Spinach Artichoke Dip is one of those recipes that absolutely everyone seems to love. A creamy cheesy base loaded with spinach, a bit of garlic and of course marinated artichokes.
It’s all topped off with more cheese and baked until golden and bubbly. Between this recipe and our favorite Buffalo Chicken Dip, I’m pretty much guaranteed an invite to every party!
Our favorite Spinach Artichoke Dip
Spinach Artichoke Dip is a dish you’ll find on almost every menu and at every party for good reason. Everyone loves it! This spinach artichoke dip recipe is easy to make and it’s creamy, cheesy, and super satisfying!
How to Make Spinach Artichoke Dip
Like most creamy dip recipes, this spinach artichoke dip starts with a delicious cream cheese base. The first step to a perfectly scoopable spinach dip is to make the cream cheese nice and fluffy using either a hand mixer or a stand mixer. You can certainly mix it by hand but an electric mixer will make your dip softer so you don’t end up with a ‘chip-wreck’.
I love the use of marinated artichokes in this recipe (instead of canned). The difference is that the canned artichokes are usually in water with a bit of salt… the marinated artichokes are in olive oil and usually have lots of great seasoning which adds tons of flavor to this dip! If you’re using canned artichokes instead, you’ll likely want to add a bit of Italian Seasoning or some dried basil for flavor.
Mix cream cheese, sour cream and a bit of mayo until fluffy.
Fold in spinach, artichokes and cheeses.
Bake until bubbly.
I used to make this dip with lots of gruyere but have found it’s better if you use some mozzarella and a bit of gruyere. If you don’t have gruyere you can substitute it with gouda or swiss.
To Cook in the Slow Cooker
Most dips you bake in the oven can also be made in a slow cooker! Spread the dip into the bottom of a 4QT crock pot and cook on low for about 2 hours stirring after 60 minutes. Just before serving, sprinkle the extra mozzarella on top.
Fresh Spinach for Spinach Dip
You can use fresh spinach in this recipe instead of frozen spinach! I use frozen chopped spinach to keep this spinach artichoke dip quick and easy. Frozen spinach tends to have a lot of liquid so once defrosted, you’ll want to squeeze our as much liquid as possible. This will keep your dip from being runny.
To Replace Frozen Spinach with Fresh Spinach
If you’d prefer to make this spinach artichoke dip with fresh spinach, simply chop, cook and squeeze dry 1lb of fresh spinach. Don’t forget to remove any tough stems before cooking.
What to Serve With Spinach Artichoke Dip
This is a hot spinach artichoke dip and I like to it with toasted slices of baguette. It’s also great with crackers, chunks of sourdough bread or even tortilla chips!
If you happen to have flour tortillas on hand, they make great dippers once baked in the oven! Lightly brush them with olive oil (or melted butter) and season them with a pinch of salt and garlic powder. Bake at 350°F 8-10 minutes or until lightly browned and crisp.
If you’re looking for a fresh crunch (or to keep this low carb), carrots, celery, mini bell peppers or cucumbers are also great dippers! Just know, if you take this dip with you, you’ll be left with nothing but an empty dish!
To Make Ahead
This dip can be made as much as 48 hours ahead of time and refrigerated. Once baked it will keep 3-4 days in the fridge.
If you’re lucky enough to have leftovers, it’s great to heat up with a bit of cream and toss with pasta or spoon over chicken and baked for a complete meal!
More Great Dip Recipes
The Best Spinach Artichoke Dip
This is my favorite Spinach Artichoke dip recipe!! It’s easy to make and always a huge hit!
8 oz cream cheese (, softened)
2/3 cup sour cream
1/3 cup mayonnaise
2 cloves garlic (minced)
1 1/2 cups mozzarella cheese (divided)
1/2 cup fresh shredded parmesan cheese
1/2 cup gruyere cheese
10 oz frozen chopped spinach (defrosted and squeezed dry)
14 oz marinated artichoke hearts (chopped)
1 baguette (optoinal)
Preheat oven to 375 degrees F.
In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
Place into a 9×9 casserole dish (or deep dish pie plate) and top with remaining 1/2 cup mozzarella cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic. Serve with spinach artichoke dip.
*Nutrition information does not include baguette.
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