Spinach Artichoke Dip is cheesy, creamy, and loaded with spinach and artichokes. Grab your favorite chips and enjoy!
Spinach Artichoke Dip
Spinach Artichoke Dip has always been one of my favorites! Cheesy, creamy, and loaded to the brim with artichokes and spinach? Yes please!
We served a spinach artichoke dip as an appetizer at a restaurant I worked at, and sometimes I’d even get it for my dinner! My favorite thing about that dip? The fresh baked pita chips they’d serve with it. Now I can’t have spinach dip any other way — pita chips or bust!
Ingredients
Here’s what you’ll need to make Spinach Artichoke Dip:
- Spinach: Chop small for easy mixing. No need to cook it first!
- Cream Cheese: Soften fully for smooth blending.
- Lemon Juice: Optional but adds brightness and tang.
- Mayo: Makes it rich and creamy.
- Sour Cream: Adds tang and creaminess.
- Cheddar Cheese: Use sharp for bold flavor. Shred yourself for better melting.
- Artichokes: Drain well and chop small.
- Garlic Powder: Gives a light garlic flavor.
- Salt & Pepper: Adjust to taste. Keep in mind, chips are salty!
- Parmesan: Sprinkle on top for a golden, crispy finish.
How To Make Spinach Artichoke Dip
- Preheat oven: Set to 350°F.
- Mix ingredients: Combine everything except Parmesan in a bowl. Stir well.
- Assemble: Spread into an 8×8-inch pan. Sprinkle Parmesan evenly on top.
- Bake: Cook for 35 minutes until hot and bubbly.
- Broil: Broil 1-2 minutes for a golden top. Watch closely. Enjoy warm with dippers.
What To Serve With Spinach Artichoke Dip
- Pita Chips: My personal favorite!
- Tortilla Chips: Classic and great for scooping.
- Toasted Baguette Slices: Adds a nice crunch.
- Veggies: Try carrots, celery, or bell pepper strips.
- Pretzels: For a salty, yummy bite.
- Crackers: Sturdy options like wheat or multigrain work best.
Can I Make it Lighter?
Yes! Use light cream cheese, mayo, and sour cream. Serve with veggies instead of chips.
Storage
- Store Leftovers: Keep spinach artichoke dip in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350°F or microwave in 20-second bursts, stirring in between.
- Freeze: Not recommended, as it changes the texture.
- Make Ahead: Mix, spread in a pan, and refrigerate for up to 24 hours. Add Parmesan before baking and increase bake time by 5-10 minutes if cold.
More Delicious Appetizers:
Spinach Artichoke Dip
Spinach Artichoke Dip is rich, cheesy, and packed with spinach and artichokes. Scoop it up with your favorite chips!
Video
Equipment
Ingredients
- 1 (8-ounce) bag fresh baby spinach coarsely chopped
- 1 (8-ounce) package cream cheese softened
- 1 tablespoon lemon juice optional
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 cup shredded sharp Cheddar cheese
- 1 (14-ounce) can artichoke hearts drained and chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese see note 1
- Serving suggestions see note 2
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients except for the Parmesan cheese. Stir until well mixed.
- Spoon the mixture into an 8×8-inch baking pan or a 2-quart casserole dish. Sprinkle the Parmesan cheese evenly on top.
- Bake for 35 minutes, or until the dip is hot and bubbly.
- Set the oven to broil and carefully broil for 1-2 minutes, or until the top is golden. Watch closely to avoid burning.
- Serve warm with pita chips, tortilla chips, toasted baguette slices, or your favorite dippers.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Grab a block of Parmesan cheese and grate it on the small holes of your box grater.
Note 2: I love serving this dip with pita chips. Tortilla chips, veggie sticks, pretzels, and toasted baguette slices are also great options.
Nutrition
Serving: 1serving | Calories: 219kcal | Carbohydrates: 6.9g | Protein: 6.9g | Fat: 18.8g | Cholesterol: 37.9mg | Sodium: 332.9mg | Fiber: 2.4g | Sugar: 1.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for a party at my home where my guests and I were serving appetizers. My friend also brought an artichoke dip (next time we’ll coordinate). Hers was yummy but we decided this recipe was even yummier. I loved how much spinach it called for (made me feel like it was healthier) but it didn’t overwhelm the recipe. It was super creamy, cheesy and yummy. Because we had had two dips I had leftover dip which was just as yummy the next few days.
I’m so thrilled to hear this! Thanks so much for sharing Julia!
Super easy and delicious!
Thanks Jessi!
As Chelsea’s employee I got to try this recipe, and it has been a staple at every event since! We LOVE it!