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The Best Spinach Artichoke Dip

Need a idea for a party dip? Below we have variations with the best ideas! The best delicious Spinach Artichoke Dip—a perfect blend of fresh spinach, artichoke hearts, and creamy goodness. Whether it's a holiday feast, Super Bowl party, or casual get-together, this versatile recipe is sure to please. It's great for parties, enjoy the easy preparation of our simple and delicious party appetizer dip, designed for stress-free entertaining. Unlock the secrets of the best spinach artichoke dip and make every party a delicious success!

Spinach Artichoke Dip

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  • 1 (10-ounce) package frozen chopped spinach, thawed and drained

  • 1 (14-ounce) can artichoke hearts, drained and chopped

  • 1/2 cup mayonnaise

  • 1/2 cup sour cream

  • 1 cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

  • 1 teaspoon minced garlic

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

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    Party Dip Ideas

    Instant Pot Spinach Artichoke Dip

    Prepare Ingredients:

    • Thaw and drain the frozen chopped spinach.

    • Chop the artichoke hearts.


    • Instant Pot Sauté:

    • Set the Instant Pot to "Saute" mode.

    • Combine spinach, artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, dried oregano, dried basil, salt, and black pepper in the Instant Pot.


    Sauté and Mix:

    • Sauté the mixture for a few minutes, stirring constantly until the cheeses are melted and the ingredients are well combined.


    Pressure Cook:

    • Switch off the "Sauté" mode.

    • Lock the Instant Pot lid and set it to "Manual" or "Pressure Cook" mode for 5 minutes.


    Quick Release:

    • Once the cooking cycle is complete, perform a quick pressure release.



    • Carefully open the Instant Pot, and stir the dip.

    • Allow it to cool for a few minutes before serving with your favorite dippers.

    Oven Baked Spinach Artichoke Dip



    • ​Preheat the Oven: Preheat your oven to 375°F (190°C).

    • Prepare the Spinach and Artichokes:

    • Ensure that the frozen chopped spinach is thoroughly drained. You can use a clean kitchen towel or paper towels to squeeze out excess water.

    • Chop the drained artichoke hearts into smaller pieces.

    Combine Ingredients:

    • In a large mixing bowl, combine the chopped spinach, chopped artichokes, mayonnaise, sour cream, grated Parmesan cheese, shredded mozzarella cheese, minced garlic, onion powder, dried oregano, dried basil, salt, and black pepper.

    • Mix well until all the ingredients are evenly combined.

    Transfer to Baking Dish:

    • Transfer the mixture to a baking dish, spreading it out evenly.


    • Bake in the preheated oven for about 25-30 minutes or until the dip is hot and bubbly, and the top is golden brown.


    • Remove from the oven and let it cool for a few minutes before serving.

    • You can serve the dip with tortilla chips, baguette slices, or vegetable sticks.


    Garnish (Optional):

    • For an extra touch, you can garnish the top with a sprinkle of freshly chopped parsley or additional Parmesan cheese before serving.

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    Spinach Artichoke Dip Variations
    Party Ideas:

    Spicy Kick:

    • Add a pinch of red pepper flakes or diced jalapeños for some heat.


    Bacon Bliss:

    • Crumble cooked bacon into the mixture for a smoky flavor.


    Herb Infusion:

    • Experiment with fresh herbs like chopped parsley, dill, or chives for added freshness.


    Cheese Lover's Dream:

    • Mix in additional cheeses such as cream cheese or Gruyere for extra richness.


    Crunchy Topping:

    • Sprinkle breadcrumbs or crushed crackers on top before baking for a crunchy texture.


    Sun-Dried Tomato Twist:

    • Add chopped sun-dried tomatoes for a burst of sweetness and tang.


    Buffalo Style:

    • Mix in buffalo sauce for a tangy and spicy twist.


    Healthy Version:

    • Use Greek yogurt in place of sour cream or mayonnaise for a lighter version.


    Artichoke and Spinach Pockets:

    • Stuff the dip into mini phyllo pastry cups for a bite-sized appetizer.


    Mexican Fiesta:

    • Incorporate cumin, chili powder, and a blend of Mexican cheeses for a south-of-the-border flair.

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