Spinach Artichoke Dip

Spinach Artichoke Dip is a classic appetizer that everyone loves. Creamy and delicious and full of spinach, artichokes, and tons of 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. It’s super easy to prep it ahead of time with just a few ingredients, and bake it off when you’re ready to eat!

I love a cold and creamy spinach dip, especially one in a bread bowl, but this hot version takes it to another level.

All the extra cheese inside makes it ooey and gooey, and topped with more cheese, it’s absolutely amazing! I love it with crackers or wedges of pita bread.

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 – Use regular, low fat, or fat free cream cheese.

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.

Kitchen 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.

Serving Suggestions

• 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 a great choice!
• Chips: Tortilla chips or pita chips add some extra crunch.

How long does it last?

Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat in the oven or in 1 minute intervals in the microwave.

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 to keep it from burning on the sides. It’s as yummy as my slow cooker buffalo chicken dip!

Can you make it ahead of time?

You sure can! Prep the dip, 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, let it come to room temperature for about 30 minutes, then bake as usual.

You can also prepare the dip and then freeze it before baking. Let it thaw in the refrigerator overnight, then bake it off.

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.

Is spinach artichoke dip served hot or cold?

It can be served both hot and cold, depending on how you like it. I like to serve mine warm, but that’s just because I love some melty cheese.

Favorite Dips

I can’t resist a great dip, hot or cold! Some of my favorites are this Captain Rodney’s dip recipe because of the sweet and spicy glaze on it.

An easy one I make all the time is my chili cheese dip. You can’t get any easier than 3 ingredients. Speaking of 3 ingredients, this classic chip dip is the way to go on a hot summer day!

Can I use fresh spinach?

I like to use the frozen because it’s easy to just drain and add to the recipe. If you choose to use fresh, you will need to wilt or cook the spinach first.

To do this, cook the spinach in a skillet with a little bit of olive oil over medium heat until it’s wilted down. Then squeeze out as much liquid as possible before adding it to the dip.

Keep in mind that fresh spinach really cooks down so you will need to start with a lot of fresh spinach to get the same amount you would in the frozen packages.

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

Tapas Tips & Tricks

• 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!

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