Joanna Gaines Spinach Artichoke Dip Recipe

There are a few things that guarantee a smile from folks around here—freshly baked cornbread, a well-timed “bless your heart,” and a bubbling-hot spinach artichoke dip that hits your nose before your boots hit the kitchen floor.

I’ve been making versions of this creamy crowd-pleaser long before “Fixer Upper” made shiplap famous, but I’ll tell you straight: when Joanna Gaines brought her take into the spotlight, she reminded folks what we already knew down here. Simple ingredients, done right, don’t need dressing up.

This baked spinach artichoke dip has become a staple in my hosting playbook. Whether it’s Friday night football, a neighbor’s baby shower, or just my cousin dropping by to borrow a bundt pan and staying for dinner, this dip always earns a spot on the table. It’s easy to prep, hard to mess up, and frankly—damn near impossible to stop eating.

Let me walk you through it.

What Makes Joanna Gaines’ Version So Loved?

The answer’s not in any mystery ingredient—it’s the balance. Cream cheese lays the groundwork, of course, but when you fold in sour cream and mayo? That’s your creamy trifecta.

From there, it’s a mix of melted cheeses and that familiar punch of marinated artichoke hearts paired with earthy spinach. It's rich, but not heavy. Sharp, but not sour. Warm, gooey, and satisfying without trying too hard.

I’ve tried dozens of versions over the years—some with goat cheese (a little too tangy), others that skip mayo (they always miss that silken texture), and even a vegan one that... let’s just say it didn’t make it to the table twice.

Joanna’s ratio is right where it needs to be. And when baked? That golden edge of cheese crust on top seals the deal.

Let’s Talk Ingredients (and Substitutes You Can Trust)

In a dish like this, every ingredient pulls its weight. But depending on what’s in your fridge—or who’s coming over—you’ve got some wiggle room.

Cream Cheese: Don’t sub this one. I don’t care what diet you’re on. This is the backbone. Use full-fat.

Sour Cream & Mayo: Sour cream gives you that tang, mayo keeps the texture lush. If you’re out of one, you can bump up the other, but aim for the balance. Greek yogurt can pinch-hit for sour cream in a pinch, but know it’ll tweak the taste.

Cheeses: Joanna uses mozzarella (for melt), Parmesan (for salt and depth), and white cheddar (for sharpness). You can play here a bit. Monterey Jack melts smoother, Gruyère adds a nuttiness, and a touch of smoked Gouda takes it in a sultrier direction.

Artichokes: Use the ones packed in water or marinade—just drain 'em. Not the ones in oil unless you're okay with a greasier finish. Chop them, but don’t pulverize. You want bites with character.

Spinach: Frozen chopped spinach, thawed and squeezed dry. Squeeze like your casserole depends on it—it does. If you’ve got fresh spinach? Wilt it down and squeeze that too, but it’s extra work.

Garlic, Salt, Pepper, and Red Pepper Flakes: Don’t skip. That garlic needs to be minced, not lazy-paste. Red pepper flakes are optional, but if you're like me, you’ll double them.

Baked vs. Stovetop or Cold: Why This One Wins

I’ve had stovetop versions and chilled dips over the years, usually from someone trying to cut corners or calories. Don’t. This dish was meant to go in the oven. Something happens when you bake it—the cheeses meld, the edges crisp up, and the smell alone pulls people into the kitchen like a spell.

A stovetop version? It stays too soft, like a sauce. Cold versions? That’s picnic food, not comfort food. You want those browned corners and stretchy cheese pulls? Bake it. Always.

Serving Suggestions: Go Beyond Chips

Sure, tortilla chips are the classic. But don’t box yourself in.

• Toasted baguette slices—a little crustier, hold up better than chips.
• Roasted baby potatoes—yep, tiny spuds scooped like spoons. They’re hearty, earthy, and make you feel fancy.
• Vegetable sticks—carrots, celery, cucumber. Good for the lighter crowd (or just balance).
• Soft pretzels or pita chips—that combo of salty chew and creamy dip? Unreal.

I’ve even served it in a hollowed-out bread boule. You rip and dip, and when the center’s gone, you break off the sides. That, my friend, is a power move.

Make It Ahead, Store It Right, Reheat It Well

If you’re hosting, this dip is a blessing. You can mix everything up the day before, cover it, and stick it in the fridge. Just bring it to room temp before baking or add an extra 5–7 minutes to the oven time.

Got leftovers? They reheat beautifully. Microwave or low-temp oven—it doesn’t lose its soul.

And yes, you can freeze it pre-bake. I’ve done it in aluminum pans and stashed it for two weeks. Just defrost overnight in the fridge and bake like usual.

It’s not quite as silky after freezing, but still damn good.

Want to Elevate It? Here’s How I’ve Played With It

Let’s say you’ve made this version a dozen times and want to take it further. I’ve tinkered. Here’s what actually works:

• Add bacon: Crispy, crumbled—just fold it in before baking. Adds a smoky crunch that wins hearts.
• Roasted jalapeños: Slice, roast, de-seed if needed, and mix in for heat that lingers.
• Sun-dried tomatoes: Chop fine and stir in—adds tang and chew.
• Swap white cheddar for Gruyère: Makes it nuttier and deeper, good for colder months.
• Top with extra cheese before baking: A sprinkle of Parmesan and a dusting of paprika? Showstopper crust.

But don’t go too wild. It’s not a kitchen sink dip. Let it stay about what it’s meant to be: creamy, cheesy, and comfort-driven.

What to Drink With It

Now, don’t underestimate how this pairs up.

• Crisp white wine like Sauvignon Blanc cuts through the richness.
• Light beer, especially a pilsner or pale ale, cools the warmth and complements the salt.
• Sparkling water with lemon if you’re staying dry—it’s clean and resets your palate.

But me? I go with sweet tea on a hot day or a chilled rosé when it’s porch weather.

Questions I’ve Gotten Over The Years (FAQ)

Q: Can I make it in a crockpot instead of baking it?
A: Technically, yes. But don’t. You lose the baked top that makes this shine. If you have to keep it warm for a long event, sure—bake it first, then move to a warm slow cooker to hold it.

Q: Is it gluten-free?
A: The dip itself is—no flour or breadcrumbs inside. Just watch what you serve it with. Use gluten-free chips or veggie sticks.

Q: Can I double the recipe?
A: Yep. Double it, triple it, just make sure you use a wide enough pan. Deeper pans cook unevenly.

Q: Can I use fresh spinach instead of frozen?
A: Absolutely. Just cook it down, squeeze it like it owes you money, and chop fine.

Q: What’s the best dish to bake it in?
A: I use a white ceramic 8x8 or an oval baking dish. Something that holds heat and looks good hitting the table.

Q: Can kids eat this?
A: Most love it. If you’re worried about the spice, skip the red pepper flakes. I’ve seen toddlers face-first in this stuff, no lie.