Spinach Artichoke Dip with Fresh Spinach & Onions
There’s a reason Spinach Artichoke Dip never goes out of style – it’s warm, cheesy, and packed with flavor in every bite. Whether you’re hosting game night, putting together a holiday spread, or just craving a little comfort food, this creamy dip always seems to be the first thing to disappear.
What makes this recipe special is that it’s made with fresh spinach instead of frozen. The spinach is sautéed with butter, onion, and garlic to give it a rich, savory base before being mixed with artichokes, cream cheese, sour cream, and plenty of melty mozzarella and parmesan. The end result? A golden, bubbly dip that’s just about impossible to resist.
Why You’ll Love This Spinach Artichoke Dip
- Made with fresh spinach: A little extra effort, but the flavor is unbeatable.
- Creamy + cheesy: A trio of cream cheese, mozzarella, and parmesan makes this dip decadent.
- Perfect party appetizer: Always a hit at potlucks, family gatherings, or holiday parties.
- So easy to serve: Pairs perfectly with chips, bread, crackers, or fresh veggies.
Ingredients You’ll Need
- Fresh spinach (10 ounces): Cooked down with onion and garlic for big flavor.
- Onion + garlic: The savory base that makes the dip shine.
- Butter: Richness that helps sauté the spinach.
- Cream cheese, sour cream & mayo: The creamy trio that keeps the dip smooth and luscious.
- Artichoke hearts (28 ounces): Drained well and chopped for texture.
- Parmesan + mozzarella: A gooey, melty, cheesy combo.
- Broth (chicken or vegetable): Helps thin the mixture before baking — don’t worry if it looks soupy, it thickens as it cooks.
- Black pepper: A simple seasoning to balance everything out.
Step-by-Step
- To make it, start by preheating your oven to 350°F.
- Over medium heat, melt the butter in a large skillet. Sauté the onions and the garlic until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Continue cooking until all the spinach has been reduced in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
- Combine the cream cheese, sour cream, and mayonnaise in a large mixing bowl. Add the parmesan cheese, pepper, and artichoke. Stir well.
- Add the broth and stir until it’s fully incorporated into the mixture. (Don’t worry if it looks soupy – that’s normal at this stage.)
- Fold in the spinach mixture and mozzarella. Pour into a 4-quart baking dish. Spread it out into an even layer. Bake for 30 minutes.
- Remove the dip from the oven and serve it immediately with crackers, tortilla chips, toasted French bread slices, or bagel chips.
If you like this dip, you might also enjoy my Christmas Tree Spinach Dip Puff Pastry, a fun twist for the holidays. Or try Pineapple Coleslaw and Bread Machine Dinner Rolls – both simple, reliable recipes readers make again and again.
Spinach Artichoke Dip
Ingredients
- 10 ounces fresh spinach
- 1 small onion (white or yellow) diced
- 4 tablespoons butter
- 1 tablespoon minced garlic
- 8 ounces cream cheese room temp
- 16 ounces sour cream
- ⅔ cup mayonnaise
- 28 ounces artichoke hearts drained and chopped
- 6 ounces Parmesan cheese (shredded)
- ½ teaspoon ground pepper
- ½ cup broth (vegetable or chicken)
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Over medium heat, melt the butter in a large skillet. Saute the onions and the garlic until the onions turn translucent.
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.
- Combine the cream cheese, sour cream, and mayonnaise in a large mixing bowl. Add the parmesan cheese, pepper, and artichoke. Stir well.
- Add the broth and stir until it’s fully incorporated into the mixture. (Don't worry if it looks soupy – that's normal at this stage.)
- Fold in the spinach mixture and mozzarella. Pour into a 4-quart baking dish. Spread it out into an even layer. Bake for 30 minutes.
- Remove the dip from the oven and serve immediately with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Notes
Nutrition
Variations & Substitutions
- Spicy kick: Stir in diced jalapeños, hot sauce, or red pepper flakes.
- Lighten it up: Use Greek yogurt in place of some sour cream.
- Extra cheesy: Mix in shredded cheddar or Gruyère.
- Seafood style: Add lump crab for a restaurant-style dip.
- Slow cooker version: Combine ingredients and cook on low for 2-3 hours, stirring occasionally.
What to Serve with Spinach Artichoke Dip
- Tortilla or pita chips
- Toasted baguette slices or French bread
- Crackers (buttery or whole grain)
- Fresh veggies like celery, carrots, or peppers
- Bagel chips or pretzels
Storage & Reheating
- Refrigerate: Store leftovers in a sealed container up to 3–4 days.
- Reheat: Bake at 350°F until warm and bubbly, or microwave in short bursts.
- Freeze: Not recommended – the dairy doesn’t hold its texture well.
FAQs About Spinach Artichoke Dip
Yes! Assemble up to a day in advance, cover, and refrigerate. Bake just before serving.
This recipe is written for fresh spinach, but thawed, well-drained frozen spinach works too.
The oven works best for restoring that bubbly texture, though the microwave is fine for small servings.
Last Bite
This Spinach Artichoke Dip is creamy, cheesy, and bursting with fresh flavor thanks to the sautéed spinach, garlic, and onion. It’s the kind of appetizer that shows up at parties, holidays, or even casual nights at home – and it always gets rave reviews.
👉 Make a batch, and tell me know in the comments: did you serve it with bread, chips, or veggies?
It was a big hit at girls’ night everyone loved it they all took a copy of the recipe home. It was easy to make.
Thank you so much for coming back to tell me this. That has made my MONTH! I am really glad you all enjoyed the recipe.