This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park in front of the dish, then ask you for the recipe.

Spinach artichoke dip

Here’s a spin on spinach artichoke dip that takes this classic to a new level! This tangy, creamy dip recipe is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!). Alex and I recently made this for some guests and in a few minutes, everyone was parked around the bowl exclaiming how good it was. “WOW, this is so good! Can I have the recipe?” was the chorus. Which of course, made us thrilled! Here’s how to make this perfect party snack, and what takes it into addictive territory.

How to make spinach artichoke dip

Things can get contentious when it comes to people’s opinions about this popular dip! This version is the hot spinach artichoke dip, the kind that’s baked in the oven and served warm. There’s also a cold version of spinach artichoke dip: and we’ve got a recipe for that too. Here’s our Easy Spinach Dip: it’s served cold and only takes 10 minutes to make.

For this hot spinach artichoke dip, you’ll make a similar base as the cold spinach dip. But this one includes artichokes, amped Parmesan cheese (yum), and a trip into a hot oven. Here’s what you’ll do:

  • Thaw the frozen spinach and squeeze out all moisture. You’ll want to get out as much moisture as possible so the dip is not runny.
  • Prepare the veggies. You’ll chop both shallot and green onion for onion flavor, and tangy canned artichokes.
  • Stir in the Greek yogurt, mayo, Parmesan cheese and seasonings. Dill and garlic powder bring big flavor here.
  • Top with Parm and bake for 20 minutes. Throw it into a small baking dish and bake for 20 minutes at 350.
Spinach artichoke dip

What makes the healthy spin?

What makes this spinach artichoke dip a healthy spin on the traditional? We wouldn’t call it a health food. But it has a few things that make it new and improved:

  • It’s 3 parts Greek yogurt to 1 part mayonnaise. Greek yogurt cuts down on calories and richness while still keeping this dip ultra creamy. This recipe does have some mayo for flavor and richness, but not nearly as much as most spinach dips.
  • Less cheese. Many standard spinach artichoke dip recipes are loaded with both mozzarella and Parmesan cheese. We cut out the mozzarella and went with a moderate level of Parmesan. It totally works and you don’t miss it at all!
Spinach dip
Add artichokes to this Easy Spinach Dip, served cold. It takes only 10 minutes!

Variations on spinach artichoke dip: try it cold!

Were you looking for a cold spinach artichoke dip? You can actually make this recipe into a cold dip! Or you can use our other cold spinach dip recipe. Here’s what to do:

  • Try our Easy Spinach Dip and add chopped artichokes. One great thing about eating it cold: it only takes 10 minutes to whip up!
  • Or, use this recipe and don’t bake it. The only difference is that this spinach artichoke dip has more Parmesan cheese than our spinach dip. So you can also use this recipe and just skip the baking step.

What else to do with artichokes? Go to 12 Tasty Artichoke Heart Recipes.

Spinach artichoke dip

What to serve with spinach artichoke dip

Pretty much anything works to dip in this hot spinach artichoke dip! We do recommend bread-like items because it allows the flavor to shine through (veggies don’t work quite as well). Here are some ideas:

  • Pita chips. Here’s how to make them homemade!
  • Bread. Any sort of bread works here, cut into thin slices.
  • Crostini. Make a batch of our Easy Crostini!
  • Crackers. These Homemade Crackers are tasty and perfect for dipping.

Tip: For a gluten-free appetizer, use almond crackers or any of these bread substitutes.

Spinach dip

When to serve it!

This dip works for so many different occasions and is perfect for entertaining! It would be perfect for:

This spinach artichoke dip recipe is…

Vegetarian and gluten-free.

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Spinach artichoke dip

Spinach Artichoke Dip

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x


This hot spinach artichoke dip is irresistibly creamy and tangy! Everyone will park in front of the dish, then ask you for the recipe.


  • 10 ounces frozen chopped spinach
  • ¼ cup minced shallot
  • 2 green onions
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes
  • 1 ½ cups Greek yogurt
  • ½ cup mayonnaise
  • ¾ cup shredded Parmesan cheese, plus more for topping
  • ¼ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Paprika, for sprinkling
  • For serving: pita chips or bread


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
  3. Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
  4. In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
  5. Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
  6. Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Spinach Artichoke Dip

More party appetizers

This recipe is absolutely perfect for parties and entertaining! Here are a few more of our party hits and dip recipes:

  • Simple Guacamole Here’s the best simple guacamole with the perfect flavor! Creamy, savory and perfectly balanced, you’ll hear a chorus of “Wow’s” every time you serve it.
  • Taco Dip Creamy and flavor-packed, no one can turn it down!
  • Dill Pickle Dip Perfect for parties! Creamy and tangy, it’s like biting into a dill pickle spear.
  • Marinated Olives A stunning appetizer or side! Flavored with garlic and lemon, they’re a great finger food for cheese boards or parties.
  • Peanut Butter Dip Wow, do people love this one! This healthy peanut butter dip is just 4 ingredients and tastes like frosting! Perfect for dipping apples, pretzels or fruit.
  • Easy Stuffed Dates Here’s an easy finger food recipe: goat cheese stuffed dates! They’re quick to make, and the sweet and savory combo keeps everyone coming back for more.

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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      1. Yes you can! Refrigerate it in a bowl, then transfer to a pan for baking. It may need a few extra minutes to come up to temp. Good luck!

  1. I like your recipes, but can’t deal with the ads on the website playing on their own with no exit box to make it stop.

  2. Me and my family love this recipe. I always make a double batch. I’m trying to add it to “my fitness pal” as one of my foods but it doesn’t say what is the size of a serving. It only shows one serving = 200 calories. Can you tell me what measurement = 200 calories?

    Thank you!

  3. I just had this at a 4th of July party. It was delicious! Thanks for this recipe!