This classic cheesy Spinach Artichoke Dip is a favorite at the appetizer table! Perfect for lunches, potlucks, tailgating, and holidays.

This classic Spinach Artichoke Dip is a favorite at the appetizer table! Perfect for lunches, potlucks, tailgating, and holidays.


Cheesy Artichoke Dip

Rich, creamy, savory… This Spinach Artichoke Dip is everything you want in a party recipe! It’s ready in 30 minutes, it works well with chips OR low-carb dipping options, and it’s already a fan favorite for many people. It’s the perfect potluck recipe!

Why you’ll love this dip:

  • Easy – All you have to do is stir, pour, and bake. This is great for beginners and requires minimal chopping.
  • Low-Carb & Gluten-Free: If you’re using the right chips, crackers, or dippers, this can be a great option for people watching their carbs!
  • Versatile & Reheatable – You can make this recipe up to 4-5 days before your party, then just reheat it when you’re ready! This is a great option when you’ve got to cook for a ton of people. Leftovers add great flavor to sandwiches and burgers.
ingredients for spinach artichoke dip

Spinach Artichoke Dip Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card at the bottom of the page.

  • Cream cheese, Plain Greek yogurt, Mayonnaise – These combine to make the creamy base with a full-bodied flavor. You can use full- or low-fat cream cheese or yogurt, but the full-fat versions are creamier and richer. If you cannot do Greek yogurt or mayonnaise, you can substitute one of those ingredients for sour cream if needed.
  • Shredded mozzarella and Parmesan Cheese – These salty cheeses are pretty mild in flavor with a little nuttiness from the parmesan. You can swap these out for other cheeses if you like, but these melted into a perfectly smooth creamy dip.
  • Garlic powder, Italian seasoning, Black pepper – Simple, basic seasonings that will let the cheese and veggies shine! Feel free to use an all-purpose seasoning you love instead.
  • Artichoke hearts, Frozen spinach – You’ll want to drain and chop the artichokes. I used plain, canned artichokes, but you could use marinated, flavored ones if you prefer. The spinach should be thawed and squeezed dry. If you’re using fresh spinach, you’ll need to cook it a few minutes, then squeeze dry.

How to make Spinach Artichoke Dip

In addition to the ingredients listed above, you’ll need a mixing bowl, electric mixer, spatula, and small baking dish (I used a 1.25 qt dish, but you could use a 2.5 qt dish and subtract 5 minutes from the cooking time). This easy recipe just has to be mixed then baked for a 30-minute appetizer. Here’s a step-by-step guide to making this cheesy dip.

Make creamy base

While the oven is preheating to 375 degrees F, pull out all your ingredients. In a medium-sized mixing bowl, combine softened cream cheese, plain Greek yogurt, and mayonnaise together. Use an electric mixer to beat until smooth. You can do this by hand, but it’ll take a while to get it super smooth.

Add seasonings, cheese, and veggies

Stir in the garlic powder, Italian seasoning, pepper, artichokes, spinach, parmesan, and 2/3rds of the shredded mozzarella cheese. Once the ingredients look well combined and evenly distributed, transfer this to a small baking dish. Sprinkle the top with the remaining mozzarella.


Bake the dip for 25-30 minutes. Once the dip looks hot and bubbly, remove from the oven. Serve immediately for a super cheesy, creamy dip everyone will love!

What to serve with spinach artichoke dip

We’ve dipped nearly everything into this dip because it’s SO good! Crackers, toast squares, or tortilla chips, pita, baguette slices, crostini, and bagel chips are absolutely delicious when covered with this spinach dip. For low carb options, serve with celery, carrots, cucumbers, mini peppers, even toasted chaffles. It also makes a great spread on burgers, sandwiches, and sausages.

baked spinach artichoke dip in a white dish


You can make this recipe ahead of time and store it in an airtight container in the fridge up to 4-5 days. I don’t recommend freezing this as the cream cheese and melted shredded cheese don’t keep their texture.


If you’ve made the dip ahead of time and are reheating it for a crowd, you can place it back in the oven (covered) at 350 degrees F for about 10 minutes. In the final couple of minutes, remove the cover. You could also gently warm this on the stovetop until bubbly. For smaller portions, simply microwave in 30-second increments until warm enough for you.

If you like this creamy dip, you’ll love these party appetizers!

  • Italian Sausage Stuffed Mushrooms – So easy and a big crowd pleaser! These make a great leftover lunch the next day, too.
  • BBQ Cheddar Meatballs – These are easy to make low-carb, and they can cook in the oven or air fryer! I like serving them on “warm” in a slow cooker during parties.
  • Keto Sausage & Cream Cheese Pinwheels – These baked, low-carb rolls are super kid-friendly. They’re always one of the first recipes to run out!
  • Air Fryer Buffalo Cauliflower – These get perfectly crispy on the outside, tender on the inside, and deliciously flavorful all around!
  • Blackberry Brie Bites – These are our favorite appetizers to bring for family get-togethers! The salty-sweet combination can’t be beat.
closeup of spinach artichoke dip in a white baking dish, being scooped out with a metal serving spoon

FAQs about Spinach Artichoke Dip

How do you make spinach artichoke dip super creamy?

If you want the creamiest dip, opt for full-fat ingredients. The low-fat versions can sometimes separate and cause the dip to become runny. Also, make sure the cream cheese is softened before mixing. Take the time to make sure the cream cheese, mayo, and yogurt are smooth and well mixed before adding the rest of the ingredients.

Help! Why is my artichoke dip runny?

Usually, a runny dip is caused by too much moisture in the chopped spinach and/or artichokes. For the spinach, let it thaw completely, then press as much excess liquid as possible with towels. The artichokes should be drained, then I like to let them sit on some towels after chopping, while I’m preparing everything else. You want the veggies super dry before tossing them in.

Can I make this in the crock pot?

Crockpot Spinach Artichoke Dip is very simple to make. You can adjust this spinach artichoke dip recipe from oven to crock pot by preparing it as directed but cooking it in a 3-quart crock pot. You can cook the dip for up to 2 hours on high and up to 4 hours on low. I do suggest placing a paper towel between the crock and the lid (not touching the dip) that will absorb any condensation that builds up.

Can I add a protein?

Yes, this works well with chopped ham or cooked Italian sausage.

This classic Spinach Artichoke Dip is a favorite at the appetizer table! Perfect for lunches, potlucks, tailgating, and holidays.

Get the Recipe: Easy Spinach Artichoke Dip

This classic Spinach Artichoke Dip is a favorite at the appetizer table! Perfect for lunches, potlucks, tailgating, and holidays.
4.50 from 2 ratings


  • 8 oz cream cheese, softened
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 ½ cups shredded mozzarella, divided
  • ¾ cup shredded parmesan
  • 1 tsp garlic powder
  • ½ tsp Italian seasoning
  • ¼ tsp black pepper
  • 14 oz artichokes, drained and chopped
  • 6 oz frozen spinach, thawed and squeezed to dry


  • 1 1.5-2 quart Baking Dish


  • Preheat your oven to 375 degrees. Mix the cream cheese, plain Greek yogurt, and mayo together in a medium bowl with an electric mixer until smooth.
  • Stir in 1 cup of mozzarella cheese, parmesan cheese, garlic powder, Italian seasoning, and pepper, as well as the dried & chopped artichokes and spinach.  
  • Transfer to a small baking dish, then top with the remaining ½ cup mozzarella cheese. Bake for 25-30 minutes until hot and bubbly. Serve! 


  • Make sure you press as much water as possible out of your thawed spinach. It’s a good idea to let your chopped, drained artichokes lay on a paper towel for a few minutes to dry out as well. This will help prevent your dip from being runny.
  • Best served with crackers or low-carb options like celery and carrots!
  • I used a 1.25 qt baking dish. This recipe also works in a 2.5 qt baking dish but bake time is 5 minutes less. 
  • You can also use marinated artichokes for extra flavor, I used the simple canned kind of artichokes. 
  • Leftovers keep in the fridge for up to 3 days, simple microwave or heat on the stovetop gently until warm and bubbly. I would avoid re-heating this more than once, though. 
  • A serving size is 3/4 cup and contains 4.3 net carbs. 
Serving: 0.75cup, Calories: 251kcal, Carbohydrates: 8.3g, Protein: 15g, Fat: 17g, Cholesterol: 42mg, Sodium: 480mg, Fiber: 4g, Sugar: 1g
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