Spinach Artichoke Dip
Spinach artichoke dip is a restaurant appetizer favorite you can make at home! Creamy, cheesy, and full of veggies, everyone goes crazy when this hits the table.
When I go out to restaurants with friends, we nearly always order appetizers. In fact, we prefer them over desserts!
Spinach artichoke dip is one of those apps that frequently ends up at our table. Even those who aren’t vegetable fans can’t resist the creamy dip.
My only problem is that there is never enough. But fortunately, hot spinach artichoke dip is easy to make at home!
Ingredients for spinach and artichoke dip
Chances are you’ll need to run to the store for this dip, so make sure you have all the ingredients.
Spinach – I like to use fresh spinach in my dip. I always have it on hand, and it just takes a few minutes to saute.
If you prefer, you can use frozen chopped spinach. Make sure to thaw it completely before using, and wring out as much excess liquid as possible.
Artichoke hearts – For ease of preparation, use canned or jarred artichokes. Both plain or marinated artichokes are great in this recipe! Be sure to drain the extra liquid.
Cream cheese – To make a smooth and dreamy dip, cream cheese is a key ingredient. Make sure it is room temperature so it is easier to mix.
Sour cream and mayonnaise – For added tang and even more creaminess!
Garlic cloves – Fresh garlic is essential in this dip.
Parmesan cheese and mozzarella cheese – To achieve that melty, stringy, cheesy dip we love, two kinds of shredded cheeses are used. I highly recommend grating your own parmesan.
Lemon juice – The acidity of the juice helps cut through all the creamy ingredients and tone down the richness.
Crushed red chile flakes – If you like a bit of heat in your spinach artichoke dip, add a sprinkling of crushed red chile flakes. You could also use a few dashes of hot sauce, if you prefer.
How to make baked spinach artichoke dip
Have everything ready? Let’s make this dip!
Preheat the oven to 350°F. Lightly coat a casserole pan with butter or nonstick spray.
A 1.5-quart casserole dish is the perfect size for this recipe. If making for a party, I like to use 10-ounce ramekins so I can bring out the second dish, warmed, after the first is gone.
Roughly chop the spinach and mince the garlic. You can also just tear apart the spinach with your hands.
Add a small amount of olive oil to a saute pan over medium heat. Add the spinach and garlic and saute for a couple of minutes, just until all the spinach is wilted. Scoop into a large bowl.
Chop the artichoke hearts and add them to the bowl, then add the cream cheese, sour cream, mayonnaise, lemon juice, and half the parmesan and mozzarella.
Stir well until uniformly mixed, then add salt, pepper, and chile flakes if using.
Scoop the mixture into the prepared casserole dish and spread into an even layer. Sprinkle on the rest of the parmesan and mozzarella.
Place in the oven and bake for 20-25 minutes, until bubbly.
For a nicely browned top, turn on the broiler for the last few minutes of cooking.
Serve warm, with fresh parsley sprinkled on top.
Serving suggestions
Warm and gooey, is there anything spinach artichoke dip doesn’t go with?
I like to serve it with piles of fresh homemade crostini. It’s also great with pita chips or sliced French bread.
Want to have an amazing unique grilled cheese? Try it with this dip!
You can also serve baked spinach artichoke dip with mini sweet peppers, celery, pretzel thins, or tortilla chips.
If you want to be extra fancy, serve the dip in a bread bowl instead of a casserole dish!
Storage tips
Leftover spinach artichoke dip will keep in an airtight container stored in the refrigerator for about 3 days.
To reheat, warm in a casserole in the oven, or heat individual servings in a small bowl in the microwave.
Due to the dairy content, spinach artichoke dip does not freeze well.
Other dips you’ll love
Round out your party buffet table with these dips and spreads:
Spinach Artichoke Dip
Ingredients
- 1 tablespoon olive oil
- 8 ounces fresh spinach roughly chopped
- 2 cloves garlic minced
- 14 ounces artichoke hearts drained
- 8 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup shredded mozzarella divided
- ½ cup grated parmesan divided
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- Crushed red chile flakes optional
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°F and lightly coat a 1.5-quart casserole dish with nonstick spray.
- Heat a saute pan over medium-high and add olive oil. Add spinach and garlic and saute just until all the spinach has wilted. Transfer to a large bowl.
- Add artichoke hearts, cream cheese, sour cream, mayonnaise, lemon juice, and half the mozzarella and parmesan. Stir until uniformly mixed. Stir in salt, pepper, and crushed red chile flakes, if using.
- Top with remaining cheeses and bake for 20-25 minutes, until bubbly. For a browned top, turn the broiler on the last few minutes of baking. Top with parsley and serve warm.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
