If you’re in the market for a super creamy, extra easy, gluten-free appetizer recipe, you simply must try my copycat recipe for Olive Garden Spinach Artichoke Dip.
Made with juicy artichoke hearts, frozen spinach, creamy sour cream, three types of cheese, and plenty of garlic and onion, this *may* just be the best baked spinach artichoke dip around. More on that below. 😉
Out of all the foods I make, I think I love appetizers the best. I love eating little bits of everything, tapas-style. Since I created this easy spinach artichoke dip recipe, we make it at least once a month. Don’t tell, but we’ve definitely eaten it for dinner on more than one occasion.
In fact, now that my son is out of the house, Ken and I regularly engage in “appetizer dinners” where we make small portions of tasty snacks to nibble on throughout the night. It’s so fun! Does anyone else out there ever do this or am I the only one?
Why You Will Love This Recipe
With Super Bowl and Awards Season right around the corner, there’s nothing quite like a creamy, dreamy dip to get everyone in the party frame of mind. The stellar combination of spinach and artichoke has been around for ages, but this recipe really takes the proverbial cake.
Aside from being positively packed with savory flavor, this simple artichoke spinach dip recipe is:
- Quick & Easy - Defrost, squeeze, chop, stir, and bake. Your total active kitchen time will be less than 15 minutes!
- Rich & Creamy - And there’s not a lick of mayo in sight. With 3 types of cheese and sour cream, I promise you won’t miss it one bit.
- Made With Fewer Than 10 Ingredients - A short ingredient list always makes me swoon.
- Meal-Prep Friendly - Mix up your ingredients and assemble the artichoke spinach dip up to several days in advance. About 30 minutes before your guests arrive, preheat the oven and bake it for a steaming hot plate of creamy deliciousness that’ll make your whole house smell like heaven.
- SO MUCH BETTER Than Store-Bought Brands - Even Costco and Trader Joe’s Spinach Artichoke Dip have nothing on this cheesy, melty puddle of yum.
If artichoke and spinach is a combo you can’t quit, maybe you can help me out. I can't really decide if I like this Olive Garden copycat recipe, our Spinach Artichoke Dip Without Mayo, or our Bacon Artichoke Dip the best. They are similar but very different, and all have their own special qualities that I love. It’s a real Sophie’s Choice over here! 😂
Ingredients & Substitutions
As promised, you need fewer than 10 simple ingredients to make this amazingly simple and outrageously cheesy dip. Here’s what to grab:
- Cream Cheese - I typically reach for full-fat dairy but feel free to swap in lighter Neufchatel cheese instead if you prefer.
- Sour Cream - You can use either regular or light sour cream, or use full-fat Greek yogurt instead.
- Garlic & Onions - A little sweet, a little spicy, and a whole lotta delicious, alliums are savory dip’s best friend. If you want to save yourself from having to deal with papery skins and teary eyes, opt for jarred minced garlic and frozen chopped onions or garlic powder and dried onion flakes.
- Parmesan & Mozzarella - Nutty, salty parmesan mixed with melty, stretch mozzarella is a match made in heaven.
- Black Pepper - Opt for freshly cracked pepper for the best flavor.
- Canned or Jarred Artichokes - These flavorful and tender veggies are already prepped and well seasoned, so all you have to do is give them a quick chop. Feel free to use defrosted frozen artichokes if needed.
- Frozen Spinach - Not only is frozen spinach a great budget buy, but it’s also pre-cooked, meaning there’s one less step to getting your artichoke & spinach dip in the oven.
- Hot Sauce - My son loves to pep up his dip with a healthy glug of vinegary hot sauce, but Ken and I just can’t handle spicy foods anymore. Feel free to use or omit it at your discretion.
How To Make Olive Garden Spinach Artichoke Dip
Here are step-by-step instructions to make this delicious spinach artichoke dip. A printable recipe card with complete instructions and nutrition information is available at the bottom of the page.
Step 1: Squeeze the defrosted brick of spinach in a clean kitchen towel until you don’t see much moisture coming out.
Step 2: Chop your spinach into small pieces.
Step 3: Drain and Dice your artichokes.
Step 4: Mix. Grab a good-sized bowl, combine all of the ingredients, and blend them together with a handheld or stand mixer.
Step 5: Assemble & Bake. Dump the dip mix into a casserole dish, cover with cheese, and bake until bubbly and delicious.
TOP TIP: Get as much moisture out of your spinach as possible. I squeeze the defrosted brick, over and over with paper towel, until I am no longer able to squeeze out much moisture.
While I love this easy spinach artichoke dip recipe just the way it’s written, there is plenty of room for you to make it your own. Here are some possible variations to consider:
- Dairy-Free Spinach Artichoke Dip - Swap in your favorite plant-based dairy substitutes for the cream cheese, sour cream, parmesan, and mozzarella to make this both a dairy-free and vegan spinach artichoke dip.
- Add Extra Alliums. Feel free to add more onion or garlic to this easy dip. I sometimes do. I always taste it before I bake it, just to make sure it tastes exactly the way I want it to.
- Make It Extra Spicy. My son always adds hot sauce. We never do — our stomachs just can't take the heat anymore! You’re also welcome to add in some crushed red pepper flakes or pickled jalapeños if you like, or use spicy pepper jack cheese instead of mozzarella.
- Crab Spinach Artichoke Dip - Stir in up to a cup of lump crab meat for the best dang seafood dip around.
- Bacon Spinach Artichoke Dip - Add up to 6 strips worth of crumbled bacon bits for an extra salty, smoky punch.
If you love cheesy dip recipes like this, you may also enjoy cheesy bacon ranch bean dip.
- Refrigerate: The already-baked leftover dip will keep in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: It will keep in the freezer for up to 3 months if stored properly in a freezer-safe airtight container to preserve freshness.
- Reheat: If needed, thaw in the refrigerator. Thawed dip can be reheated in the oven at 350 degrees for approximately 25 minutes. Loosely cover with aluminum foil if the top begins to brown too much.
- Squeeze it like you mean it. You have to get as much moisture out of your spinach as possible, or the dip will get watery and break. A clean kitchen towel works great for squeezing the liquid out of frozen spinach.
- Grate your own cheese. It melts way better than the pre-grated kind, meaning you’re much more likely to get that photo-worthy cheese pull.
- Use artichoke hearts that come in jars because they are packed in oil and spices. The canned artichokes are typically in water that has been salted. If you use canned artichokes, I recommend adding a little Italian seasoning for enhanced flavor.
- Make-Ahead. You can assemble this dip ahead and store in the refrigerator for up to 48 hours. Just wait until ready to bake to sprinkle on the cheese.
- Use a hand mixer if you want a softer smoother dip.
What To Serve With Baked Artichoke Dip
As with any dip, this baked spinach-artichoke-cheese number is excellent paired with any number of dippers including but not limited to:
- Chunks of crusty bread
- Warm pita or Baked Pita Chips
- Toasted baguette slices (crostini)
- Tortilla chips
- Potato chips
- Carrot sticks
- Celery sticks
- Sliced bell peppers
- Sliced cucumbers
If you don’t want to eat it like a dip after the party is over, consider tossing it with pasta, spooning it over a baked potato, or using it as an omelet filling.
Do you have questions about this dip recipe? Here are some of the most commonly asked questions about spinach artichoke dip.
There is no right or wrong answer here, only preference. Most will agree that spinach artichoke dip tastes best when served warm or at room temperature, but there is nothing wrong with enjoying it cold.
You can absolutely make spinach artichoke dip in your slow cooker! Add everything into your crockpot insert and cook on high for 2 hours or low for 3 ½ to 4 hours. Stir well before serving into individual bowls or one big bowl for everyone to enjoy.
It all depends on the recipe. Some of the packets of seasoning mix, Worcestershire sauce, or other ingredients that get added to this popular dip can make it unfit for celiacs. However, my Olive Garden recipe for artichoke spinach dip is 100% gluten-free!
It depends on how strict you are with your macros and how much of this dip you plan on eating. One serving of this recipe (⅛th of the total amount) has approximately 5 grams of carbs.
More Great Dip Recipes
If you are looking for more delicious dip recipes, here are a few of our favorites.
Served with corn or tortilla chips or our Baked Pita Chips you will not be disappointed!
Simple Spinach Artichoke Dip Video
Olive Garden Spinach Artichoke Dip (Gluten-Free!)
- 8 x 8 inch oven safe casserole dish or equivalent
- 1 pkg (10 oz) package frozen chopped spinach, thawed, drained
- 1 can (14 oz) artichoke hearts, drained, chopped
- 1 cup sour cream
- 1 tablespoon garlic, minced
- 4 oz cream cheese, softened
- ½ cup cheese, shredded, we use mozzarella or cheddar blends
- ⅔ cup parmesan cheese grated
- ⅓ cup onions, chopped
- pinch salt
- 2 cups cheese, shredded, more or less to taste
- hot sauce (optional)
- pita or naan bread, sliced and toasted or chips, fresh vegetables or crackers
- cooking spray
- Preheat your oven to 350 degrees. Prepare a casserole dish with cooking spray and set aside. We use a 9x6, oval shaped oven safe bowl to serve this appetizer.
- Use paper towel to get as much moisture out of the spinach as possible.
- In a large sized bowl combine spinach, artichoke hearts, sour cream, cream cheese, garlic, ½ cup shredded cheese, parmesan, onions and salt. Stir until blended or use a handheld mixer. Taste your mixture and decide if you want to include a few dashes of hot sauce.
- Transfer mixture to a casserole dish. Sprinkle shredded cheese on top. As much or as little as you want.
- Bake for 20-25 minutes or until the cheeses are melted, brown and bubbly. Serve hot or warm with toasted naan or pita bread.
- To toast naan or pita bread cut each pita or naan bread in half three times so you end up with 6 triangular shapes. Make your first cut and place both halves on top of each other. Slice two more times so you end up with 6 pieces. Place on a cookie sheet and bake for 10 minutes or until bread pieces are toasted. We throw a cookie sheet in the oven for the last 10 minutes or so of baking to crisp the naan or pita bread up if we are not using crackers or chips. Serve and enjoy!
- I prefer to use artichoke hearts that come in jars because they are packed in oil and spices. The canned artichokes are typically in water that has been salted. If you use canned artichokes, I recommend adding a little Italian seasoning for enhanced flavor.
- You can assemble this dip ahead and store in the refrigerator for up to 48 hours. Just wait until ready to bake to sprinkle on the cheese.
- A clean kitchen towel works great for squeezing the liquid out of frozen spinach.
- Use a hand mixer, if you want a softer smoother dip.