Spinach Artichoke Dip is the ultimate appetizer recipe for a party! Ready in 30 minutes, this easy, cheesy appetizer will be everyone’s favorite!
We love making recipes with artichokes of all kinds! Check out these super easy Stuffed Artichoke Hearts for a show stopping appetizer recipe and our classic Grandma’s Stuffed Artichokes that can be served as appetizers or a side dish!
Baked Spinach Artichoke Dip
Whether it’s game day, a birthday, a holiday or just a a happy hour with friends, this hot spinach artichoke dip is sure to be everyone’s favorite appetizer recipe.
Appetizer recipes in general are my favorite things to make. A party just based on appetizers instead of a main course is one of the best types of parties to have! That way everyone can taste a little bit of each appetizer without missing a thing because they don’t want to spoil dinner.
Or maybe the appetizers just become dinner, those are actually the best way to throw a party for a crowd, or a causal get together.
How Do You Make Spinach Artichoke Dip?
Making this hot dip recipe is really simple, which is a good thing because I know you have lots of other appetizers to get ready. Start by adding artichoke hearts, if frozen just defrost them first, chopped spinach (defrosted and squeezed dry), mayonnaise, cream cheese, parmesan cheese, garlic and a few other seasonings into a bowl.
Stir together and place into an oven proof skillet. Top the spinach dip with mozzarella cheese and bake. That’s it! This dip recipe can totally be made ahead of time and kept in the refrigerator until you’re ready to serve!
A lot of spinach artichoke dip recipes call for sour cream instead of mayonnaise, if you have a preference or just have one ingredient versus the other. Mayonnaise or sour cream will work just fine, it really comes down to your taste preference!
What’s important in this dip recipe is the cheesy layer that gets baked on top. Dipping your chips of toasted bread slices deep down into the dip and ending up with that cheese pull on top…there’s nothing better.
What Can You Dip In Spinach Artichoke Dip?
Oh the dippers, here where this dip gets really exciting! You can set out a bunch of different options for a party or game day and everyone can choose their favorites.
Here’s a few of my favorite dippers for this hot spinach dip:
- Toasted french bread slices (or not toasted if you prefer it softer)
- Pita Chips
- Tortilla Chips, which are a house favorite because of all the saltiness the chips add
- Carrot and Celery Sticks (great way to keep this baked spinach artichoke dip a low carb appetizer recipe)
Should You Use Fresh Or Frozen Spinach For This Dip Recipe?
Either are going to work totally fine. If you have fresh spinach, cook it down in a skillet with a drizzle of olive oil until it’s completely wilted. Let it cool and squeeze out the excess water, just as you would do with frozen spinach before using.
I have made this spinach artichoke dip recipe with both fresh and frozen spinach and there isn’t much difference in flavor, so use what you have or whatever is easiest!
Can This Dip Be Made In A Baking Dish?’
Making this spinach artichoke dip couldn’t be easier. All you have to do is mix the filling in a bowl and pour it into an oven proof 8″ x 8″ or 9″ x 9″ baking dish and follow the rest of the recipe instructions!
If you want that extra crispy, cheesy crust like you see here, you can pop it under the broiler for a couple of minutes, too. It’s a nice touch that only takes about 5 minutes longer and I also think it adds a ton of flavor.
How Do You Reheat This Hot Dip?
If you’re dip gets cold, just pop it back in the oven for a few minutes to heat back up and melt the cheese. If you want to try and transfer the dip to a slow cooker, you can do that too. Just do this when the dip first comes out of the oven so that the cheese on top is melted.
Also, once the dip is in your slow cooker you can add another layer of mozzarella cheese on top, cover and let it melt for a few minutes before serving. For leftover spinach artichoke dip, you can easily reheat it right in the microwave!
Looking For More Hot Dip Recipes?Print
This hot spinach artichoke dip is the perfect appetizer for parties, holidays or game days! Make in the oven or your slow cooker!
- 14 ounce can artichoke hearts, drained and chopped into bite sized pieces*
- 10 ounces frozen, chopped spinach, defrosted and squeezed dry
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 8 ounces cream cheese, at room temperature
- 1/2 cup grated parmesan cheese plus 2 tablespoons, divided
- 3–4 garlic cloves, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups shredded mozzarella cheese, divided
- Preheat the oven to 375 degrees.
- Add the artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, 1/2 cup of the parmesan cheese, garlic, salt, black pepper, cayenne pepper and 1 cup of the mozzarella cheese. Mix well to combine.
- Pour the filling into an oven proof skillet or an 8″ x 8″ baking dish.
- Top with the remaining 1/2 cup of mozzarella cheese and the remaining 2 tablespoons of parmesan cheese.
- Bake for 25 minutes until the filling is bubbling and the cheese is melted on top.
- Place under the broiler for 3-4 minutes if you want to the top browned, or serve as is.
Slow Cooker Instructions:
- Add the artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, 1/2 cup of the parmesan cheese, garlic, salt, black pepper, cayenne pepper and 1 cup of either the mozzarella cheese. Mix well to combine.
- Pour into a 2-3 quart slow cooker that’s been sprayed with non-stick cooking spray. Cook on low heat for 2 hours or until the filling is warmed through.
- Once the dip is warm, add the remaining 1/2 cup of the mozzarella cheese and the remaining 2 tablespoons of parmesan cheese to the top of the dip, cover for a few minutes to let the cheese melt and then serve. Use the warm setting on your slow cooker to keep the dip warm.
* You can also use frozen, defrosted artichoke hearts
- Category: Appetizers
- Method: Oven
- Cuisine: American