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Baked spinach artichoke dip is always the first recipe I think of, right next to sausage Rotel dip and bacon ranch dip, when friends drop by, the big game is on, or basically anytime I want a warm, savory dip with simple flavors. The ingredients in this easy spinach artichoke dip recipe are easy to find, the prep is quick, and it’s always the first thing everyone wants to “dip” into.
Why You’ll Love This Easy Spinach Artichoke Dip Recipe
- Melty cheese, savory spinach, and tangy artichokes
- Creamy and cheesy
- Simple ingredients
- Ready in just 30 minutes
- Perfect appetizer for any party!
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy spinach artichoke dip, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Olive Oil – For sauteing the spinach. Any cooking oil will work here.
- Spinach – I prefer fresh spinach, but frozen also works. If you use frozen spinach, you can even skip sauteing it, but you do need to thaw it, drain, and squeeze out excess moisture.
- Artichoke Hearts – I used artichoke hearts in water, but the kind in oil also works. Either way, be sure to drain them well and squeeze, so that your dip won’t be watery. Chop into bite-sizes pieces. You could omit to just make spinach dip instead.
- Cream Cheese – Full-fat tastes best, but light or neufchatel will work.
- Mayonnaise – Any brand will work, but I like making my own homemade mayo (it only takes a few minutes!).
- Sour Cream – Along with the mayo and cream cheese, sour cream makes the dip more creamy. Greek yogurt will work as a substitute if needed. Or you can simply replace the sour cream with more mayo — the cream cheese still provides some tang.
- Cheese – Grated (or shredded) parmesan cheese and shredded mozzarella tie the whole recipe together. Feel free to add more if you like extra cheesy spinach and artichoke dip.
- Garlic – I think the best spinach artichoke dip recipes use fresh minced garlic, but you can also use jarred for convenience, or substitute 1 teaspoon garlic powder instead.
- Black Pepper – The recipe does not need any extra salt, since many of the ingredients are already salty, but I do like to add black pepper. If you like extra heat, you can add crushed red pepper as well.
How To Make Easy Spinach Artichoke Dip
This section shows how to make spinach artichoke dip, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Cook. Wilt the spinach in oil in a medium skillet and set it aside to cool.
- Mix. Heat the cream cheese in a large bowl in the microwave (or a medium saucepan on the stove) and when it’s soft enough to stir, add mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and shredded mozzarella. Stir to combine.
- Squeeze. Press the cooled spinach into a ball (or in a colander) and squeeze out excess liquid.
- Combine. Add the spinach to the artichoke mixture.
- Transfer. Spoon the homemade spinach artichoke dip into a ceramic appetizer dish or a large ramekin. Smooth the top with a spatula and top with more shredded mozzarella.
- Bake. Bake spinach artichoke dip until hot and bubbly. Serve hot or warm.
- Make Ahead: Prepare and assemble the easy spinach artichoke dip in the ceramic serving dish, cover and store in the fridge until ready to bake. You can do this 1-2 days in advance.
- Store Leftovers: Keep leftovers in a covered container in the refrigerator up to 3-5 days. Or, stuff it into a delicious omelette.
- Reheat: Give the dip a stir before reheating, and I like to add a fresh sprinkle of extra shredded mozzarella. You can warm it up in the microwave, stirring every 30 seconds, or bake in the oven at 350 degrees F.
Can You Freeze Spinach Artichoke Dip?
Yes, this recipe for spinach artichoke dip is perfect to freeze! You have two options:
- Freeze before baking. You can also make the dip ahead and when you’re at step 4 (and ready to bake it), simply cover it tightly and freeze. Let it thaw in the refrigerator and bake as directed.
- Freeze leftovers. If you have leftover spinach and artichoke dip, simply store it in an airtight container and freeze. Reheat in the microwave or oven.
What To Serve With Easy Spinach Artichoke Dip
There are so many ways to serve this dip! Try these ideas:
- Bread – Choose your favorite! I like it with almond flour bread, but baguette slices are a popular choice.
- Chips – Pita or tortilla chips are good sturdy choice, or make homemade almond flour tortilla chips. For an even healthier option, try zucchini chips or kale chips.
- Crackers – Choose sturdy crackers like whole grain crackers, flaxseed crackers, or almond flour crackers.
- Fresh Vegetables – Scoopable veggies like celery, wedges of bell peppers, cucumbers, zucchini slices, or carrots sticks are all excellent choices.
- Chicken – Go beyond just dipping! Use this easy spinach artichoke dip instead of the sauce in casseroles (such as chicken bacon ranch casserole), or spread it on chicken breast before baking.
More Easy Cheesy Dip Recipes
It’s always the season for fun and flavorful dips! These come together in minutes and will disappear just as quickly:
Easy Spinach Artichoke Dip
Spinach Artichoke Dip
Learn how to make easy spinach artichoke dip with cream cheese, mayo, sour cream, parmesan, garlic, spinach and artichokes. Creamy & cheesy!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
In a medium skillet, heat the oil over medium heat. Add the spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted and bright green. (Alternatively, wilt the spinach for about 2-3 minutes in the microwave.) Set aside to cool. If you want to speed up the cooling process, you can place the bowl into a larger bowl containing ice (optional).
While the spinach cools, preheat the oven to 350 degrees F (177 degrees C).
Meanwhile, heat the cream cheese in the microwave or in a medium saucepan on the stove over low heat. Once it melts enough to stir, add in the mayonnaise, sour cream, grated parmesan cheese, chopped artichoke hearts, minced garlic, black pepper, and half of the shredded mozzarella. Stir to combine.
When the spinach is cool enough to handle, gather it into a ball and squeeze several times, making sure to get out as much water as possible. Add the spinach to the artichoke mixture.
Transfer the dip to a small ceramic appetizer dish or large ramekin. Smooth the top with a spatula. Sprinkle the remaining shredded mozzarella on top.
Bake for 20-30 minutes, until hot and bubbly. Serve warm.
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Serving size: 1/4 cup
Makes 2 cups.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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