Spinach Artichoke Dip

Name: Spinach Artichoke Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 large shallot (minced); 2 large cloves garlic (minced); 14 ounce jar marinated artichoke hearts (drained and chopped); 8 ounces fresh spinach (chopped ); 8 ounces cream cheese (softened); 1 cup Fage Greek yogurt (or sour cream); 0.5 teaspoon cayenne pepper (more or less depending on tastes); 1.5 cups shredded mozzarella (divided); 2 tablespoons chopped parsley (divided); 5 ounces finely grated parmesan cheese

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This rich and creamy Spinach Artichoke Dip is the ultimate party appetizer recipe for the holidays or during football season. It is made with marinated artichoke hearts, fresh spinach, Greek yogurt, cream cheese, mozzarella and parmesan cheeses that is oven-baked to golden perfection!

If you are a fan of dips, you should also try my Southwest Black Bean Dip, Spinach Dip from scratch, and Simple Seafood Artichoke Dip.

Looking down on an oval baking dish filled with spinach artichoke dip topped with melted cheese and a bowl of toasted crostini in the upper left corner.

Dips are always a favorite at parties, and this spinach artichoke dip is one of the best! It is easy to make, and can be made ahead and heated right before your guests arrive.

Spinach artichoke dip in a dark blue baking dish sitting on a wooden board.

I originally shared this recipe March 2014. Updated December 2022.

Ingredients needed

Ingredients to make spinach artichoke dip.

Fresh Garlic and Shallot – both are minced and sautéed in olive oil.
Artichoke Hearts – I used jarred, marinated artichokes because they are more flavorful, but canned artichokes can also be used.
Fresh Spinach that has been chopped. I prefer the flavor of fresh versus frozen, but you could substitute frozen if needed. Thaw and drain before using.
Cream Cheese – regular is best, but vegan will also work. See below for lactose-free options. Make sure to set out on the counter to bring up to room temperature otherwise it will not blend.
Greek Yogurt or Sour Cream add creaminess to this dip. Greek yogurt keeps the dip lactose-free.
Cayenne Pepper – adds a bit of heat to this creamy dip without being overpowering. It is optional if you prefer not to use it.
Grated Mozzarella melts beautifully to add creaminess and that glorious “cheese pull” when served hot.
Grated Parmesan adds saltiness and additional flavor, which is why there is not added salt in the recipe.
Fresh Parsley adds color and a bit of freshness. Italian or curly will both work.

Be sure to check out the detailed printable recipe card below

An oval baking dish filled with creamy spinach artichoke dip scooped with a bread crostini in the upper left corner.

How to make Hot Spinach Artichoke Dip

Preheat oven to 350°F. Lightly spray an 11 x 7-inch baking dish with cooking spray and set aside.

Heat the oil in a large skillet. Cook the garlic and shallots until translucent and soft, about 2 to 3 minutes.

Olive oil, red onion, and shallot in a large skillet.

Add the artichoke and spinach and cook for 5 to 7 minutes, until aromatic and softened.

Chopped onion, garlic, artichoke hearts, and spinach in a large skillet.

Remove from heat and set aside.

In a large bowl, mix the cream cheese, Greek yogurt together until smooth. Stir in half of the mozzarella cheese and the cayenne pepper.

Cream cheese, grated cheese, Greek yogurt and spices mixed together in a large mixing bowl with a wooden spoon.

Stir in the artichoke and spinach mixture and half of the chopped parsley.

Chopped artichokes and spinach on top of the cream cheese mixture in a large mixing bowl.

Spread the dip mixture in the prepared baking dish. Sprinkle with remaining mozzarella and parmesan cheese.

An oval baking dish filled with creamy spinach artichoke dip topped with grated mozzarella cheese.

Bake in a preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly. Sprinkle with remaining parsley and serve while hot.

Creamy Spinach Artichoke scooped out onto a crostini sitting on a small plate.

How do you make Spinach Artichoke Dip lactose-free?

Fage’ Greek Yogurt is processed in a way that filters out most of the whey which is where lactose is found, and is virtually lactose-free. It also contains active cultures of bacteria that break down the lactose for you. I personally, have never had a problem with eating this brand of yogurt. Everyone is different, so use common sense when trying new recipes.

Sharp cheddar cheese, or any cheese aged for more than 90 days is virtually lactose free. Some brands work better for me than others, but none have made me sick.

Substitute 8-ounces of Tofu. Tofu holds a lot of water, so we want to remove the excess moisture by placing it in a strainer and pressing it dry with a paper towel.

Tofu being weighed on a paper towel covered food scale.

What to serve with Spinach Artichoke Dip

Crostini (toasted baguette slices) shown above
Bagel Chips
Mini Bell Peppers
Pita Chips
An assortment of crackers
Crudités – carrots, celery, cucumbers

Recipes FAQs

Can I make this dip ahead of time?

This dip can be made up to 48 hours in advance, wrapped, and stored in the refrigerator. Allow dip to come up to room temperature, about 30 to 60 minutes, then bake.

What about leftovers?

Store leftover dip tightly covered with plastic wrap or in an airtight container for up to 3 days. Reheat in the microwave until heated through.

Tools used to create this recipe

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More delicious Aries meal recipes

This recipe was originally created as part of my Cooking with Astrology series.

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Enjoy!!