Spinach Artichoke Dip

This Italian Spinach Artichoke Dip is a classic dip found on restaurant menus and appetizer tables nationwide. It can be served for potluck gatherings, football parties and casual soirées. It’s equally suited for more formal gatherings as a featured starter.

Ingredients to Make Spinach Artichoke Dip Recipe

Spinach dip can take many flavor twists and turns. Whether it’s the classic chilled spinach dip we all love using Knorr vegetable soup mix, or if you choose to give it a spicy edge with pepper jack cheese and bacon. You can also give it a nice kicked-up taste when you add roasted poblano peppers to spinach dip. This Italian spinach artichoke dip pairs two classic ingredients for a flavor combo that never disappoint. Ingredients to make Spinach Artichoke Dip: (Scroll down for full printable recipe card.)

• Spinach – Frozen spinach thawed and squeezed dry.
• Artichokes – Frozen artichoke hearts thawed and chopped.
• Onion – Green onions for a mild onion flavor.
• Oil – Olive oil for sauteing the artichokes and onions.
• Garlic – Fresh minced garlic expands the flavor profile.
• Cream Cheese – Softened plain cream cheese or mascarpone cheese.
• Sour Cream – Full fat sour cream makes the dip super creamy.
• Cheese – Shredded mozzarella cheese and shredded Parmesan cheese are a classic pairing.
• Sauce – Half and half and mayonnaise amp up the flavor.
• Seasonings – Salt, dry Italian seasoning and crushed red pepper flakes for a hint of spice.

How to Make the Best Spinach Artichoke Dip Recipe

This dreamy dip is irresistible, and it’s no wonder it shows up on so many restaurant appetizer menus and party platters. You’re guaranteed to knock the ball out of the park every time you serve it. I rarely have a party, that I don’t serve dip or some sort of variation of spinach dip. It’s a home run kind of dish that guests always love.

• Artichokes – In a large skillet saute artichokes and green onion in a couple of drizzles of olive oil for 3-5 minutes or until artichokes are beginning to brown. Add minced garlic.
• Cream Cheese – Add cream cheese to the skillet, stirring until melted. Remove from heat. Pour into a medium-size mixing bowl.
• Combine – To the bowl add the spinach, mozzarella, sour cream, half and half, mayo, Parmesan, salt, Italian seasoning and pepper flakes. Stir to combine.
• Transfer to Dish – Pour into baking dish and sprinkle the top with remaining mozzarella cheese.
• Oven – Bake per the recipe until the cheese has melted and is lightly golden brown.
• Serve – Serve warm with pita chips, sliced baguette, crackers, tortilla chips or veggies for dipping.

Tips for Making Spinach Artichoke Dip

• Kitchen Tools You’ll Need: A skillet, sharp knife and cutting board, measuring cups and spoons, a cheese grater and a 1 1/2 quart baking dish.
• Squeeze the Spinach to Remove Excess Moisture: When thawing the spinach, it’s helpful to place it into a clean kitchen towel to squeeze as much excess liquid out as possible. This will help ensure that the creamy ingredients in the dip won’t break down.
• Make-Ahead Tip: You can fully assemble this dip one day in advance then have it ready to bake just before serving. When baking it after being chilled, allow 15-20 minutes on the counter to warm to room temperature and bake longer, if needed.
• How to Serve: Serve Spinach Artichoke Dip with bread rounds, baguette slices, bagel chips, pita chips, crostini, tortilla chips or crackers.

Recipe Variations

• Add Bacon: If you’d like a flavor twist, you can add cooked and crumbled bacon or pancetta to the spinach dip mixture.
• Cream Cheese: You can use the same amount of plain cream cheese or mascarpone cheese in this dip with no other adjustments needed.
• Sour Cream: Likewise, you can use plain sour cream or crème fraiche interchangeably. Crème fraiche can be a little pricey, but, sometimes, it’s worth the splurge. It’s not quite as tart as sour cream and has a buttery texture. Either will work.
• Greek Yogurt: You could swap out the sour cream using plain Greek yogurt for more protein.
• Spices: You could use black pepper in place of crushed red pepper flakes. You could also use 1-2 teaspoons of granulated garlic or garlic powder in place of minced garlic cloves. 
• Artichokes: You could use canned artichoke hearts in place of frozen.

Storage and Leftovers

• Leftovers: Store baked Spinach Artichoke Dip covered with foil or in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in single servings in the microwave or in a preheated 350°F oven just until heated through.
• Freezer: You can cool and freeze spinach dip for up to 1 month. Thaw in the fridge and reheat just before serving.

More Easy Dip Recipes to Make

It’s just no a party without dip whether it’s savory or sweet. More easy dip recipes you may also like to try:

• Fresh Cucumber Dill Dip is good and good for you!
• Homemade French Onion Dip elevates this party staple.
• Buffalo Chicken Dip features all of the same flavors we love about classic buffalo wings.
• Easy Baked Mexican Fiesta Dip will get the party started.
• Easy Million Dollar Dip is a potluck rock star.
• Slow Cooker Queso Blanco Dip is perfect for game day.
• Gooey Three Cheesesteak Dip will thrill the carnivores in your life.
• Homemade Veggie Dip from Picky Palate.

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Helpful Kitchen Items:

• Mixing Bowls
• Measuring Set
• Kitchen Utensils
• Mixer