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.
Spinach Artichoke Dip Recipe
It wasn’t until my adult years that I would even dream of touching a spinach dip. I should have never tried it because you know what? Now I can’t stay away from it. Delicious warm cheesy flavor…this easy spinach artichoke dip is perfect for parties, game days and potlucks!
What are the ingredients in spinach artichoke dip?
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. You can easily keep these ingredients on hand for when visitors drop by and need a snack!
Can I use fresh spinach instead of frozen spinach?
Yes! For this recipe, use 10 ounces of freshly chopped spinach if you’d like. Chop the spinach and prepare as the recipe states.
How do you make easy spinach artichoke dip?
Here are a few hints!
- Make sure your spinach is thawed and well drained. You don’t want a soggy dip, so really squeeze that moisture out of the spinach.
- Make sure the cream cheese is softened. Not hot…just room temperature soft so that it can easily mix in to the other ingredients.
- We use marinated artichoke hearts. The marinade adds just a little extra flavor.
- Use a combination of both mayo and sour cream for the perfect creaminess and flavor.
- Use freshly grated parmesan. Cheese is best if you take the time to grate a block of cheese yourself. The cheese will melt more smoothly and won’t be as greasy.
- We bake this in a 7×11″ baking dish. If you have a fun oval casserole dish that isn’t too large, that would work too!
Spinach Artichoke Dip in a Bread Bowl
Spinach Dip is so delicious served in a bread bowl. For the best results, mix up the ingredients (except the 1/2 cup parmesan cheese). Place the cheese in a microwave safe bowl and heat in 1 minute intervals, stirring between each interval, until the dip is warm (About 3-4 minutes total. Be sure to stir between each minute so the dip doesn’t dry out or burn.).
After you’ve warmed the dip, place it in the hollowed out bread bowl. Sprinkle the parmesan on top and bake (uncovered) for 20 minutes or until the baked dip is hot.
What to Serve with Spinach Artichoke Dip
Spinach artichoke dip is delicious served with sourdough bread, 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.
Spinach Artichoke Dip is also delicious served over a baked potato!
Can you make spinach artichoke dip in advance?
You can make spinach dip up to 2 days in advance. Put the dip together then cover the dish. Before you want to bake it, uncover and sprinkle with the shredded Parmesan cheese. Then follow the baking instructions in the recipe.
Can you reheat spinach artichoke dip?
Reheating spinach dip in the microwave can dry it out, so I recommend covering the baking pan with foil and reheating the dip in the oven (preheated to 270º Fahrenheit) until the dip is as warm as you’d like.
How long does spinach dip last in the refrigerator?
You can refrigerate spinach dip about 3-4 days after you bake it.
Can you freeze spinach artichoke dip?
This dip doesn’t freeze well. Sour cream and mayo tend to separate and become watery when you freeze them. Freezing store dips might be ok, but steer clear of freezing homemade dips.
Other Spinach Recipes
Spinach Artichoke Dip
- 10 ounces frozen chopped spinach - thawed, well drained and squeezed dry (10 ounce package)
- 7.5 ounces marinated artichoke hearts, (reserve 2 teaspoons of the marinade to add to the mix, drain off the rest) (7.5 ounce jar)
- 8 ounces cream cheese (softened)
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1 cup grated Parmesan cheese
- ½ cup grated Parmesan cheese (for topping)
- Preheat oven to 375 degrees F. Lightly grease a 7x11 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.
- Mix in the garlic, lemon juice and reserved marinade.
- Fold in 1 cup of grated parmesan cheese.
- Spread evenly into the prepared baking dish.
- Bake covered 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 with pumpernickel, rye or sourdough crostini.