Easy Spinach Artichoke Dip Recipe

A casserole dish of baked spinach artichoke dip with melted mozzarella on top. A tan, green and purple napkin sit next to it. A bowl of blue corn chips are at the top of the photo.

5 from 2 reviews

A golded baked Spinach Artichoke Dip Recipe that is abounding in flavor and overflowing in gooey goodness. Loaded with goat cheese, fresh mozzarella, and parmesan, this dip will prove to be the life of your party.


  • 10 ounces Frozen Spinach
  • 14-ounce can Quarter Artichoke Hearts in Water
  • 3 large Garlic Cloves, chopped
  • 4 ounces Fresh Grated Parmesan Cheese (1 1/2 cups)
  • 10 ounces Fresh Grated Mozzarella Cheese (2 1/2 cups), divided
  • 10 ounces Goat Cheese, crumbled
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 3 tablespoons Soften Butter, divided
  • 1 cup Sour Cream


  • Heat the oven to 350°F.
  • Thaw the 10-ounce package of frozen spinach completely.
  • Drain both the spinach and the 14-ounce can of artichokes in two-wire mesh strainers. Press out as much liquid as possible.
  • Chop the artichokes into coarse pieces.
  • Using a cheesecloth, squeeze by twisting until all the remaining liquid is out of the spinach and artichokes making sure they are very dry.
  • In a large mixing bowl, combine the spinach and artichokes, 3 large chopped garlic cloves, 1 1/2 cups grated parmesan cheese, 2 cups grated mozzarella cheese, 10 ounces crumbled goat cheese, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, 2 tablespoons softened butter, and 1 cup sour cream.
  • Grease a 1 1/2 cup casserole dish with the remaining 1 tablespoon of butter.
  • Spoon the spinach artichoke mixture into the dish.
  • Bake for 30 minutes.
  • Remove from oven and sprinkle with 1/2 cup of grated mozzarella.
  • Turn the oven to broil and return the spinach artichoke dip to the oven and broil for 2-3 minutes or until the cheese is bubbly and slightly brown.
  • Let sit for 5 minutes and serve with chips, baguettes, raw vegetables, etc.
  • ENJOY!!


  • Completely thaw the spinach before you drain it or it will hold on to the liquid and release it when cooking. Once the spinach is thawed, drain it in a wire mesh and use your hands to press out most of the liquid. Do the same with the canned artichokes.
  • Next, use cheesecloths to squeeze out the remaining liquid for both spinach and artichokes. You want them to be as dry as possible before mixing with the other ingredients. Twist and squeeze them several times. Also, if you don’t have a cheesecloth, you can easily use a good amount of heavy-duty paper towels pressing while rolling. I’ve done this on many occasions, and it works just a good.
  • When choosing mozzarella, don’t grab the pre-grated kind which has a coating. It’s supposed to prevent clumping but it does not melt well during cooking. Go for the fresh pillowy ball that is located in the gourmet cheese section of your grocery store.
  • Don’t reach for the green can on the shelf of your grocery store or the pre-grated ones either. You can buy a wedge that is pre-packaged or ask the deli section to cut you off one from their block. For the freshest flavor, grate the parmesan cheese right before using it.
  • This recipe is Keto Friendly. Just serve it with any cut-up raw vegetables like carrots, celery, bell peppers, cauliflower, etc.
  • This dish can be made a day or two ahead of time. Mix everything together, cover with foil, but don’t bake. Store it in the refrigerator until ready to serve. Pull it from the fridge and bake it as the recipe calls for.
  • You also can freeze this dip. Mix everything together and spoon it into a freezer-safe container or bag and store in the freezer for up to 2 months. Pull it from the freezer and put it in the refrigerator to thaw a day ahead of time. Stir well. Follow the same instructions for baking.
  • Once the Spinach Artichoke Dip has been bake will last up to 5 days in the refrigerator.


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