Spinach Artichoke Dip

There’s a reason spinach and artichoke dip shows up at just about every gathering — it never misses. It’s creamy, comforting, and perfect for scooping up with tortilla chips or crostini while catching up with friends. I’ve made this for everything from last-minute game nights to family holidays, and it’s always the first thing to go. The best part? It’s as easy as it is delicious. There’s no complicated prep, no long ingredient list, and no need to dirty a bunch of dishes. Just mix, bake, and serve. When that top turns golden, brown, and delicious, you know you’re about to have something special.

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Yield 6

Author SALUD! Team

Prep time

10 Min

Cook time

25 Min

Total time

35 Min

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Spinach Artichoke Dip

My Spinach Artichoke Dip is creamy, cheesy, and loaded with flavor — the kind of dip that disappears before you even set the chips down

Ingredients

• 1 oz block of cream cheese, softened
• 1 8 oz pack of frozen chopped spinach, thawed and wrung out
• 1 15 oz can of artichoke hearts, chopped
• 1 cup of mayo
• 2 cloves of garlic, grated
• 1/2 c parmesan cheese
• Salt & pepper

Instructions

1. Stir together all ingredients straight in your baking dish. Taste for seasoning!
2. Bake at 350 for 20-30 minutes, or until the top is starting to brown and is bubbly

Nutrition Facts

Calories

334

Fat

32 g

Sat. Fat

7 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

2 g

Protein

5 g

Sodium

681 mg

Cholesterol

26 mg

The nutrition information is based on estimates and is not definitive.

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There’s something about a warm, creamy dip that makes a gathering feel instantly cozy and casual. Whether it’s a game day spread, a girls’ night in, or a holiday appetizer table, this spinach and artichoke dip fits right in. It’s the classic everyone expects, but every time someone takes a bite, you’ll hear the same reaction: “Oh my gosh, this is so good.”

This recipe is all about simplicity and flavor — two things I’ll never compromise on. You only need a handful of ingredients, and the prep is practically effortless. The hardest part (if you can even call it that) is waiting for it to come out of the oven while your kitchen fills with that warm, cheesy aroma.

The Ingredients You’ll Need

• 1 (8 oz) block of cream cheese, softened

• 1 cup mayonnaise

• 1 (15 oz) can of artichokes, drained and chopped

• 1 (8 oz) package of frozen spinach, thawed and wrung out

• 2 cloves garlic, grated

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

That’s it. No sour cream, no fancy cheeses, no fuss. Just straightforward ingredients that come together into something way more than the sum of their parts.

Tips Before You Start

Let’s be honest — the most annoying part of any dip is fighting cold cream cheese. So do yourself a favor: set that block out on the counter for a bit before you start. Letting both the cream cheese and spinach come to room temperature makes everything mix together so much smoother.

The only other “prep” I really do is chop up the artichokes. You can go as chunky or as fine as you like — I personally like a little texture in mine, but you do you. Everything else can just be tossed right into your serving dish. No need for extra mixing bowls or fancy tools.

If you’ve been here a while, you know I’m all about making things easier without sacrificing flavor. That’s why I use the same microplane for both the garlic and the Parmesan. Less cleanup, more flavor.

How to Make It

1. Preheat your oven to 350°F.

2. Combine everything in your baking dish — the cream cheese, mayo, chopped artichokes, wrung-out spinach, grated garlic, Parmesan, salt, and pepper.

3. Mix it all together until well combined. Taste and adjust seasoning if needed (a little extra salt and pepper go a long way here).

4. Bake uncovered for about 20 minutes, or until the top is GBD — golden, brown, and delicious.

5. Serve it warm with tortilla chips, crostini, or even sliced baguette.

That’s it. No layering, no separate pots, no blending — just one dish, one bake, and one incredible dip.

Why This Recipe Works

The magic of this dip is in its creaminess and balance. The cream cheese gives it body, the mayo adds richness and tang, and the Parmesan brings that salty, nutty punch that keeps you going back for “just one more bite.” Garlic gives it depth, spinach and artichokes add freshness, and everything just… works.

Because this dip is baked right before serving, it stays warm and creamy all through the party (though it rarely lasts that long). And if you’re serving it for a larger crowd, you can easily double the recipe — just use a bigger dish and add a few extra minutes of bake time.

Serving Ideas

• Classic: With sturdy tortilla chips (I love the scoops kind — they hold so much dip).

• Elevated: With toasted crostini or pita chips.

• Vegetable-forward: With crisp celery sticks or bell pepper slices.

You can even spread leftovers on sandwiches or wraps the next day — though “leftovers” might be wishful thinking.

Make-Ahead & Storage

If you’re hosting, this is one of those recipes that you can mix up ahead of time and bake right before guests arrive. Just assemble it in your dish, cover, and refrigerate for up to 24 hours. Then pop it in the oven until it’s hot and bubbly.

Leftovers can be stored in an airtight container in the fridge for 3–4 days. Reheat in the oven or microwave until warmed through — it’ll still taste just as good.

Final Thoughts

There’s beauty in a simple, reliable appetizer like this one. It’s the kind of recipe that feels familiar and comforting but still impressive enough for any occasion. You don’t need a ton of time, fancy ingredients, or special equipment — just a few basics and a good appetite.

So next time you’re asked to bring something to a get-together, skip the store-bought dips and make this instead. When that top turns golden and the edges start bubbling, you’ll know you’ve made something everyone will love. Spinach and artichoke dip never goes out of style — and this version proves exactly why.