This easy creamy spinach artichoke dip can be served as an appetizer or side dish. Made with lots of cheese, garlic, spinach, and artichokes in under 30 minutes!
Because of this spinach artichoke dip and my popular hot crab dip, I’m pretty much the golden girl at every party. Cream cheese and mozzarella cheese are a must for this recipe.
This is definitely one of my favorite dips because it’s super creamy and delicious but also loaded with spinach and artichokes. Of course, I had to recreate this dish after having it at a restaurant near my house.
Want to use fresh artichokes instead of canned? Here is a great article on how to clean, trim, and prepare fresh artichokes. Spinach artichoke dip can be easily prepared and baked in under 25 minutes.
Although this makes a great appetizer, it can also be served as a side dish. Serve this dip with tortilla chips, crackers, or bread.
Ingredients You’ll Need for Spinach Artichoke Dip Recipe:
- Frozen or Fresh Spinach
- Garlic
- Softened Cream Cheese
- Mayo
- Sour Cream
- Mozzarella Cheese
- Parmesan Cheese
- Artichokes
- Salt and Pepper
How to Make Easy Spinach Artichoke Dip:
The easiest dip you will ever make, all you have to do is combine the spinach, artichokes, garlic, mayo, sour cream, parmesan cheese, salt, and pepper in a bowl and mix until well combined.
Place the spinach artichoke mixture in an oven-safe baking dish and cover with mozzarella cheese.
Bake uncovered for 18 minutes in a preheated oven at 375 degrees F. Broil for the final minute to get it nice and bubbly.
Cook Tips and Recipe Variations:
- For convenience, use frozen spinach. Make sure you thaw it and squeeze dry.
- If using fresh spinach, you may saute it with olive oil and garlic before adding in the other ingredients.
- Bake the spinach artichoke dip on a baking sheet in case it bubbles over and also it’s easier to pull out of the oven.
- You may prep ahead, prepare this dip ahead of time and keep it in the fridge until it’s time to bake.
- Not a fan of artichokes? Mushrooms make a great substitute.
What type of artichokes should I use?
I used canned artichokes which I roughly chopped and squeezed dry. However, you may use marinated jar artichokes if you prefer.
Should I use fresh or frozen spinach?
I recommend using whatever you have on hand although frozen spinach is super convenient.
More Delicious Dips You’ll Enjoy:
Spinach Artichoke Dip
Ingredients
- 10 ounces frozen spinach thawed and drained
- 1 can artichokes (5 or 6 artichokes) Roughly chopped
- 8 ounces softened cream cheese
- 1/2 cup sour cream
- 1/2 cup mayo
- 3 garlic cloves
- 1/2 cup fresh parmesan cheese
- 1 1/2 cups mozzarella cheese
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, combine the spinach, artichokes, parmesan cheese, garlic, parmesan cheese, sour cream, mayo, and cream cheese. Season with salt and pepper.
- Place the spinach mixture in an oven-safe baking dish and cover with mozzarella cheese.
- Bake for 17 minutes and broil for 1 minute uncovered.
- Serve warm.
Notes
- For convenience, use frozen spinach. Make sure you thaw it and squeeze dry.
- If using fresh spinach, you may saute it with olive oil and garlic before adding in the other ingredients.
- Bake the spinach artichoke dip on a baking sheet in case it bubbles over and also it’s easier to pull out of the oven.
- You may prep ahead, prepare this dip ahead of time and keep it in the fridge until it’s time to bake.
- Not a fan of artichokes? Mushrooms make a great substitute.
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