The next time you are scratching your head when you need to choose a dip recipe, pick this one. My hot spinach artichoke dip recipe is known to be a favorite among family and friends. It’s made with frozen spinach, artichoke hearts, and four kinds of cheese. It’s creamy, cheesy, and just the most excellent dip.
One of my favorite appetizers to order in a restaurant is “SpinArt” Dip. I always thought the dip would be difficult to make but my sister-in-law made a version of this spinach and artichoke dip several years ago and brought it to a family get-together when I realized ‘hey, I can make this too!” I have since made it many times, and slowly changed some of the ingredients to better suit our tastes.
I love to make this cheesy dip as a party appetizer, it really gets everyone oohing and aahing over how decadent it is. You can easily prepare the dip a few hours ahead of time, cover it with plastic wrap, and place it in the fridge. Once your guests start to arrive throw it in the oven so it gets hot and bubbly before serving it. Warm dips are really the best. They make the perfect appetizer especially when it’s cold outside.
Ingredients Needed To Make Spinach Artichoke Dip
Artichoke hearts – use canned quartered artichoke hearts, drained.
Frozen spinach – I like to use frozen chopped spinach, thawed and drained, and patted dry to remove excess moisture. You could use fresh spinach and blanch it so it wilts. Or if you have leftover cooked spinach you can use that as well.
Garlic– I used fresh garlic, minced. Fresh is much more robust than garlic powder.
Parmesan, Romano & Asiago cheese blend – This cheese blend really gives the dip a nice flavor. You can substitute any of the individual cheeses if you wish but I have to say this combination gives much flavor to the dip.
Mozzarella cheese – Mozzarella cheese adds even more cheesy goodness!
Half and half – Half and half adds richness to the dip. You can use a lower-fat cream if you want to lighten it up a bit.
Sour cream – I use sour cream with chives. You can also use full-fat Greek yogurt.
How to make spinach artichoke dip recipe
First: Preheat oven to 350 degrees Fahrenheit.
Second: Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.
Third: In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.
Fourth: Pour into the prepared baking dish, preferably a shallow dish sprayed, like a large deep-dish pie plate, with non-stick cooking spray, Top with Mozzarella cheese and place into the 350-degree oven and bake for 20-25 minutes, or until bubbly. I love using a cast iron skillet, too!
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Why should you grate your own cheese? Find Out Here.
Is spinach artichoke dip good for you? Spinach artichoke dip is fairly high in fat so I wouldn’t say it is good for you but I would say that I follow the 80/20 rule so eating this baked spinach artichoke dip is okay once in a while.
What is spinach artichoke dip made of? This baked spinach artichoke dip is made with canned artichokes, frozen spinach, sour cream, and a combination of cheeses.
Is spinach artichoke dip supposed to be heated up? I personally like to eat spinach artichoke dip hot but others may find this easy spinach artichoke dip recipe tastiest when served warm or at room temperature. You can reheat it in the microwave or place it back in the oven to warm it.
What do you serve with spinach artichoke dip? You can serve spinach artichoke dip without mayo with tortilla chips, pita chips, pita bread, or mini bell peppers. Or your favorite dippers, of course.
How to make hot spinach artichoke dip vegan? It is possible to make vegan spinach artichoke dip though it will not have the same taste as if it were non-vegan.
To make this hot cheesy dip vegan you can substitute a non-dairy sour cream and half and half and use soaked raw cashews instead of the cheese mixture. You can also use vegan cheese and a touch of nutritional yeast.
How do you make this recipe in the crock pot? To make crock pot spinach artichoke dip, spray the slow cooker with cooking spray and cook the cheese mixture on medium heat until the dip is bubbling.
Spinach Artichoke Dip Easy Substitutions:
If you can’t get your hands on any spinach you can substitute any leafy green. Just steam, remove excess liquid, and add to the creamy dip.
Mix up the cheeses, try different types of cheese, feel free to experiment with your favorites.
Use light cream cheese instead of sour cream.
Tips & Tricks To Make This Best Spinach Artichoke Dip Recipe
- I like to drizzle a touch of olive oil over this homemade hot spinach dip.
- This best spinach artichoke dip will keep in an airtight container in the fridge for 4-5 days. I do not recommend freezing.
- This spinach artichoke dip is perfect for serving in a bread bowl. Choose a big round bread, cut away the insides and pour the cream cheese mixture into the well. Save the scooped-out bread for dipping.
- 1 (14 ounce) can artichoke hearts, drained
- 1 (12 ounce) package frozen spinach, thawed and drained, patted dry
- 3/4 teaspoon minced garlic
- 2/3 cup Parmesan, Romano & Asiago cheese blend
- 1 1/4 cup shredded mozzarella cheese
- 1/3 cup half and half
- 1/2 cup of sour cream
- Preheat oven to 350 degrees.
- Blend your artichokes, garlic and Parmesan cheese blend with a hand blender or food processor.
- In another bowl, stir together your half and half with the sour cream. Fold in the artichoke mixture, then the spinach.
- Pour into a shallow dish sprayed with non-stick cooking spray. Top with Mozzarella cheese.
- Bake for 20-25 minutes, or until hot and bubbly.
- Serve with tortilla chips, baguette slices, raw veggies or pita bread.
I have found that a deep dish pie plate or a smaller cast iron skillet work great for baking this dip!
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Ceramic Pie Dish, 10-Inch
Cuisinart DLC-2ABC Mini-Prep Plus 24-Ounce Food-Processors, 3 Cup, Brushed Chrome and Nickel
Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish
KitchenAid Renewed 3.5-Cup Food Chopper
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black
Amount Per Serving: Calories: 151Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 366mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 9g
Nutrition isn't always accurate.
This recipe was originally posted on June 21, 2013, it has been updated to improve user experience and reshared on December 26, 2022.