If you’re searching for the best spinach artichoke dip, look no further. This warm baked dip is easy, creamy, flavorful, and delicious. Made with a rich and cheesy base, flavored with fresh garlic, and packed with just enough artichokes and spinach for a perfect balance of ingredients. Spread this homemade spinach artichoke dip on toasted bread or crackers or include it in a charcuterie board. Either way, this recipe with be finished quick. It’s a keeper.
Why You'll Love Spinach Artichoke Dip
- It’s so easy to make. This hot spinach artichoke dip consists of three simple steps. Mix your ingredients. Spread them in an oven-safe dish. Bake for 20 minutes. That’s it! Like most of our dip recipes, you (and everyone else) will love how fast and easy this warm spinach dip is.
- It’s ready to eat in just 30 minutes. Did I mention this recipe is fast? It’s ready in just 30 minutes, so you can wait until the last minute to get it started. If you’re making this easy spinach artichoke dip for a party or family gathering, the convenience of this recipe will really come in handy.
- It has the perfect balance of flavors. This spinach artichoke dip has layered flavors thanks to the addition of multiple creamy ingredients and just enough garlic. In this recipe, you don’t have to worry about using too little or too much garlic. It’s so good.
Ingredients and Substitutions
To make this easy spinach artichoke dip, you will need the following ingredients (full quantities in the recipe card below):
- spinach - I made this dip easily with frozen spinach. You can also use 8 ounces of fresh spinach (cooked then drained).
- artichoke hearts
- cream cheese
- mayonnaise
- sour cream
- garlic
- cheese - Parmesan cheese (or asiago cheese) and mozzarella cheese (or cheddar cheese).
- ground black pepper
You will also need measuring cups and spoons and a 1 quart baking dish.
How to Make the Best Spinach Artichoke Dip
- In a large mixing bowl, mix together cream cheese, mayonnaise, sour cream, garlic, parmesan, mozzarella, and pepper. Stir until evenly combined.
- Drain the artichokes and spinach well. Add them to the mixing bowl and mix until well incorporated.
- Spoon the mixture evenly into a 1 quart baking dish. Bake in 350F preheated oven for 20 minutes until bubbly and heated through. Serve immediately with crackers of toasted baguette slices.
Recipe Tips and Tricks
- Drain the spinach: To avoid a watery dip, make sure you drain your spinach and artichokes as much as humanely possible. Press them into a cheesecloth or mesh wire strainer to remove excess water.
- How to use leftovers: You can use leftovers to create something new like this delicious Spinach Artichoke Pasta.
- How to store: Cover the baking dish tightly with plastic cling wrap (or transfer leftover spinach artichoke dip in an airtight container) and store in the refrigerator for 4-5 days.
- How to reheat: You can eat this spinach artichoke dip cold. You can also reheat it in the microwave or in the oven the same way you baked it the first time — for 20 minutes at 350F.
More Dip Recipes
- 20 Best Dip Recipes
- Baked Spinach Dip
- Caramelized Onion Dip
- Whipped Ricotta Dip
- Queso Mexican Cheese Dip
- Whipped Feta
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Spinach Artichoke Dip
- Total Time: 30 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
This baked spinach artichoke dip is quick, easy, creamy, flavorful, and delicious. This warm dip is baked in the oven and served with bread or crackers.
Ingredients
- 1 (8 ounce) block cream cheese, softened at room temperature
- 2 tablespoons mayonnaise
- ¼ cup sour cream
- 1 tablespoon garlic, minced
- ¼ cup Parmesan cheese, freshly grated
- ½ cup mozzarella cheese (or cheddar cheese)
- ¼ teaspoon ground black pepper (or to taste)
- 1 (14 ounce) can artichoke hearts, well drained and finely chopped
- ½ cup (150 grams) frozen chopped spinach, thawed and well drained
Instructions
- Preheat oven to 350F.
- In a large mixing bowl, mix together cream cheese, mayonnaise, sour cream, garlic, parmesan, mozzarella, and pepper. Stir until evenly combined.
- Drain the artichokes and spinach well. Add them to the mixing bowl and mix until well incorporated.
- Spoon the mixture evenly into a 1-quart baking dish.
- Bake for 20 minutes until bubbly and heated through.
- Serve immediately with crackers or toasted baguette slices.
Notes
Drain the spinach: To avoid a watery dip, make sure you drain your spinach and artichokes as much as humanely possible. Press them into a cheesecloth or mesh wire strainer to remove excess water.
How to store: Cover the baking dish tightly with plastic cling wrap (or transfer leftover spinach artichoke dip in an airtight container) and store in the refrigerator for 4-5 days.
How to reheat: You can eat this spinach artichoke dip cold. You can also reheat it in the microwave or in the oven the same way you baked it the first time — for 20 minutes at 350F.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Bake
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment