Spinach Artichoke Dip is the perfect appetizer. Made with simple ingredients, this great snack comes together quickly and is always a hit!
There is something so wonderful about preparing food for people you love. This is perhaps even more true when it is fun party food, like this Spinach Artichoke Dip. This delicious and easy appetizer is one of my very favorites. It has the perfect combination of flavors, and comes together fast. This great dip is bound to be one of the first things to go.
I made this for my wine and cheese night and everyone really enjoyed it. I’ll be making it again.
How to Make Spinach Artichoke Dip
Hot spinach artichoke dip is simple and easy to make. It is really just a matter of mixing together a few ingredients and baking it. For the full recipe with all of the measurements be sure to scroll to the bottom of the post for the recipe card.
- Make the base. In a medium mixing bowl, mix together the sour cream, mayonnaise, and cream cheese. This is easiest with a hand held mixer.
- Add in the remaining ingredients. Stir in the cheese, spinach, artichokes, and seasonings.
- Adjust the seasonings. Taste and add more salt and pepper if needed.
- Bake the dip. Transfer to a casserole dish, bake, and enjoy!
Grating Your Own Cheese
I’m going to climb back up on my cheese block soap box and urge you to buy a block of cheese for this recipe. With recipes as simple and easy as this, you want to make sure to shred your own cheese.
Buying pre-shredded cheese is definitely a short cut you can take. But it is coated in preservatives which makes melting difficult. So you will sacrifice both taste and texture. When cheese is a big flavor in a recipe it is worth it to take the time to shred your own. The shredded mozzarella in this recipe is one of the big show stoppers.
How to Serve Spinach Artichoke Dip
There are so many great things that you can serve with this dip. You want to keep in mind that it’s a pretty hearty dip, so you will need something sturdy.
- Bagel Chips: This is my preferred dipper. They are super sturdy and have a simple enough flavor that the dip can shine.
- Pita Chips: I am such a sucker for pita chips and they pair perfectly with this dip.
- Tortilla Chips: You will want to buy a brand that makes a thicker chips so they don’t break in the dip. But these are delicious with this!
- Veggies: If you are looking to go a little healthier, carrots and celery will totally work with this dip.
What Artichokes To Buy
Artichokes are sold several different ways: whole and raw, canned, marinated, and frozen. For this easy spinach artichoke dip, I really like using canned quartered artichoke hearts. It is simpler than cooking whole artichokes.
I would urge you to do a few extra steps with your artichoke hearts.
- Make sure to remove any tough pieces. Sometimes the canned artichokes have harder leaves still on them.
- Give them a rough chop.
- Squeeze them to draw out any extra liquid.
How to Thaw Frozen Spinach
I really love using thawed spinach in this recipe. It is a great way to get that spinach texture and taste while always having the ingredient on hand. Your best bet is to follow the thawing instructions on the package, but here are some extra tips.
- Cover the spinach as you thaw it in the microwave.
- Half way through thawing, mix it, and create a hole in the middle. This will allow it to thaw evenly.
- Allow the spinach to cool a little. Then using a sieve or a cloth towel, squeeze out all the remaining excess liquid in the spinach.
If you want to use fresh spinach in this recipe, it will need to be cooked down first. This is a good tutorial to follow: How to Substitute Fresh Spinach for Frozen.
Note on Salt and Pepper
This recipe uses a range for the salt and the pepper. I suggest that you add the low end of the range. Then taste the mixture and mix in more salt and pepper to taste.
Making this Recipe in a Slow Cooker
If you have a small slow cooker, this can be a crockpot spinach artichoke dip. Making it in the crock pot will keep your dip warm as your guests eat it.
Mix all the ingredients together, then add it to the slow cooker. Cook, stirring occasionally, until all the cheese is melted, approximately 30 to 40 minutes.
Small Slow Cooker
Storing Leftovers
Leftovers of this delicious dip should be stored in an airtight container in the refrigerator for up to four days. Reheat just the amount you want to eat. I suggest doing this covered and on half power in the microwave stirring often, or in the oven covered. As with all recipes, use your best discretion when it comes to leftovers.
FAQ
Yes, but it will need to be cooked down first. I recommend following this tutorial: This is a good tutorial to follow: How to Substitute Fresh Spinach for Frozen.
Yes! Please see my instructions above.
I think this recipe is best when served warm.
It is not. There is barley in Worcestershire sauce.
It is not. There are anchovies in Worcestershire sauce.
Other Great Appetizers
If you are hosting a party and want other great dip options, check out some of these:
And if you want a similar recipe but as a cold dip, try my Spinach Dip.
If you make this Easy Spinach Artichoke Dip recipe or any of my other recipes please leave me a comment and let me know what you think!
Spinach and Artichoke Dip
Ingredients
- 14 ounces artichoke hearts drained and chopped (255 grams)
- 10 ounces frozen chopped spinach thawed and drained (283 grams)
- 1 cup sour cream (227 grams)
- 1/4 cup mayonnaise (56.5 grams)
- 4 ounces cream cheese softened (113.5 grams)
- 1/4 cup Parmesan cheese grated (25 grams)
- 1/2 cup mozzarella cheese grated (56.5 grams)
- 2 garlic cloves minced
- 1/2 tablespoon Worcestershire sauce
- 1/2 – 1 teaspoon salt
- 1/8 – 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- Blend together the sour cream, mayonnase, and cream cheese. Mix in the artichokes, spinach, cheeses, Worchestershire sauce, garlic, salt, pepper, and cayenne pepper. Taste and add more salt and pepper to taste.14 ounces artichoke hearts, 10 ounces frozen chopped spinach, 1 cup sour cream, 1/4 cup mayonnaise, 4 ounces cream cheese, 1/4 cup Parmesan cheese, 1/2 cup mozzarella cheese, 2 garlic cloves, 1/2 tablespoon Worcestershire sauce, 1/2 – 1 teaspoon salt, 1/8 – 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper
- Pour them into a 2 cup baking dish, and cover.
- Bake for 25 to 30 minutes. Serve with bagel chips, pita chips, and vegetables.
Bee says
Can u use canned spinach for this dip?
I’m so sorry, I no experience with canned spinach. As long as it is the same amount and very well drained, I can’t think of why it wouldn’t work.
Reba Amoush says
Lisa, I really like seeing your scrumptious recipes. I especially love the slow cooker ones. As many as you have, that’s fine by me. Also, could you come up with a recipe that is, “Rueben” slow cooker but not a dip? Probably something very simple, but I am not coming up with it.
Thank You
Interesting! I’ll think about it!
Deborah says
You are hitting all my favorites right out of the gate. I want to dive in & see want other delectable recipes you share with your suscribers,
I’m so glad you are enjoying them!
Gerri says
Simple and delish. OMG so good! Will be a go to from now on!
I’m so glad you liked it, Gerri!
Linda says
I made this for my wine and cheese night and everyone really enjoyed it. I’ll be making it again.
I’m so glad to hear that, Linda!
Sherry says
QUESTiON: will spinach artichoke dip taste just as good WiTHOUT cayenne?
Yup!
Lisa says
Hi! When you say “blend together” do you mean in a blender or can the ingredients be mixed and then mixed together? Thanks!
Because of using the cream cheese, I like using a hand mixer to blend the ingredients together.
Cheryl says
If you buy Lea and Perrins original Worcestershire sauce it says gluten free right on bottle. There is no barley.
It does depend on the brand.
Krista says
I love this spinach artichoke dip recipe! I have made it a few times now. It is probably the best s/a dip I have ever had. Thank you so much!
I’m so glad that you like it!
Tegan says
What kind of mozzarella? Part skim low moisture or whole milk?
I’ve made this with both and have had good luck. The biggest thing is to use cheese that you shred from the block. It will melt the best.