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Spinach dip in a baking dish.
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5 from 6 votes

Spinach Artichoke Dip

Hot and cheesy and everything a good dip should be! This classic is filled with spinach and artichokes and topped with mozzarella cheese. This is a must-make for any party!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: spinach artichoke dip
Servings: 5 servings
Calories: 476kcal
Author: Anna


  • 8 oz cream cheese softened, 1 pkg
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 14 oz can of artichokes drained and chopped, I used quartered in brine
  • 1 pkg Ranch dressing seasoning mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach see note for frozen
  • 1/2 cup shredded mozzarella cheese


  • Preheat oven to 400 degrees F.
  • In a medium mixing bowl, mix together cream cheese, mayo and sour cream until smooth. Add Ranch mix, salt, pepper and mix in well.
  • Add artichokes and spinach and stir in well.
  • Spread the dip mixture in an oven-safe dish. Sprinkle with mozzarella cheese.
  • Bake for 12 to 15 minutes OR until the dip bubbles up on the edges and the cheese is melted.
  • Cool to room temperature before serving.
  • If you have leftovers, store in a container with lid in your fridge for up to 2 days.



  1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
  2. If using frozen spinach, use 10 ounces, defrost and squeeze out as much liquid as possible.
  3. To make in a slow cooker: add the dip mixture to your slow cooker and cook on low for 2 to 3 hours.


Calories: 476kcal | Carbohydrates: 7g | Protein: 7g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 819mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2762IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 1mg