This Spinach Artichoke Dip recipe is epic. It’s super easy to make and the perfect dish to bring to Friendsgiving, football parties, or any gathering. It has three types of cheese, a creamy homemade sauce, and just a little bitty splash of hotness to tingle your taste buds. This spinach artichoke dip is so good that it’ll make you want to eat your appetizer for dinner. …And I won’t judge you if you do. ;)
Ingredients for Spinach Artichoke Dip
This recipe is super easy to make and it doesn’t require too many ingredients. Here’s what you’ll need to make this spinach artichoke dip recipe:
- Spinach: We used frozen chopped spinach because it’s convenient and inexpensive. Just make sure you fully thaw and squeeze the spinach dry before using. You can use fresh spinach, but you’ll need to cook it down first to remove most of the water. You’ll need about 2 cups once cooked and squeezed.
- Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichoke hearts, if available.
- Cheese: This super-rich dip has a mix of three cheeses: mozzarella, Parmesan, and cream cheese.
- Mayonnaise, Sour Cream, and Butter: These three ingredients come together to create the super-rich and creamy sauce that drenches the spinach and artichokes.
- Seasoning: The seasoning for this dip is pretty simple, just some fresh garlic, hot sauce for tang and heat, plus a pinch of red pepper for another kick. It’s simple, but amazing!
What to Serve with Spinach Artichoke Dip
Because spinach artichoke dip is kind of heavy (understatement) you will want to serve it with something strong and crusty for dipping. My favorite is slices of toasted baguette, but strong crackers and tortilla chips are other great options.
You can also use spinach artichoke dip as part of a meal. Try using it to fill a quesadilla, making it into a grilled cheese sandwich or “melt”, or stirring it into some pasta!
Spinach Artichoke Dip Variations
This is a classic spinach artichoke dip recipe, but you can add or substitute ingredients to make it your own. Here are some ideas for different variations of this spinach artichoke dip recipe:
- Double Spinach: Use twice the amount of spinach for an extra dose of vegetables.
- Spicy Spinach Artichoke Dip: make it extra spicy by adding a lot more hot sauce, for a flavor that’s half-way between buffalo dip and spinach dip!
- Make it Lighter: Substitute the sour cream with non-fat yogurt and Neufchatel cheese for the cream cheese to make a slightly lighter spinach artichoke dip.
- Skip the Artichokes: If you’re not a fan of artichokes, double up on the spinach and skip the artichokes for a creamy spinach dip.
- Add Chicken: Make the dip more hearty by stirring in diced cooked chicken breast.
How to Store Leftovers
This spinach and artichoke dip will last about four days in your refrigerator. Reheat leftovers in the microwave until hot, or cover and heat in a 350ºF oven until heated through (the total time needed will depend on the amount of dip being reheated).
Spinach Artichoke Dip
Servings 6 1/2 cup eachIngredients
- 10 oz. frozen chopped spinach, thawed ($1.79)
- 1 14oz. can quartered artichoke hearts ($2.99)
- 1.5 cups shredded mozzarella, divided ($1.87)
- 1/4 cup grated Parmesan ($0.38)
- 1 pinch crushed red pepper ($0.02)
- 2 Tbsp butter ($0.26)
- 2 cloves garlic, minced ($0.16)
- 8 oz. cream cheese ($1.25)
- 1/2 cup sour cream ($0.63)
- 1/4 cup mayonnaise ($0.33)
- 2 dashes hot sauce ($0.05)
Instructions
- Preheat the oven to 375ºF. Make sure the spinach is fully thawed, then squeeze out as much of the excess water as possible. Once squeezed, break the spinach up so there are no large clumps. Place the squeeze dried spinach in a large bowl.
- Drain and roughly chop the artichoke hearts. Place the artichoke hearts in the bowl with the spinach, 1 cup of the mozzarella, grated Parmesan, and crushed red pepper. Stir these ingredients together to combine, then set them aside.
- Add the butter and minced garlic to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
- Cut the cream cheese into chunks and add it to the sauce pot along with the sour cream and mayonnaise. Heat and whisk these ingredients together for about five minutes, or until they melt together into a smooth sauce. Finally, stir in a couple dashes of hot sauce.
- Pour the creamy garlic sauce over the spinach artichoke mixture, then stir until everything is evenly combined and coated in sauce. Transfer the mixture to a 2-quart casserole dish, then top with the remaining ½ cup shredded mozzarella.
- Bake the dip for about 30 minutes, or until it is bubbling around the edges and the cheese on top is turning golden brown. Serve while hot.
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Nutrition
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How to Make Spinach Artichoke Dip
Preheat the oven to 375ºF. Start with one 10 oz. package of frozen chopped spinach, fully thawed. Squeeze as much of the excess liquid out of the thawed spinach as possible. Make sure to use “chopped” spinach so you don’t get long stringy pieces in the dip.
Drain and chop one 14oz. can of artichoke hearts.
Add the spinach, artichoke hearts, 1 cup of shredded mozzarella, 1/4 cup grated Parmesan, and a pinch of red pepper flakes to a large bowl. Stir them together until they are combined.
Add 2 Tbsp butter and 2 cloves of garlic (minced) to a small sauce pot. Sauté the garlic in the butter over medium-low heat for about two minutes, or just until the garlic becomes very fragrant.
Cut an 8 oz. block of cream cheese into chunks and add it to the sauce pot along with 1/2 cup sour cream and 1/4 cup mayonnaise. Heat and whisk these ingredients together until they melt into a smooth sauce (about 5 minutes).
Add a couple of dashes of hot sauce to the creamy garlic sauce. This isn’t enough to actually make it spicy, it just adds a little tang.
Add the creamy sauce to the spinach and artichoke mixture and stir until everything is very well combined.
Spread the Spinach Artichoke Dip into a 2-quart skillet or casserole dish. Sprinkle the remaining ½ cup shredded mozzarella over top.
Bake in the preheated 375ºF oven for about 35 minutes or until it’s bubbly around the edges and turning golden brown on top.
Take a closer look at that creamy, cheesy, spinach-y goodness! 🤤
This photo shoot took ALL of my willpower. ALL OF IT.
Absolutely Delicious!😋❤️
WOW…this humble recipe looks delish! I just texted my gardening mentor to ask how to grow the spinach I will need for this, that is how much I expect I will be needing it and using, it all season long. Planning ahead out in California, here.
How would I make a large batch of this to freeze some?
You could double the ingredients and bake it in a 4 quart 11″ x 13″ baking dish! Or you could double the ingredients and split the mix between two 2 quart baking dishes and freeze one or both.
Thank you for great recipes My son and I have making your recipes.
Do you haves a cook book?
We do! https://www.amazon.com/dp/1583335307/?ref=idea_lv_dp_vv_d
I’ve made a similar recipe for eons! Without the spinach though or red pepper flakes. Instead I roast Serrano and jalapeño peppers, dice and toss them in. It is more work but oh so tasty!!
This was fantastic! I made it ahead and kept in the fridge until needed, then put it in the oven for a few extra minutes on top of the listed time. I also used fresh spinach that I chopped & wilted quickly (needed to use it up!). Great recipe.
Hi Beth! Love your recipes! I am allergic to spinach. Ugh! Could I just make this artichokes? Thanks in advance!
I don’t see why not! You can also substitute the spinach with kale or swiss chard. XOXO -Monti
My husband and I have demolished half a cast iron skillet of this with tortilla chips. So delicious!
I used 2lbs of fresh spinach I sautéed with a bit of olive oil and salt and it was approximately the same as 20oz of frozen spinach.
Would this work using a dutch oven? If so, are there any temperature or timing adjustments necessary?
I would think that you should be able to bake this in a Dutch oven without any adjustments. :)
Love it! I made a half recipe for me and my partner on Easter, but I still used the whole can of artichoke bc that’s a ~waste not~ ingredient in my book. I also used low fat cream cheese bc that’s what we had, and voila! An actually somewhat guilt-free spin artichoke dip that was still delicious. Very easy to put together as well.
Forgive me if this has been asked already but I have some frozen sour cream. Since the dip is cooked would previously frozen sour cream be a problem?