This hot spinach and artichoke dip recipe is easy to make and comes together in about 30 minutes. Served with tortilla chips, crackers, baguette slices or crusty artisan bread, it will be among the best dip recipes you’ve ever tried.
Why I Love This Spinach and Artichoke Dip Recipe
Artichokes have a short season, typically available from March to May. So, when they are in season, I make the best of this short window to stock up, make Instant Pot artichokes, and enjoy chicken artichoke heart casserole, white sauce chicken pizza, and this spinach and artichoke dip.
This completely from-scratch spinach and artichoke dip is fun to serve as an appetizer, a special gathering, or just because! Many of the ingredients in this recipe can also be made from scratch and served with homemade crackers, crusty artisan bread, or even these 20-minute no-rise dinner rolls. This is one indulgence you can feel good about.
If you like the idea of serving real-food appetizers and party foods, check out some of these other favorites:
- Bacon Wrapped Asparagus
- How to Make Sweet and Sour Meatballs
- 5-Minute Marinated Cheese
- Crispy Rhutabega Fries
Spinach and Artichoke Dip Recipe Variations
This recipe is for a basic hot spinach artichoke dip, but you can play around and adjust it by adding your own signature combinations. Here are a couple of ideas to get you started:
| Variation | Ingredients | Instructions |
| Spicy Spinach Artichoke Dip | Jalapenos & smoked paprika | Add jalapenos and smoked paprika to the mix to add a spicy kick. |
| Savory Spinach Artichoke Dip | Diced ham, bacon, cheddar cheese | Swap out the mozzarella chees for cheddar, and add ham or bacon for a savory combo. |
Harvest to Table Magazine
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How to Make Spinach Artichoke Dip
Supplies Needed
- 1 Quart Baking Dish – Equivalent measurements are approximately 5.5” wide by 8.5” long and 1.75” high.
- Skillet – A properly seasoned cast iron pan works great, but use whatever you have on hand.
- Large Mixing Bowl – A shallow mixing bowl will allow you to mix the ingredients evenly.
- Mixing Spoon – If you have a wooden spoon, learn how to properly condition your wood products here.
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Ingredients Needed
- Fresh Spinach – You can substitute 10 oz. frozen spinach, thawed with all of the excess liquid removed.
- Garlic Cloves, Minced – If using jarred minced garlic, use two teaspoons.
- Cream Cheese – Allow the cream cheese to come to room temperature.
- Yogurt – Learn how to make yogurt here. If you don’t have yogurt on hand, you can substitute sour cream.
- Mayonnaise – Learn how to make mayonnaise here.
- Shredded Parmesan Cheese – Use fresh parmesan, not dehydrated parmesan in a can.
- Shredded Mozzarella Cheese – Learn how to make mozzarella here.
- Artichoke Hearts – You can use chopped steamed artichokes from this Instant Pot artichoke recipe or substitute one 14-oz. can of artichoke hearts (drain and chop).
- Salt and Pepper – To taste.
Step-by-Step Directions
- Preheat the oven to 350°F. Spray a 1-quart baking dish with non-stick cooking spray or grease with olive oil and set aside.
- In a pan, bring garlic to medium heat, throw in the spinach and cook until wilted and garlic is fragrant. Set aside.
- In a medium bowl, stir together cream cheese, yogurt, mayonnaise, shredded parmesan, and mozzarella.
- Stir in chopped artichokes and wilted spinach with garlic into the cream cheese mixture.
- Add salt and pepper to taste.
- Spread the mixture into the prepared baking dish.
- Bake in a preheated oven for 20 minutes, until the cheese is bubbly.
- Turn the oven off and broil on high for 2-3 minutes to get a crispy top.
- Serve warm with chips, crackers, baguette slices or bread.
How to Store and Reheat Spinach Artichoke Dip
Leftover spinach artichoke dip can be stored in an airtight container in the fridge for 3-4 days. To reheat, use the oven at 350°F for 15-20 minutes. Or, microwave in 30-second intervals, stirring often, until warm. Stir well before serving for even heating.
Did you make this recipe? If so, please leave a star rating in the recipe card below (this really helps me out)… then, snap a photo of your spinach and artichoke dip and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
FAQ’s
What ingredients are in spinach artichoke dip?
A tasty spinach artichoke dip needs fresh spinach, artichoke hearts, and cream cheese. It also includes yogurt or sour cream, Parmesan cheese, garlic, and seasonings like salt and pepper. These ingredients mix to make a rich, tangy, and creamy dip.
What kind of cheese is good in spinach and artichoke dip?
For a great spinach and artichoke dip, use Parmesan, mozzarella, and cream cheese. Parmesan gives a sharp, nutty taste. Mozzarella adds a creamy, melty texture. Cream cheese makes the dip smooth and creamy.
What’s in Applebee’s spinach artichoke dip?
Applebee’s spinach artichoke dip has spinach, artichoke hearts, cream cheese, and Parmesan cheese. It also includes garlic and other seasonings. Their secret is the perfect mix of tangy, creamy, and savory flavors.
What kind of cheese is good in spinach and artichoke dip?
For a great spinach and artichoke dip, use Parmesan, mozzarella, and cream cheese. Parmesan gives a sharp, nutty taste. Mozzarella adds a creamy, melty texture. Cream cheese makes the dip smooth and creamy.
How do I store and reheat spinach artichoke dip?
Store leftover spinach artichoke dip in an airtight container in the fridge for 3-4 days. To reheat, use the oven at 350°F for 15-20 minutes. Or, microwave in 30-second intervals, stirring often, until warm. Stir well before serving for even heating.
What variations can I make to spinach artichoke dip?
You can make many tasty variations of spinach artichoke dip. Try adding diced jalapeños for a spicy kick or smoked paprika for a smoky taste. Swap spinach for kale or Swiss chard. Use different cheeses like cheddar or Gruyère. The options are endless!
Other Posts You May Enjoy
- Chicken Artichoke Heart Casserole
- White Sauce Chicken Pizza
- Bacon Wrapped Asparagus
- How to Make Sweet and Sour Meatballs
- 5-Minute Marinated Cheese
- Crispy Rhutabega Fries
- Homemade Crackers
Spinach and Artichoke Dip Recipe
Equipment
- 1 Quart Baking Dish
- Skillet
- Large Mixing Bowl
- Mixing Spoon
Ingredients
- 6 ounces Fresh Spinach
- 2 cloves Garlic minced
- 8 ounces Cream Cheese
- 1/4 cup Yogurt
- 1/4 cup Mayonnaise
- 2/3 cup Shredded Parmesan Cheese
- 1/2 cup Shredded Mozzarella Cheese
- 3 whole Artichoke Hearts Steam and chop fresh artichokes or substitute one 14-oz. can of artichoke hearts (drain and chop).
- Salt and Pepper to taste
Instructions
- Preheat the oven to 350°F. Spray a 1-quart baking dish with non-stick cooking spray or grease with olive oil and set aside.
- In a pan, bring garlic to medium heat, throw in the spinach and cook until wilted and garlic is fragrant. Set aside.
- In a medium bowl, stir together cream cheese, yogurt, mayonnaise, shredded parmesan, and mozzarella.
- Stir in chopped artichokes and wilted spinach with garlic into the cream cheese mixture.
- Add salt and pepper to taste.
- Spread the mixture into the prepared baking dish.
- Bake in a preheated oven for 20 minutes, until the cheese is bubbly.
- Turn the oven off and broil on high for 2-3 minutes to get a crispy top.
- Serve warm with chips, crackers, baguette slices or bread.
One of my go-to’s for an appetizer is always spinach artichoke dip. This recipe is top notch and I’ll continue making this one again and again!