My easy spinach artichoke dip has been a staple appetizer at all of my family holidays. It’s the first appetizer finished every time and I think that says it all!
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My Easy Spinach Artichoke Dip Recipe
I was heading to a Christmas party last year when I wanted to make an appetizer. I decided to make spinach artichoke dip, but I looked around my fridge and realized I was out of mayo, and the result was this super delicious recipe.
I served it with a side of crostini bread and pita chips (my favorite with it). Not only was it the first appetizer gone from the table, but I had 3 people come up to me and ask for the recipe.
I had never questioned why may is usually in artichoke dip, but once I made this version, I questioned it all. The dip came out creamy, buttery, garlicky, and oh-so delicious.
For those who asked for the recipe that night, sorry this took so long to post, but here it is! I was contemplating keeping this one in my secret vault, but I created this site to be a collection of family recipes so I know I needed to add it. And, yes, I will be making it for Thanksgiving again this year!
If you love a good dip, you should also check out my buffalo chicken dip, crab rangoon dip, fruit dip, 7 layer taco dip, and creamy corn dip!
Ingredients for Spinach and Artichoke Dip
- Cream cheese — I recommend the full-fat version
- Sour cream
- Garlic
- Mozzarella cheese
- Parmesan cheese — I use the grated kind, not the powdered version for maximum flavor
- Red pepper flakes — optional, but I love that it adds a slight kick
- Canned artichoke hearts
- Frozen spinach — thawed
How to Make Spinach artichoke Dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F.
STEP TWO: In a bowl, mix the cream cheese, sour cream, minced garlic, parmesan and mozzarella cheeses, and red pepper flakes. Add the chopped artichoke and spinach, then mix to combine.
STEP THREE: Transfer the artichoke dip to a serving casserole and bake for 20 minutes, uncovered. The dip should be hot throughout.
STEP FOUR: Remove the dip from the oven and let cool for 5-10 minutes prior to serving.
Tips for the Best Spinach Artichoke Dip Without Mayo
- Use thawed frozen spinach for the best texture. If I forget to thaw it overnight, I microwave it in 30-second increments until thawed.
- Squeeze the spinach dry to get rid of any excess water.
- Use fresh garlic for a more robust flavor. I find that garlic powder gets overpowered in spinach artichoke dip.
- Opt for full-fat cream cheese for the creamiest texture.
- Use freshly grated Parmesan cheese. The Parmesan is one of the stars in my dish, so I use the fresh grated kind and not the powder stuff. I even buy it already grated at the store when I don’t want to deal with grating it myself.
- For maximum melty-cheese goodness, serve the spinach and artichoke dip hot out of the oven. It’s also delicious cold, which I know because I may have also eaten leftovers straight in the fridge.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Spinach With Artichoke Dip Variations and Substitutions
- Add a little mayo to replace some of the sour cream. I prefer it without mayo, but I know some people just love their mayo!
- For a meatier dish, brown ground beef on the stove, drain the fat, then stir into the spinach and artichoke dip before baking.
- Try other cheeses like sharp cheddar or gouda for a tasty twist.
- Stir in a tablespoon of Knorr vegetable recipe mix for a pop of extra flavor with just extra ingredient.
- Use Greek yogurt instead of sour cream to make the dish a little healthier.
- Kick up the heat by adding a dash of cayenne pepper or some diced jalapeños.
- Add crispy bacon crumbles for an extra dash of savory goodness. I did this the last time I brought it to a party, and the feedback was that it all blended perfectly.
What to Serve with This Spinach Artichoke Dip RecipeÂ
I love serving my easy spinach artichoke dip with crispy air fryer tortilla chips, pita chips, and crostini because they hold up so well to the hearty texture of the dip. I usually include some pretzel sticks, crackers, and fresh veggies like carrot sticks and cucumber slices as well.
I’ve even served this dip in a bread bowl to really impress everyone!
Spinach Artichoke Dip FAQs
Can I Make Spinach Artichoke Dip Without Mayo Ahead of Time?Â
Yes, I love making this recipe ahead of time! I mix the ingredients in the casserole dish up to two days ahead of time, then refrigerate. Once I’m ready, I just bake it until it’s hot and bubbly!
How Do I Store This Spinach Artichoke Dip Recipe?Â
I store leftovers in an airtight container for up to 3 days. I warm mine up either in the microwave or in the oven until it’s hot all the way through, but cold spinach artichoke dip is also delicious.
Can I Use Fresh Spinach for This Artichoke Spinach Dip?
I recommend using frozen spinach that’s been thawed and had the water squeezed out of it. Fresh spinach will work if it’s cooked until wilted like frozen spinach, cooled, then squeezed to remove the extra water.
More Easy Appetizer Recipes
- Cool Whip fruit dip
- Grape salad
- BBQ grape jelly meatballs
- Air fryer buffalo wings
- Deviled eggs without mayo
- Baked jalapeno poppers
- Cream cheese sausage balls
Easy Spinach Artichoke Dip
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 2 cloves garlic minced
- ¾ cup mozzarella cheese
- ½ cup parmesan cheese grated, not powdered
- ¼ teaspoon red pepper flakes
- 14 ounces canned artichoke hearts drained and chopped
- 1 ½ cups frozen spinach thawed and liquid squeezed out
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, mix the cream cheese, sour cream, minced garlic, Parmesan cheese, mozzarella cheese, and red pepper flakes. Add the chopped artichoke and spinach and mix to combine.
- Place the artichoke dip in a serving casserole and bake for 20 minutes, uncovered. The dip should be hot throughout.
- Remove the dip from the oven and let it cool for 5-10 minutes prior to serving.
Notes
- Replace sour cream with Greek yogurt for a healthier option. You can also use half sour cream and half Greek yogurt instead, too
- This version does not contain any mayo in it
- Squeeze out the spinach to get all the excess water in it. This will make sure the artichoke dip stays creamy and does not get watery
- If you like a spicy kick, double the red pepper flakes
- The mozzarella adds a nice creaminess with stringiness, so the cheese pulls
- The Parmesan cheese adds a bit more sharpness and flavor to the dip. Do not buy pre-shredded Parmesan cheese in a bag. It usually doesn’t have any flavor. If you need to buy pre-shredded, get the kind near the bakery, but a Parmesan cheese wedge will give the most flavor.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
