This easy, cheesy hot spinach artichoke dip recipe appetizer is absolutely delicious and takes only a few minutes to make!
Jump to RecipeTable of Contents
- Spinach Artichoke Dip Ingredients
- Substitutions And Additions
- How To Make This Spinach Artichoke Dip Recipe
- How to Serve
- Storage
- Why We Love This Recipe
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
This easy, baked spinach artichoke dip is absolutely amazing and only takes a few minutes of prep. Loaded with cheese, spinach, and cream cheese, this rich dip will be the highlight of your next party.
Spinach Artichoke Dip Ingredients
This dip is a creamy and savory appetizer bursting with flavor. It combines softened cream cheese, sour cream, mayonnaise, and a trio of cheeses for richness.
Chopped spinach and artichoke hearts add earthiness and tang, while fresh garlic, salt, and black pepper provide depth and a hint of spice.
You’ll need:
- 1 (8-ounce) block of cream cheese, softened
- 1 cup of sour cream
- 1 cup of mayonnaise
- 1½cups of white cheddar cheese, shredded
- ½ cup of Swiss cheese, shredded
- 1 cup of fresh parmesan cheese, grated
- 1 (12-ounce) bag of frozen chopped spinach, thawed and drained
- 1 (14-ounce) can of artichoke hearts, drained and chopped
- 2 cloves of fresh garlic, minced
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- Tortilla chips and/or crackers for serving
Substitutions And Additions
MIX-INS: You can add crab meat or canned shrimp to this great recipe.
GARLIC: Add more minced garlic if you like the dip extra garlicky.
SPICE: To add some heat to your cheesy spinach artichoke dip, add a half teaspoon of red pepper flakes or a dash of cayenne pepper.
CHEESE: You can use one cup of white cheddar and add the rest of the shredded cheese to the top of the dip, but do not stir during baking.
You can also use different types of cheese in this recipe, such as mozzarella cheese or a blend of cheese.
SOUR CREAM: Greek yogurt is a popular substitute for sour cream, and it will work well in this recipe too.
How To Make This Spinach Artichoke Dip Recipe
Once you combine all of the ingredients, you will bake the dip until it is all melty and warm.
OUR RECIPE DEVELOPER SAYS
I often end up doubling or tripling this recipe before guests come because it disappears so quickly.
STEP ONE: Preheat the oven to 375°F and grease a 9×13-inch or oval baking dish.
STEP TWO: Combine all ingredients in a large bowl and mix well.
PRO TIP:
It’s a good idea to squeeze out the excess water from the frozen spinach as much as possible, then blot drained spinach with paper towels. Also, pat dry the artichokes before chopping. This helps so that they don’t fall apart when slicing.
STEP THREE: Pour mixture into the prepared baking dish.
STEP FOUR: Bake dip for 20 minutes. Remove from oven and stir well.
STEP FIVE: Bake the dip for 15 minutes more or until cooked through.
STEP SIX: Serve with chips and crackers of choice.
PRO TIP:
You can even keep this easy spinach artichoke dip recipe warm in a crockpot or slow cooker for all afternoon munching.
How to Serve
I love serving this creamy spinach dip with crispy tortilla chips. The dip is all warm and gooey and packed with flavor that goes perfectly with the crunch of the chips!
You could also use crackers or bread — warm and soft, pita wedges or a crisp baguette. Veggies such as celery sticks and carrot sticks taste great too!
One thing I love to do when entertaining is create a whole table of appetizers for my guests to enjoy. Some of my favorites include deviled eggs and Little Smokies.
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Storage
Whether you’re planning to make it ahead of time or have leftovers, here’s what you need to know:
MAKE AHEAD: If you want to get a head start on your party prep, you can absolutely make this dip ahead of time.
After baking and letting it cool, cover it tightly with plastic wrap or aluminum foil. Then, store it in the refrigerator for up to two days before serving.
When you’re ready to enjoy it, simply reheat it in the oven until it’s warm and bubbly, and you’re good to go.
IN THE FRIDGE: Cover with plastic wrap or transfer to an airtight container and store in the refrigerator for up to five days.
IN THE FREEZER: We do not recommend freezing this dip as it will become watery when thawed.
REHEATING: To reheat your dip, there are a few methods to choose from:
- OVEN: Preheat your oven to 350°F (175°C). Place the dip in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes or until it’s warmed through and bubbling at the edges.
- MICROWAVE: If you’re in a hurry, you can also reheat individual servings in the microwave. Use a microwave-safe container, and heat in 30-second intervals, stirring in between until it reaches your desired temperature. Be cautious not to overcook, as the dip can become dry.
- STOVETOP: For stovetop reheating, use a non-stick pan over low to medium heat. Stir frequently until the dip is heated evenly.
Why We Love This Recipe
CREAMY INDULGENCE: This dip is the epitome of creamy indulgence. With cream cheese, sour cream, and a trio of cheeses, it’s irresistibly rich and velvety, making every bite a delight.
EASY TO MAKE: This recipe is perfect for both novice and experienced cooks. The step-by-step instructions and simple ingredients make it accessible to everyone, ensuring success in the kitchen.
PARTY FAVORITE: Whether you’re hosting a gathering or attending one, this spinach artichoke dip is a crowd-pleaser. It’s a reliable go-to appetizer that disappears quickly, leaving everyone craving more.
This hot cheesy dip is loaded with all kinds of deliciousness with tangy artichokes and spinach, plus a ton of cheese. This spinach artichoke dip is the perfect choice for an appetizer for your next party or gathering.
FREQUENTLY ASKED QUESTIONS
What are additional serving options?
Pita chips, toasted baguette, crackers, pretzels, pita bread, veggie chips, or corn chips are all great serving options.
Can this be cooked in a slow cooker?
Yes! Cook in a slow cooker on low for two to three hours or high for one to two hours, stirring occasionally.
Is this best served hot or cold?
This is best served when it’s hot! Once it’s cooled, it can be reheated and still tastes great.
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Spinach Artichoke Dip Recipe
5 from 3 votes
This easy, cheesy hot spinach artichoke dip recipe appetizer is absolutely delicious and takes only a few minutes to make!
Prep Time 20 minutes minutes
Cook Time 35 minutes minutes
Total Time 55 minutes minutes
Servings 8
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1½ cups white cheddar cheese, shredded
- ½ cup Swiss cheese, shredded
- 1 cup fresh parmesan cheese, grated
- 12 ounces frozen chopped spinach, thawed and drained
- 14 ounces artichoke hearts, drained and chopped
- 2 cloves fresh garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- tortilla chips and/or crackers, for serving
Instructions
Preheat the oven to 375°F and grease a 9×13-inch or oval baking dish.
Combine all ingredients in a large bowl and mix well.
Pour the mixture into the prepared baking dish.
Bake dip for 20 minutes. Remove from the oven and stir well.
Bake dip for 15 minutes more or until cooked through.
Serve with chips and crackers of choice.
Video
Notes
- I often end up doubling or tripling this recipe before guests come because it disappears so quickly.
- It’s a good idea to squeeze out the excess water from the frozen spinach as much as possible, then blot drained spinach with paper towels. Also, pat dry the artichokes before chopping. This helps so that they don’t fall apart when slicing.
- You can even keep this easy spinach artichoke dip recipe warm in a crockpot or slow cooker for all afternoon munching.
Nutrition
Calories: 408kcal | Carbohydrates: 2g | Protein: 12g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 692mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!
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