A hot and cheesy dip is a favorite snack for any kind of gathering!
This Spinach Artichoke dip recipe has lots of spinach and artichokes in a creamy cheesy base baked until golden and bubbly!
Serve it with your favorite dippers like chips, crackers, or bread.
What You’ll Need For Spinach Artichoke Dip
This spinach artichoke dip can be made ahead of time and baked just before serving.
- Cream Cheese: Use a block of cream cheese – reduced fat can be used.
- Mayonnaise: Mayonnaise helps keep this dip smooth and soft. I don’t recommend light mayonnaise as it changes the flavor too much.
- Sour Cream: Sour cream adds tang, light sour cream works fine in this recipe.
- Spinach: I use thawed frozen chopped spinach. You can cook 1 pound of fresh spinach, cool it, and squeeze it dry to replace frozen spinach. Find more details here.
- Artichokes: Marinated artichokes are packed in oil and have seasonings which adds extra flavor. If using water-packed canned artichokes, add a pinch of Italian seasoning or dried basil.
- Cheese: I use Mozzarella, Gruyere, and Parmesan cheese in this dip. Mozzarella has a mild flavor and makes this dip gooey and creamy, while Gruyere and Parmesan add flavor. Replace Gruyere with Gouda or Swiss.
Variations
- Add crumbled bacon or bacon bits
- Stir in green onions, chives, fresh herbs like basil or parsley
- For a little kick, add diced pickled jalapenos or red pepper flakes to taste
Quick Overview For This Recipe
- Beat the cream cheese with a hand mixer to make it fluffy and scoopable. Add sour cream and mayonnaise (per the recipe below).
- Fold in spinach, artichokes, and shredded cheese.
- Bake until golden and bubbly.
Holly’s Top Tips for Spinach Artichoke Dip
- Mix with a hand mixer to make a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
- To drain the spinach, squeeze it dry (I use my hands) or press it into the strainer to remove excess liquid.
Dippers and Dunkers
My favorite dippers for spinach artichoke dip include pita chips, tortilla chips, or crostini.
You can also serve this dip (and keep it low carb) with carrots, celery, mini bell peppers, or cucumbers.
How To Prep Ahead
Spinarch artichoke dip is a great party dip because it can be made up to 48 hours ahead of time and refrigerated.
Remove the dip from the fridge at least 30 minutes before baking and bake as directed, adding additional cooking time if needed.
More Party Perfector Dip Recipes
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Spinach Artichoke Dip
This is my favorite Spinach Artichoke dip recipe. It’s easy to make and always a huge hit!
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Preheat the oven to 375°F.
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In a medium bowl add cream cheese, sour cream, mayonnaise, and garlic. Beat on medium speed with a hand mixer until fluffy.
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Gently fold in the parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
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Spread the mixture into a 9×9 casserole dish (or deep dish pie plate) and sprinkle with the remaining ½ cup mozzarella cheese.
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Bake for 25 to 30 minutes or until bubbly and the cheese is browned. Rest 10 minutes before serving.
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Serve with tortilla chips, baguette slices, crackers, or vegetables.
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Tips:
- Mix with a hand mixer for a softer, smoother dip.
- To thaw spinach quickly, place it in a fine mesh strainer and run it under hot water.
- Gently squeeze the spinach with your hands or press it with a spoon to remove any excess moisture.
- To replace frozen spinach with fresh, cook 1lb of spinach. Cool slightly and squeeze dry. Chop and use as directed.
- Make this dip up to 48 hours ahead of time and bake before serving. If it’s chilled in the fridge, it might need an extra 5 minutes to cook.
Calories: 292 | Carbohydrates: 15g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 568mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3590IU | Vitamin C: 8.5mg | Calcium: 324mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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