Spinach Artichoke Dip

12.29.2018

I’ve already made this Spinach Artichoke Dip three times this month! It’s deliciously rich, perfectly creamy and cheesy, brimming with spinach and artichokes and it’s always a crowd favorite. This version is oven baked and incredibly easy to make.

Spinach Artichoke Dip

Homemade is the Best

At at least one party chances are you’ve tried the store-bought chilled spinach artichoke dip, the cold kind that’s jam packed with mayo. This version is served warm and melty and 100 times better!

Spinach artichoke dip is my favorite kind of savory dip. It has so much flavor, I love the flavor pairing of veggies, and who can resist all that cheese?

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This is the ultimate party dip! I’m yet to meet someone who doesn’t love it.

If I start eating this before dinner it quickly becomes my dinner because I just can’t stop eating it.

I shared a stove-top version a few years ago but this baked version has become my go-to. Plus I love that there’s no tending to this method, just mix and bake.

Spinach Artichoke Dip Video (1 Min)

 

 

Scoop of Spinach Artichoke Dip

 What Ingredients are in Spinach Artichoke Dip?

  • Cream cheese
  • Sour cream
  • Mayonnaise
  • Garlic
  • Parmesan
  • Mozzarella
  • Pepper
  • Canned artichokes
  • Frozen spinach

Spinach Artichoke Dip ingredients needed.

How to Make Spinach and Artichoke Dip

  • Preheat oven to 350 degrees. Spray a small (4 – 5 cup) baking dish with non-stick cooking spray.
  • In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.

Mixing cream cheese, mayonnaise, sour cream, garlic and shredded cheeses in mixing bowl to make Spinach Artichoke Dip.

  • Stir in artichokes and spinach.
  • Spread mixture evenly into prepared baking dish.

Mixing spinach and artichokes into Spinach Artichoke Dip mixture in mixing bowl.

  • Serve warm.

Spreading Spinach Artichoke Dip mixture into small casserole dish.

What Should I Serve with This?

  • Tortilla chips
  • Hearty crackers
  • Toasted baguette slices (crostini)

To make the crostini – slice up baguette into 1/2-inch slices brush the rounds with olive oil, and bake in 400 degree oven on baking sheet just until the bread starts to get a nice golden brown.

Can I Use Fresh Spinach in This Recipe?

You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop.

Spinach Artichoke Dip in a small white baking dish.

Can I Make it Lighter?

If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream.

Can I Make it Ahead?

You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.

Can I Reheat This Dip?

If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through.

Spinach Artichoke Dip

More Delicious Dip Recipes to Try!

Spinach Artichoke Dip in baking dish.

 

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Spinach Artichoke Dip

5 from 3 votes

This dip is deliciously rich and creamy, perfectly cheesy, brimming with spinach and artichokes and it's always a crowd favorite! This version is so easy to make. It's oven baked and served warm and melty.

Servings: 8
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 oz. cream cheese, well softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced (1 tsp)
  • 2/3 cup (76g) finely shredded parmesan cheese
  • 1/2 cup (56g) finely shredded mozzarella cheese
  • Pepper, to taste
  • 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
  • 6 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions

  1. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
  2. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
  3. Stir in artichokes and spinach
  4. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
  5. Serve warm with tortilla chips, crackers or toasted baguette slices

Recipe Notes

  • Tip - this dip can be made a day in advance. Refrigerate then remove and let rest at room temperature 30 minutes and bake.
  • It reheats well in the microwave in small portions (I haven't yet tried reheating the entire thing yet because I like to snack on it for a few days).
Nutrition Facts
Spinach Artichoke Dip
Amount Per Serving
Calories 242 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 49mg 16%
Sodium 440mg 18%
Potassium 259mg 7%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
Vitamin A 62.3%
Vitamin C 4.7%
Calcium 22%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Dip
Cuisine: American
Keyword: Spinach Artichoke Dip
Calories: 242 kcal
Author: Jaclyn

25 comments

  • Sasha: Hi! Do you still have the recipe from the stovetop version posted/available somewhere? I’ve been making that one for years and it’s a huge crowd pleaser!! I don’t recall it being very different from this version, but I want to say it also included butter? January 30, 2019 at 1:45pm Reply

    • Jaclyn: Here’s the stovetop recipe:

      Ingredients
      1 (14 oz) can artichoke hearts (in water)
      8 oz baby spinach, roughly chopped
      2 Tbsp butter
      1 Tbsp minced garlic
      1/2 cup half and half, then more as desired
      1/2 cup sour cream
      8 oz cream cheese, diced into small cubes
      1 cup (3 oz) finely shredded parmesan cheese
      Salt and freshly ground black pepper
      Red pepper flakes (optional)

      Instructions
      Drain artichoke hearts then chopped into small pieces. Place on several layers of paper towels then squeeze some of the excess moisture from artichoke hearts.
      Melt butter in a saute pan over medium heat. Add spinach, artichoke hearts and garlic and saute until spinach has just wilted, about 2 minutes.
      Remove pan from heat, add in half and half, sour cream, cream cheese cubes and parmesan cheese and return pan to medium heat and cook, stirring constantly (reducing heat just slightly if needed) until cheese has melted and dip is hot.
      Season with salt and pepper to taste, thin with more half and half if desired and sprinkle in red pepper flakes if desired.
      Serve warm with tortilla chips, crackers or baguette slices. January 30, 2019 at 9:58pm Reply

      • Sasha: Thank you so much!! I just made the baked version which was great too :) February 7, 2019 at 8:56pm Reply

        • Jaclyn: So glad to hear you like them both :)! February 8, 2019 at 8:58am Reply

  • Romina Regua: I made this last night and served it with pumpernickel bread. I used fresh spinach for this, as per your suggestion. It turned out amazing and super easy to make! My husband and I loved it! I will make a bigger batch next time since we already ate most of it haha (it turned into our dinner). Thank you for sharing this recipe! January 29, 2019 at 3:25am Reply

    • Jaclyn: So glad you and your husband loved it! That happens to me a lot too, it quickly just becomes dinner :). January 29, 2019 at 11:32am Reply

  • Flo: Can you freeze this dip in small portions?? January 28, 2019 at 5:02pm Reply

    • Jaclyn: Because of the dairy in the dip it likely won’t freeze well unfortunately. January 30, 2019 at 11:04pm Reply

  • Melody: Hi Jaclyn,
    Your new version sounds great. I am actually making it now. FYI….When I printed the new version, the old recipe is actually what printed. Not sure what’s up with that. It saved the old version instead of the new also when I penned it. December 31, 2018 at 3:18pm Reply

    • Jaclyn: Thanks for the heads up! I just deleted the entire recipe and added it in a new recipe box so hopefully that fixes the issue. I hope you love this dip Melody, happy new year! December 31, 2018 at 4:25pm Reply

  • Kayleen Miller: Thought you would want to know that when you try to print this recipe it takes you to your original artichoke dip recipe not your new one?

    Btw, I love your recipes and try them often, and usually repeat them. :) December 31, 2018 at 6:29am Reply

    • Jaclyn: Thanks for the heads up Kayleen! Not sure why that happened but I deleted and re-added the recipe so hopefully that solves the issue. I’m so glad to hear you love my recipes :)! December 31, 2018 at 4:31pm Reply

  • Marvin Rojas Elizondo: Excelentes recetas December 30, 2018 at 10:58am Reply

  • Brian: This will be delicious. I had a similar dip years ago and I remember how everybody loved it. I’m glad I’ve found your recipe. Thanks for sharing it, and Happy New Year to you. December 30, 2018 at 8:33am Reply

    • Jaclyn: Happy New Year Brian! I hope you enjoy this dip! December 30, 2018 at 2:29pm Reply

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