Spinach artichoke dip is one of those appetizers that shows up at almost every party for a reason. This classic spinach artichoke dip bakes up hot and creamy with fresh spinach, artichokes, mozzarella, and Parmesan, making it perfect for game day, holiday gatherings, or any casual appetizer spread.
This version uses Greek yogurt and cream cheese for a rich, creamy dip that feels a little lighter while still delivering the flavor people expect from a classic hot spinach artichoke dip.
Serve it warm with tortilla chips, pita chips, or slices of crusty bread and it quickly becomes the first thing everyone reaches for.
If you're building an appetizer spread for game day, this dip pairs well with classics like Buffalo Chicken Dip.
Spinach artichoke dip is best served hot right out of the oven when the cheese is still bubbling and the top layer is lightly golden. Set the baking dish on the table with tortilla chips, pita chips, or slices of a loaf of crusty bread and it quickly becomes the first thing everyone reaches for.
Why This Recipe Works
- Greek yogurt keeps the dip creamy while making it a little lighter than traditional versions.
- Fresh spinach gives the dip a fresher flavor than frozen spinach.
- Cream cheese and mozzarella melt together to create a smooth, creamy dip.
- Garlic and Parmesan add the rich flavor that makes classic spinach artichoke dip so popular.
This hot spinach dip is perfect for an appetizer spread and is one of those dip recipes home cooks come back to again and again.
Ingredients
- ½ teaspoon olive oil
- 4 cups baby spinach, loosely packed1 cup Greek yogurt, plain full-fat
- 1 cup cream cheese, softened to room temperature
- 1 tablespoon minced garlic
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 can artichoke hearts, drained well and chopped
- ¾ cup shredded mozzarella cheese
- nonstick spray
Instructions
- Preheat the oven to 350°F and lightly coat a small baking dish with nonstick spray.
- Heat the olive oil in a skillet over medium heat. Add the baby spinach and cook for 2-3 minutes, stirring occasionally, until the spinach is fully wilted.
- Transfer the spinach to a cutting board and let it cool slightly. Once cool enough to handle, squeeze out as much excess liquid as possible, then chop the spinach finely.
- In a large bowl, combine the Greek yogurt, softened cream cheese, minced garlic, Parmesan cheese, and salt. Stir until smooth and creamy.
- Add the chopped spinach and the drained chopped artichoke hearts, then mix until everything is evenly combined.
- Spread the mixture into the prepared baking dish and smooth it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 20-25 minutes, until the dip is hot and the cheese is melted and lightly golden.
- Remove from the oven and let the dip rest for 5 minutes before serving.
- Serve warm with tortilla chips, pita chips, toasted bread, carrot sticks, or sliced bell peppers.
Helpful Tips
Use full-fat Greek yogurt for the best texture. It keeps the dip creamy and prevents it from becoming watery.
Make sure to squeeze as much liquid as possible from the cooked spinach. Too much excess water can make the dip thin.
Soften the cream cheese to room temperature before mixing. This helps everything blend smoothly without lumps.
Chop the artichoke hearts into small pieces so the dip stays easy to scoop.
Let the dip cool for about 5 minutes before serving so it thickens slightly and doesn't burn the roof of your mouth.
This hot spinach artichoke dip is one of those classic dip recipes that always shows up at game day parties and holiday appetizer spreads.
For another easy appetizer idea, try this Easy Hot Taco Dip, which is another favorite for parties and game day spreads.
Variations
Use frozen spinach
If you don't have fresh spinach, frozen spinach works well. Thaw it completely and squeeze out excess liquid before adding it to the dip.
Add sour cream
For a richer version closer to classic spinach artichoke dip, replace half of the Greek yogurt with sour cream.
Make it in a slow cooker
Combine all the ingredients in a slow cooker or crock pot and cook on low for 2-3 hours until hot and creamy.
Another easy crowd favorite is this Slow Cooker Rotel Dip with Sausage, which is perfect when you want a warm dip ready for guests.
Extra cheese topping
Sprinkle additional mozzarella or Parmesan over the top before baking for a more golden, bubbly finish.
Storage
Store leftover spinach artichoke dip in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or oven until warmed through.
This dip also works well reheated in a small baking dish for the next party or appetizer spread.
FAQ's
Yes. Thaw the spinach completely and squeeze out as much excess water as possible before adding it to the dip. Too much liquid can make the dip watery.
Yes. You can mix the dip ingredients and store the unbaked dip covered in the refrigerator for up to 24 hours. Bake it just before serving.
The best way is to squeeze excess liquid from the cooked spinach and drain the artichoke hearts well before mixing them into the dip.
Yes. Reheat the dip in a 325°F oven until warmed through, or microwave individual portions for 30-45 seconds.
📖 Recipe
Spinach Artichoke Dip
Ingredients
- ½ teaspoon olive oil
- 4 cups baby spinach - loosely packed
- 1 cup plain Greek yogurt - full-fat
- 1 cup cream cheese - softened to room temperature
- 1 tablespoon minced garlic
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 can artichoke hearts - drained well and chopped
- ¾ cup shredded mozzarella cheese
- nonstick spray
Instructions
- Preheat the oven to 350°F and lightly coat a small baking dish with nonstick spray.
- Heat the olive oil in a skillet over medium heat. Add the baby spinach and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.
- Transfer the spinach to a cutting board and allow it to cool slightly. Once cool enough to handle, squeeze out as much excess liquid as possible, then chop the spinach finely.
- In a large bowl combine the Greek yogurt, softened cream cheese, minced garlic, Parmesan cheese, and salt. Mix until smooth and creamy.
- Add the chopped spinach and the drained chopped artichoke hearts. Stir until everything is evenly combined.
- Spread the mixture into the prepared baking dish and smooth it into an even layer.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake for 20-25 minutes until the dip is hot and the cheese is melted and lightly golden.
- Remove from the oven and let the dip rest for 5 minutes before serving.
- Serve warm with tortilla chips, pita chips, toasted bread, carrot sticks, or sliced bell peppers.
Video
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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