Spinach and Artichoke Dip

This creamy Spinach and Artichoke Dip is one of my favorite appetizers when I need something quick and crowd-pleasing. I have it ready in about 35 minutes with plenty of cheese, fresh spinach, and tender artichoke hearts. I love serving it warm straight from the oven with toasted bread or crackers.

Appetizers are one of my favorite parts of any gathering because that’s when you really get to mingle and share amazing food with everyone. It is even better when there is a whole spread to pick from, which is exactly how I like to host. I usually set out this dip alongside my Brie en Croute and my Baked Goat Cheese .

Spinach and Artichoke Dip

Spinach and artichoke dip is a simple appetizer made with cheese, spinach, and artichokes baked until hot and creamy. It is commonly served with tortilla chips, crostini, crackers, or vegetables. This classic dish is a popular appetizer on menus across the United States.

Interestingly enough, the ingredients in this dip can vary depending on who makes it. In my version, most of the flavor comes from the combination of cream cheese, mozzarella, grated parmesan, spinach, seasonings, and of course artichokes. I like to add toasted breadcrumbs on top for extra texture and flavor. You can always get creative with this dip and adjust it to your taste, which makes it so enjoyable to make.

I make this dip all year round because it works for every occasion. It is perfect for backyard barbecues or holidays like Christmas and Thanksgiving. You can never go wrong with it since it takes less than an hour to make, and you can prepare it ahead of time, store it, and reheat it when the party starts. That is why I always include it on my menu, and I hope you give it a try.

Ingredients and Substitutions

• Cheese – I use a combination of cream cheese, mozzarella cheese, and grated parmesan.
• Sour Cream – I like using full-fat sour cream for this dip.
• Mayonnaise – My homemade mayonnaise is perfect for this recipe, or you can use your favorite brand.
• Spinach – I prefer fresh baby spinach. However, you can use frozen spinach and will have to ensure it is thawed and squeezed of as much liquid as possible.
• Garlic – A few cloves of garlic will help enhance the flavor.
• Artichokes – In my case, I use canned, drained artichokes. They can be already quartered or whole that needs to be quartered by hand. Fresh artichokes can be used, but they must be fully cooked and prepared.
• Breadcrumbs – Panko breadcrumbs works fantastic for my recipe.
• Olive oil – This is used to saute the garlic and spinach and to coat the breadcrumbs in to help add flavor and to assist in browning.
• Seasonings – Salt and pepper are all I used in this dip.

How to Make Spinach and Artichoke Dip

Cook the garlic: I add some olive oil to a large pan and cook the garlic until it becomes fragrant, which takes about 30 seconds.

Add the spinach: Next, I add the chopped spinach to the pan and cook it while stirring constantly until it wilts, which takes about 90 seconds.

Drain the spinach: I transfer the cooked spinach to a strainer to remove any excess liquid and then set it aside.

Combine the ingredients: I fold the sour cream, cream cheese, mayonnaise, mozzarella, parmesan, artichokes, wilted spinach, salt, and pepper together in a large bowl until everything is well mixed.

Assemble the dip: I transfer the mixture to an 8”x12” or 9”x13” casserole dish and smooth it out.

Add the topping: I evenly sprinkle the remaining mozzarella cheese over the top of the mixture.

Prepare the breadcrumbs: Next, I mix the panko breadcrumbs with olive oil until they are lightly coated.

Bake the dip: I sprinkle the breadcrumbs over the top of the spinach and artichoke mixture, then bake it at 375 degrees for 30 to 35 minutes, or until the breadcrumbs are lightly browned and the dip is melted and creamy.

Cool before serving: I let the dip rest at room temperature for about 5 minutes before serving.

Serving Suggestions

Since the holiday season is approaching, I am planning to include this spinach and artichoke dip along with other dips like my amazing bean dip and my popular smoked salmon dip that my family always requests.

Now for my favorite part, I am going to bake some soft pretzels and my tomato focaccia to make the table look more inviting, and of course some crunchy crostini to dig into all these comforting dips. These are just a few of my ideas, so feel free to browse my blog and have fun creating your own spread for family and friends to enjoy.

Make-Ahead and Storage

Make-Ahead: You can make this recipe 2 days before without baking it. If you bake it, then it is meant to be eaten immediately.

How to Store: I cover the spinach and artichoke dip and place it in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating it.

How to Reheat: Add the desired amount of dip to a small casserole dish, cover with aluminum foil, and bake it at 375° for 15-20 minutes or until hot and cheesy.

More Appetizer Recipes

• Baked Brie in Puff Pastry
• Bacon Wrapped Shrimp
• Smoked Salmon Tea Sandwiches
• Crudité Platter
• Smoked Salmon