Spinach Artichoke Dip

By Alison Roman

Updated December 28, 2025

  • An overhead view of a hand dipping a triangular tortilla chip into bubbling, cheesy spinach and artichoke dip in a black cast-iron skillet.
    Christopher Testani for The New York Times
Media 1 of 2
Total Time
25 minutes
Rating
5(7,292)
Comments
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Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.

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Ingredients

Yield:2 to 3 cups

  • 2 tablespoons olive oil

  • 1 large garlic clove, finely chopped

  • 1 12-ounce bunch fresh spinach, finely chopped (or 1 10-ounce package frozen spinach, defrosted, drained and finely chopped)

  • Pinch of red-pepper flakes (optional)

  • Kosher salt and black pepper

  • 1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

  • 8 ounces cream cheese, cut into 1-inch pieces

  • 4 ounces fresh mozzarella, torn or shredded

  • 4 ounces sour cream or full-fat Greek yogurt

  • ¼ cup Pecorino Romano or Parmesan, finely grated

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 84 milligrams cholesterol; 401 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 1 gram trans fat; 6 grams fiber; 586 milligrams sodium; 15 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.

  2. Step 2

    Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.

  3. Step 3

    Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.

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Ratings

5 out of 5
7,292 user ratings
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Comments

Kale?

Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.

trackhorse

If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.

Ginnyhw

This stuff is great over hot cooked pasta.

Barb

Can also be microwaved for a few minutes.

Anne Hannan

Can I make this ahead of time? What point should I stop? Just before putting under the broiler?

RB

I’ve been making this for years with hot pepper jack cheese and occasionally a can of Rotel for those who like it really hot (the cheese and sour cream balance out the heat). Very customizable and always a hit. Take it to a party in bread bowl with fresh baked sourdough croutons for dipping and it steals the show, even the bowl is eaten!

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