Spinach Artichoke Dip
This post may contain affiliate links.
A bowl of hot Spinach Artichoke Dip is always a hit at parties! This creamy appetizer recipe is easy to make on the stovetop in just 15 minutes. You can serve it immediately or keep it warm in a slow cooker throughout a party. This dip is cheesy, flavorful, and so delicious dipped up with chips or veggies, or served with a warm baguette.
There’s not much I love more than a warm, creamy, cheesy dip! Whether it’s my ol’ go-to buffalo chicken dip, this classic spinach artichoke dip recipe, or this crowd-pleasing green chili queso dip, a cheesy dip is always a win in my book.
When it comes to spinach artichoke dip, it’s definitely a classic. And it’s always a fan favorite at holiday parties, Super Bowl, and really any gathering! You can serve it hot or cold, but I recommend serving it hot. There’s something about the creamy, cheesy goodness of this dip that just tastes better when it’s hot. (In my humble opinion!)
A crisp tortilla chip or veggie is the perfect dipping vehicle for a creamy dip. But this hot spinach artichoke dip is also totally tasty spread on a slice of warm baguette. No matter how you serve it, I know you’re going to love this recipe for the best spinach artichoke dip ever!
Ingredients
- Olive oil – or another neutral-flavored oil to cook the garlic and spinach.
- Garlic – I recommend fresh minced cloves for the best flavor.
- Spinach – you’ll need 12 ounces of fresh spinach for this recipe. It’s going to look like too much, but if you’ve ever cooked with spinach, you know that it cooks down to a fraction of what is is when it’s fresh. You can also use a 10 ounce package of chopped frozen spinach. You’ll want to make sure to defrost and drain it first, so that it doesn’t water down the dip with any excess liquid.
- Red pepper flakes (or 2-3 dashes of hot sauce) – using red pepper flakes or hot sauce in the dip doesn’t make it spicy. But this is an old chef’s trick used to enhance the flavors of the creamy dip. The richness of the cheese in the dip will be enhanced by adding just a few dashes of hot sauce or red pepper flakes to the dip.
- Salt and black pepper – to season the dip.
- Artichoke hearts – you’ll need a 14 ounce can for this recipe. You can purchase whole or quartered artichoke hearts. You’re going to drain and chop them up anyway, so either one will work just fine.
- Cream cheese – to create the base of the creamy dip.
- Mozzarella cheese – you’ll want shredded cheese for the dip. You can purchase pre-shredded cheese or shred a block at home yourself.
- Sour cream – you can also use full-fat Greek yogurt.
- Parmesan cheese – you’ll want to finely grate this cheese from a block of parmesan.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cook the garlic, spinach and artichokes. Heat olive oil in a large pot on the stove over medium-high heat. Add minced garlic and cook for 60 seconds. Add fresh spinach one handful at a time, letting each handful wilt before adding the next. Season the spinach with crushed red pepper, salt, and black pepper. Cook, stirring frequently, for a couple of minutes until most of the liquid from the spinach has evaporated. There’s no need to drain the spinach. Add chopped up artichokes and cook for 3 minutes.
- Make it creamy! Reduce the heat on the stove to medium-low, then add shredded mozzarella cheese and cubed cream cheese. Stir until the cheese has melted, then stir in the sour cream and parmesan cheese.
- Serve immediately or transfer the dip to a slow cooker set to warm for up to 6 hours. This is my favorite Crock Pot for serving dips.
What to serve with it
There are so many options when it comes to serving this delicious spinach artichoke dip. I love tortilla chips, a toasty baguette, or a crisp carrot stick. Try serving it with 1, 2 or all of the options listed below!
- Tortilla chips – I like to use tortilla chip “scoops” to easily scoop up the dip, but any tortilla chip will work.
- Corn chips – Frito scoops are perfect for dipping up this spinach artichoke dip.
- Crackers – I recommend a thick cracker, like Wheat Thins or Triscuits.
- Veggies – baby carrots, celery sticks, broccoli florets or slices of bell pepper are all great ways to scoop up this delicious dip!
- Baguette – heat and slice a baguette, then spoon the dip right onto the bread for a more hearty way to serve the dip.
Or serve it in a bread bowl!
Heat up a round of sourdough bread in the oven at 350°F for 10 minutes. Slice off the top inch of the bread, then slice a round out of the middle. Dice up the bread that you removed, then spoon the hot spinach artichoke dip in the middle of the round.
Serve the diced up bread on the side. Cut slits every inch along the edge of the bread bowl, so people can easily pull the bread from the bread bowl, and spread the dip on it.
Recipe tips
- This dip can be made up to 2 days ahead of time and stored in the refrigerator until you’re ready to serve it. Before serving, I recommend heating it up in a Crock Pot set to low for 30 minutes, or on the stove in a pot over medium heat for 5-10 minutes.
- You can serve the dip cold, but I recommend serving it warm for the best flavor.
- Leftover dip can be stored in the refrigerator for up to 5 days. I recommend reheating it on the stove. It reheats very well and tastes just as good the second time around!
- This recipe is naturally gluten free when served with gluten free crackers, tortilla chips, or vegetables for dipping.
- This recipe makes approximately 3 cups of dip. To double this recipe, hit the 2X button next to the word “scale” in the recipe card below. This will automatically update all of the ingredients in the recipe card to the new serving amount.
More dip recipes
Serve a combination of dips, chips and veggies at your next party with these delicious dip recipes!
Spinach Artichoke Dip
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 12 ounces fresh spinach, finely chopped
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 14 ounce can artichoke hearts, drained and coarsely chopped
- 8 ounces cream cheese, cubed
- 1 cup mozzarella cheese, shredded
- ½ cup sour cream, or full-fat Greek yogurt
- ¼ cup parmesan cheese, finely grated
Instructions
- Add the olive oil to a large pot on the stove over medium-high heat. Add the minced garlic and cook for 60 seconds.
- Add spinach to the pot one handful at a time, letting each handful completely wilt before adding the next.
- Add crushed red pepper, salt, and black pepper.
- Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain).
- Add the chopped artichokes and cook for 3-4 minutes.
- Reduce the heat on the stove to medium-low and add the cream cheese and shredded mozzarella. Stir until all the cheese has melted.
- Stir in the sour cream and parmesan cheese.
- Transfer the dip to a bowl to serve immediately, or transfer it to a slow cooker set to warm for up to 6 hours.
- Serve with a sliced baguette, tortilla chips, crackers, or veggies for dipping.
Notes
- If you prefer to use frozen spinach, instead of fresh spinach, you can make this recipe with a 10 ounce package of chopped frozen spinach. You’ll want to make sure to defrost and drain it first, so that it doesn’t water down the dip with any excess liquid.
- Leftover dip can be stored in the refrigerator for up to 5 days. You can reheat it in a Crock Pot set to low for 30 minutes, or on the stove in a pot over medium heat for 5-10 minutes.
- You can serve the dip cold, but I recommend serving it warm for the best flavor.
- This recipe makes approximately 3 cups of dip.
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
