Spinach Artichoke Dip is the perfect appetizer. Made with simple ingredients, this great snack comes together quickly and is always a hit!
There is something so wonderful about preparing food for people you love. This is perhaps even more true when it is fun party food, like this Spinach Artichoke Dip. This delicious and easy appetizer is one of my very favorites. It has the perfect combination of flavors and comes together fast. This great dip is bound to be one of the first things to go.
I made this for my wine and cheese night and everyone really enjoyed it. I’ll be making it again.
Hot Spinach and Artichoke Dip Ingredients
Be sure to scroll to the recipe card at the bottom of the post for the full list of ingredients and their measurements.
- Cream cheese: Have it softened at room temperature so it will easily combine with the other ingredients.
- Sour cream
- Mayonnaise
- Parmesan and mozzarella cheeses: Grate them from a block for the best melting and flavor.
- Frozen spinach: Thawed and excess liquid removed.
- Artichokes: I really like using canned quartered artichoke hearts for the convenience. Drain them and give them a rough chop.
- Salt and pepper
How to Make Spinach Artichoke Dip
This spinach and artichoke dip recipe is simple and easy to make. It is really just a matter of mixing together a few ingredients and baking. For the full recipe with all of the measurements, be sure to scroll to the bottom of the post for the recipe card.
In a medium mixing bowl, mix together the sour cream, mayo, and cream cheese. This is easiest with a handheld mixer. Stir in the cheese, spinach, artichokes, and seasonings. Transfer to a casserole dish, bake, and enjoy!
Tips and Tricks
- Grating cheese from a block: With recipes as simple and easy as this, you want to make sure to shred your own cheese. Buying pre-shredded cheese is definitely a shortcut you can take, but it is coated in preservatives, which makes melting difficult. When cheese is a big flavor in a recipe, it is worth it to take the time to shred your own.
- Buying artichokes: For this easy spinach artichoke dip, I really like using canned quartered artichoke hearts. It is simpler than cooking whole artichokes. Make sure to remove any tough pieces, give them a quick chop, and squeeze them to draw out any extra liquid.
- Thawing frozen spinach: Your best bet is to follow the thawing instructions on the package, but here are some extra tips. Cover the spinach as you thaw it in the microwave. Halfway through thawing, mix it, and create a hole in the middle. This will allow it to thaw evenly. Allow the spinach to cool a little, then use a sieve or a cloth towel to squeeze out all the remaining excess liquid in the spinach.
- Using fresh spinach: If you want to use fresh spinach in this recipe, it will need to be cooked down first.
- Making spinach artichoke dip in the crockpot: If you have a small slow cooker, this can be a crockpot spinach artichoke dip, which will keep your dip warm as your guests eat it. Mix all the ingredients together, then add it to the slow cooker. Cook, stirring occasionally, until all the cheese is melted, approximately 30 to 40 minutes.
How to Serve Spinach Artichoke Dip
There are so many great things that you can serve with this dip. You want to keep in mind that it’s a pretty hearty dip, so you will need something sturdy.
- Bagel Chips: This is my preferred dipper. They are super sturdy and have a simple enough flavor that the dip can shine.
- Pita Chips: I am such a sucker for pita chips, and they pair perfectly with this dip.
- Tortilla Chips: You will want to buy a brand that makes thicker chips so they don’t break in the dip. But these are delicious with this!
- Veggies: If you are looking to go a little healthier, carrots and celery will totally work with this dip.
Storing Leftovers
Leftovers of this delicious dip should be stored in an airtight container in the refrigerator for up to four days. Reheat just the amount you want to eat. I suggest doing this covered and on half power in the microwave, stirring often, or in the oven covered. As with all recipes, use your best discretion when it comes to leftovers.
If you make this Easy Spinach Artichoke Dip recipe or any of my other recipes, please leave me a comment and let me know what you think!
Spinach and Artichoke Dip
Ingredients
- 14 ounces artichoke hearts drained and chopped (255 grams)
- 10 ounces frozen chopped spinach thawed and drained (283 grams)
- 1 cup sour cream (227 grams)
- 1/4 cup mayonnaise (56.5 grams)
- 4 ounces cream cheese softened (113.5 grams)
- 1/4 cup Parmesan cheese grated (25 grams)
- 1/2 cup mozzarella cheese grated (56.5 grams)
- 2 garlic cloves minced
- 1/2 tablespoon Worcestershire sauce
- 1/2 – 1 teaspoon salt
- 1/8 – 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Blend together the sour cream, mayonnaise, and cream cheese. Mix in the artichokes, spinach, cheeses, Worcestershire sauce, garlic, salt, pepper, and cayenne pepper. Taste and add more salt and pepper to taste.14 ounces artichoke hearts, 10 ounces frozen chopped spinach, 1 cup sour cream, 1/4 cup mayonnaise, 4 ounces cream cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, 2 garlic cloves, 1/2 tablespoon Worcestershire sauce, 1/2 – 1 teaspoon salt, 1/8 – 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Pour the mixture into a 2-cup baking dish and cover.
- Bake for 25 to 30 minutes. Serve with bagel chips, pita chips, and vegetables.
Recipe Video
Jim says
Can I substitute Greek yogurt for mayo and sour cream?
I haven’t tested that in this recipe. I think you are going to find that it really alters the taste.
Elli says
What size baking dish works best?
Any baking dish that is small and holds two cups. You can test this really easily by measuring out 16 ounces of water and pouring it into the baking dish first. It should come nearly to the top. Of course empty out the water and dry the dish well before using the baking dish.
Nicole says
Does this do well mixing it the day before and then refrigerating to bake the next day?
That should work just fine. You will likely need to add a little time to baking since it will be cold, but otherwise should be great.
Paula Miller says
The finished dish was delicious!
BUT! following the recipe was not easy the instructions was one place. The ingredients were another, and they were far between and you had to scroll down all the way and then you passed it. It just was not set up friendly.
Hi Paula, I think what might have happened is you were looking at the “How to make” section at the top of the post and the ingredients at the bottom. The ingredients and the detailed instructions are both together at the bottom of the post.
Carol says
Is it ok to bake and then reheat the next day? Microwave or oven better?
I would probably choose to make it ahead and bake it right before serving.
Jordan says
Can I make this ahead of time and leave in the fridge before putting in the oven?
Yes! That will work great!
Lisa says
This recipe is delicious! I’ll definitely make it again and again.
I’m so happy to hear that!
Susan says
We did a small Christmas luncheon, we had the artichokes finished dip, which was absolutely delicious
I’m so happy it was a hit!
Catherine says
We included your recipe in our roundup of game-day snacks! You can check it out here – https://www.craftandcraveblog.com/post/game-day-snacks
KarenR says
Made this exactly as written for my niece’s baby shower. Everyone loved it. Will definitely make again!
I’m so happy to hear that, Karen!