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This Spinach Artichoke Dip Is The King Of All Party Foods

Delish logo Delish 10/21/2021 Lena Abraham

Here at Delish, we're kind of dip experts. We've got a gallery with over 80 dip recipes, and we keep a cream cheese count on our fridge. It's serious. So when it comes to choosing a dip recipe for your next get-together, you can count on us. In our minds, Spinach-Artichoke is the dip to end all dips—and we come back to this recipe over and over (and over) again when we need our creamy, cheesy fix.Can I make this dip ahead of time?

Absolutely! Prep it, but don't actually bake it until you're ready to serve. Store it in an airtight container in your refrigerator for up to 3 days before baking.How can I make this dip healthier?

Though nothing will be quite as delicious as this full-fat version, there are ways to lighten it up. If you’d like, you can swap the sour cream and/or mayonnaise out with Greek yogurt. We’d suggest using at least 2% fat yogurt so you don’t lose all the creaminess, but nonfat will work too. You could also try upping the spinach and artichoke ratio: more veggies per bite = less cheese per bite = healthier dip!Can I make this with fresh spinach?

Spinach and Artichoke Dip is the king of all party foods. This super-easy recipe is the perfect appetizer to serve your guests. © Parker Feierbach Spinach and Artichoke Dip is the king of all party foods. This super-easy recipe is the perfect appetizer to serve your guests.

Definitely. For best results, sauté it before you add to the dip mixture. Warm a couple teaspoons of olive oil in a large skillet and cook ~10 oz. of fresh spinach until cooked down. Make sure to drain it well of its excess moisture—otherwise you'll have a watery baked dip! To drain, gather the spinach in a kitchen towel, paper towel, or cheese cloth, and squeeze as much moisture out as you can.I hate mayo—can I swap that out?

If you insist, but we feel strongly after testing many a spinach-artichoke dips that the best ones have a combination of mayonnaise and sour cream. (Plus, your mayo-hating heart will never even know that it's there once baked!) If you still can't stand it, up the sour cream by another 1/2 cup.

What should I serve this dip with?

We love this dip with toasted slices of baguette. To make it even more delish, toast in the oven and then rub a garlic clove all over the toasted slices when warm (instant garlic bread!). Beyond bread, any of your favorite crackers or chips (pita, tortilla, potato) would do. If you’re trying to keep it healthy, celery and carrot sticks are good options too!

Can I make this dip in a slow cooker?

Sure can. What you lose from the crusty baked cheese topping you'll gain from dirtying zero dishes and freeing up oven space. Simply combine all the ingredients, turn on the slow cooker to low, and set warm up for 2 hours, stirring occassionally.

How long will it keep after it’s baked?

Leftovers of this dip are unlikely, but if you DO happen to have some, it will stay good refrigerated in an airtight container for up to 3 days.

Can I reheat this dip?

Yes! If you have leftovers (again, unlikely), simply preheat your oven to 350° and transfer the dip to a baking dish. Top with more shredded cheese if desired (we love that gooey crust that develops) and bake until melty.

Have you made this? Let us know how it went in the comments below!

Yields: 8-10 servings

Prep Time: 10 mins

Total Time: 45 mins

Calories per Serving: 444


  • 1

    (8-oz.) block cream cheese, softened

  • 3/4 c.


  • 3/4 c.

    sour cream

  • 1 c.

    freshly grated Parmesan

  • 1 c.

    shredded white cheddar, plus more for topping

  • 1/2 c.

    shredded Gruyère

  • 1

    (14-oz.) can artichoke hearts, drained and chopped

  • 1

    (10-oz.) package frozen spinach, defrosted and chopped

  • 2

    cloves garlic, minced

  • 1 tsp.

    lemon zest

  • 1/2 tsp.

    red pepper flakes

  • Kosher salt

  • Freshly ground black pepper

  • Baguette, for serving


  1. Preheat oven to 350°. In a large bowl, combine all ingredients except baguette. Mix until fully combined and season with salt and pepper. Transfer to a baking dish and smooth top with a spatula. Top with more shredded white cheddar.
  2. Bake until bubbly and slightly golden, 30 minutes. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
  3. Serve with baguette on the side, for dipping.

Nutrition per serving: 444 calories, 13 g protein, 9 g carbohydrates, 2 g fiber, 3 g sugar, 39 g fat, 16 g saturated fat, 749 mg sodium

a plate of food with a slice of pizza: Spinach Artichoke Dip - © Parker Feierbach Spinach Artichoke Dip -

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