Spinach Artichoke Dip is the best appetizer! It’s creamy, cheesy and has the perfect blend of flavors. It’s easy to make, popular and is always the first thing eaten. Enjoy it with tortilla chips or veggies. If you want to up your dip game even more, try my Baked Spinach Artichoke Dip with Shrimp! So delicious!!
But First, What is Spinach Artichoke Dip?
Spinach Artichoke Dip is a classic appetizer or snack that is forever iconic and popular. It’s creamy, tangy and has a ridiculous amount of calories but is still considered healthy because duh, it’s made with spinach. Ha! Applebee’s, Chili’s and every other larger “American” chain restaurant has this appetizer on their menu and is most likely the most popular because everyone loves it.
Make it Your Own
Want to make this recipe your own? Here’s how to do just that with a few simple adjustments.
Artichoke Hearts – get the ones that are in water, as opposed to marinated. This is to avoid the vinegar taste of oil-based artichoke hearts, not to mention all the added spices.
Consistency. If you’re wanting a runnier spinach artichoke dip, feel free to add in some heavy cream to get it to the consistency you like. I like mine thicker, so I made it thicker (and with extra garlic). But like every recipe I post, feel free to tweak as you like! If you don’t like garlic as much as I do, feel free to reduce or omit completely.
Lower in Calories. You can make this recipe lighter by using light cream cheese and a reduced fat sour cream. You can even go so far as cutting the cheese in half, but keep in mind this would make it less cheesy. Obviously 
How to Make Spinach Artichoke Dip
Believe it or not, spinach artichoke dip is really simple to make at home. You just need a handful of ingredients and about 20 minutes. Whether you make it in advance or make it to eat right away, it’s a fabulous appetizer or snack. For full recipe details, see the printable recipe card below.
Cook Spinach + Cool
Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly. You can totally substitute frozen spinach here…just be sure to drain well with a tea towel to get all of the excess water out.
Prep Artichoke Hearts + Chop Cooked Spinach and Garlic
Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.
Add Sour Cream + Cheeses to the Pan
Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.
Broil
Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.
Storing + Reheating Directions
Store leftover spinach dip in the fridge, in an airtight container. It will stay good for 4-5 days.
To reheat, place in a microwave safe dish, and heat in 30 second intervals, until warm and bubbly.
Looking for more appetizers to feed a crowd? Check these out:
- Loaded Smashed Potatoes
- Easy Meatball Recipe
- Classic Deviled Eggs Recipe
- Simple Bruschetta Recipe
- Homemade Kettle Chips with Onion Dill Dip
What others are saying about this Recipe:
Super good recipe! I love spinach and artichoke dip and this recipe hit the spot. I put it in a cast iron skillet and my MIL said it was “restaurant quality”! ~ Melissa
This dip is so amazing — so cheesy and fragrant. Thanks for sharing my favorite dish recipe. ~ Bruno
Best Spinach artichoke dip recipe I made in awhile. My kids loved it! ~ Jennifer
Really loved making this recipe I hope others have as much fun as I did following your directions. ~ Pete
Spinach Artichoke Dip
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 cups baby spinach fresh
- 1 can artichoke hearts in water
- 1/2 teaspoon basil
- salt & pepper
- 1 teaspoon onion powder
- 8 ounces cream cheese
- 1/2 cup sour cream
- 3/4 cup grated parmesan cheese divided
Instructions
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Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly.
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Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.
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Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.
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Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.
Nutrition
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