Ultimate Spinach Artichoke Dip

Ultimate Spinach Artichoke Dip prepped in just five minutes and ready to eat in 30! The perfect easy, cheesy appetizer with three cheeses.

Spinach and cheese are the perfect way to *feel* like you’re eating healthy while really just eating as much cheese as possible, like my favorite Creamed Spinach.

Spinach Artichoke Dip
 Spinach Artichoke Dip Recipe

Dips are a fantastic party appetizer for a crowd and spinach artichoke dip is a classic fan favorite dish you can’t go wrong with. One of the reasons it likely became so popular is that the spinach and artichoke ingredients make people often question, “Is Spinach Artichoke Dip healthy?” We wish the answer to this question was yes, but no, it isn’t any healthier than any other pile of melted cheese.

We make it even better.

This version pumps up the Parmesan flavor, uses fresh garlic instead of powdered and we skip the mayonnaise all together in favor of sour cream. Spinach Artichoke dip with no mayo is a great flavorful version.

The sour cream brings a tangy flavor while keeping enough fat content in the recipe to keep it from breaking the melted cheese sauce. Please don’t replace the sour greek with fat free greek yogurt and think the consistency will be the same.

MORE DELICIOUS PARTY DIPS:

Want more dips to make for your tailgate, Christmas or Thanksgiving party? Here are our most popular dip recipes!

How to Make Spinach Artichoke Cheese Dip:

  • Pre-heat: This dip is quick but being prepared will make it go faster, so be sure the oven is set to 350 degrees.
  • Drain Well: While this dip is easy, there is one very important step you CAN NOT skip. Make sure your spinach is drained well and remove as much liquid as possible.
  • Mix Well: In a large bowl add all the ingredients except ¼ cup mozzarella and ¼ cup Parmesan cheese together until well mixed. Make sure the spinach is not left in clumps or it will have pockets of pure spinach that isn’t great for dipping.
  • Pour: Pour into an oven safe pie plate or skillet, you can also use a regular baking dish or even use mini soufflĂ© dishes for more individual servings.
  • Bake: Top with mozzarella cheese for an even more delicious cheesy layer and bake for 20-25 minutes. You want to see all the cheese melted and bubbly before removing from the oven. You don’t need to look for browning.

Spinach and Artichoke Cheese Dip

Frequently Asked Questions about Spinach and Artichoke Dip:

  • What food goes with spinach artichoke dip?: Sturdier tortilla chips and crispy sliced baguettes are the best for enjoying spinach artichoke dip as the dip can sometimes bend or break thin chips and soft baguettes.
  • Is Spinach and Artichoke Dip gluten free? Yes, Spinach and Artichoke dip is naturally gluten free unless the recipe calls for flour or other gluten containing ingredients. This recipe is gluten free.
  • Is chopped or whole leaf spinach better? Chopped is better as chips won’t have to compete with long pieces of spinach.
  • Can you use fresh spinach in place of frozen? Yes, absolutely, cook it down with some olive oil and once fully wilted let cool then squeeze all the liquid out of the spinach before adding to the recipe.
  • What is Spinach Dip Made of? Spinach Dip is made with frozen spinach, artichokes, sour cream, cream cheese, Parmesan, mozzarella and spices baked until bubbly.
  • Can you make this dip in the slow cooker? Absolutely, spinach artichoke dip is the PERFECT recipe for the slow cooker, you can find it here: Slow Cooker Spinach Artichoke Dip.

MORE AWESOME APPETIZER RECIPES:

How to Store Spinach Artichoke Cheese Dip:

  • Serve: Don’t leave buffalo wing dip at room temperature for more than 2 hours. If you need to serve for longer than two hours try our Slow Cooker Buffalo Wing Dip you can leave on low while serving.
  • Store: Once the soup has cooled, you can store it in the fridge. Kept in an airtight container it will stay good for 3-4 days.
  • Freeze:  We don’t recommend freezing this dip as it contains sour cream which can break the sauce when unfrozen. Even if you use mayonnaise it will also break the cheese sauce upon defrosting.
 

Tools used in the making of this Spinach Artichoke Dip:
Artichoke Hearts: Easy to use and store, marinated for extra flavors.
Yellow Enameled Cast Iron Skillet: The perfect cheery cast iron skillet but with enamel for easier and more gentle cooking.

Spinach Artichoke Dip Recipe

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Spinach Artichoke Dip Recipe

Ultimate Spinach Artichoke Dip prepped in just five minutes and ready to eat in 30! The perfect easy, cheesy appetizer with three cheeses.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces cream cheese , softened
  • 1/4 cup sour cream
  • 3/4 cup shaved Parmesan cheese , divided
  • 2 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 14 ounce can artichoke hearts , drained and chopped
  • 1/2 cup frozen chopped spinach , thawed and drained
  • 1/4 cup shredded mozzarella cheese

Instructions

  • Pre-heat the oven to 350 degrees.
  • In a large bowl add all the ingredients except ¼ cup mozzarella and ¼ cup Parmesan cheese together until well mixed.
  • Pour into an oven safe pie plate or skillet.
  • Top with mozzarella cheese and bake for 20-25 minutes.
  • Top with Parmesan cheese and serve.

Video

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 2g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 552mg | Potassium: 77mg | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 0.3mg | Calcium: 221mg | Iron: 0.3mg
Keyword: Ultimate Spinach Artichoke Dip
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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this today and the flavor was on point. However mine was not creamy in the least it was actually very dry. I don’t know what I did wrong? I couldn’t find shaved parm so I used shredded but would that of made that much of a difference?? I will definitely give it another try and hopefully get better results.

  2. O M G! This is the best spinach artichoke dip that I have ever had. My husband loves this stuff so much that I have to make it at least once a month now. We are VERY picky eaters! This recipe is a winner!

  3. Outstanding spinach and artichoke dip I did put in a little dash of red pepper flakes to give it a little kick it worked out great thanks

  4. I’ve tried out A LOT of spinach artichoke dip recipes and this one is my favorite—and my husband agrees! Thank you!

      1. If using fresh spinach, cook it down with some olive oil and once fully wilted let it cool. Then squeeze all of the liquid out of it before adding it to the recipe. Hope this helps!

    1. You’ll want to place it in an oven safe pie plate or skillet. So sorry about that, thanks for letting me know.

  5. Sounds awesome & easy.  I’m going to try stuffing some boneless chicken breasts with this dip.   I’m sure they’ll be fantastic.  Thanks for the yummy recipe.

    1. Smart decision!! People will be inviting you to All the get togethers knowing you’ll be bringing this!

  6. Gosh I wish I was your neighbor and that we got along great and that you always made too much food and you always knocked on my door with a plate of leftovers. But you’re not and so I will settle for the recipe. Thank you for this awesome one!

    1. Haha! If the houses next door ever go on the market, I’ll tell them to put that as a selling point. 🙂