This Spinach Artichoke Dip is a classic appetizer recipe that is quick and easy to make in a matter of minutes, then baked, and is always a crowd pleaser and a potluck favorite that everyone loves. Loaded with spinach and artichokes in a rich, cream cheese base, this is one dip that will have everyone coming back for more.
When I think of parties, I immediately think of chips and dip, and when I think of dips, one of the first things that come to mind is spinach artichoke dip. It’s so rich, creamy, and full of flavor, and it’s perfect with chips, pita chips, veggies, and more. It’s an all-around winner at any game day or potluck event. I’ve been making artichoke dip for years. I bring it to almost every event I attend because it tastes so good and it always seems to hit the spot for everyone – even kids! That’s why I’m so excited to share it with all of you today. After one bite, you’ll be hooked.
Baked Spinach Artichoke Dip
This baked spinach artichoke dip is one of my favorites to make because it’s delicious AND easy. It’s a semi-homemade dip that uses frozen creamed spinach and jarred artichoke hearts, so a ton of prep work is eliminated right off the bat. The entire recipe is mostly just dicing, mincing, and cooking onions and garlic and then simply mixing it all together. It’s super simple.
That simplicity leads to a massive amount of flavor, though. This creamy dip bakes up in the oven, and during that time, all of those flavors meld together in the perfect marriage to create a flavor profile that absolutely pops when paired with chips or veggies.
What Makes Great Spinach Artichoke Dip Recipe?
Great spinach artichoke dip begins first and foremost with cream cheese. I’ve seen healthier variations out there that use Greek yogurt instead, but it’s just not the same. And let’s face it, if you’re eating chips and dip, healthy is the furthest thing from your mind. There are times when you just have to live in the moment and eat those calories, and spinach artichoke dip falls into that category. You just can’t get that same creamy texture and flavor with anything else.
Fresh vs Pre-Packaged Spinach and Artichokes
I usually fall firmly into the “fresh is best” camp, but for this recipe, I’m a big fan of pre-packaged spinach and artichokes.
Fresh spinach has to be cooked down to release the excess moisture before adding it to the dip, and we all know what a toil it is to get to the artichoke heart. While you will get a slightly fresher flavor using fresh spinach and artichokes, it’s simply not enough of a difference to make it worth all of that effort.
The Best Cheese for Baked Spinach Artichoke Dip
I really love the flavor of Monterey Jack and parmesan cheese in this recipe, but there are a few different types of cheese that work well in this recipe. These are all on the softer side and melt very well.
- Mozzarella cheese
- Colby Jack
One of my favorite things about dips is all the ways you can dip them. This baked spinach artichoke dip is no different. Of course, we immediately think of chips, but there are so many more options for dipping with this delicious recipe. Some of my favorites include:
- Tortilla chips
- Potato chips
- Pita chips
- Crusty bread
There’s not much that I would change about this recipe, but there are a few things you can do to mix it up. These are all very simple changes, and they’re a lot of fun to try.
- Substitute Greek yogurt for sour cream if you don’t have any on hand. You can’t tell the difference.
- Add some heat with the addition of red pepper flakes or diced jalapenos.
- Use your favorite white cheese in place of Monterey Jack to change the flavor a bit.
Storing Spinach Artichoke Dip
This dip will keep well in an air-tight container for about four to five days in the refrigerator. For longer storage, you can freeze this dip for up to two months in an air-tight, freezer-safe container or heavy-duty freezer bags.
How to Reheat Frozen Spinach Artichoke Dip
There are three ways you can reheat this dip. Before any of these options, put your dip in the refrigerator overnight to thaw it out.
- Place a few spoonfuls of dip in a bowl, cover and microwave at 1-minute intervals, stirring between each, until hot.
- Heat over medium-low heat in a saucepan until bubbly.
- Bake at 400 degrees for 30 to 40 minutes until bubbly.
Ingredients For Spinach Artichoke Dip
It only takes a few simple ingredients to make this delicious baked spinach artichoke dip. It’s an incredibly easy list, and all the ingredients are readily available at your local grocery store.
- Olive oil
- Frozen creamed spinach – thawed
- Artichoke hearts – drained and quartered
- Onions – diced small
- Garlic – minced
- Cream cheese
- Sour cream
- Shredded parmesan cheese
- Shredded Monterey Jack cheese
How to Make Baked Spinach Artichoke Dip
These instructions for making this baked spinach artichoke dip are as easy as shopping for the ingredients. It only takes a few steps, and you’ll have a delicious appetizer that all your guests and everyone will love.
- Spray a 13×9 baking dish or deep-dish pie plate with nonstick cooking spray.
- Heat olive oil in a large skillet, or pan, over medium heat and sauté onions until tender.
- Next add garlic and sauté for another minute.
- Add cream cheese to the skillet, reduce heat to low, and cook until melted, stirring constantly.
- Add sour cream, drained spinach, artichoke hearts, shredded parmesan cheese to the cream cheese mixture and all but one cup of Monterey Jack cheese and stir.
- Pour into the baking dish, sprinkle with remaining Monterey Jack cheese, and bake until hot and bubbly and the cheese has melted.
- Carefully remove from oven.
- Serve hot with your choice of dipping sides.
Give This Delicious Spinach Dip a Try
This baked spinach artichoke dip is rich, delicious, and so easy to make. In only a few minutes, you’ll have this dish popped into the oven and baking away. After that, it’s only 30 minutes to deliciousness! Give it a try, and I know you’ll find yourself making it again and again.
Here are a few more delicious appetizer recipes and dip recipes that can be found on the blog:
- 7 Layer Bean Dip
- Crock Pot Queso with Italian Sausage
- Copycat Olive Garden Breadsticks
- And here is a delicious Stuffed Jalapeño Poppers recipe from Great Grub, Delicious Treats you might enjoy too!
Spinach Artichoke Dip
- 1 tablespoon olive oil
- 20 ounce frozen creamed spinach, thawed
- 12 ounce artichoke hearts, drained, quartered
- 1 cup onions, diced small
- 4 cloves garlic, minced
- 4 ounce cream cheese
- 8 ounce sour cream
- 1 cup shredded parmesan cheese
- 8 ounce block Monterey jack cheese, shredded
- Preheat oven to 350° and spray a 13 x 9 baking dish or deep dish pie plate with nonstick cooking spray.
- Heat olive oil in a large skillet over medium heat.
- Sauté onions until tender then add garlic and sauté for another minute.
- Place cream cream into onion mixture reduce heat to low and cook until melted, stirring constantly.
- Add sour cream, spinach, artichoke hearts, shredded parmesan and all but one cup of Monterey Jack cheese. Stir.
- Pour into prepared baking dish and top with the remaining cup of Monterey jack cheese.
- Bake on the center rack for 35 minutes or until cheese has melted.
- Carefully remove from oven.
- Serve hot with crackers or tortilla chips.
Here are a few pics that are perfect to save to your favorite Pinterest boards.