This easy Spinach Artichoke Dip is creamy, cheesy, and packed with artichoke hearts and frozen spinach. This classic appetizer will be a hit at any party!
Spinach artichoke dip is a classic for a reason. It’s super quick and easy to throw together (I’m talking 10 minutes + bake time), it makes a ton, and it’s ALWAYS a crowd favorite, because who doesn’t love a creamy, cheesy, hot dip with buttery, crunchy crackers?!
This recipe is a classic! Made with simple, every day ingredients.
- Cream Cheese, Mayonnaise, and Sour Cream – make up a creamy, tangy base for the spinach artichoke dip. The cream cheese makes this dip so luscious, the mayonnaise adds depth, and the sour cream adds a nice, light tang to balance out the richness.
- Soy Sauce – provides a salty, umami flavor to take this dip to the next level.
- Hot Sauce – adds just a touch of heat to balance out the rich filling.
- Dried Basil, Salt, and Pepper – a simple yet effective seasoning blend to give this dish a little somethin’ somethin’.
- Garlic – adds that delicious nutty flavor.
- Artichoke Hearts and Spinach – using canned artichoke hearts and frozen, chopped spinach keeps this dish incredibly quick and easy!
- Parmesan Cheese and Colby Jack Cheese – our cheese blend. Parmesan adds saltiness, while colby jack adds a mild flavor and creamy texture.
How to make
Only 10 minutes of prep required for this super easy, super delicious appetizer!
- Use a hand-mixer to mix together cream cheese, mayo, sour cream, soy sauce, hot sauce, dried basil, salt, pepper, and garlic until well combined.
- Beat in artichoke hearts, spinach, and cheeses.
- Spread the mixture into a greased 9-inch round baking dish.
- Bake until the middle is hot and the top of the dip is lightly browned then serve and enjoy!
Can you use fresh spinach?
You can, but you’ll want to cook it down first. This isn’t hard to do, it just requires a bit of extra prep. To cook your spinach down:
- Chop it into small pieces.
- Place it in a non-stick skillet on low heat until it’s fully cooked.
- Remove it from the pan and put it into a colander so the excess water can drain out.
- Proceed with the recipe, as directed.
What artichokes to use
Use canned artichoke hearts for easy prep! Simply drain the excess liquid in the can, chop them into bite sized pieces, and you’re ready to go.
Is spinach artichoke dip healthy?
I wouldn’t call spinach artichoke dip a health food. But hey! There’s vegetables. 😉 If you do want to lighten it up, try subbing the cream cheese, mayo, and sour cream for light versions or use plain Greek yogurt in place of the sour cream.
This spinach artichoke dip recipe is so good as is but if you want to switch things up, here are some ideas!
- Add protein. Mix in shredded chicken, steak, shrimp, or even crab.
- Spice it up. Add extra hot sauce, a sprinkle of red pepper flakes, or try my spicy spinach artichoke dip recipe.
- Use a different cheese. I love the pairing of cheeses called for in this recipe but you could also try cheddar, mozzarella, goat cheese, etc.
What to serve with spinach artichoke dip
This dip pretty much goes with anything. 😉 Here are some ideas!
- Crackers. Ritz crackers and Triscuits are my favorite.
- Veggies. Try sliced cucumbers, carrots, celery, peppers, etc.
- Bread. Toasted baguette slices are delicious.
- Chips. Serve it up with pita, bagel, or tortilla chips.
Can i make spinach artichoke dip ahead of time?
Yep! Prep as directed, but don’t bake, instead cover it and store in the fridge 24-48 hours ahead of time.
When you’re ready to serve, let it rest at room temperature for 30-60 minutes then bake as directed!
How to store
Leftover dip can be stored in an airtight container in the fridge for 3-4 days.
To reheat, bake or microwave until heated through.
Can you freeze spinach artichoke dip?
I don’t recommend freezing your leftover spinach artichoke dip because the texture will be affected when it’s thawed.
Spinach Artichoke Dip
Equipment for this recipe
- 1 (8 oz) package cream cheese softened to room temperature
- 1/4 cup mayonnaise room temperature
- 1/4 cup sour cream room temperature
- 1 tablespoon soy sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic minced
- 1 (15 oz) can artichoke hearts drained and chopped
- 1 (10 oz) box frozen chopped spinach thawed and squeezed dry
- 1/2 cup grated parmesan cheese
- 1 (8 oz) block Colby Jack cheese shredded
- Ritz crackers, triscuits, pita chips, toasted baguette, bagel chips, etc. for serving
- Preheat oven to 350 degrees F and grease a 9 inch round non-stick baking dish with cooking spray. Set aside.
- Use a hand mixer to beat cream cheese, mayo, sour cream, soy sauce, hot sauce, dried basil, salt, pepper, and garlic together until well combined.
- Beat in artichoke hearts, spinach, parmesan, and colby jack.
- Spread into baking dish and bake until the middle is hot and the top has lightly browned, about 25-30 minutes.
- Serve with your favorite chips/crackers and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
*Note: Nutrition information is estimated and varies based on products used.