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.
More Delicious Dip Recipes
- Corn Dip
- Rotel Dip
- Shrimp Dip
- Taco Dip
- Jalapeno Popper Dip
- 7 Layer Dip
- French Onion Dip
- Smoked Salmon Dip
- Creamy Chicken Dip
- Hummus
- Whipped Feta Dip
- Cream Cheese Fruit Dip
- Oreo Dip
- Cookie Dough Dip
- Dunkaroo Funfetti Dip
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Ingredients
- 12 ounces frozen spinach
- 14 oucnes artichoke hearts (canned)
- 8 ounces cream cheese
- ½ cup mayo
- ½ cup sour cream
- ½ cup Parmesan cheese
- 4 cloves garlic
- ½ teaspoon red pepper flakes
- salt and pepper
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
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
Delicious 🤤
Great recipe.
So good!
This recipe is delicious. My husband and I have made it so many times when we want to treat ourselves to an appetizer dinner. It never disappoints! Highly recommended!
This looks like a perfect Thanksgiving appetizer for our home! What size of cast iron skillet did you use.
I see that you changed the recipe to one teaspoon of salt. Much better, thank you.
I tried it today with that amount and it was inedible. My husband agreed — a tablespoon is way too much, even with bland pita and raw tomatoes :/
I think there’s an error in measurement – all of the tablespoons should probably be teaspoons. I made this earlier today and it was so incredibly salty that it was inedible :/ It seemed excessive during prep, but I wanted to trust the recipe. Mistakes happen, I’m just bummed to have to throw all the ingredients I purchased away.
Hi there!
Yes, it is correct.
I’m sorry it was too salty for you!
Hope your weekend was good- elsie
Hi there! I used a small skillet (6-8 inches across)
Thanks so much! Elsie
It says 1 tablespoon of salt. Is this correct? Seemed like a lot but I made it last night and everyone agreed it was way too salty. I was disappointed because it looked so good!
Okay, what size pan did you use? I’m so challenged! Wanna make this for an afternoon party tomorrow : )
We have a version of this in Australia where the dip is put inside a hollowed out Cobb loaf. It’s so good! To be fair, I think it’s mandatory to have it at a BBQ. But I’ve never tried it with artichoke – will definitely be trying that! Yum!
That looks absolutely amazingly scrumptious! I can not wait to try! Thanks for the recipe!
-Caitlyn
http://www.laidbacklifestyle.me/
I’ve had a dip very similar to this and I absolutely love it! Great recipe!
gosh, how yummy does this look?! anything cheesy is a winner in my book! 🙂
M.
amazing!!
just to make sure —
a tablespoon of salt!?
thanks!
Wauuuww klinkt heeeeerlijk!! Hou zelf zo erg van artisjok!!! Hmhm
Xxxxx http://www.iv-ory.blogspot.nl
I made this last night for dinner after reading your post. So delicious! There wasn’t much left over between my husband and me, even though we didn’t serve it at a party! Whoops! So delicious!