There’s a reason this warm, cheesy Spinach Artichoke Dip is so popular: it’s DELICIOUS! It’s the perfect easy appetizer for holidays or parties because it’s always a crowd pleaser and it only takes a few minutes to prepare. You can even make it a day or two ahead of time and bake it when you’re ready! We like it best served with crusty bread, crackers or chips.
HOW TO MAKE SPINACH ARTICHOKE DIP:
Add all of the ingredients, including sour cream, mayonnaise, cream cheese, parmesan cheese, spinach and artichoke hearts, to a large mixing bowl. Use electric mixers to mix everything until combined.
Pour the mixture into a baking dish and sprinkle a little extra parmesan cheese on top. Bake it for about 20 minutes or until hot and bubbly.
Making homemade artichoke dip is just that simple!
Can I use fresh spinach instead of frozen?
Sure! Cook about 10 ounces of fresh spinach in a skillet with a little drizzle of olive oil. Once the spinach has cooked down, let it cool before squeezing the liquid out of it. I just get a big paper towel, scoop the spinach into it, and gently squeeze it over the sink.
Can I make this spinach artichoke dip in the slow cooker?
Yes, you can make spinach artichoke dip in the slow cooker! Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
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Spinach Artichoke Dip
Video
Ingredients
- 14 ounce can artichoke hearts , drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 8 ounces cream cheese , room temperature
- 1 1/4 cups freshly grated parmesan cheese
- 1 clove garlic minced
- 1/2 cup frozen spinach , thawed and liquid squeezed out
Instructions
- Preheat oven to 350 degrees F.
- To a mixing bowl add sour cream, mayo, cream cheese, drained spinach, artichoke hearts, garlic and 1 cup of parmesan cheese. Combine until smooth.
- Place in a greased baking dish (most pan sizes around 8x8 in or a little smaller will work. You could even use a glass pie dish).
- Sprinkle remaining 1/4 cup of parmesan cheese on top.
- Bake in preheated oven for about 20 minutes or until hot and bubbly. Serve warm with crackers or bread.
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Chris says
Hi, I made a double batch last night except I used fresh torn baby spinach. It was a huge hit at our Autumn neighborhood party. Tastes just like the 80’s dip my Mom used to make!
Marybeth says
Can you serve this cold?
Lauren Allen says
Yes, you can!
Pam says
Thanks for the recipe! I have been searching for this one for a long time!
I made it years ago and lost it.
Much appreciated!
Martie says
Made this twice the first time I used a 16oz bag spinach ( wilted it down in a pan with a t. Olive oil) and real mayo and parmesan reggiano it was outstanding
The second time I used miracle whip and frozen spinach and reg pram and miracle whip… Don’t use miracle whip that’s all you could taste and it wasn’t bubbly oily like it should be ,
And I know parmesan rreggiano is a little more expensive but believe me when I tell you it made the biggest difference……. Think I’ll go make another one right now lol ….
Happy Holidays
From the Dailey’s
Teri Thorowgood says
Can this be cooked and served in a crock pot?
Lauren Allen says
Yes. Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
HOPE MCCASLIN says
First time making this recipe and it was a big hit, and I thought it was the best recipe I have ever made.
Judith Whitaker says
Can this be made the day before and cooked the next day before being served?
Lauren Allen says
Yes, sure!
Tati says
Delicious and easy to make. Made a double batch for a large group and it was gone in a minute. Served w French bread.
Joyce says
Yes and I love it!!! I add extra black n red pepper, I love spicy!
KMP says
Making this for a big football game today!! 2nd time making this, SO good!