This Italian Spinach Artichoke Dip is a classic dip found on restaurant menus and appetizer tables worldwide. It can be served for potluck gatherings, football parties and casual soirées. It’s equally suited for more formal gatherings as a featured starter.
Easy 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.
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.
- Ingredients you’ll need to make homemade Spinach Artichoke Dip: Chopped frozen spinach (thawed and squeezed dry), frozen artichoke hearts, green onions, olive oil, plain cream cheese, sour cream, shredded mozzarella cheese, Italian seasoning, half and half, mayonnaise, garlic, salt, crushed red pepper flakes and shredded Parmesan cheese.
- 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.
- 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 dip won’t break down.
- If you’d like a flavor twist, you can add cooked and crumbled bacon or pancetta to the spinach dip mixture.
- You can use plain cream cheese or mascarpone cheese in this dip with no other adjustments needed.
- 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.
- You can fully assemble this dip one day in advance then have it ready to bake just before serving. When being it after being chilled, allow 15-20 minutes on the counter to warm to room temperature.
- Serve Spinach Artichoke Dip with bread rounds, pita chips, crostini, tortilla chips or crackers.
- Store baked Spinach Artichoke Dip chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
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 make:
- 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:
Italian Spinach Artichoke Dip
- 1 8 oz package frozen artichoke hearts thawed and chopped
- 4 medium green onions chopped
- olive oil
- 3 cloves garlic minced
- 1 8 oz package cream cheese or mascarpone cheese
- 1 10 oz package frozen chopped spinach thawed, squeeze out moisture
- 2 cups shredded mozzarella cheese divided
- 1 8 oz container sour cream or creme fraiche
- 1 cup half and half
- 1/2 cup mayonnaise
- 1/2 cup shredded Parmesan cheese
- 1 tsp salt
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes adjust to taste
- Preheat the oven to 350°F. Spray a 1 1/2 quart baking dish with cooking spray. Set aside.
- In a large skillet over medium-high heat saute artichokes and green onion in a couple of drizzles of olive oil. Cook for 3-5 minutes until artichokes are beginning to brown. Add garlic, cooking for 1 minute longer.
- Add cream cheese to the skillet, stirring until melted. Remove from heat. Pour into a medium-size mixing bowl.
- To the bowl add spinach, 1 cup mozzarella, sour cream, half and half, mayo, Parmesan, salt, Italian seasoning and pepper flakes. Mix until fully combined.
- Pour into baking dish and sprinkle top with remaining 1 cup mozzarella cheese.
- Bake for 30-40 minutes until bubbly and golden.
- Serve warm with pita chips, crackers, tortilla chips or veggies for dipping.