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Who can resist a creamy, cheesy gooey dip? With just the right blend of cheeses and spices, this Spinach Artichoke Dip is a crowd-pleasing favorite!
Round off your appetizer spread with some of our other fan favorites, like crispy Fried Ravioli and spicy Buffalo Wings.
Why I Love This Recipe
I’ve been making this Olive Garden copycat recipe for more than 20 years. It’s creamy, cheesy, and oh so mouth-watering and delicious. It’s super simple to make and can even be made ahead of time. Just wrap it up and hold it in the fridge for up to 2 days before baking.
recipe walk-through
Before You Begin
- Defrost the spinach and squeeze out as much liquid as possible. Use paper towel or a dish towel, place the spinach inside, and twist, squeezing the spinach and letting the water just drip out into a bowl or your sink.
- Chop the artichoke hearts and shred the fresh cheeses.
- Grab a large mixing bowl and a 2-quart baking dish. Spray the baking dish with nonstick cooking spray.
How to Make Spinach Artichoke Dip
- In a large mixing bowl, combine cream cheese, mayonnaise, Parmesan cheese, fresh minced garlic, dried basil and garlic salt. Gently fold in the spinach and artichoke hearts.
- Spread the dip into a 2-quart baking dish and sprinkle on a little freshly shredded Mozzarella.
- Bake for about 20 minutes or until the dip is hot and bubbly and the cheese on top is lightly browned.
- Serve hot with thick tortilla chips for dipping. You could also use crostini, pita chips, pretzels, or even carrot and celery sticks. Or go really crazy and serve with Air Fryer Pasta Chips!
Storage Tips
Storing Leftovers
Either wrap tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3-4 days. Reheat portions in the microwave if desired.
Freezing unbaked dip is possible! Spread into a freezer safe container and wrap tightly with plastic wrap and foil. Freeze for up to 3 months. Upon thawing and reheating, the cheeses may separate. Just add a little more softened cream cheese and stir well.
Recipe Tips
- Need a little color? Add in some diced Roma Tomatoes!
- Spice it up with some green chiles or fresh jalapenos.
- You can use fresh spinach if you like. You will need about 4 cups of packed spinach, chopped.
- You can replace the mayo with full-fat sour cream if you like, but not Greek yogurt. This recipe needs the fat in there to hold the dip together.
More Dip Recipes to Try
- Hot Mexican Corn Dip
- Spicy Italian Sausage Dip
- Chicken Crack Dip
- Jalapeno Popper Dip
- Smoked Tuna Dip
- Pizza Dip
Spinach Artichoke Dip
Ingredients
- 14 ounces Artichoke hearts drained and coarsely chopped
- 110 ounces Frozen spinach defrosted, well-drained and chopped
- 8 ounces Brick style cream cheese room temperature
- 1/2 cup Mayonnaise
- 1/2 cup Freshly grated Parmesan cheese
- 1 garlic clove minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- 1/2 cup fresh shredded mozzarella or more if desired
Instructions
- Preheat oven to 350℉. Spray a 2-quart baking dish with nonstick cooking spray.
- In a large bowl, mix all ingredients together, except Mozzarella.
- Pour the dip into the prepared baking dish and spread evenly. Store covered in the refrigerator until ready to use; up to 2 days.
- Sprinkle mozzarella cheese over the top and bake in a preheated 350℉ oven for about 20-25 minutes, or until cheese is melted and dip is bubbly. For optional browning, turn on the broiler and raise the oven rack for a few minutes. Watch closely so it doesn't burn.
- Serve immediately with chips or toasted bread for dipping. Garnish with fresh minced parsley if desired.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I made this dip for an appetizer for Thanksgiving and it received rave reviews. I served it on lightly toasted baguette slices. This is now my go to recipe to make for get- to-gethers. Absolutely delicious!!! It was a total wipe out. Thank you for sharing. I love your style of cooking and I’ve used many of your recipes.
You are so welcome Lala! Thanks for the awesome comment.
I just found you – as part of Clever Someday’s post – and I’ve subscribed to your blog and just copied off 3 recipes for dips. I feel an addiction coming on! Elyse