Spinach Artichoke Dip
This easy, cheesy Spinach Artichoke Dip is creamy, savory, and ready in just 30 minutes. Packed with spinach, artichokes, cream cheese, and Parmesan, it’s the perfect party appetizer—bake it or make it in a slow cooker. Great for prepping ahead and freezer-friendly too!
Equipment
- 1 Mixing Bowl – For combining all dip ingredients smoothly.
- 1 Garlic Press – For easily mincing fresh garlic.
- 1 Box Grater – To shred fresh Parmesan cheese.
- 1 8×8-inch Baking Dish or Glass Pie Plate – For baking and serving the dip.
- 1 Oven or Slow Cooker – Baking or heating the dip to hot and bubbly perfection.
Ingredients
- 14 ounces canned artichoke hearts drained thoroughly and finely chopped
- ½ cup sour cream or plain Greek yogurt for a lighter version
- ½ cup mayonnaise
- 8 ounces cream cheese softened to room temperature
- 1 cup Parmesan cheese freshly grated and loosely packed (divided use)
- 1 clove garlic finely minced
- ½ cup frozen spinach thawed and excess moisture squeezed out
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to preheat while you prepare the dip mixture. Grease a small baking dish (about 8x8 inches or similar size) with non-stick spray or a light coating of oil.
- Combine Creamy Base Ingredients: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula or hand mixer to blend everything together until the texture is smooth and creamy with no visible lumps.
- Add Flavorful Mix-Ins: Fold in the chopped artichoke hearts, thawed and squeezed spinach, minced garlic, and ¾ cup of the grated Parmesan. Stir well to evenly distribute the vegetables and cheese throughout the mixture.
- Transfer to Baking Dish: Spoon the creamy dip mixture into the prepared baking dish and smooth out the surface. Sprinkle the remaining ¼ cup of Parmesan cheese evenly over the top for a golden, cheesy finish.
- Bake Until Bubbly and Hot: Place the dish in the preheated oven and bake for 18–22 minutes, or until the edges are bubbling and the top is lightly golden. Remove from the oven and let it cool slightly before serving.
Notes
- Make Ahead Tip: Assemble the dip up to 2 days in advance, cover, and refrigerate. Simply bake when ready to serve.
- Freezer Friendly: Mix all ingredients and freeze in a freezer-safe dish or bag (before baking) for up to 2 months. Thaw overnight in the fridge before transferring to a baking dish and baking as directed.
- Use Fresh Spinach Option: Prefer fresh spinach? Sauté about 10 oz in a skillet with a little olive oil until wilted. Let it cool, then squeeze out excess liquid before mixing it into the dip.
- Healthier Swap: Substitute Greek yogurt for sour cream and opt for reduced-fat cream cheese to cut down on calories and saturated fat.
- Slow Cooker Version: Add all ingredients to a slow cooker and heat on high for 2 hours. Stir before serving and keep on “warm” throughout your gathering.
