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.
CONSIDER TRYING THESE POPULAR APPETIZERS:
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
KMP says
Making this for a big football game today!! 2nd time making this, SO good!
Sue says
I love spinach artichoke dip and I could not find my recipe. I made this recipe and I really thought it was terrible! Way too much Parmesan cheese! It was overwhelming and I couldn’t taste anything else! Cut the parm down by at least half!!!
Wanda Miller-Arna says
OH GOSH! I am making it right now. hope it works for me.
Jennifer says
Sorry that happened. I’m on my 2nd batch, kinda winging it this time. It is delicious! BTW, I did cut down on the parm and added some mozzarella.
Joann says
I just made this dip. I used fresh spinach instead of frozen. I thought it was delicious and I will definitely make this recipe again.
Dan Train says
I think the Parmesan cheese was also over powering. I substituted Swiss in the dip itself. Much better taste and more like a hot dip consistency. I used a half cup of shredded. And then flaked Parmesan on top before cooking.
Came out incredible.
Dawn says
I also followed this version of the recipe (substitute 1/2 cup Swiss for the 1.5 cups Parmesan) instead of the original after reading all the comments of how awful it was with all the Parmesan and I’m so glad that I did! It turned out phenomenal! The recipe should really be rewritten with this adjustment and then it would be hands down the best recipe ever!
Annie says
Delicious!! I made this dip for a party, and it was a hit! I was hoping to have leftovers but people were scraping the bowl to get every last drop. This recipe is a keeper — thank you!
Daria says
I love the recipe as-is. I make this in my crockpot and it cooks to perfection!
Donna Ferguson says
Way too much parm.
Peggie says
The thing I love about Spinach Artichoke dip is the obvious flavor of parm. This one is spot on! It was delicious and will be my only recipe for it from now on. I had to cut the recipe in half since I only had a small amount of artichoke hearts. It adapted just fine. Thanks Lauren!
Eve DesJardins says
I made it and threw a cube of tofu in to it and will serve it with Rice for supper!!