Spinach Artichoke Dip

Spinach Artichoke Dip is a hot, creamy dip loaded with fresh baby spinach and marinated artichokes.

The best Spinach & Artichoke Dip

There’s something about a hot, steamy, cheesy spinach and artichoke dip that everyone loves. Anytime we make this appetizer for a party or the holidays, it’s one of the first to get eaten – it’s so good!

In our opinion, the best spinach and artichoke dip is light and creamy, with big chunks of artichokes and chopped spinach in every bite. The hot and melty cheese sauce has a perfect amount of tangy flavor to offset the richness of the cheese. If you agree – this is the recipe you’ve been searching for!

• It’s easy to make – just mix it up and bake in the oven.
• You can serve it with toasted pita chips (as we did) or with fresh vegetables.
• It’s the ultimate party appetizer – and your guests will love it!
• You can make it ahead of time and bake just before serving. Or – bake it ahead of time, then simply reheat.

• Spinach – You can use fresh or frozen spinach for this recipe. We find that fresh baby spinach is the easiest (as well as most tender and sweet) because you can cook it as-is, without trimming off the stems, or thawing and draining.
• Fresh Garlic & Red Pepper Flakes – Both are used to season the spinach as it cooks and they add a nice bright note that balances the other rich flavors. If you don’t have red pepper flakes on hand, a dash of your favorite hot sauce is fine to use instead.
• Artichoke Hearts – Buy the jarred marinated artichoke hearts for this dip. While you’ll drain off most of the marinade before mixing, the residual flavor from the marinade adds a nice tangy, vinegar flavor to the dip. We prefer to buy either whole or halved artichoke hearts, so we can leave larger chunks in the dip, but quartered hearts are also fine to use.
• Dairy – You’ll mix in both softened Cream Cheese and Sour Cream to this dip. The full-fat versions are the most decadent, but if you want to save on some calories, the lower-fat versions will also work.
• Mayonnaise – Another creamy ingredient for the dip that adds zesty flavor. We recommend a good-quality mayonnaise such as Hellmann’s.
• Worcestershire Sauce – Another key flavoring that makes this dip so good. (Don’t leave it out!)
• Cheese – Both Parmesan and Romano cheeses are added into the dip, while Parmesan and Fontina cheese are sprinkled over the top before baking. If you can’t find Fontina, another melty cheese will work such as Monterey Jack or Mozzarella.
• Lemon Juice – Another ingredient that balances the richness of the dip and adds a bright note of flavor. We always recommend freshly-squeezed and not bottled for the best flavor.
• Olive Oil
• Salt & Pepper
• Pita Bread – Make toasted pita chips for serving. They are the perfect sturdy vessel to serve this dip.

1. Sauté the fresh baby spinach in a skillet with some olive oil, minced garlic, and a pinch of red pepper flakes.
2. Pour the cooked spinach mixture onto a cutting board, then coarsely chop.
3. Combine softened cream cheese, sour cream, mayonnaise, Parmesan and Romano cheeses, plus other ingredients and seasonings including lemon juice, Worcestershire sauce, salt and pepper in a mixing bowl.
4. Stir the spinach and the artichokes into the cream cheese mixture.
5. Pour the mixture into a baking dish. Sprinkle Parmesan and Fontina cheeses on top.
6. Bake until hot and melty and golden on top.
7. Toast the pita chips while the dip bakes.
8. Serve with toasted pita chips on the side (or vegetables for dipping).

• Can I make Spinach and Artichoke Dip ahead of time? Yes – you can assemble the dip ahead of time, then bake just before serving. Or, you can fully bake ahead, then reheat (covered with foil) in the oven before serving.
• How do I store any leftovers? Cover the baking dish with plastic wrap, or transfer the mixture to a covered container. Refrigerate for up to four days.
• How do I reheat the leftovers? If your dip is still in the baking dish, you can reheat in the oven to warm through. Or spoon some of the dip into a microwave-safe bowl and give it a quick reheat in the microwave.
• Can I make this dip in a slow cooker? There are some slow cooker spinach artichoke dip recipes out there online, but we prefer to bake this dip and get the melted, golden brown top. Plus, baking develops the overall flavors differently than if it was cooked in a slow cooker. The choice is yours.

This post originally appeared on A Family Feast in 2019. We’ve updated the post but the delicious recipe remains the same.