Looking for an easy and delicious party appetizer? This Artichoke Spinach Dip recipe is loaded with cream cheese, mayo, and sour cream, and a trio of rich cheeses - mozzarella, Gruyere, and Parmigiano Reggiano - for unbeatable flavor and creamy texture. With the addition of artichoke hearts, spinach, and a blend of warm spices, it's the perfect crowd-pleaser. Serve it with your favorite dippers and watch as it disappears from the table!
Jump to:
- Ingredients needed to make The Best Artichoke Spinach Dip
- How to make easy artichoke spinach dip
- How to serve Artichoke Spinach Dip
- How to thaw frozen spinach
- How to substitute fresh spinach for frozen spinach in this dip
- Can I freeze Artichoke Spinach Dip?
- What tools do I need to make Artichoke Spinach Dip?
- Looking for more appetizer recipes for entertaining?
- Artichoke Spinach Dip
Ingredients needed to make The Best Artichoke Spinach Dip
- Cream cheese
- Mayonnaise
- Sour cream (may substitute for plain Greek yogurt)
- Spinach -- I prefer to use frozen spinach that has been thawed and drained well because it blends really well into this dip
- Artichoke hearts
- Mozzarella cheese
- Gruyere cheese
- Parmigiano Reggiano cheeese
- Kosher salt
- Cracked black pepper
- Red pepper flakes
- Ground mustard
- Garlic powder (may substitute for garlic-infused olive oil)
- Ground nutmeg
How to make easy artichoke spinach dip
Learn how to make a delicious and easy Artichoke Spinach Dip with this step-by-step recipe:
- Preheat oven to 375 degrees Fahrenheit / 190 degrees Celcius.
- Place the thawed spinach in a strainer and press it with the back of a spoon or with clean hands to squeeze out excess liquid over the sink or into a bowl. If you don’t have a strainer you can also use cheesecloth to strain the spinach. Add the spinach to 3 or more layers of cheesecloth and twist the end squeeze to remove excess liquid. Once drained, roughly chop it.
- In a large mixing bowl, combine all of the ingredients. Using a sturdy spatula, fold the ingredients together until well combined.
- Using a silicone spatula, transfer the mixture to a 2-quart baking dish.
- Bake on the upper third rack of the oven for 25 minutes or until the top begins to turn lightly golden brown in spots.
- Serve warm with sliced baguette, chips, or veggies.
How to serve Artichoke Spinach Dip
This Creamy Artichoke Spinach Dip is a versatile and crowd-pleasing appetizer that can be served in a variety of ways. Whether you're looking for game day snacks, holiday party appetizers, or elegant brunch dishes, Artichoke Spinach Dip is a perfect choice. Here are some ideas for serving this delicious dip as appetizers and hors d'oeuvres, main courses, and even breakfast and brunch dishes.
Appetizers and Hors d'oeuvres
It pairs well with toasted sliced baguette, crackers, tortilla chips, or even vegetables such as carrots, celery, cucumber, or mini bell peppers. Some low-carb options to serve with this dip include pork rinds and Parmesan crisps.
Other delicious ways to use this dip for party appetizers or hors d'oeuvres is as a filling for roasted stuffed mushrooms or mini peppers, in phyllo cups, or served over crostini.
Main Course Ideas
If you’d like to incorporate Artichoke Spinach dip in dinner, it’s lovely tossed with your favorite pasta and served as a hot dish or a cold pasta salad. It’s also delicious served as a topping for baked potatoes or on top of roast chicken breasts.
Breakfast and Brunch Ideas
If you have any leftovers, one of my favorite ways to enjoy it for breakfast is to spread a bit of it on my morning toast and add a fried egg to the top. It also makes a lovely addition to an elevated brunch dish like egg florentine when used in place of the traditional creamed spinach.
How to thaw frozen spinach
- Remove the frozen spinach from the freezer and place it in the refrigerator to thaw overnight. I prefer to set it on a plate to catch any liquid that might drip from the bag or box as it thaws.
- Once thawed, place the spinach in a strainer and press it with the back of a spoon or with clean hands to squeeze out excess liquid over the sink or into a bowl. If you don’t have a strainer you can also use cheesecloth to strain the spinach. Add the spinach to 3 or more layers of cheesecloth and twist the end squeeze to remove excess liquid.
Note: For best texture, I don’t recommend thawing spinach in the microwave as it can result in uneven thawing and may cause the spinach to become mushy or rubbery.
How to substitute fresh spinach for frozen spinach in this dip
To substitute fresh spinach for frozen spinach in this spinach and artichoke dip recipe, you will need roughly a pound and a half of fresh spinach. Keep in mind that the texture of the dip may be slightly different when using fresh spinach instead of frozen spinach.
- Wash the fresh spinach leaves thoroughly and trim any tough stems.
- Blanch the spinach leaves by placing them in a pot of boiling water for about 30 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process.
- Drain the spinach leaves and squeeze out any excess water. This can be done using a fine mesh strainer and a spoon or a triple-lined cheesecloth.
- Roughly chop the blanched spinach and use it in place of the frozen spinach in the recipe.
Can I freeze Artichoke Spinach Dip?
This homemade Artichoke Spinach Dip can be frozen for up to 3 months in an airtight container or freezer-safe ziplock bag. When you're ready to use it, thaw the dip in the refrigerator overnight. If you'd like to serve the dip warm, you can microwave it until warmed through, but I prefer to return it to a baking dish and bake at 350 degrees Fahrenheit / 175 degrees Celcius for 20-30 minutes for the best texture.
Note that the texture of the dip may change slightly after being frozen and thawed, but it should still be delicious.
What tools do I need to make Artichoke Spinach Dip?
- A cutting board
- A chef's knife
- A fine mesh strainer set over a bowl or a few layers of cheesecloth
- A kitchen scale
- Measuring spoons
- A large mixing bowl
- A silicone spatula
- A cheese grater
- A 2 qt baking dish
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more appetizer recipes for entertaining?
Love this Artichoke Spinach Dip? Here are some more of my favorite appetizer recipes for easy entertaining -- perfect for holidays, parties, or game day events!
- Pimento Cheese Dip
- Bacon Ranch Deviled Eggs
- Deviled Eggs with Smoked Chorizo
- Grilled Chicken Wings with Carolina Gold Mustard BBQ Sauce
- Jalapeno Poppers with Sausage and Cream Cheese
- Olive Tapenade
- Baked Feta with Green Olives and Figs
- Jalapeno Corn Fritters with Peach Butter
Artichoke Spinach Dip
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Appetizers & Bites
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Looking for an easy and delicious party appetizer? This Artichoke Spinach Dip recipe is loaded with cream cheese, mayo, and sour cream, and a trio of rich cheeses - mozzarella, Gruyere, and Parmigiano Reggiano - for unbeatable flavor and creamy texture. With the addition of artichoke hearts, spinach, and a bend of warm spices, it's the perfect crowd-pleaser. Serve it with your favorite dippers and watch as it disappears from the table!
Ingredients
- 8 oz (1 brick) cream cheese, softened
- 56 g (¼ cup) mayonnaise
- 115 g (½ cup) sour cream (may sub for plain Greek yogurt)
- 16 oz frozen spinach, thawed
- 8 ½ oz artichoke hearts, roughly chopped
- 4 oz (1 cup) mozzarella cheese, shredded
- 4 oz (1 cup) Gruyere cheese, shredded
- 1 ½ oz (½ cup) Parmigiano Reggiano cheese, grated
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
- ¼ tsp red pepper flakes
- ¼ tsp ground mustard
- ¼ tsp garlic powder (see notes if intolerant)
- ⅛ tsp ground nutmeg
Instructions
- Preheat oven to 375 degrees Fahrenheit / 190 degrees Celcius.
- Place the thawed spinach in a strainer and press it with the back of a spoon or with clean hands to squeeze out excess liquid over the sink or into a bowl. If you don’t have a strainer you can also use cheesecloth to strain the spinach. Add the spinach to 3 or more layers of cheesecloth and twist the end squeeze to remove excess liquid. Once drained, roughly chop it.
- In a large mixing bowl, combine all of the ingredients. Using a sturdy spatula, fold the ingredients together until well combined.
- Using a silicone spatula, transfer the mixture to a 2-quart baking dish.
- Bake on the upper third rack of the oven for 25 minutes or until the top begins to turn lightly golden brown in spots.
- Serve warm with sliced baguette, chips, or veggies.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
2/8/23 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.
* If you are garlic-intolerant, you can add a splash of garlic-infused olive oil (if this fits your dietary needs) or omit it altogether.
Nutrition
- Serving Size: about ½ cup
- Calories: 223
- Sugar: 1 g
- Sodium: 504 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 48 mg
Marcie says
saw that someone asked about freezing it. I am wondering the same thing. I just made the recipe and doubled it and it made way more than I will need for this particular event. I would love to be able to freeze part of it.
Jenni says
Hi Marcie, Thanks for making my dip recipe! You can freeze this homemade Artichoke Spinach Dip for up to 3 months in a sealed container or freezer-safe ziplock bag. To use, simply thaw it overnight in the refrigerator. For a warm serving, you have the option to microwave until heated through. However, for optimal texture, I recommend reheating it in a baking dish at 350°F / 175°C for 20-30 minutes. Keep in mind that freezing and thawing may alter the dip's texture somewhat due to natural separation, but its flavor should remain delightful.
Patsy says
I love this dip! It does make a lot. Can I freeze it?
Whip & Wander says
Thank you! I have not personally tried freezing it, but I will add it to my list to test. If you try it I would love to hear about your experience.
Cathy says
I made this twice this week! Once as a dry run (and because i couldn't wait to try it) and then once for a party, where it was a big hit.
The flavors blend perfectly. You end up with two pounds of vegetables and two pounds of cheese! It is very hearty and could easily be a side dish as opposed to a dip.
I am thinking of adding zucchini and onions and making it as a vegetable dish next time, also trying different cheeses for fun.
Amanda says
I can never get enough of a creamy dip, and then when you put in Gruyere? Talk about my perfect dip! Thanks for sharing. This is always such a hit.
Jagruti Dhanecha says
We started liking artichokes and can't wait to try this recipe, looks delicious and cheesy.
Jo says
I can't stop looking at this delicious dip, artichoke spinach dip is one of my most favorite dip. I can't believe this is made keto friendly. Just perfect. Can't wait to give it a try
Sophie says
I can’t wait to try this dip! Would I be able to make it before hand and then put it in the oven the next day? Wanting to make for thanksgiving and wanted to save some time the day of
Jenni says
Sophie, you can absolutely make this spinach dip ahead of time, store it in the fridge, and bake the following day. I hope you enjoy it for Thanksgiving!
Kathryn says
Spinach artichoke dip is always such a hit at parties. It's great that you made this version Keto!!
Marisa F. Stewart says
Oh, MY!! The artichoke dip looks so good. I could make that into my meal. I wouldn't even need bread - crudités would be fine with me. That melting cheese is making my mouth water. We have a jar of artichokes in the pantry that would be great in this recipe.
Whip & Wander says
I totally agree about making it into a meal. I have definitely slathered this on some GF toast and topped it with an egg - so good!
denise says
That is a whole lot of good cheese in there! I follow a low carb diet and this looks delicious! It will be great for when I have book club and need to bring something keto friendly for me and my friends!
Whip & Wander says
It's one of those fun "indulgent" dishes that you don't have to tell anyone is low carb. So much melty goodness!
Melissa says
This brings me back to my first date with my hubby, the restaurant was famous for their spinach artichoke dip!! I have never tried to make it myself, though this has me inspired...and drooling!
Whip & Wander says
I bet this would be a really fun dish to make for a spectacular night in then!
Byron Thomas says
Before I comment on your recipe, I just wanted to say that the phrase "merry-making" is now mine. I have adopted/stolen it from you. I love it! 🙂
Ok, on to serious stuff - I'm really thinking hard about jumping on the keto wagon, and you might have just convinced me. This dip looks and sounds amazing! I completely digging the addition of the mustard powder and red chili flakes! Oh, and I would TOTALLY eat this for breakfast on toast too!
Whip & Wander says
Ha! Merry-making is one of my favorite phrases too. The fella does Keto and loves it. I am a little bit more flexible with my carbs, but with dishes like this I totally don't miss them. It's awesome served with some low carb veggies or pork rinds to keep it Keto.
Cheese Curd In Paradise says
I am loving the combination of cheeses with the red pepper flakes! I also love the different dipping item options like pork rinds or bake parmesan crisps- I would have never thought of those and it sounds really good.
April says
Well, I can't but agree with you - you are right on spot there! One of the best things about winter for me is all the special-winter-type of food that I make so this dip will be a fantastic addition! Can't wait!
Pavani says
That is such a creamy, cheesy and delicious dip. Love that it is Keto - I'm looking for keto recipes for my husband and this one looks just perfect to try.
Anna says
Artichokes are one of my favourite things in the world! And this dip looks just incredible, looking at the photos gives me all sorts of cravings!
Corina Blum says
Oh yum! What an absolute comfort food dip! It sounds so tasty and it's great for those who want to stick to a keto diet.