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Spinach Artichoke Dip Overhead
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5 from 6 votes

Spinach Artichoke Dip

This Spinach Artichoke Dip recipe is so easy to throw together and bake it until all cheesy and bubbly.  It’s a classic inspired by the dip served at Houston’s and Hillstone. It couldn’t be simpler and easy to make!
Prep Time10 mins
Cook Time30 mins
Assembly Time5 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: super bowl dips
Servings: 6
Calories: 173kcal
Cost: $9


Roasted Garlic:

  • 1 head garlic (top sliced off)
  • 1 teaspoon olive oil
  • Kosher salt + Freshly black pepper


  • 6 ounces fresh baby spinach
  • 1 tablespoon olive oil
  • 1 shallot (peeled and minced)
  • Kosher salt
  • 8 ounces cream cheese (softened)
  • 1/2 cup grated Parmesan-Reggiano (2 ounces)
  • 1 1/4 cups shredded low-moisture shredded mozzarella (divided)
  • 3 tablespoons sour cream (or creme fraiche)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire
  • 1 tablespoon hot sauce
  • 1 (8-ounce) jar of artichoke hearts (drained and roughly chopped)
  • Tortilla chips or slices of bread (for serving)


To Make the Roasted Garlic:

  • Preheat the oven to 350F. Place the head of garlic in the center of a piece of foil, cut side up. Drizzle the top with olive oil and add a pinch of salt and freshly ground pepper. Wrap it up and transfer it to a baking dish. Place it in the oven to roast for 30 minutes, until lightly brown and softened. Unwrap and Allow to cool for 10 minutes before handling.

To Make the Dip:

  • Preheat oven to 350 degrees F. In a medium skillet, set over medium heat, add the spinach. Allow it to wilt, about 2 to 3 minutes. Transfer to a bed of paper towels or a clean kitchen towel. Squeeze the water out of the spinach and then place it in a medium bowl.
  • In that same skillet, set over medium heat, add in the olive oil and shallots. Add a pinch of salt and cook until softened, about 1 to 2 minutes. Transfer to the bowl with the spinach.
  • And then add in a few roasted garlic cloves (you can be the best judge of how many you want to add! I added about 3 garlic cloves). Next, add the cream cheese, Parmesn-Reggiano, 3/4 cup mozzarella, sour cream, red pepper flakes, Worcestershire and hot sauce. Mix together vigorously with a spoon OR you can use an electric hand mixer. You want it thoroughly all mixed. Then fold in the artichokes.
  • And transfer it to a baking dish. Top it with the remaining 1/4 cup of mozzarella and transfer to the oven to bake for 25 minutes. The cheese should be all melty and delicious looking. If you want it browned (like mine), turn on the broiler and DO NOT WALK AWAY. It’ll probably need 1-2 minutes to get browned. 
  • Serve with tortilla chips or slices of bread. See below in the NOTES section for options on ingredients and make-ahead directions.


Tips and Tricks 

  • Can Frozen Spinach Be Used - Yes! But make sure to thaw it first and wring out any excess water (there will be a ton!). 
  • Can I Use Frozen Artichoke Hearts - Yes, absolutely. Just be sure to thaw them first. 
  • Can This Be Prepped Ahead - Yep! You can make the entire dip and wrap it in plastic wrap and place it in the fridge for up to 2 days. Add the mozzarella on top and bake it up! 


Calories: 173kcal | Carbohydrates: 3g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 198mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg