Oven baked spinach artichoke dip is creamy, cheesy, and so easy to make in just 20 minutes! This appetizer is a crowd-pleaser and is always a welcome addition at any party.
Why this recipe works
This spinach artichoke dip takes cream cheese, Greek yogurt, mayo, mozzarella, parmesan, pecorino romano cheese, artichokes, and spinach and combines it all into one savory party dip that everyone will rave about. Just mix, bake, and enjoy. It’s that easy!
This particular recipe is served warm and fresh from the oven, though you can serve it chilled or at room temperature as well if you prefer. After all, a good spinach dip is delicious either way!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SPINACH – Fresh or frozen spinach work well for this recipe. If using frozen, thaw and drain the water from the spinach before adding.
ARTICHOKES – We are using canned artichoke hearts, but frozen artichokes can be substituted in their place. Just like the frozen spinach, thaw and drain the artichokes before using.
CHEESE AND DAIRY – You may substitute plain Greek yogurt for sour cream as desired. Using different cheeses (grated vs shredded vs shaved) will bring more texture and different melting consistencies to the dip for a multi-level feel. Our cheeses of choice are shredded mozzarella, shaved parmesan cheese, grated pecorino romano cheese, and cream cheese. I would recommend fresh blocks of cheese over store-bought pre-shredded cheese to avoid a grainy texture.
How to Make Spinach Artichoke Dip
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Drain the artichoke and frozen spinach if using. Chop the artichokes into bite sized pieces.
- Add the rest of the ingredients to a large bowl and mix well.
- Add the artichokes and spinach to the bowl and mix.
- Pour into a 10 inch skillet and bake at 375F until bubbling and brown. About 15 minutes.
- Serve with bread or tortilla chips.
Frequently Asked Questions & Expert Tips
Yes, you can easily make this dip a day in advance. To do so, mix all ingredients together, place in a baking dish or skillet tightly covered in plastic wrap (or in an air-tight container), and store it in the fridge. Heat in the oven as you normally would, extending the time as needed until it is bubbly and browned on top.
Though we have not tested it in the crockpot, I don’t see why it would be a problem. I would suggest placing the mixed ingredients in the slow cooker on high for around 2 hours, checking occasionally for doneness.
You can store leftover spinach and artichoke dip in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the oven or on the stovetop until warmed through.
Serving Suggestions
Spinach artichoke dip is delicious served warm with baguettes slices, celery sticks, crackers, pita bread, or tortilla chips. This party dip is great for football games, game night, potlucks, or basically any gathering you’re attending. If you have leftovers, try it mixed into some pasta noodles for a full meal or simply reheat and dip!
More Party Dip Recipes
- Taco Dip
- Hot Spinach Dip
- Smoked Queso Dip
- Buffalo Chicken Dip
- Crockpot Cheese Dip
- Philly Cheesesteak Dip
- Rotel Dip
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Spinach Artichoke Dip
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 oz artichokes canned
- 2 cups fresh spinach or 6 oz frozen, thawed and drained
- ¼ cup plain Greek yogurt or sour cream
- ¼ cup mayonnaise
- ¼ cup mozzarella shredded
- ¼ cup parmesan cheese shaved
- ¼ cup pecorino romano cheese grated
- 1 Tbsp garlic minced
- ¼ tsp ground black pepper
Things You’ll Need
Before You Begin
- You may substitute plain Greek yogurt for sour cream as desired. Using different cheeses (grated vs shredded vs shaved) will bring more texture and different melting consistencies to the dip for a multi-level feel. Our cheeses of choice are shredded mozzarella, shaved parmesan cheese, grated pecorino romano cheese, and cream cheese. I would recommend fresh blocks of cheese over store-bought pre-shredded cheese to avoid a grainy texture.
Instructions
- Drain the artichoke and frozen spinach if using. Chop the artichokes into bite sized pieces.
- Add the rest of the ingredients to a large bowl and mix well. Add the artichokes and spinach to the bowl and mix.
- Pour into a 10 inch skillet or casserole dish and bake at 375F until bubbling and brown. About 15 minutes.
- Serve with bread or tortilla chips.
Nutrition
Amanda Davis
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