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Baked Spinach Artichoke Dip made with fresh spinach, artichoke hearts, Parmesan cheese and pepper jack cheese is one of the best dips ever! This warm spinach dip is a crowd favorite and is perfect for the holidays or game days!

hand holding round cracker in hot cheesy spinach dip

If you’re looking for easy appetizer recipes, you are going to love this hot spinach artichoke dip! It’s a delicious twist on the classic spinach dip recipe served in a bread bowl.

Hot spinach artichoke dip without cream cheese is one of our favorite appetizers. It’s loaded with gooey cheese and definitely a crowd pleaser!

We honestly think this is the BEST baked spinach artichoke dip!

If you love hot dip recipes, try our Instant Pot Buffalo Chicken Dip, Hot Bean Dip,Cheesy Hot Crab Dip, Pepperoni Pizza Dip, Cheesy Ground Beef Taco Dip and Jalapeño Popper Chicken Dip!


You only need a few simple ingredients for this cheesy spinach artichoke dip. They should be easy to find in the grocery store.

  • Fresh spinach — or frozen
  • Lemon juice
  • Artichoke hearts
  • Shredded Parmesan cheese
  • Sour cream — use full fat sour cream for best results
  • Mayonnaise
  • Shredded pepper jack cheese
  • Seasonings — dried minced onions, garlic powder, sea salt, black pepper

I use fresh spinach in this artichoke dip instead of the frozen spinach that most recipes call for.

I’m not a fan of frozen spinach — never have been, and we always have fresh on hand, so that’s what I used.

But if you’re fine with frozen, then you can definitely use that — no judging here.

As with almost any recipe, I recommend getting all of your ingredients measured and ready to go. It really makes things so much easier!

How to Make Baked Spinach Artichoke Dip

First, add your sour cream, mayo and seasoning to a large bowl. Then stir it all together.

mix mayonnaise, sour cream and seasonings in bowl

Next, rinse fresh spinach leaves under cold water. Wrap the leaves in a paper towel, and squeeze out as much excess water as you can.

Next, chop the spinach leaves up into smaller pieces.

Add your chopped spinach, drained chopped artichoke hearts and shredded cheese to the mixing bowl. Then, give it all a good stir until it’s well combined and creamy.

mix fresh spinach, artichoke hearts and pepper jack cheese for dip in bowl

Spread the dip mixture into a prepared baking dish or casserole dish.

This easy recipe makes a lot of dip, so I use a 9 x 13 pan here.

Top it off with more shredded cheese, and bake!

spread  sour cream mixture into casserole dish

Cooking Time

You bake the hot spinach dip in the oven for 30 minutes. When done, the dip should be hot and bubbling.

The cheese should be perfectly melted and just slightly golden brown.

All ovens are different, so you may need to bake the spinach dip a little longer or for less time. Generally, 25-30 minutes is perfect. Just keep an eye on it!

You can also make air fryer spinach dip! If you have a toaster style air fryer oven, just use the bake setting. Bake at 350 for about 10 minutes or until hot and bubbly.

hot spinach artichoke dip with melted cheese on cracker

This hot baked spinach artichoke dip is pretty amazing! It’s delicious hot or at room temperature. You need to try it!

What to Serve with Spinach Dip

It’s got loads of ooey, gooey stretchy cheese, so you need some hard crackers or toasted bread rounds to really dig in.

Sourdough bread chips or baguette slices are a personal favorite for this delicious appetizer! Pita chips or pita bread, and tortilla chips are also fantastic with this extra creamy dip.

Fresh vegetables make great dippers while balancing out the cheesy spinach dip.

Raw carrots, crunchy celery, and even pepper slices bring out the delicious dip’s flavor without being too heavy on the stomach.


The easiest way to add variety to this cheesy spinach artichoke dip is to switch up what you put into it. Add bacon bits on top of or mixed into the dip for a cheesy bacon spinach dip.

You can use frozen thawed spinach instead of fresh spinach, but be sure to drain the water very well!

I usually use pepper jack and parmesan cheese, but you can add whatever types of cheese you want. Greek yogurt is a great sub for sour cream.

Monterey jack cheese or mozzarella cheese go well as shredded cheeses sprinkled onto the top of the dip.

Feel free to different types of vegetables as well. Water chestnuts can add more crunch, while Fresno chiles give this easy spinach artichoke dip an extra touch of heat. Red pepper flakes can give this warm dip some kick!

cracker with baked spinach artichoke dip

Make Ahead of Time

You can make this spinach artichoke dip up to 2 days in advance. Any longer, and the excess liquid makes it runny.

Just keep this delicious dip in an airtight container and reheat on the day of the event for a yummy hot spinach dip that you don’t have to rush to finish before holiday parties!

How to Store and Reheat

So, How long does spinach dip last? Any leftover dip can be refrigerated in an airtight container or under plastic wrap for up to 2 days.

I don’t recommend freezing this cheesy dip, because it starts to get watery and loses its extra creamy consistency.

To reheat the spinach dip, microwave on low until hot, or bake larger portions in the oven at 350 degrees F or until it’s heated through.

You can also use the reheat setting on your air fryer.

5 from 11 votes

Baked Spinach Artichoke Dip

By: Dee
Baked Spinach Artichoke Dip made with fresh spinach, artichoke hearts, Parmesan cheese and pepper jack cheese is one of the best dips ever! This warm spinach dip is a crowd favorite and is perfect for the holidays or game days!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10


  • 2 cups fresh spinach, washed, drained and roughly chopped remove as much water as possible
  • 1 tbsp dried minced onions
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp lemon juice, about 1 whole lemon
  • 1 10-oz jar small artichoke hearts, drained and chopped Can use 12 ounce, instead
  • 1 cup shredded Parmesan cheese
  • 1 cup sour cream
  • ½ cup mayonnaise
  • 1 ½ cup shredded pepper jack cheese, divided
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  • Preheat oven to 350 degrees f, and spray large baking dish with non-stick spray
  • In a medium bowl, mix the mayo, sour cream, Parmesan cheese, onions, garlic powder, sea salt and pepper
  • Stir in the spinach, artichoke hearts, lemon juice and 1 cup of pepper jack cheese
  • Spoon into prepared baking dish, and top with remaining pepper jack cheese
  • Bake for 30 minutes, or until hot and bubby 
  • Remove from oven, allow to cool slightly, and serve warm


If using frozen spinach, use the small 10-ounce package and thaw before using.
To bake in air fryer toaster oven, use bake setting, and bake at 350 for 10 minutes or until hot and bubbly.
Let stand and cool for a few minutes before serving.


Calories: 230kcal, Carbohydrates: 2g, Protein: 9g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 41mg, Sodium: 567mg, Potassium: 70mg, Fiber: 1g, Sugar: 1g, Vitamin A: 367IU, Vitamin C: 1mg, Calcium: 264mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
Like this? Leave a comment below!

I hope you enjoy this spinach dip recipe as much as we do. Please leave a star rating and/or comment if you think it’s the best spinach artichoke dip like we do!

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Cheesy warm spinach dip with melted cheese on a cracker

Recipe was originally published in 2016 and updated in 2022 with new pictures and tips.

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Recipe Rating


  1. Louis says:

    Wow, love this! So easy to make! What a hit!5 stars

  2. Aimee Gusky says:

    Hi Dee. I’m anxious to try this recipe, especially with all of the rave reviews. however, I wanted to mention that your “print recipe“ link on the recipe card does not work. It just brings up the same webpage on another tab. (Luckily, I’m old enough to be able to hand write it on a piece of paper.) 😊5 stars

    1. Dee says:

      Thanks for letting me know. I am able to print, so I’m not sure what the problem is. I’ll check with the developer and see what might be causing this. Hope you like the recipe!

  3. James says:

    Tried this for Christmas Eve. Everyone loved it. Should have made two! This is going to be a new family regular for the holidays!5 stars

    1. Dee says:

      So glad to hear this, James. Thanks so much!

  4. Jeremy says:

    Could this be made the day before and refrigerator until the next day/evening of the party?5 stars

    1. Dee says:

      You should be able to. If it’s a little runny, just drain the liquid off before baking. 🙂

  5. Jillian S. says:

    Could you substitute Greek yoghurt for the sour cream?

    1. Dee says:

      I haven’t tried this, but I’m sure you can. 🙂

    2. Sal says:

      I sub Greek yogurt for sour cream everytime I make this and it turns out great!5 stars

  6. Kristen says:

    Looking to make this for NYE, but I am not a pepper jack fan. Do you have any suggestions for a cheese substitute? Cheddar, Monterey jack, Colby Jack, etc…? Thanks!

    1. Dee says:

      Most dips use the Monterey Jack, so that would be perfect. I just used pepper jack for extra spice. 🙂

  7. Robert Byerley says:

    I was in charge of an appetizer and mashed tater’s for Thanksgiving. I made this dip, adjusted a few things and it was the hit day.
    I have one complaint – there were no leftovers on this one. 🙂5 stars

    1. Dee says:

      That’s a good complaint! 🙂 I’m glad everyone liked it.

  8. Erica says:

    Can you make this ahead of time and store in fridge?


    1. Dee says:

      Yes, you definitely can! I would add the last layer of cheese right before baking, though.

  9. Kim~madeinaday says:

    Oh one of my favs! Thanks for reminding me I haven’t had it in awhile! Thanks for linking up to Merry Monday! Pinned! Have a great week!
    Kim5 stars