Spinach Artichoke Dip

Spinach Artichoke Dip is a classic appetizer that everyone loves. A creamy and delicious combination of spinach, artichokes, and mozzarella cheese, serve it hot with tortilla chips or crackers at your next party.

Spinach Artichoke Dip Recipe

This hot spinach artichoke dip is an easy appetizer with so much flavor that is perfect for entertaining.

Prep it ahead of time and bake it off before your next gathering.

Its warm and comforting flavors make it a great option for parties, game day or as a snack.

Serve it with crackers, bread, or vegetables for dipping. It’s easy to make and can be served warm or cold, making it a go-to party dip.

If you love artichokes, check out my garlic artichoke cheese bread! If you are a veggie lover, check out my broccoli dip and my basil pesto hummus.

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Ingredients Needed

Cream cheese – Bring to room temperature for easier mixing.

Mayonnaise – Dukes is my favorite. Pick your favorite but I don’t recommend Miracle Whip.

Frozen spinach – Substitute cooked baby spinach. Drain well!

Artichoke hearts – I like the plain but you can also use marinated.

Garlic – Fresh is best or substitute garlic powder.

Lemon zest – if you don’t have zest, try a tablespoon of lemon juice.

Mozzarella cheese – Grate or shred your own for better melting.

Pantry staples – Salt, black pepper.

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How to make Warm Spinach Artichoke Dip

First: Preheat oven to 350F. In a large bowl, combine the cream cheese and mayo until smooth.

Second: Add in the frozen spinach, artichoke hearts, ¾ cup of cheese, garlic, and zest. Stir to combine. Season with salt and pepper.

Third: Place in a prepared baking dish. Sprinkle remaining cheese on top.

Fourth: Bake at 350F for 15-20 minutes or until bubbly and the top is starting to brown. Serve with crackers or tortilla chips.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

What to Serve with Artichoke Dip

• Crackers: plain crackers or crackers specifically made for dipping such as water crackers, multi-grain crackers, or pita chips.
• Bread: sliced baguette, crostini, or pita bread can be heated and used for dipping.
• Vegetables: raw vegetables such as carrot sticks, celery, bell pepper strips, or cucumber slices are perfect for dipping and also add a healthy touch.
• Chips: Tortilla chips or pita chips to add a crunchy texture.

Can you make it ahead of time?

Yes, spinach artichoke dip can be made ahead of time. In fact, some people prefer to make it in advance so that the flavors have time to meld together.

Here are a few tips for making it ahead of time:

• Prepare the dip as directed, but do not bake or heat it. Cover it with plastic wrap and store it in the refrigerator for up to 2 days before baking or heating.
• When ready to serve, remove the dip from the refrigerator and let it come to room temperature for about 30 minutes before baking or heating.
• You can also prepare the dip and then freeze it before baking. Let it thaw in the refrigerator overnight, then bake as directed.
• If you bake the dip ahead of time, let it cool completely, then cover and store it in the refrigerator for up to 3 days. When ready to serve, reheat it in the oven or microwave until it is hot and bubbly.
• It’s important to note that if you are adding fresh herbs or other fresh ingredients you might want to add them just before serving to retain their freshness.

Can you make it in a slow cooker?

Yes! Just add all the ingredients to the crock pot and cook on low for 2-3 hours. Stir occasionally.

Can you freeze spinach artichoke dip?

I don’t really recommend freezing it but you can. If you have to freeze it, do it before baking it.

To freeze, place the dip in an airtight container or freezer bag and remove as much air as possible.

When ready to use, thaw the dip in the refrigerator and then bake as directed. Keep in mind that the texture of the dip may change slightly after freezing and thawing.

How to reheat:

Oven: Preheat the oven to 350°F (175°C). Transfer the dip to an oven-safe dish and bake for 20-25 minutes, or until heated through.

Microwave: Place the dip in a microwave-safe dish and heat on high for 1-2 minutes, or until heated through. Stir the dip every 30 seconds to ensure it heats evenly.

Stovetop: Transfer the dip to a saucepan and heat over medium heat until heated through, stirring occasionally.

Note that the reheating time may vary depending on the size of your serving and the method you choose.

Is spinach artichoke dip served hot or cold?

It can be served both hot and cold, depending on how you like it. I prefer to serve mine warm, because it bring out the flavors of the cheese and spinach.

Bake it in the oven or heat it on the stovetop and then transfer to a serving dish or a bread bowl.

Spinach dip recipes are also great served cold. They make a cool, refreshing appetizer, particularly during the summer.

When served cold, it can be paired with veggies and crackers or even used as a spread on sandwiches or wraps.

The choice of serving it warm or cold is up to personal preference, and both ways can be delicious.

Can I make it healthier?

Use low fat or fat free cream cheese, mayo, and cheeses to reduce the calories if desired.

Can you use fresh spinach?

Yes, you can use fresh spinach in spinach and artichoke dip. It’s typically made using frozen spinach thawed out but using fresh spinach is also a good option.

If you choose to use fresh, you will need to wilt or cook the spinach first.

To do this, you can cook the spinach in a skillet with a little bit of olive oil over medium heat until it has wilted down.

Then you’ll need to squeeze out as much liquid as possible before adding it to the other ingredients.

You can also blanch the spinach by putting it in a pot of boiling water for 1-2 minutes, then transfer it to a bowl with ice water to cool down and stop the cooking process.

Keep in mind that fresh spinach will have less volume than frozen spinach so you may need to adjust the recipe accordingly.

Also, the texture of the dip may be different than the one with frozen spinach.

Tips for No Leftovers

• Use sour cream or greek yogurt instead of mayonnaise.
• Coat the inside of the baking dish with cooking spray for easier clean up.
• Add in some spices like garlic powder, garlic salt, onion powder.
• You can add different types of cheese. Try parmesan cheese or even some Swiss cheese!
• Be sure to squeeze out the excess liquid from the spinach to keep it from being watery. Use a clean kitchen towel for best results.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This is the BEST spinach artichoke dip recipe! The combination of spinach and artichokes in this creamy dip is a party favorite and perfect any crowd. Give it a try, you’ll love it!

More Warm Dips

• Buffalo Chicken Dip
• Captain Rodney’s Cheese Bake
• Bob Armstrong Dip
• Chili Cheese Dip

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