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This Spinach Artichoke Dip is the perfect appetizer for game day, parties, family gatherings, and more! Packed full of creamy cheeses, spinach, and artichoke, this delicious dip is sure to be a crowd-pleaser.
Spinach Artichoke Dip
I’m such huge fan of cheesy dips. I’d much rather munch on dips than actually eat a meal and I’m the one that always orders an appetizer as my dinner when we go out to eat. Give me an appetizer and a margarita and I’m happy.
Over the years I’ve shared a lot of easy dips and every time I make this Spinach Artichoke Dip, I can’t ever get a good picture because it gets eaten so fast. But not this time. I made it and quickly took it into the dining room so I could snap a few pictures before putting out for everyone to eat.
This quick, easy, and totally addictive dip is the perfect appetizer for any occasion. It can easily feed a crowd and will disappear quickly. Not only is it cheesy and full of flavor but it can be made ahead of time and can easily be transported if you’re in charge of taking a dip or dish to a party or small gathering. It’s also a great recipe for potlucks and work parties.
Ingredients Needed to Make Spinach Artichoke Dip
You all know I’m a huge fan of easy recipes and this dip only calls for nine simple ingredients.
- Cream cheese
- Mayonnaise
- Sour cream
- Garlic
- Parmesan cheese
- Mozzarella cheese
- Salt
- Artichoke hearts
- Spinach
How to Make Spinach Artichoke DIP
Want to know how easy this dip is to make? The hardest part is waiting for it to cook in the oven.
First, add cream cheese to a large bowl and beat until smooth. Add mayonnaise, sour cream and garlic and mix well. Stir in Parmesan and Mozzarella cheeses, and salt until smooth. Fold in spinach and artichoke hearts until well combined. Spread into baking dish and bake until golden brown and bubbly.
Tips for Making and Serving the Perfect Dip
Want to make this dip a little healthier? Use Greek yogurt instead of sour cream. I promise – you won’t even taste the different. You can also use Neufchatel cheese in place of the cream cheese.
Can this dip be made ahead of time? Yes, this is a great make-ahead dip. Just prepare the dip but wait to bake it. Cover with foil and refrigerate up to 24 hours. When ready to bake, remove foil and bake.
This dip is served best with crackers, tortilla chips and raw veggies. Raw veggies like peppers, carrots and celery are always a huge hit. To keep this appetizer KETO friendly, serve with cucumbers, broccoli, and cauliflower.
Remember the two hour rule. Since this dip contains cheese and sour cream, it needs to be refrigerated after sitting out for two hours. If you plan on having it out longer than two hours, I recommend adding it to a small slow cooker and setting it to warm.
Looking for more Delicious Dip Recipes?
PrintSpinach Artichoke Dip
This Spinach Artichoke Dip is the perfect appetizer for game day, parties, family gatherings, and more! Packed full of creamy cheeses, spinach, and artichoke, this delicious dip is sure to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 48 minute
Ingredients
- 1 package (8 oz) cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 2 cloves garlic, minced finely
- ½ cup Parmesan cheese, freshly grated
- ½ cups Mozzarella cheese
- ¼ teaspoon salt
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) box frozen spinach, thawed and excess water squeezed out
Instructions
- Preheat oven to 400 degrees F. Lightly coat 1 quart dish with non-stick cooking spray.
- In a large bowl, beat cream cheese until smooth.
- Add mayonnaise, sour cream and garlic and mix well.
- Stir in Parmesan and Mozzarella cheeses, and salt until smooth.
- Fold in spinach and artichoke hearts until well combined.
- Spread into baking dish.
- Bake at 400 degrees for 20-25 minutes or until golden brown and bubbly.
- Serve immediately with chips, crackers or cut vegetables.
Notes
Refrigerate leftovers in airtight container in refrigerator.
Reheat in microwave at 30 second intervals until heated throughout or in the oven at 350 degrees for 15-20 minutes or until hot and bubbly.