Spinach Artichoke Dip! 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.
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?
If you start eating this before dinner it may just quickly become my dinner because you can’t stop eating it!
I shared a stove-top version a few years ago but this baked version has become my go-to. You’ll love how there’s no tending to this method, just mix and bake.
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.
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.
If you are looking to make it a little lighter try it with light cream cheese, light mayonnaise, and light sour cream.
You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.
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
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.
Prep: 10min
Total: 30min
Serving Size: 1 serving
Nutrition Facts: calories 242 kcal, Carbohydrate 6 g, Protein 8 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 49 mg, Sodium 440 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving
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)
Instruction:
- Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
- In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
- Stir in artichokes and spinach.
- Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
- Serve warm with tortilla chips, crackers or toasted baguette slices
The Best Spinach Artichoke Dip
This is our best version of the classic party dip. It’s savory and creamy with a slight tang from sour cream and Parmesan — so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Total: 0 40min0
Yield: 6 to 10 servings
Serving Size: 1 of 8 servings
Nutrition Facts: servingSize 1 of 8 servings, calories 322, Fat 26g, Saturated Fat 12g, Carbohydrate 12g, Fiber 4g, Sugar 2g, Protein 12g, Cholesterol 56mg, Sodium 494mg
Ingredients:
- Nonstick cooking spray
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic, grated
- One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook’s Note)
- One 14-ounce can artichoke hearts, drained well and coarsely chopped
- 1/2 cup shredded whole-milk mozzarella
- 3/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers, chips or toasted bread, for serving
Instruction:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
How to Make Spinach-Artichoke Dip
FAQ
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