Spinach Artichoke Dip

Spinach Artichoke Dip is always a huge hit! Warm, soft, and creamy, with a little extra flavour than most, your crackers won’t break when you scoop this up! The dip recipe is beautiful served warm or at room temperature.  

The Story

Ah, spinach artichoke dip—the creamy, cheesy, garlicky goodness that stole my heart at a restaurant in Atlanta called Houston’s. I still remember that first bite. Warm. Flavorful. Life-changing. It was love at first scoop.

Naturally, I became obsessed with recreating it at home. My first attempt? Let’s just say the dip doubled as a doorstop—it was that solid. The second one had the texture right but tasted like someone waved a garlic bulb near it and called it a day.

After years of trial and error (and a few too many spinach disasters), I finally cracked the code. This version hits all the right notes—rich, flavorful, and totally scoopable. So go ahead, grab a chip and dive in. I hope it brings you as much joy as it does me—without the years of recipe heartbreak.

Spinach Artichoke Dip

Annette Law

This EASY Spinach Artichoke Dip recipe is warm, cheesy, and DELICIOUS! It can be made up to 2 days ahead of time and is always a crowd pleaser!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Servings 10 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x1/2x

• ▢ 14 ounce can artichoke hearts drained and chopped
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup mayonnaise
• ▢ 8 ounces cream cheese room temperature
• ▢ 1 cup freshly grated parmesan cheese loosely measured
• ▢ 1 clove garlic minced
• ▢ 1/2 cup spinach frozen, 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 3/4 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

Make Ahead Instructions:

Prepare the recipe through step 4 (before baking) and store it in the refrigerator for 1-2 days until ready to bake.

Freezing Instructions:

Prepare the recipe through step 4 (before baking). Place the mixture in a
freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and return to the baking dish before baking.

Variations:

• Spinach Artichoke Dip with 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.
• Healthy Spinach Artichoke Dip: Substitute Greek yogurt for sour cream and use low-fat cream cheese.
• Crockpot Spinach Artichoke Dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword artichoke, dip, Spinach

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