Spinach and Artichoke Dip

Spinach and Artichoke Dip

The Spruce / Leah Maroney

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 10 servings
Nutritional Guidelines (per serving)
269 Calories
20g Fat
15g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10 servings
Amount per serving
Calories 269
% Daily Value*
Total Fat 20g 25%
Saturated Fat 9g 46%
Cholesterol 45mg 15%
Sodium 430mg 19%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Protein 10g
Calcium 288mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need a perfect appetizer for a large crowd? Nothing beats a big bowl of creamy spinach and artichoke dip. Especially at a party or sports game night! It's always a hit and is always the first thing to disappear.  

This recipe is full of spinach and artichokes and is surrounded in a creamy sauce. Made with garlic and several types of cheese, this dish can easily be made on the stovetop or be thrown in the crockpot if you want to set it and forget it.

Serve it with some beautiful toasted baguette rounds, tortilla chips or crackers. It can even be served with fresh and crunchy crudité. That makes it totally healthy, right?

This recipe can be made low-calorie by replacing the sour cream and cream cheese with lower fat versions and omitting the mayonnaise (just replace with more sour cream). If you want to up the health factor, you can also add in chopped, frozen kale along with the frozen spinach. 

Either way, you serve it, healthy or decadent, it is sure to be the center of your party! 


  • 1 teaspoon olive oil
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 (10-ounce) package frozen spinach (partially thawed; it's ok if it's still frozen)
  • 14 ounces of frozen artichokes (partially thawed and roughly chopped; can use canned artichokes)
  • 1 (8-ounce) package cream cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup cheddar cheese
  • 1 cup Parmesan cheese (grated)
  • 1/2 cup panko bread crumbs
  • Salt (to taste)
  • Pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spinach and artichoke dip
    The Spruce / Julia Hartbeck
  2. Preheat the oven to 350 F.

  3. Heat the olive oil in a medium-sized pot on medium heat. Add the diced onion and minced garlic and turn the heat to low. Sauté until the onions are softened and fragrant, about 5 to 10 minutes.

    Heat olive oil
    The Spruce / Julia Hartbeck
  4. Add the spinach and artichokes to the pot and stir until they are warmed through. (Be careful not to overcook so that the spinach does not lose its beautiful green color.) 

    Add spinach and artichokes to pot
    The Spruce / Julia Hartbeck
  5. Add the cream cheese, sour cream, and mayonnaise. Stir until they are completely incorporated into the spinach and artichokes. 

    Add dairy
    The Spruce / Julia Hartbeck
  6. Gently fold in the cheddar cheese and 3/4 cup of the parmesan cheese and season with salt and pepper to taste. 

    Fold in cheddar cheese
    The Spruce / Julia Hartbeck
  7. Add the spinach and artichoke dip to a greased casserole dish. 

    Add spinach
    The Spruce / Julia Hartbeck
  8. Toss the Panko with the remaining parmesan cheese and sprinkle evenly over the top of the dip. At this point, you can refrigerate the dip if you are making it ahead of time.  

    Toss panko
    The Spruce / Julia Hartbeck
  9. When you are ready to bake it, place the dip in the oven and bake for about 20 minutes, or until hot and bubbly. The bake time will be longer if you had previously refrigerated the dip.

    Place dip in oven
    The Spruce / Julia Hartbeck
  10. Serve with toasted baguette slices or tortilla chips! 

    Serve with baguette
    The Spruce / Julia Hartbeck
  11. Enjoy!

    Serve dip
    The Spruce / Julia Hartbeck

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