Spinach Artichoke Dip

5 from 4 votes

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Spinach Artichoke Dip

Spinach Artichoke Dip Recipe

This easy spinach artichoke dip recipe is the best appetizer side dish and appetizer EVER! Serve with your favorite tortilla chips, or even baguette slices and eat up! It’s also extremely quick and easy to make, this will go on repeat.

You can serve this spinach and artichoke dip with salsa, crackers, sour cream, and vegetables (like celery, carrots, and red peppers!) alongside as well, and it’s just SO good, satisfying and really pleases any crowd.

If you’re looking for more artichoke recipes, you can start with some of the below!

Spinach Artichoke Dip

Ingredients you need for this dreamy easy artichoke spinach dip

Fresh Spinach: We are using fresh baby spinach here, but you CAN opt to use frozen spinach, just ensure the moisture and any excess liquid it removed from it after you warm it through before mixing with all the other ingredients. The spinach is being wilted down with shallots and then we’ll stir with all the below ingredients.

Artichoke hearts: Canned artichokes are roughly chopped and tossed with the spinach, cheese and sour cream with cream cheese. Tossed with fresh garlic and hot sauce.

Sour cream and cream cheese: I love the tang and creamy aspect of including sour cream here! You CAN opt to use mayonnaise or greek yogurt as well, here, or you can do a mix of both. We are also tossing in with room temperature cream cheese, which also gives this amazing tang, creaminess and flavor!

Extra-virgin olive oil: We are using olive oil here as the base with shallots and spinach. You can opt to use butter here, but I do find with all the richness coming from the cheese, cream cheese, sour cream, etc. Using olive oil over butter does help with any excess oils too, making this a little more balanced with the olive oil (in my opinion!)

Cheese: For this dip, we are using a mixture of both mozzarella cheese and parmesan cheese. But you can use anything you love the most, such as sharp yellow cheddar, or even gouda can be fun here!

Spinach Artichoke Dip

Steps to make the best spinach artichoke dip recipe

Step 1: Bring your cream cheese to room temp and preheat your oven

Bring your cream cheese to room temperature and preheat your oven to 350 degrees F.

Step 2: Prepare your spinach and shallots

In a large cast iron or non stick skillet that is able to go in the oven, heat a drizzle of extra-virgin olive oil on medium-high heat. Add in shallots and sweat out for about 2 to 3 minutes, season with kosher salt and freshly ground black pepper. Add in your spinach and wilt down for another 2 to 3 minutes.

Remove from the skillet and drain out the moisture of your spinach/shallot mixture with a cheese cloth, towel or paper towel and set aside.

Step 3: Make your mixture

In a large bowl, add in your room temperature cream cheese, spinach, shallots, artichokes, shredded cheeses, garlic, sour cream and hot sauce (if you want a little bit of heat). Season to taste with kosher salt and freshly ground black pepper.

Step 4: Bake your dip!

Mix well until the mixture is completely incorporated. Add in a baking dish or cast iron (this can be the same skillet you used for the shallots and spinach), or any oven safe dish. Top with more shredded mozzarella (optional) and place in the oven for 20 to 22 minutes, and then broil for another 5 minutes.

Step 5: Serve!

Remove from oven and serve with tortilla chips!

Spinach Artichoke Dip

Tips, Tricks and Substitutions

How long does fresh spinach and artichoke dip last in the fridge? About 4 to 5 days in the refrigerator. Store in a tight sealed container when storing in the fridge.

Can you freeze spinach artichoke dip? Yes, you can definitely store your spinach artichoke dip in the freezer. Cover tightly as you would in the fridge and store in the freezer. When you’re ready to warm it up, you can bake it in the oven to warm through (until it’s nice and warm at 350 degrees!), or on the stovetop. It will keep in the freezer for up to 3 months.

What can I serve with spinach artichoke dip? Serve your artichoke dip with any of your favorite main meals, or other appetizers. You can start with the below mains and appetizers!

Spinach Artichoke Dip

More appetizers to check out!

If you do make this Spinach Artichoke Dip recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from December 2021

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Spinach Artichoke Dip
5 from 4 votes

Spinach Artichoke Dip

This spinach artichoke dip is the best appetizer/side/dinner EVER! Serve with your favorite tortilla chips, or even bread and eat up! It's also extremely quick and easy to make, this will go on repeat.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 6 people

Ingredients 

  • 1 tablespoon extra-virgin olive oil
  • 1 medium shallot, minced
  • Kosher salt and freshly ground black pepper
  • 16 ounce fresh baby spinach
  • 8 ounce cream cheese, at room temperature
  • 14 ounce canned artichoke hearts, roughly chopped
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, shredded
  • 1 grated garlic clove
  • 1/3 cup sour cream
  • 1 teaspoon hot sauce, optional for heat
  • About 1/2 cup shredded mozzarella for top of dip to bake, optional
  • Serve with tortilla chips

Instructions 

  • Preheat your oven to 350 degrees F.
  • In a large cast iron or non stick skillet that is able to go in the oven, heat a drizzle of extra-virgin olive oil on medium-high heat. Add in shallots and sweat out for about 2 to 3 minutes, season with kosher salt and freshly ground black pepper. Add in your spinach and wilt down for another 2 to 3 minutes.
  • Remove from the skillet and drain out the moisture of your spinach/shallot mixture with a cheese cloth, towel or paper towel and set aside.
  • In a large bowl, add in your room temperature cream cheese, spinach, shallots, artichokes, shredded cheeses, garlic, sour cream and hot sauce (if you want a little bit of heat). Season to taste with kosher salt and freshly ground black pepper.
  • Mix well until the mixture is completely incorporated. Add in a baking dish or cast iron (this can be the same skillet you used for the shallots and spinach), or any oven safe dish. Top with more shredded mozzarella (optional) and place in the oven for 20 to 22 minutes, and then broil for another 5 minutes.
  • Remove from oven and serve with tortilla chips!
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