Julie Clark
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Spinach Artichoke Dip
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If you’re looking for an easy appetizer for a Super Bowl party or New Year’s Eve, try this creamy Spinach Artichoke Dip. This baked cheese dip is delicious served in a serving bowl with tortilla chips, pita chips or sourdough bread.
We’re all about warm, cheesy dips like sausage cheese dip and our easy crab rangoon dip. Whether they are a spicy jalapeño dip or Italian baked cheese, we can’t get enough. This classic spinach artichoke dip is perfect for a finger foods party, or as the starter to dinners like our one pot pasta.
Creamy Spinach Dip with Parmesan Crust
It wasn’t until my adult years that I would even dream of touching spinach, especially spinach dip. Now I find myself loading up my salad bowls with baby spinach and making spinach mashed potatoes, spinach egg souffles and cheesy spinach stuffed biscuits.
I used frozen spinach in this recipe. They key to preventing the dip from becoming watery is to drain and press dry the thawed spinach. You don’t want any excess liquid. Use 10 ounces of fresh spinach if you’d like.
Our spinach artichoke dip recipe is delicious served with pumpernickel, rye and crostini. You can also use crackers or pita chips. If you’d like a low-carb option, use your favorite fresh veggies.
It is also delicious served over a baked potato! And if you love appetizers, try our pickle roll ups and 3 ingredient sausage balls.
Enjoy! -Julie
Spinach Artichoke Dip Ingredients
Our spinach dip calls for frozen spinach, marinated artichoke hearts, cream cheese, sour cream and mayo. To flavor, we add garlic (and lots of it!), lemon juice and Parmesan cheese.
Other addition ideas are mozzarella cheese, romano cheese or black pepper and a pinch of red pepper flakes for a little heat.
Spinach Artichoke Dip
If you’re looking for an easy appetizer, try this Spinach Artichoke Dip! This cheesy baked dip is packed with spinach and is perfect for parties and family gatherings.
Servings 12
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 10 ounces frozen chopped spinach thawed, well drained and squeezed dry
- 7.5 ounces marinated artichoke hearts reserve 2 teaspoons of the marinade to add to the mix, drain off the rest
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 1/2 cups grated Parmesan cheese divided
Instructions
- Preheat oven to 375º F. Lightly grease a 7×11 inch baking dish.
- In a medium bowl, mix together the softened cream cheese, mayonnaise and sour cream until smooth. Mix in the drained spinach and drained, chopped artichokes.10 ounces frozen chopped spinach, 7.5 ounces marinated artichoke hearts, 8 ounces cream cheese, ½ cup mayonnaise, ⅓ cup sour cream
- Stir in the garlic, lemon juice, reserved marinade and salt. Fold in 1 cup of grated parmesan cheese.3 cloves garlic, 2 tablespoons lemon juice, ½ teaspoon salt, 1 ½ cups grated Parmesan cheese
- Spread the mixture evenly into the prepared baking dish. Bake covered in the preheated oven for 20 minutes.
- Remove the cover, and top with additional ½ cup shredded parmesan cheese.
- Let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve warm with pumpernickel, rye or sourdough crostini.
Video
Notes
- Make the spinach dip up to 2 days in advance. Put the dip together then cover the dish and store in the fridge. Before you want to bake it, uncover and sprinkle with the shredded Parmesan cheese. Then follow the baking instructions in the recipe.
- Store leftovers in an airtight container for 3-4 days. Reheat in the microwave. Do not freeze the dip.
Nutrition
Calories: 223kcal | Carbohydrates: 5g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 521mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3355IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 1mg
Frequently Asked Questions
Can I make this dip in a slow cooker?
Yes! Mix up the ingredients as the recipe states and spoon it into the slow cooker liner. Cover the crockpot and cook on low until heated through and slightly bubbly, about 2-3 hours. This works best in a small crock pot.
Ever tried in a crock pot?
I absolutely love this spinach artichoke dip!! I just receive an Instant Pot for Christmas and I was wondering if you knew how to make this same recipe in an Instant Pot?
I just made this and unfortunately the parmesan cheese didn’t melt when baked. It stay in its original grated form. I followed the instructions to a tee (although I did add a bit too much spinach), but it somehow didn’t turn out good. Is there anyway I can get the cheese to melt if I re-heated it?
What specific brand of marinated artichoke hearts did you use?
Do I have to put it in the oven
I used fresh spinach instead of frozen and 1/2” sliced French baguette for the diping. I brought it hot out of the oven to my Bunco group and I t was a big hit with the ladies. It’s perfect for serving 12.