Spinach Artichoke Dip
Hot & cheesy spinach artichoke dip! Creamy, garlicky, and so easy to make with just a few simple ingredients. It’s the hit of every party!
Original publish date: February 28, 2019.
For me, comfort food can take a lot of different forms. But there are a few common themes that always run throughout.
I’m talking warm, rich, creamy, carby, and indulgent. Like loaded baked potato soup. Or soft peanut butter chocolate chip cookies. Or how about homemade cinnamon rolls!?
Hot, cheesy spinach artichoke dip is another great example. It’s the kind of dish that just makes you feel soooo good!
This spinach artichoke dip recipe is a real favorite of mine. It’s so creamy and garlicky, with tons of yummy veg and a hint of spice. Not to mention plenty of gooey, melty cheese!
It’s a dead ringer for that Applebee’s classic.
Table of Contents
- What is spinach and artichoke dip?
- Why this is the best artichoke spinach dip
- What does spinach artichoke dip taste like?
- Ingredients
- Special equipment
- How to make spinach artichoke dip
- How to serve
- Expert tips
- Frequently asked questions
- A few more of my best appetizer recipes
What is spinach and artichoke dip?
This is an appetizer recipe that is meant to be served hot or warm. Although I don’t mind it at room temperature either!
It’s creamy and loaded with melty cheese. There’s also a nice hit of savory garlic and just the barest whisper of spice.
And tons of hearty vegetables as well! This dip is just bursting with mild spinach and earthy artichoke hearts.
Everything comes together in the most delicious way. I absolutely cannot resist it and I think you’ll feel the same way!
Why this is the best artichoke spinach dip
- Tastes amazing: The balance of cheeses, spices and vegetables is so killer!
- Few ingredients: You’ll only need a handful of basics to make it.
- Easy to make: It comes together in no time flat!
- Versatile: You’ve got options! Use fresh, frozen veggies, OR canned veggies, or lighten things up by using reduced fat cheeses.
What does spinach artichoke dip taste like?
I think the first thing your palate will pick up is the garlic. It’s savory and a little sharp (yet sweet) and it just draws you right in.
There’s also the slightly tangy, creamy base that’s punctuated with just the tiniest pinch of crushed red pepper.
The spinach is mild as can be, but it adds a really lovely texture, and the artichokes chime in with their earthy juiciness.
Ingredients
You’ll only need a handful of ingredients to make this easy recipe!
Cheese: There are 3 types of cheese. Cream cheese forms the base, mozzarella makes it melty and gooey, and parmesan acts almost like a seasoning, lending a nutty, savory flavor.
Spinach: I typically use chopped frozen spinach, but fresh spinach leaves would work well too! Just be sure to drain it really well, squeezing out any excess moisture, or your dip could come out runny.
Artichoke hearts: Again, frozen or drained, canned artichoke hearts are my go-to. I like them best because they’re effortlessly easy and they’re just plain, so their natural flavor really shines. That said, I have used jarred marinated artichoke hearts in a pinch, and hearts trimmed from fresh artichokes will work too!
Seasonings: Kosher salt, ground black pepper, garlic powder, and crushed red pepper flakes bring an aromatic, savory flavor to this fabulous snack!
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Mixing bowl
- Silicone spatula: For folding all the ingredients together, and to help get every last bit out of the bowl.
- Baking dish: The dip is served in a 1-quart oven-safe dish (double the recipe if you’re serving a bigger crowd). You could also make it in a crockpot (more on that below!).
How to make spinach artichoke dip
Once again, this is a very easy recipe to make. You can mix it all up in about 10 minutes, and either stash it in the fridge for later, or warm it right up and DIG IN! Plus, it’s gluten-free!
Step 1: Make the base
It all begins with cream cheese. Plop a brick into a bowl and warm it gently until it’s very soft.
I like to do this step in the microwave. It only takes around 30 seconds to a minute.
Once the cream cheese is super-soft, add in the spinach and artichokes.
Use fresh spinach, cooked down and finely chopped, or do like I did and use frozen cooked chopped spinach that’s been thawed. Either way, make sure you drain it really well so your spinach artichoke dip isn’t watery.
For the artichoke hearts, I really prefer the canned or frozen kind. You can also use jarred marinated artichoke hearts, but they add a certain pickled flavor that I’m not so sure spinach artichoke dip is meant to have.
If you like that, then by all means go for it, but personally I just like to taste the artichoke without all that extra jazz.
Mix the veggies into the cream cheese a bit, then add in all the seasonings. Lots of parmesan, a fat pinch of crushed red pepper for spice, garlic powder, salt, and pepper.
Step 2: Top with cheese
Now just transfer it to an oven-safe dish. I used a little gratin dish, but you could also use a pie plate. A cast-iron skillet would be a great choice too- that would really hold in the heat!
Another great option would be to place the dip in the crock of a small slow-cooker or crock pot.
Top the whole thing off with a handful of mozzarella and another sprinkling of parmesan, and warm it up until hot and bubbly!
Step 3: Heat
- In the oven
- In the crock pot
- In the microwave
Since the oven is my bestie, I went that route. Just bake it in the oven until the cheese is melted and the middle goes wonderfully soft, creamy and scoop-able!
The crock pot works equally well. Keep it on low heat, covered, until the cheese is melted and the dip is nice and hot (an hour or so?).
Or you can just zap it in the microwave for about 2 to 3 minutes.
How to serve
My top choice for dippers is probably corn chips, but I think a crusty French baguette would be fantastic too.
Of course you could also go with fresh veggies like celery sticks, baby carrots, sliced cucumbers, and grape tomatoes.
Crackers would be great too, and so would pretzel thins or pita chips.
Expert tips
Make it ahead: You can prep this dip a day or so ahead, cover it tightly, and keep it in the fridge until you’re ready to serve it. Then just warm it up and put it out for your guests. It’s a great make-ahead appetizer!
Cut the calories: Use low-fat cream cheese (aka: neufchatel) and low-fat mozzarella to lighten up this dish.
Up the nutrition: Double the amount of spinach and artichoke hearts to really get your healthy veggies in!
Keep it warm: I really love this dip best when it’s warm. The cheeses melt and it’s just so ooey-gooey good. If you don’t have a slow-cooker, one of my best-ever purchases for entertaining was this warming tray. Just place your dishes right on top and it gives a gentle heat from below. You can fit several dishes on it at once. It’s really great to have!
Frequently asked questions
This dip can be kept warm or at room temperature for a few hours.
If you have any leftovers, just wrap them up tightly and place them in the refrigerator. They should keep there for a week or so.
You could also try freezing it, but there’s a chance that the freezing/thawing process could change the texture and make it a little grainy.
The quickest way to reheat this dip would be just to zap it in the microwave in 30-second blasts, stirring after each.
But you could also place it in a warm oven (170 degrees F) covered with foil for about 20 minutes, or put it back into the crock pot (covered) until warmed through.
This recipe serves about 8 people, but you could easily double it if you need to serve a bigger crowd.
The nutritional info below is for 1/8th of the whole batch. It does not include chips or any other kind of dipper; it’s for the dip alone.
I’m thinking this dip would be perfect for munching on during the March madness games! Or for Superbowl! Or maybe just for a fun get-together with friends. Mix up a batch and enjoy the heck out of it!
A few more of my best appetizer recipes
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Spinach Artichoke Dip
Ingredients
- 8 ounces (226.8 g) cream cheese , (1 brick)
- 1/2 cup (15 g) cooked, chopped spinach, drained, (fresh or frozen & thawed)
- 1 cup (200 g) quartered artichoke hearts
- 1/2 cup (50 g) grated parmesan cheese, , plus extra for garnish
- 1/2 teaspoon (0.5 teaspoon ) crushed red pepper flakes , (or less if you prefer it less spicy)
- 1/4 teaspoon (0.25 teaspoon ) garlic powder
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- freshly ground black pepper, , to taste
- 1/3 cup (37.33 g) shredded mozzarella cheese
Instructions
- Place the cream cheese in a large bowl and warm it until very soft (in the microwave this takes about 30 seconds to a minute, on 100% power).
- Fold in the spinach and artichoke hearts.
- Add the parmesan, crushed red pepper, garlic powder, salt, and pepper, and fold together until well-combined.
- Transfer to a baking dish, and top with mozzarella and a few additional pinches of parmesan.
- Bake in a 350 degree F oven for 20 to 30 minutes, or until hot and bubbly.
Made this in a crockpot, it was so delicious! Lots of compliments. I like to chop the artichokes and spinach so it’s not chunky.Â
Nice! Thanks so much for the positive feedback!
Do you have a recipe for Oatmeal/Raisin cookies? I would love to have it if you do! Thank you! Joan
I do- just type “oatmeal raisin cookies” into the search window at the top of the site 😉