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This delicious Spinach Artichoke Dip recipe is quick and easy to make on the stovetop (or bake in the oven), full of the best flavors, and always a crowd favorite!
Searching for a hot spinach artichoke dip recipe that’s guaranteed to be the hit of the party?
This one never lets me down. ♡
I’ve been making a version of this dip — either simmered on the stovetop, baked until hot and bubbly in the oven, or slow cooked in the crockpot — for years and years now. And after now having now served it to dozens and dozens of friends, I can vouch that it is always, always a winner. People absolutely love this dip!
The good news for you as the cook is that it’s incredibly simple to make too. You can either whip up a batch and serve it hot off the stovetop, or opt instead to bake it in the oven until it’s all hot and bubbly (in which case I highly recommend sprinkling on some extra cheese before baking, so that it can melt into a extra-delicious golden layer on top). Either way, the end result will a flavorful, creamy, irresistibly delicious dip that’s sure to disappear in a snap. I know you’re going to love it!
So let’s make some spinach artichoke dip!
Spinach Artichoke Dip Ingredients:
Alright, a few quick notes about the ingredients you will need to make this hot spinach artichoke dip recipe…
Spinach: I used one (10-ounce) bag of fresh baby spinach for this dip, but you could also thaw and drain a package of frozen spinach instead if you’d like!
Artichoke hearts: One jar, drained and roughly-chopped.
Cream cheese: I typically use a brick of low-fat cream cheese, but full-fat of course works too!
Sour cream (or Greek yogurt): Whichever you prefer.
Cheese: Both some shredded Mozzarella and freshly-grated Parmesan.
Onion: Either finely-chopped red or white onion.
Garlic: Minced or pressed.
Salt and pepper: As always, for seasoning. :)
How To Make Spinach Artichoke Dip:
To make this easy spinach artichoke dip recipe, simply…
Sauté veggies. Heat oil in a large saucepan or sauté pan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 minutes, stirring occasionally. Lower heat to medium.
Add remaining ingredients. Add all of the remaining ingredients to the pan and toss until evenly combined. Continue cooking, stirring occasionally, until the cheese is completely melted and the mixture is bubbly. (If you would like the dip to be even creamier, feel free to stir in extra sour cream or Greek yogurt.)
Taste and season. Give the dip a taste and season with extra salt and pepper, if needed.
Serve immediately, or bake. At this point, you can either transfer the dip to a serving bowl and serve it immediately. Or you can transfer the dip to a small baking dish, sprinkle with extra Mozzarella, and bake at 350°F for 20 minutes, until the cheese is melted and golden on top.
Enjoy. Serve the dip while it’s nice and hot with chips, bread, veggie sticks, or any of your other favorite dippers!
Or if you would like the extra-easy method, simply stir all of the ingredients together until combined, transfer them to a small baking dish, and bake for 20-25 minutes at 350°F until the dip is hot and bubbly. I prefer the extra flavor that comes with sautéing the onion and garlic first, but the shortcut method (or my slow cooker method) works well too!
Possible Variations:
If you would like to customize this spinach artichoke dip recipe, feel free to…
Add a protein: Stir in 1-2 cups of cooked protein once the dip has cooked, such as chicken, steak/beef, shrimp or crab.
Add Dijon: Add 1-2 teaspoons of Dijon mustard to this dip for extra flavors.
Make it spicy: Add in a few shakes of hot sauce of a pinch of crushed red pepper flakes if you would like to add some heat.
Use a different cheese: Substitute your favorite shredded cheese in place of Mozzarella.
Use kale: Substitute chopped fresh kale (tough stems removed) in place of the chopped spinach.
This classic spinach artichoke dip recipe is super easy to make and always a crowd fave! Feel free to serve it straight out of the saucepan or bake it in the oven with a cheesy topping.
Ingredients
Scale
1 tablespoon olive oil
1/2 cup finely-chopped white or red onion
4 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach*, thawed and drained
1 (13-ounce) can quartered artichoke hearts, chopped and drained
1 (8-ounce) brick low-fat cream cheese, cut into 1-inch cubes
1 cup light sour cream or plain Greek yogurt
1 cup shredded Mozzarella cheese (plus extra for baking, if desired)
1/2 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon fine sea salt
Instructions
Sauté veggies. Heat oil in a large saucepan or sauté pan over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for 2 minutes, stirring occasionally. Lower heat to medium.
Add remaining ingredients. Add all of the remaining ingredients to the pan and toss until evenly combined. Continue cooking, stirring occasionally, until the cheese is completely melted and the mixture is bubbly. (If you would like the dip to be even creamier, feel free to stir in extra sour cream or Greek yogurt.)
Taste and season. Give the dip a taste and season with extra salt and pepper, if needed.
Serve immediately, or bake. At this point, you can either transfer the dip to a serving bowl and serve it immediately. Or you can transfer the dip to a small baking dish, sprinkle with extra Mozzarella, and bake at 350°F for 20 minutes, until the cheese is melted and golden on top.
Enjoy. Serve the dip while it’s nice and hot with chips, bread, veggie sticks, or any of your other favorite dippers!
Notes
Recipe update: Recipe updated slightly in January 2020.
Alternate easy method: The original recipe posted in 2012 called for simply stirring all of the ingredients together, spreading the dip out in a small baking dish, and baking at 350°F for 20-25 minutes until hot and bubbly. This is still a great option, but I prefer the extra flavor of sautéing the onion and garlic first.
Fresh spinach option: Alternately, feel free to chop up about 10 ounces of fresh baby spinach and let it cook and wilt into the dip.
