Easy Spinach Artichoke Dip
Creamy, hot spinach artichoke dip for all the game days, holidays, and other snack-appropriate events. This is a super easy dip recipe – just mix, bake, and serve. It’s cheesy, creamy, and perfect with tortilla chips, crackers, and veggie sticks.
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Ah, spinach artichoke dip. It’s a mainstay on most bar appetizer menus and has always been a favorite of mine. The combination of the rich cheese with the artichokes and cheese is irresistible and usually a crowd-pleaser, even for the veggie-adverse. There’s something about baking veggies in cheese that just seems to make them so much better. It’s like magic.
Spinach artichoke dip is also incredibly easy (and less expensive) to make at home and so we are doing just that. We’re coming up on serious appetizer season, after all, so there’s no better time to give it a try.
- The hardest part about this recipe is remembering to soften the cream cheese. It needs to sit out at least 30 minutes or so. Pass that test and you are golden.
- After that, it’s a quick ten-minute prep time. There’s no fuss with this easy spinach artichoke dip recipe.
- Into the oven it goes, and 20 minutes later it comes out bubbling hot and ready for all the dippers – I like tortilla chips, but pita, crackers, and vegetable sticks are great, too,
Ingredients
- Softened cream cheese
- Shredded Parmesan cheese
- Shredded mozzarella cheese
- Mayonnaise
- Sour cream
- Lemon zest
- Garlic powder
- Italian seasoning
- Kosher salt
- Jarred artichoke hearts
- Chopped frozen spinach – thawed and drained
How to Make It
Place all of the ingredients in a food processor. Process a few times until everything is combined.
Transfer the mixture to a 1.5-quart baking dish and smooth it into an even layer.
Bake the dip for 20 to 30 minutes at 375°F or until it’s hot and bubbling around the edges. Serve with tortilla chips, veggie sticks, sliced baguette or crostini, pita chips, or crackers.
FAQ
Yes, you can use a hand mixer to mix the dip. Just place everything in a large bowl and beat the mixture until combined. The beaters will break apart the artichoke hearts as you mix.
I haven’t tried this recipe with fresh spinach and am not sure how it would work. Fresh spinach will release moisture into the dip as it bakes, making it watery. Or, it may not fully cook so you end up with half-cooked spinach in your dip.
Yes, you can assemble the dip a day in advance and then cover and keep it in the refrigerator. The next day, just pop it in the oven. You may need to bake it a few minutes longer if it goes in the oven cold.
The mayonnaise adds a lot of flavor and richness, but if you don’t like it, you can use the same amount of plain Greek yogurt. It will change the flavor of the dip.
Yes, store the leftovers in the fridge and reheat them in the microwave or the oven. Leftovers will keep for two to three days.
You can make it in a slow cooker. For this recipe, I recommend doubling it and chopping the artichokes before placing them in the slow cooker. You can place everything in the slow cooker (or crock pot) and cook it on low for a few hours or until everything is melted and hot. Give it a stir to combine before serving.
For me, the best spinach artichoke dip is the one that you don’t have to leave the house to get. The fact that it’s super easy? Well, that’s just bonus points. Make it for all the snack time events and I know it will be a huge hit. Enjoy!
Happy snacking,
More Delicious Recipes
- Cheesy Bean Dip
- Pimento Cheese Dip
- Easy Homemade Salsa
- Jalapeno Popper Spread
- Onion Dip with Slow Cooker Caramelized Onions
- Buffalo Chicken Dip – recipe from the Forked Spoon
Easy Spinach Artichoke Dip
Creamy, hot spinach artichoke dip for all the game days, holidays, and other snack-appropriate events. This is a super easy dip recipe – just mix, bake, and serve. It’s cheesy, creamy, and perfect with tortilla chips, crackers, and veggie sticks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Appetizers
- Method: Bake
- Cuisine: American
Ingredients
- 8 ounces cream cheese, softened
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon zest
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1(14-oz) jar artichoke hearts, drained
- 2 cups frozen chopped spinach, thawed and drained (see note)
Instructions
- Preheat the oven to 375°F.
- Place all of the ingredients in a large bowl. Use a hand mixer to mix all of the ingredients – the beaters will chop the artichokes and spinach as it mixes.
- Transfer the mixture to a 1.5-quart baking dish and smooth it into an even layer.
- Bake the dip for 20 to 30 minutes or until it’s hot and bubbling around the edges. Serve with tortilla chips, veggie sticks, or crackers.
Notes
I like to use bagged frozen spinach (instead of the boxed) because it’s easier to measure by the cup. Thaw it in the microwave and then squeeze out the liquid before adding it to the other ingredients.
Nutrition
- Calories: 303
- Sugar: 2.2g
- Sodium: 572.8mg
- Fat: 26.6g
- Saturated Fat: 11.1g
- Unsaturated Fat: 13.4g
- Trans Fat: 0.2g
- Carbohydrates: 7.3g
- Fiber: 2.2g
- Protein: 10.4g
- Cholesterol: 52.8mg
I have tried a lot of different versions of spinach and artichoke dip, but this one is my go-to. The texture and flavor are perfect.