Hot spinach and artichoke dip is a party standard for good reason. It’s creamy, cheesy and scoopable, with enough spinach and artichoke in every bite to taste like more than melted cheese.

The ingredients are freezer and pantry items: a box of frozen spinach, a can of artichoke hearts and a few kinds of cheese. Making a pan at home costs much less than ordering it as a restaurant appetizer, and it feeds eight.

Everything is stirred together in one bowl, and it can be assembled a day ahead.

Ingredients and Swaps

Spinach: Frozen chopped spinach, thawed. Fresh spinach works if you wilt about 1 pound first.
Artichoke hearts: Canned, packed in water, drained and chopped. Marinated artichokes add more tang. Just drain them well.
Cream cheese and sour cream: The creamy base. Greek yogurt can replace the sour cream.
Mozzarella and Parmesan: Mozzarella for the stretch, Parmesan for the flavor.

Tips for a Thick, Creamy Dip

Squeeze the spinach dry. This is the most important step. Wring it out in a clean towel until almost no liquid comes out. Wet spinach makes a watery dip.
Soften the cream cheese. Room-temperature cream cheese mixes smooth. Cold cream cheese leaves lumps.
Chop the artichokes small. Smaller pieces are easier to scoop with a chip.
Bake until the edges bubble. For a browned top, broil for the last 1–2 minutes.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $7.30 from Walmart, $7.39 from ALDI · Per Serving – $0.91 to $0.92

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Spinach and Artichoke Dip

A creamy, cheesy classic loaded with spinach and tender artichokes… perfect for parties, game day, and stress-free entertaining.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

10 oz frozen chopped spinach thawed and squeezed dry
14 oz canned artichoke hearts drained and chopped
8 oz cream cheese softened
½ cup sour cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes optional

Method

Preheat oven to 375°F (190°C). Lightly grease an 8×8 baking dish.
In a large bowl, mix cream cheese and sour cream until smooth.
Stir in spinach, artichokes, garlic, salt, pepper, and red pepper flakes.
Fold in mozzarella and Parmesan until evenly combined.
Spread mixture into prepared baking dish.
Bake uncovered for 25 minutes, or until hot and bubbly.
Serve warm with chips, bread, or vegetables.

Notes

Add cooked, crumbled bacon for extra flavor.
Swap mozzarella for Monterey Jack for a sharper bite.
Make it ahead and bake just before serving.
Double the recipe for a crowd and use a 9×13 pan.

What to Serve with It

Tortilla chips, pita chips, toasted baguette slices, crackers or raw vegetables. For a full spread, add Caramelized Onion Dip, Loaded Nachos and Crispy Oven-Baked Wings from our Super Bowl Party Menu.

Make-Ahead, Storage and Reheating

Make ahead: Mix and spread the dip in the baking dish, cover and refrigerate for up to a day. Add 5–10 minutes to the baking time.
Slow cooker: Cook on low for 2 hours, stirring once, then hold on warm for serving.
Refrigerate: Leftovers keep for up to 3 days.
Reheat: Warm at 350°F until hot, or microwave in 30-second intervals, stirring between.