There’s a reason this warm, cheesy Spinach Artichoke Dip is so popular: it’s DELICIOUS! You can 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.
We love easy appetizers for parties that are a guaranteed crowd pleaser. If you love spinach artichoke dip you may also love this Buffalo Chicken Dip, Baked Fontina Cheese Dip, or 7-layer Bean Dip.
What we LOVE about spinach artichoke dip
- Minutes to prepare: prep in ten minutes, cook in twenty minutes and wah-lah.
- Make ahead: see make ahead instructions below in the post.
HOW TO MAKE SPINACH ARTICHOKE DIP:
1. Mix all ingredients: 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.
2. Pour into baking dish and sprinkle a little extra parmesan cheese on top.
3. Bake spinach artichoke dip for about 20 minutes or until hot and bubbly.
Possible Recipe Variations:
- Use Fresh Spinach: 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.
- Healthier spinach artichoke dip: sub greek yogurt for sour cream and use low fat cream cheese,
- Slow cooker spinach artichoke dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
- Artichoke dip without spinach: use this artichoke dip recipe.
Make Ahead And Freezing Instructions:
To make ahead: prepare the recipe through step 4, before baking and store it in the refrigerator for 1-2 days until ready to bake.
To freeze: prepare the recipe through step 4, before baking. Place mixture in a freezer safe container of bag and freezer for up to 2 months. Thaw overnight n the refrigerator and return to baking dish before baking.
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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.
Notes
- Use Fresh Spinach: 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.
- Healthier spinach artichoke dip: sub greek yogurt for sour cream and use low fat cream cheese,
- Slow cooker spinach artichoke dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.
- Artichoke dip without spinach: use this artichoke dip recipe.
Nutrition
HAVE YOU TRIED THIS RECIPE?!
RATE and COMMENT below! I would love to hear your experience.
Charlotte says
Made this last year with less parm. How many days in advance do you think this can be made and kept in the frig? Do you think the artichoke will discolor?
Lauren Allen says
I’d think 3-5 days would be fine.
June says
After reading some comments I went ahead and substituted some parm with an italian mozza blend of shredded cheese, with shredded parm on top. It was amazing! Will definitely make again!