The Best Simple Spinach Artichoke Dip Recipe

Baked Spinach Artichoke Dip is a favorite dip at parties and potlucks and requires just a few minutes to prepare and baked to bubbly goodness.  What's not to love here, a creamy dip loaded with spinach, garlic, and flavorful marinated artichokes.   Perfect served with warm crusty bread, crackers, or crispy tortilla chips.     

This spinach dip recipe is perfect for parties because is so easy to make and

Jump to:

• Ingredients
• Can I use fresh spinach instead of frozen or canned?
• How to Make Baked Spinach and Artichoke Dip
• How long does Spinach Artichoke dip last in the fridge?
• Can you freeze spinach dip?
• Recipe Card

 

Ingredients

Cream Cheese - The base of the dip is cream cheese.  I use the full-fat version, but you can also substitute low-fat cream cheese or Neufchatel also works nicely in the recipe.  

• Sour Cream – I use sour cream however, mayonnaise can be substituted. I've seen some recipes using greek yogurt, I have not tried it myself but think it would also work well in the recipe.
• Artichoke Hearts – I use the Progresso marinated artichoke hearts, the oil adds a little something to the flavor of the dip. The canned artichokes can also be used and should be drained and rinsed before chopping.  If you use canned artichoke hearts, add a ½ teaspoon of basil.
• Spinach – I prefer to use canned spinach for this recipe.   To easily drain the canned spinach, open the can, and turn out into a small bowl, don't spoon it out.  Press the spinach down lightly to release the liquid and then pour the liquid out of the bowl.  Canned spinach is the least messy way for me.  If you use frozen spinach thaw and press the spinach out to get as much of the water out as possible. You don’t want a runny dip.
• Cheeses- I use a combination of Parmesan, Gruyere, and Pecorino cheeses.  You can also substitute Mozzarella for the Pecorino and Swiss or Gouda for the Gruyere.  Again the choice of cheese is a personal preference, just select softer cheeses that melt well.
• Garlic  –  My preference is using a garlic paste, it saves time and mixes well.  If you prefer to use fresh garlic, it should be pressed not minced.   

Can I use fresh spinach instead of frozen or canned?

I actually prefer using frozen spinach, but yes, if you prefer to make the spinach artichoke dip with fresh spinach you need to cook and chop it first.

Heat some olive oil in a skillet and Cook the fresh spinach for a few minutes, until it's wilted and cooked down.  Let the spinach cool down and using a paper towel press the excess liquid.  It's important o drain the spinach well.

How to Make Baked Spinach and Artichoke Dip

1. Mix cream cheese and sour cream until smooth and fluffy.
2. Add the cheeses and garlic.
3. Fold in the Spinach and Artichoke Hearts.
4. Sprinkle with cheese
5. Bake until bubbly, about 15 minutes, then broil for a minute or two to get a browned top.
6. Serve warm with chips, crackers or bread.

How long does Spinach Artichoke dip last in the fridge?

The dip will stay fresh for up to two days covered in the refrigerator. If you are making this for a potluck or party making a day ahead is fine.

To make ahead prepare the recipe through step 4, cover, and store in the refrigerator overnight. 

Can you freeze spinach dip?

To freeze, prepare the recipe through step 3. Transfer the uncooked dip to a freeze safe covered container or freezer for up to 2 months.  Thaw overnight n the refrigerator. When ready to cook, transfer dip to a baking dish, add the cheese then bake.

 

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