This easy appetizer is the perfect game day snack. Spinach Artichoke Dip is super creamy, cheesy and tastes like something you’d eat at a restaurant. Serve this baked dip with a sliced baguette or crackers.
Spinach and Artichoke Dip is the type of starter I love to order when I’m out at a restaurant. I can’t resist all that creamy melty cheese. Even if you’re not too sure about artichokes, you’ll love this recipe anyways.
I’m a big fan of baked dips especially at parties or when we have friends over. I used to love making this dip when people would come over for a night of euchre. It’s easy to make and I typically never have any leftovers.
And if you do happen to have leftovers, this dip will still taste great the next day.
Why You’ll Love This Spinach and Artichoke Dip Recipe
- Creamy, cheesy and super yummy
- Easy to make in 40 minutes
- Perfect to serve with a variety of crackers and bread
- Transportable for a potluck (just heat it up!)
- Easy to find ingredients
- One-dish recipe
- Always a hit
- Frozen spinach – You’ll need to thaw it to use it in this recipe.
- Artichoke hearts – I find the cans of artichoke hearts with the pickles at the grocery store.
- Cream cheese
- Parmesan cheese
- Salt and pepper
- Garlic powder
How to Make Spinach Artichoke Dip
- Step One: Preheat oven to 350F. Grease a 1 quart baking dish.
- Step Two: Add all ingredients to a large bowl and stir to combine.
- Step Three: Add mixed ingredients to the baking dish.
- Step Four: Bake for 35 minutes. Serve hot with a baguette or crackers.
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What to Serve with Easy Spinach Artichoke Dip
- Air Fryer Crab Rangoon
- Air Fryer Chicken Wings
- Pizza Monkey Bread
- Oven Baked Chicken Wings
- Bacon Wrapped Water Chestnuts
- Use 2 cloves of minced fresh garlic instead of garlic powder.
- Add 1/2 cup sour cream for extra creaminess.
- Make it spicy with the addition of red pepper flakes and/or chopped jalapeno peppers.
- Substitute Romano cheese in place of the Parmesan cheese.
- Use gruyere cheese or white cheddar instead of mozzarella cheese.
Best Way to Store Leftover Spinach Artichoke Dip
This Spinach and Artichoke Dip recipe must be refrigerated. Cover the dish with plastic wrap and store in the fridge for up to 3 days.
Can I Freeze?
Yes, you can freeze this Spinach and Artichoke Dip. Add the dip to an airtight freezer safe container and freeze for up to 3 months.
How to Reheat
My favorite way to reheat this dip is in the oven. Cook at 350F for 10 to 20 minutes or until warmed through.
You can also reheat it in the microwave.
How Can I Make this Dip Lighter
You can make this dip lighter by using light cream cheese and light mayonnaise. You can also use plain Greek yogurt in place of the mayonnaise.
Can I Use Fresh Spinach?
If you don’t have frozen spinach, you can substitute fresh spinach. You’ll want to cook the spinach first until its wilted and then chop it up.
Can I Make in Advance
Yes, you can make spinach artichoke dip in advance up to 1 day before you plan to serve it.
Simply assemble the ingredients in the baking dish. Cover and place in the fridge.
On the day you plan to serve, let the dip sit out at room temperature for 30 minutes to 1 hour. Then bake as directed and serve.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Spinach Artichoke Dip
- 1 cup frozen spinach thawed
- 1 cup artichoke hearts chopped
- 1 package cream cheese (8oz/250g) softened
- ½ cup Parmesan cheese shredded
- ½ cup mozzarella cheese shredded
- ¼ cup mayonnaise
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
- Preheat oven to 350F. Grease a 1 quart baking dish.
- Add all ingredients to a large bowl and stir to combine.
- Add mixed ingredients to the baking dish.
- Bake for 35 minutes. Serve hot with a baguette or crackers.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.