This Artichoke and Spinach Dip Recipe is ideal for entertaining—warm, creamy, cheesy, and quick to prepare.
Why this Spinach Artichoke Dip Recipe is a Keeper
This spinach and artichoke dip is a go-to appetizer because it’s easy to make, crowd-pleasing, and versatile.
- Adaptable: Swap a few ingredients to make it low-carb, dairy-free, or use a flavored cream cheese for extra depth.
- Delicious Flavor: The combination of cheese, spinach and artichokes is reliably tasty—season to your preference with salt, pepper and garlic.
- Consistent Results: The recipe is simple and turns out great every time.
- Budget-Friendly Appetizer: Uses affordable pantry staples like frozen spinach and canned artichokes.
- Special Occasion Worthy: Works perfectly for game day, holidays, or any gathering.
- Always a Crowd Pleaser: Guests often ask for seconds and the recipe is easy to share.
Can I Use Fresh Spinach Instead of Frozen?
Yes. Fresh spinach works well but cooks down a lot. Use 8–10 ounces of fresh spinach to replace a 10-ounce package of frozen, and sauté or wilt it before adding to the mixture to remove excess moisture.
Pro Tip for this Dip Recipe
Make the dip heartier by folding in crabmeat, chopped shrimp, or crispy bacon bits before baking.
Ingredient Notes
The creamy ingredients are easy to find and you may already have many in your kitchen.
Get the printable recipe with exact measurements and directions in the recipe card below.
- Artichoke Hearts: Drain and squeeze canned artichokes well to prevent a watery dip.
- Use Frozen Spinach: Thaw and squeeze frozen spinach to remove excess liquid before mixing.
- Cream Cheese: Use softened cream cheese so it blends smoothly with the mayo and other ingredients.
Variations and Substitutions
Customize the dip to suit taste or dietary needs.
- Spicy: Add diced jalapeños, red pepper flakes, or hot sauce for heat.
- Cheese Options: Substitute Pecorino Romano for sharper flavor, or Pepper Jack for spice.
- Lower-Fat Options: Replace half the cream cheese with Greek yogurt or silken tofu, or add a bit of sour cream.
Special Equipment
A food processor can make the dip smoother—pulse the artichokes and spinach briefly if you prefer a spread-like texture.
How to Make the Best Spinach Artichoke Dip
This recipe comes together quickly and requires just a few straightforward steps.
Full printable recipe with exact measurements and directions is in the recipe card below.
- Preheat and prep: Preheat oven and chop the onions and artichoke hearts into bite-sized pieces.
- Make the base: In a large bowl, beat softened cream cheese with mayonnaise, then stir in spinach, artichokes, Parmesan, chopped onion, and cayenne.
- Top and bake: Transfer to a baking dish, sprinkle with crushed stuffing mix and chopped pecans, and bake until bubbling and lightly golden on top.
Prep-Ahead Suggestions
Preparing elements in advance saves time on the day of your event.
- Make ahead: Assemble the dip (uncooked) up to 48 hours ahead and refrigerate covered. Add extra cheese on top before baking.
- Artichoke prep: Drain and chop canned artichokes a day ahead and store on paper towels to absorb extra brine.
Alternate Cooking Methods
If you prefer not to use the oven, you can keep the dip warm in a slow cooker, crisp it in an air fryer-safe dish, or heat it in short intervals in the microwave.
- Slow cooker: Combine ingredients in the cooker and heat on Low for about 2 hours—great for keeping the dip warm during a party.
- Air fryer: Place the dip in an oven-safe ramekin or small skillet and cook at moderate temperature until warmed and slightly golden.
- Microwave: Heat in 1-minute increments, stirring between intervals until hot; the microwave won’t brown the top.
How to Store, Reheat and Use Leftovers
- Store: Cool, then refrigerate in an airtight container for up to 4 days.
- Reheat: Reheat in a 350°F oven to restore texture. In the microwave, add a splash of milk to loosen the cream cheese if needed.
- Use leftovers: Stir into hot pasta, stuff inside chicken breasts for a baked entree, or use as a filling for a gourmet grilled cheese.
Common Questions
Yes. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Toasted baguette slices, pita chips, naan wedges, pretzel bites, sturdy crackers, and fresh vegetables like carrots and bell peppers all pair well.
Expert Tips
These tips will help you make a standout dip every time.
- Artichoke choice: Use artichokes packed in water or brine rather than marinated in oil to avoid an unwanted acidic or herbal note.
- Layer the cheese: Mix most of the cheese into the dip and reserve a handful of mozzarella and Parmesan to sprinkle on top for a melty, browned finish.
- Broil briefly: If the dip is hot but the top hasn’t browned, broil for 30–60 seconds to get golden spots.
- Garlic combination: Combine fresh minced garlic with a pinch of garlic powder for both brightness and an all-around garlic presence.
- Serving suggestions: Serve with baked tortilla chips, charcuterie skewers, or a crab dip for variety.
More Recipes You Might Like
Spinach and Bacon Quiche
Spinach Frittata with Feta
Spinach and Boursin Cheese Stuffed Mushrooms
Sausage Spinach and Tortellini Soup
Artichoke and Spinach Dip
Ingredients
- 18 ounces Spinach, thawed (frozen)
- 8 ounces Cream cheese, room temperature
- ½ cup Mayonnaise
- 14 ounces Artichoke hearts, 1 can, drained
- ½ cup Parmesan cheese, grated
- ⅓ cup Onion, chopped
- ⅛ teaspoon Cayenne pepper
- ⅓ cup Herb stuffing mix, crushed
- ½ cup Pecans, chopped
Instructions
- Preheat oven to 400℉.
- Combine cream cheese and mayonnaise in a large bowl until smooth.
- Chop the artichoke hearts into bite-sized pieces.
- Stir in spinach, chopped artichokes, Parmesan, chopped onion, and cayenne pepper until combined.
- Transfer mixture to a 2-quart baking dish.
- Combine crushed stuffing mix and pecans; sprinkle over the top.
- Bake 20–25 minutes, or until hot and lightly browned on top.
Christina’s Notes
- Use softened cream cheese: Let it sit at room temperature about 30 minutes for a smooth dip.
- Don’t overbake: Overbaking can dry the dip—remove when bubbly and melted.
- Add heat: A pinch of red pepper flakes or hot sauce adds a pleasant kick.
- Grate fresh cheese: Freshly grated cheese melts better than pre-shredded varieties.
- Taste and adjust: Season before baking to suit your preference.
Nutrition
Carbohydrates: 13 g
Protein: 8 g
Fat: 18 g
Nutritional information are estimates; verify with your preferred resource if needed.
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