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A pita chip is used to scoop creamy spinach and artichoke dip.

The Ultimate Spinach and Artichoke Dip

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  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 8 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American


This ultimate recipe for creamy, cheesy Spinach and Artichoke Dip rarely lasts long at parties! A crowd-pleasing appetizer packed with melty cheese, garlic and herbs.


  • 1 (12- ounce) package frozen chopped spinach
  • 2 (14- ounce) cans artichoke hearts, packed in water
  • 3 tablespoons diced chives
  • 3 cloves garlic, minced
  • 1 (8- ounce) block cream cheese, cubed at room temperature
  • 2/3 cup fresh grated parmesan, divided
  • 1 cup grated low moisture mozzarella, divided
  • 1/3 cup crumbled feta cheese
  • 1 cup sour cream
  • 2/3 cup mayonnaise 
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon seasoned salt (or kosher salt)
  • 1/41/2 teaspoon cayenne pepper


  1. Preheat the oven to broil. Coat a 2- quart casserole dish with nonstick spray and set aside.
  2. Cook the spinach according to package directions, or microwave in a microwave-safe bowl in 1 minute increments until thawed. Place the spinach in a thin towel or cheesecloth and squeeze out all excess water. Place the spinach in a medium saucepan and set aside.
  3. Drain the artichokes. Place the artichokes in the same towel or cheesecloth and squeeze out all the excess water. Place the artichokes on a cutting board and coarsely chop. 
  4. Add the artichokes, chives, garlic, cream cheese, 1/3 cup parmesan, 1/2 cup mozzarella, feta, sour cream, mayonnaise, pepper, salt, and cayenne into the saucepan with the spinach. 
  5. Heat the mixture over medium heat, stirring frequently until warmed through and all the cheese is melted, approximately 10 minutes.
  6. Transfer the dip into the prepared dish. Top with the remaining 1/2 cup mozzarella and 1/3 cup parmesan. Place under the broiler until the cheese is lightly toasted, about 1 minute.
  7. Serve immediately with pita chips, fresh vegetables, or bread.


Store airtight in the refrigerator for up to 3 days.

Make Ahead Instructions: Prep the dip as instructed, top with extra cheese. Cover with foil and refrigerate until ready to use. To heat, place in a 375°F oven for 25 – 30 minutes, until the cheese is golden and warmed throughout.

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