Warm, creamy, and irresistibly cheesy, this baked spinach and artichoke dip is the kind of dish that disappears within minutes of hitting the table. Made with a rich blend of mozzarella, Romano, Parmesan, and cream cheese, every bite is perfectly melty and packed with flavor.

It’s my go-to recipe for potlucks because it’s always a guaranteed crowd favorite. People hover around it, going back for seconds (and thirds). Whether I’m bringing it to a casual get-together or serving it during big game watch parties, this dip never fails to steal the spotlight and keep everyone coming back for more.

Why you'll love this baked spinach and artichoke dip

Ultra creamy and cheesy – Made with four cheeses, every bite is rich, melty, and packed with indulgent flavor

Low-carb friendly – Perfect for anyone following keto or low-carb lifestyles without sacrificing taste

Classic crowd-pleaser – Spinach and artichoke is a timeless combo everyone recognizes and loves

Perfect for entertaining – Easy to bake and serve warm for parties, game days, or gatherings

Comfort food without the guilt – Feels indulgent and satisfying while still fitting into healthier eating goals

Key ingredients needed for this artichoke and spinach dip

For all ingredients and quantities, see the recipe card below.

Fresh or frozen spinach – The base of the dip, adding color, texture, and nutrients
Artichoke hearts – Tender, slightly tangy, and essential for that classic flavor
Cream cheese – Creates a rich, creamy foundation
Mozzarella cheese– For that melty, cheesy goodness and golden top
Garlic – Adds depth and savory flavor that brings everything together

How to make this cheesy artichoke dip

Variations and substitutions for this low carb spinach dip

Cheese Variations

Swap mozzarella with Gruyère or Fontina for a nuttier, more complex flavor
Use sharp cheddar for a bolder, tangier bite
Add a touch of goat cheese for creaminess with a slight tang
Substitute dairy-free cheeses to make it vegan-friendly

Creamy Base Substitutions

Replace cream cheese with Greek yogurt for a lighter, tangy version
Replace sour cream for crème fraîche for extra richness
Try ricotta cheese for a slightly lighter, fluffy texture
For dairy-free: use cashew cream or plant-based cream cheese

Flavor Boosters

Add caramelized onions for sweetness and depth
Mix in roasted garlic instead of raw for a mellow flavor
Sprinkle in red pepper flakes for a little heat
Add fresh herbs like parsley, basil, or thyme

Greens & Veggie Swaps

Substitute spinach with kale (finely chopped and sautéed)
Add sun-dried tomatoes for a sweet and tangy twist
Mix in mushrooms for extra umami flavor

Protein Add-Ins

Stir in crispy bacon or pancetta for a smoky crunch
Add shredded chicken to make it more filling
Mix in crab or shrimp for a seafood-inspired dip

Low-Carb & Health Tweaks

Serve with cucumber slices, bell peppers, or celery instead of chips
Use low-fat dairy to reduce calories
Skip breadcrumbs or use almond flour topping for a keto-friendly crunch

Serving Style Variations

Bake inside a hollowed bread bowl for a party centerpiece
Spread on toast or crostini for appetizers
Use as a filling for stuffed mushrooms or chicken breasts

Storage instructions for cheesy spinach artichoke dip

Refrigeration (Recommended):
Allow the dip to cool completely, then transfer to an airtight container or cover the baking dish tightly. Store in the refrigerator for up to 3–4 days.
Reheating Tips:
Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through, or microwave in short intervals, stirring occasionally. Add a splash of milk or cream if it thickens too much.
Freezing Option:
You can freeze the dip for up to 2 months, though the texture may change slightly. Store in a freezer-safe container. Thaw overnight in the fridge before reheating.
Make-Ahead Tip:
Assemble the dip ahead of time, cover, and refrigerate unbaked for up to 24 hours. Bake just before serving for best flavor and texture.
Avoid Overheating:
Reheat gently to prevent the cheese from separating or becoming greasy.
Food Safety Note:
Do not leave the dip at room temperature for more than 2 hours.

Try these other appetizer recipes

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Spinach and artichoke dip

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 5

Course: Appetizer

Cuisine: American

Ingredients Method Notes

Ingredients

1 14 oz can of artichoke hearts drained
1 10 ounce package size frozen chopped spinach thawed and drained
½ teaspoon garlic powder
⅓ cup freshly-grated Romano cheese
¼ cup freshly-grated parmesan cheese
1 cup shredded mozzarella cheese separated
1 package of cream cheese room temperature
½ cup sour cream
¼ teaspoon salt
Pinch black pepper
Pinch red pepper flakes
½ teaspoon onion powder

Method

Preheat oven to 350 degrees F. In food processor pulse the artichokes and spinach until finely chopped.
In a mixing bowl combine the cream cheese, sour cream, ¾ cup of the mozzarella, parmesan, romano, garlic powder, salt and pepper.
Stir well and then fold in the artichoke/spinach mixture until well incorporated.
Spray an oven proof casserole dish. Pour mixture into casserole dish then top with ¼ cup of mozzarella cheese and bake uncovered for 20 minutes at 350 degrees F until mixture is bubbly and cheese melted through.
Remove from oven and serve this artichoke spinach dip HOT with your favorite chips.

Notes