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 is a guaranteed crowd-pleaser. One reader made it for girls’ night, and everyone went home with a copy of the recipe!
What makes this version special is that it’s made with fresh spinach instead of frozen. The spinach is sautéed with butter, onion, and garlic for a rich, savory base, then folded into artichokes, cream cheese, sour cream, and plenty of melty mozzarella and Parmesan. The result is 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.
Fresh Spinach vs. Frozen Spinach
Most spinach artichoke dip recipes call for frozen spinach, but I prefer fresh. Sautéing fresh spinach with butter, onion, and garlic gives the dip a brighter color and a sweeter, more savory flavor than frozen spinach, which can taste a little flat. It does take a big pile of fresh spinach. Ten ounces looks like a lot, but it cooks down to about 1 cup. Keep cooking until most of the liquid in the skillet has evaporated, so your dip isn’t watery.
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): Canned or jarred artichoke hearts packed in water or brine are the classic choice. Drain them well and chop them before adding. Marinated artichoke hearts also work, but they’ll give the dip a tangier, more herby flavor.
- 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
- Preheat your oven to 350°F.
- Melt the butter in a large skillet over medium heat. Sauté the onion and garlic until the onion turns translucent.
- Add the fresh spinach a handful at a time, letting each batch wilt before adding more. Keep cooking until all the spinach has cooked down into the butter mixture, about 10 to 12 minutes total, until most of the liquid has cooked off. Set aside.
- In a large mixing bowl, combine the cream cheese, sour cream, and mayonnaise. Add the Parmesan, pepper, and chopped artichokes, and stir well.
- Add the broth and stir until fully combined. Don’t worry if it looks soupy; that’s normal at this stage, and it thickens as it bakes.
- Fold in the spinach mixture and mozzarella. Spread the dip in an even layer in a 4-quart baking dish.
- Bake for about 30 minutes, until hot, bubbly, and lightly golden on top.
- Serve immediately with crackers, tortilla chips, toasted French bread, or bagel chips.
Love a good party dip? Try my Cheesy Chicken and Bacon Ranch Dip, Buffalo Chicken Dip, Velveeta Rotel Dip, or Creamy Jalapeño Cream Cheese Dip. For the holidays, don’t miss my festive Christmas Tree Spinach Dip.
Spinach Artichoke Dip
Ingredients
Method
- 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. Spread the dip in an even layer in a 4-quart baking dish.
- Bake for about 30 minutes, until hot, bubbly, and lightly golden on top.
- Serve immediately with crackers, tortilla chips, toasted French bread, or bagel chips.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Variations & Substitutions
- Spicy kick: Stir in diced jalapeños, hot sauce, or red pepper flakes.
- Lighten it up: Use Greek yogurt in place of some of the sour cream.
- Extra cheesy: Mix in shredded cheddar or Gruyère.
- Seafood style: Add lump crab for a restaurant-style dip.
What to Serve with Spinach Artichoke Dip
- Tortilla chips, pita chips, or my homemade Mini Pita Bread
- 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: Refrigerate leftovers within 2 hours and store in a sealed container for 3 to 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
Can I make this dip ahead of time?
Yes! Assemble it up to a day in advance, cover, and refrigerate. Bake just before serving, adding a few extra minutes since it will be starting cold.
Can I use frozen spinach instead of fresh?
Yes. This recipe is written for fresh spinach, but you can substitute one 10-ounce package of frozen spinach. Thaw it and squeeze out as much water as possible, then sauté it with the butter, onion, and garlic.
What’s the best way to reheat leftovers?
The oven works best for restoring that bubbly texture. Bake at 350°F until warmed through. The microwave works fine for small servings; heat in short bursts and stir in between.
Can I use fresh artichokes?
You can, but it’s a lot more work. Steam or boil the artichokes until tender, then remove the leaves and the fuzzy choke, and chop the hearts. You’ll need several large artichokes to equal the canned hearts in this recipe, which is why most cooks reach for canned or jarred.
Last Bite
This Spinach Artichoke Dip is creamy, cheesy, and full of fresh flavor thanks to the sautéed spinach, garlic, and onion. It’s the kind of appetizer that’s perfect for parties, holidays, or even a casual night at home.
👉 If you make it, leave a star rating (it helps other cooks find the recipe) and let 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.