This spinach artichoke dip is creamy, cheesy and served warm to create a flavor explosion that you will crave for days after you’ve eaten it.
» Try these 30 Super Tasty Party Appetizers For Any Occasion.
You’ve likely tried this dip before at a party. It’s an extremely popular party appetizer. Used to be you wouldn’t find a spread that didn’t include this dip.
Since the craze for it has simmered down a bit, you need to know how to make this outrageously good spinach artichoke dip for yourself, so you can eat it any time you want and don’t have to wait for the next time it shows up at a party. If you like these flavors together you should try this spinach and artichoke dip casserole.
Ingredients Needed For Spinach Artichoke Dip
You’ll be happy to hear that this is one of the easiest dips to make. It uses only five ingredients, and it takes just 25 minutes to bake.
- Mayonnaise – Always use full fat if you can. The taste and texture of the dip is so much better. Low fat varieties tend to end up a little goopy.
- Parmesan Cheese – Shredded or grated is okay. The finer the parmesan is the easier it will incorporate into the dip.
- Artichokes: Choose canned artichoke hearts packed in water – not marinated and not packed in oil. You can also use fresh artichoke hearts if you want to.
- Spinach: You can get frozen spinach in the freezer section. It usually comes in a small box. You can use fresh spinach as well. You will just need to wilt it first. You also want to squeeze out some of the water in the spinach so it doesn’t add a lot of water to the dip.
There are many variations of this dip out there. The one I see most often includes sour cream or cream cheese and mozzarella cheese. I personally don’t think those are good additions to this dip.
Maybe I’m just a purist when it comes to artichoke dip, but I think mayo and Parmesan are the only creamy elements that are needed. Give it a try and you’ll see that this version is better. It’s based on the original recipe from Hellman’s.
How to Make Spinach Artichoke Dip
All it takes is a little chopping, a quick stir and pop it in the oven. It’s that easy. As it bakes, the aroma starts to waft through the house and everyone will come running. This Spinach & Artichoke Dip Casserole is the same great dip, only now it’s a casserole that I can serve as a main dish.
It’s best served pipping hot, straight out of the oven, so you’ll want to bake it just before you plan to eat it. However, you can mix up a batch or two and store it in the refrigerator until you’re ready for it.
Tips for Making the Best Dip
This artichoke dip is super easy to make, but there are a few things you need to keep in mind when making it, to be sure it turns out perfect.
- Be sure to thoroughly drain and squeeze the liquid from the pre-cooked spinach. I use thawed, frozen spinach. To squeeze out the water, ball the spinach up in a paper towel or clean tea towel and squeeze until most of the water is released. It will ruin the dish if the spinach contains too much water.
- Use non oil-marinated artichokes only. The oil on the artichokes will ruin the dip, causing it to break and coagulate in a really undesirable way. I use canned artichokes in water, like this one.
- You can’t reheat this dip, so be sure to eat it all up. Reheating it will cause the dip to break and it will turn to a big pile of oil.
Serve & Enjoy
The best way to serve this dip is on top of crackers or slices of warm baguette. You can also scoop it up with veggie sticks, like carrots, celery or cucumber.
I like to set out a bunch of little cheese knifes or spoons, so people can scoop up the dip without putting their cracker inside. It’s thick enough that many crackers will break off during dip retrieval.
What Other Appetizers to Serve
There are so many great appetizers that we’ve served at parties over the years. Some are huge hits, like this spinach artichoke dip. Those are the ones we go back to again and again. Here are a few of our favorites to serve alongside this artichoke dip.
- Bacon Jalapeno Cheese Ball
- Mini Taco Appetizers
- Mexican Charcuterie Board
- Buffalo Chicken Dip
- Beef & Cheddar Sliders
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Spinach Artichoke Dip
- 1 cup mayonnaise
- 1 cup Parmesan cheese grated
- 1 clove garlic finely chopped
- 14 oz canned artichoke hearts drained and chopped
- 1/2 cup spinach cooked and squeezed of liquid
- Preheat the oven to 350° F. Combine all ingredients in 1-quart casserole dish.
- Bake uncovered 25 minutes or until browned and bubbly on top. Serve immediately with crackers or bread.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.