I love appetizers. Emma and I have been known to order what we call “appetizer feasts” when we go out for dinner, so we try more apps and skip the main course. They’re delish! Today I’m excited to share my own recipe for my favorite classic appetizers: spinach artichoke dip!
I’ve been making this spinach and artichoke dip for years and years now and the recipe hasn’t really changed. It’s a classic for a reason! If you are hosting or need a great baked dip to take to a party try this.
Related: Next up try our Buffalo Chicken Dip, a creamy and spicy baked dip.
Ingredients
- Spinach – frozen spinach is what I always use
- Artichoke hearts
- Cream cheese
- Mayo
- Sour cream- or greek yogurt
- Parmesan cheese
- Garlic
- Red chili flakes
- Salt and pepper
How to make Spinach and Artichoke Dip
Thaw and drain the frozen spinach. If it’s not already chopped then finely chop. Drain the artichoke hearts and cut into small pieces. Mince the garlic.
In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.
Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.
Notes and Substitutions
- For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
- I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
- If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
- I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.
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Creamy baked dip made with spinach and artichoke hearts
Instructions
-
Thaw and drain the frozen spinach. If it’s not already chopped then finely chop.
-
Drain the artichoke hearts and cut into small pieces.
-
Minced the garlic.
-
In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
-
Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.
-
Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.
Notes
- For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
- I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
- If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
- I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.
Nutrition
Nutrition Facts
Spinach Artichoke Dip
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
We all pigged out on this during work one day and later I used it to top a salad (SO good). Then I added some to a piece of baked salmon (also really good!) If you don’t make this for a party, expect to have some leftovers. xo. Elsie