recipe, what each one does, and substitution options. For measurements, see the recipe card .
- Spinach – I prefer fresh spinach, but frozen also works. If you use frozen spinach, you only need 2.5 ounces (instead of 4 ounces fresh) and can skip sauteing it. You do need to thaw it, drain, and squeeze out excess moisture.
- Artichoke Hearts – I used artichoke hearts in water , but the kind in oil also work. You can even get the hearts from roasted artichokes . Chop them into bite-sized pieces. If you don’t have any, make my spinach dip instead.
- Creamy Ingredients – I use a mix of cream cheese , mayonnaise , and sour cream . You can technically use any combination of these, as long as they add up to 3/4 cup total, but I think this spinach artichoke dip tastes best with the ratio I have here. Low-fat varieties are fine to use, although of course full-fat is the richest. You can also substitute Greek yogurt in place of the sour cream for a little protein.
- Cheeses – Mozzarella and parmesan cheese add a melty element. Feel free to add extra!
- Garlic – I highly recommend fresh minced garlic, but you can swap in jarred or even a teaspoon of garlic powder for convenience.
- Olive Oil – For sauteing the spinach. Any cooking oil is fine.
- Black Pepper – I don’t add any salt, since many of the ingredients are already salty, but a little black pepper is nice. If you like extra heat, toss in some crushed red pepper, too.
How To Make Spinach Artichoke Dip
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .
- Cook the spinach. Wilt it in oil in a medium skillet and set it aside to cool. Or if your spinach is frozen, thaw and drain it.
- Prep the artichoke hearts. Drain them, chop into bite-sized pieces, and squeeze to remove excess liquid.
- Mix the creamy base. Heat the cream cheese in a large bowl in the microwave (or a medium saucepan on the stove over low heat). When it’s soft enough to stir, add the mayonnaise, sour cream, shredded mozzarella cheese (half of it), grated parmesan cheese, artichoke hearts, minced garlic, and black pepper. Stir to combine. (This is the part where I want to eat it already!)
- Squeeze the spinach, then add it in. Once it’s cool enough to handle, press it into a ball and squeeze out excess liquid over the sink. Stir it into the artichoke mixture.
- Transfer to a baking dish. Spoon everything into a ceramic appetizer dish or a large ramekin. Smooth the top with a spatula and top with more shredded mozzarella.
- Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm, while the cheese is still melty!
My Recipe Tips
- To cool your sauteed spinach faster, you can place the bowl inside a larger bowl of ice. This is totally optional, but can help if you’re quick mixing the creamy base and your hands are sensitive to heat. That way you don’t have to wait to squeeze the spinach.
- Squeeze the spinach and artichokes as much as you can. Spinach artichoke dip can turn out watery if there’s too much water left in them.
- Pay attention to your baking dish size. The dip can dry out if it’s spread too thin in a dish that’s too large. I used an old one I can’t find online now, but it’s the same size as this one I also have . If you don’t have this size, I recommend using an 8×8 dish and doubling this spinach artichoke dip recipe.
- Want it extra creamy? Add an extra 2 ounces of cream cheese and an extra tablespoon each of sour cream and mayo. I like it as written because you get more spinach and artichokes in each bite.
- Try a little something extra: Sometimes I fold in sun-dried tomatoes or caramelized onions , or sprinkle oven bacon on top before baking.
- Want a cold version? Omit the cheeses and add an extra 1/4 cup each of sour cream and mayo to compensate. (The texture isn’t the best with the cheeses cold, so I leave them out for the cold version.) Just chill until ready to enjoy.
Serving & Leftover Ideas
Many people serve spinach artichoke dip with bread, but I prefer a mix of chips or crackers and fresh vegetables. I opted for tortilla chips, celery, and carrot sticks above. Here are some other ideas for serving or repurposing this dip:
- Serving: You can also try my homemade tortilla chips or zucchini chips for other chip options, or for crackers, either almond flour crackers or flaxseed crackers .
- Leftovers: One of the (many) reasons I love this easy spinach artichoke dip is it works well in other dishes if I have any left! I’ve mixed it into chicken bacon ranch casserole , spread it on chicken breast before baking, tucked it into omelettes , packed it into stuffed mushrooms , and turned it into a variation on my spinach stuffed salmon or spinach stuffed chicken .
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 2 tsp Olive oil ▢
- 4 oz Fresh spinach ▢
- 4 oz Cream cheese ▢
- 2 tbsp Mayonnaise ▢
- 2 tbsp Sour cream (or additional 2 tbsp mayo) ▢
- 2/3 cup Mozzarella cheese (shredded, divided into 2 parts) ▢
- 1/4 cup Grated parmesan cheese ▢
- 1 (14.5 oz) can Artichoke hearts in water (drained, chopped, and squeezed to release as much water as possible) ▢
- 4 cloves Garlic (minced) ▢
- 1/4 tsp Black pepper ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- In a medium skillet , heat the oil over medium heat. Add the spinach. Cook for 2-3 minutes , stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool.
- While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
- Meanwhile, heat the cream cheese in the microwave or in a medium saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, half of the shredded mozzarella cheese, grated parmesan cheese, chopped artichoke hearts, minced garlic, and black pepper. Stir to combine.
- When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much liquid as possible. Add the spinach to the artichoke mixture.
- Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
- Bake for 20-30 minutes , until hot and bubbly. Serve warm.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 cup
- Tips: Check out my recipe tips above to help you get the right texture in your dip, plus several variations.
- Make ahead: You can assemble this easy spinach artichoke dip in advance and store in the fridge for 1-3 days, or freeze for up to 3 months. Just thaw (if frozen) and bake when ready!
- Store leftovers: Keep them in an airtight container in the fridge for up to 3-5 days, or in the freezer for 3 months. The dip does separate after freezing, but still tastes good if you stir it both before and after baking. I also have ways to repurpose the leftovers above.
- Reheat: Give the dip a stir before reheating, and I like to add a fresh sprinkle of extra shredded mozzarella. You can warm it up in the microwave, stirring every 30 seconds, or bake in the oven at 350 degrees F.
- Recipe yield: My spinach artichoke dip recipe makes 2 cups, which is about 8 servings. Feel free to double or triple it for a party — just use a bigger baking dish!
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .
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Easy Spinach Artichoke Dip
