This Baked Spinach Artichoke Dip was one of the original recipes on Mom’s Dinner. Then in 2025 I took it off the site because it was an “older” recipe that I thought might need an update. About a month later I had people messaging me left, right and center because they couldn’t find their FAVORITE Spinach Artichoke Dip! I knew I needed to revive it or I’d have a mob on my hands. So, here it is the BEST Spinach Artichoke Dip recipe you can’t live without…
It is a perfect combo of artichokes, spinach, cream cheese, sour cream, mayo, fresh garlic, parmesan cheese, pimentos and green onions. Sounds pretty good, right!? I hope you give it a try asap.
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Why It’s The Best
Most recipes for Spinach Artichoke Dip are a combo of cream cheese, mayo, cheese, artichokes and spinach, the end… The Mom’s Dinner recipe goes the extra mile by adding sour cream, minced raw garlic cloves, plenty of seasoning, some green onions and pimentos for color, flavor and texture. It’s the best, truly!
Spinach & Artichoke Dip Ingredients
Canned Quartered Artichoke Hearts (in water)
Artichoke hearts are the backbone of this dip. They bring that signature tangy flavor and perfect soft layered bite that makes spinach artichoke dip so irresistible. Be sure to drain and chop them well so every bite gets a little.
Frozen Spinach
Frozen spinach is convenient and works perfectly here, as long as you squeeze out every bit of moisture. Removing excess liquid keeps the dip from becoming a bowl of soup! I like to either press the thawed spinach in a colander or wring it out in a clean kitchen towel.
Measuring Frozen & Thawed Spinach
Do you measure the spinach before or after thawing and squeezing out the liquid??
The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct.
After you squeeze the liquid crumble and separate the spinach into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.
Cream Cheese
Cream cheese gives the dip a smooth and creamy base. Make sure you let the cream cheese sit at room temp to soften so it blends well with the other ingredients.
Sour Cream
Sour cream adds a light tang and mixes perfectly with the cream cheese and mayo.
Mayonnaise
Mayonnaise brings extra creaminess and is the perfect partner with cream cheese and sour cream.
Freshly Grated Parmesan Cheese
Freshly grated Parmesan melts better and tastes bolder than pre-shredded. It adds a salty, nutty flavor.
Green Onions
Green onions add a mild onion flavor and a great texture without overpowering the dip.
Garlic
Yep, we’re going in with fresh raw garlic. It adds the most amazing flavor! Warming the dip in the oven cooks it just enough so it is still super punchy but not overwhelming.
Pimentos
Pimentos add subtle sweetness and a pop of color. They don't dominate the flavor but they do give the dip a little something extra that makes it stand out.
How To Make Spinach Artichoke Dip
Step 1
Thaw the frozen spinach, then measure ½ cup, THEN squeeze all the liquid out. Break apart the clump of spinach into a large mixing bowl.
Step 2
Add the drained and chopped artichokes, green onions, pimentos…
Step 3
Add the seasonings, sour cream, mayo, cream cheese and 1 cup freshly grated parmesan cheese.
Step 4
Mix everything really well so the cream cheese distributes evenly.
Step 5
Transfer to an 8×8 baking dish or similar size. Top with the remaining ½ cup parmesan cheese. Bake at 350°F for 20 minutes.
Step 6
Let cool for about 5 minutes, then serve warm with dippers.
Make Ahead Instructions
You can easily make this spinach artichoke dip ahead of time, which makes it perfect for parties and entertaining.
- Prepare the dip completely as directed, but do not bake, cover the baking dish tightly with foil or plastic wrap. Pop in the fridge.
- When you're ready to serve, remove it from the fridge and let it sit at room temperature for about 15 to 20 minutes while the oven preheats. This helps it heat more evenly.
- Then bake as directed at 350°F, uncovered, until hot, bubbly, about 20-25 minutes.
Serving – Dipping Bits
Now that you have made THE BEST Spinach Artichoke Dip, you just need to decide what dippers you will serve alongside:
- Tortilla Chips & Corn Chips I think this is the most classic choice (along with soft pita). They hold up well to thick, cheesy dip without snapping or getting soggy.
- Pita Bread Wedges Soft on the inside and lightly toasted on the outside, these are great for big, generous scoops. Yes, please!
- Bagel Chips or Pita Chips These crunchy dippers are perfect to scoop and shovel the spinach artichoke dip right into your mouth! They have a buttery, kind of neutral, flavor so they pair well with the dip.
- Baguette Slices & Crostini Toasted bread pairs perfectly with creamy spinach artichoke dip.
- Soft Pretzel Bites Warm, salty pretzel pieces make a fun dipper that people don’t always expect.
- Fresh Veggies Carrot sticks, celery, bell pepper strips, jicama, and cucumber rounds add extra crunch.
More Stand Out Appetizers
Did you make this recipe?
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Spinach and Artichoke Dip Recipe
Equipment
- 8×8 baking dish (or similar size)
Ingredients
- 14 oz quartered artichoke hearts in water - one can; drained and chopped
- ½ cup frozen spinach - thawed, measured then squeezed of liquid
- 8 oz cream cheese - at room temp.
- ½ cup sour cream
- ½ cup mayonnaise
- 1 ½ cups freshly grated parmesan cheese - divided
- ½ cup green onions - sliced
- 2 cloves garlic - minced
- 2 oz pimentos - drained
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- pinch red pepper flakes
Dipper Options
- tortilla chips, pita wedges, bagel chips, crostini, sliced baguette, pretzel rods, veggies
Instructions
- Preheat the oven to 350°F
- Combine all the ingredients, reserving ½ cup parmesan cheese.14 oz quartered artichoke hearts in water, ½ cup frozen spinach, 8 oz cream cheese, ½ cup sour cream, ½ cup mayonnaise, 1 ½ cups freshly grated parmesan cheese, ½ cup green onions, 2 cloves garlic, 2 oz pimentos, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon black pepper, pinch red pepper flakes
- Transfer to a greased 8×8 baking dish – or similar sized oven safe dish.
- Smooth out the dip, then sprinkle on the remaining ½ cup parmesan cheese over the top.
- Bake at 350°F for 20 minutes.
- Let cool for about 5-10 minutes, then serve warm with dippers on the sid
Recipe Tips and Notes:
FROZEN CHOPPED SPINACH : Do you measure the spinach before or after thawing and squeezing out the liquid?? The answer is DEFINITELY measure after it is thawed but before you squeeze out the liquid!! This will give you the right amount of spinach (which will be roughly ½ of a 10oz box, if that’s what you purchase). Once you squeeze all the liquid out it will look like a very small amount of spinach, but trust me it is correct. After you squeeze the liquid from the spinach, crumble and separate it into your mixing bowl, this way the spinach is distributed through your dip and not in one clump.
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