Spinach artichoke dip is a classic comfort food dish that everyone loves. It’s creamy, cheesy, and full of flavor. This recipe is perfect for parties, game day, or just a cozy night in. Serve with pita chips, crackers, or even veggies for a delicious appetizer that will have your guests begging for more.
Make the best spinach artichoke dip recipe for your party!
Something I learned pretty quickly when I started hosting parties is that it’s always a good idea to have a few go-to dip recipes in your recipe box. They’re easy to prepare, always a crowd-pleaser, and perfect for snacking on while catching up with friends or watching the game.
My personal favorite? Spinach artichoke dip!
This creamy and cheesy dip is a staple at parties and is always one of the first dishes to disappear. But not all spinach artichoke dips are created equal. Some can be too watery, lacking flavor, or just not hitting the spot.
That’s why I’m sharing my tried and true recipe for the best spinach artichoke dip that will have your guests coming back for seconds (and thirds, let’s be real).
And the best part? It’s super easy to make at home!
This recipe came from one of my mom’s dearest friends, who would bring it in large containers to any and every gathering! We ate it and loved it for years before requesting her recipe to make it at home. She graciously shared it with us and now you get to have it, too! Thanks Valerie!!
Ingredients needed to make easy spinach artichoke dip
Making this spinach artichoke dip is surprisingly simple and only requires a few staple ingredients.
Here’s a list of everything you will need to make this recipe…
- Creamed Spinach: When I make my spinach and artichoke dip, I love to use frozen creamed spinach. It gives a rich and creamy texture to the dip! Make sure it is thawed out and chopped up before mixing it with the rest of the ingredients. You can also use plain frozen spinach, just add some heavy whipping cream to the recipe, if you do!
- Artichoke Hearts: Using jarred artichoke hearts is the easiest option for this recipe. Simply drain and chop them up. You’ll need a 7-ounce jar!
- Cream Cheese: It wouldn’t be a dip without cream cheese! Make sure to use softened cream cheese, so it mixes easily with the rest of the ingredients.
- Sour Cream: This adds another layer of tanginess and creaminess to the dip. Use full-fat sour cream for the best results! If you don’t have any sour cream, you can substitute it with Greek yogurt. You’ll need 1/2 cup.
- Cheese: For the ooey gooeyness of the classic spinach artichoke dip, I recommend using a combination of shredded mozzarella and parmesan. The mozzarella adds a stringy texture, while the parmesan gives a nutty flavor. Shred your own cheese for the best results!
- Mayonnaise: While some people may not be a fan of mayo, it adds a delicious flavor and texture to the dip. Trust me on this one!
- Garlic: This is a key ingredient in any spinach artichoke dip recipe. It adds depth of flavor and gives it that classic garlic kick. You just need a tablespoon.
- Butter: I like to add a little bit of butter for some extra richness and added flavor. Just 1 tablespoon will do the trick!
- Cayenne Pepper: This is completely optional, but if you like a little bit of heat in your dip, add a pinch or two of cayenne pepper. It won’t make the dip spicy; it just gives it a subtle kick.
- Salt and Pepper: These are essential seasonings that bring out all the flavors in the dip. Add a pinch of each to taste!
Kitchen equipment needed
- Large Mixing Bowl
- Hand Mixer
- Cast Iron Skillet (or Baking Dish)
Tips for making the best spinach artichoke dip
- Add bacon – If you’re a fan of bacon, adding some chopped cooked bacon to the dip will take it to the next level!
- Make it spicy – Add some diced jalapenos or a dash of hot sauce for a spicy twist on this classic dip.
- Use a different cheese – While mozzarella and parmesan are my go-to choices for this dip, you can also use other types of cheese, like Swiss or gruyere, for different flavor combinations.
- Double the recipe for a crowd – This recipe serves 10 people, but it’s so delicious that you may want to make a double batch for larger gatherings or parties. Just use a bigger baking dish and adjust the cooking time accordingly.
What to serve with hot artichoke dip
Once the dip is baked and bubbly, it’s time to dig in!
There are so many things you can serve with this delicious dip, but my personal favorite is pita chips or tortilla chips. They have a sturdy texture that holds up well against the thick and creamy dip.
If you’re looking for a healthier option, you can also serve sliced baguettes, crackers, or even raw vegetables like carrots, celery, and bell peppers.
It’s all about finding what you enjoy and making it a tasty and satisfying snack!
How to store and reheat homemade spinach artichoke dip
To store any leftover spinach artichoke dip, let it cool down completely before transferring it into an air-tight container. It will last in the refrigerator for 3-4 days.
To reheat, you can either microwave it or bake it in the oven at 350°F until warmed through.
Frequently asked questions about baked spinach artichoke dip
Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!
If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible. Thank you!
Can I use fresh spinach instead of frozen?
Yes, you can definitely use fresh spinach for this recipe. While frozen spinach is convenient, using fresh spinach gives a more vibrant color and texture to the dip. Just wilt down 6 cups of fresh baby spinach in a pan before adding it to the recipe.
What is the best chip for artichoke dip?
Tortilla chips are the classic option, but you can also use pita chips, bagel chips, or even crackers! Choose your favorite and enjoy.
Why is my baked spinach artichoke dip runny?
If your dip is runny, it could be because you didn’t drain the artichokes enough or used too much sour cream. You can also try adding a little bit more cheese to thicken it up.
Can you freeze spinach artichoke dip?
Unfortunately, the texture and consistency of this dip don’t hold up well in the freezer. It’s best enjoyed fresh or stored in the refrigerator for a few days.
Can I make this dip ahead of time?
Yes, you can make the spinach artichoke dip ahead of time and store it in the refrigerator before baking. Just be sure to bring it to room temperature before baking.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for spinach artichoke dip, take a look at some of these other yummy recipes:
- Cheesy Bacon Spinach Dip
- 5 Layer Mexican Taco Dip
- Old Fashioned Dried Beef Cheese Ball Recipe
- Spicy White Pimento Cheese Recipe
- Black Bean Salad With Corn
- 2 – 10 ounce boxes frozen spinach, thawed and chopped
- 7 ounce jar artichoke hearts (in water), drained and chopped
- 8 ounces cream cheese, softened
- 1 1/2 cups grated parmesan cheese, divided
- 1 cup mozzarella cheese, shredded
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise
- 1 Tablespoon minced garlic
- 1 Tablespoon butter, melted
- 1/2 cup of heavy whipping cream
- fresh cracked pepper, to taste
- dash of cayenne pepper, to taste
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine softened cream cheese, 1 cup of parmesan cheese and mozzarella cheese. Use a hand-mixer if needed to combine well. Set the 1/2 cup of parmesan cheese to the side for the end.
- Add the rest of the ingredients and stir to combine well.
- Spoon mixture into a cast iron skillet or baking dish.
- Sprinkle on the 1/2 cup of parmesan cheese to the top before baking.
- Bake at 350 degrees for 30 minutes until bubbly.
- Turn the oven on broil at the very end of baking for just a few minutes to brown the top. Keep an eye on it to make sure it doesn’t burn!
- Serve with pita chips, tortilla chips or toasted baguettes.
- You can substitute the plain spinach for creamed spinach, just omit the heavy whipping cream if you do.
- If you don’t have frozen spinach, you can use fresh. Just boil some water in a pot in the stove and add the spinach. When wilted, drain the spinach and press the water out. You will need roughly 16 ounces of fresh spinach to get 1 cup of cooked spinach. So, you’ll need roughly 32 ounces of fresh spinach for this recipe.
- To store any leftover spinach artichoke dip, let it cool down completely before transferring it into an air-tight container. It will last in the refrigerator for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Keywords: dip, appetizer