Spinach and Artichoke Dip

Homemade Spinach and Artichoke Dip is even better than the classic restaurant appetizer. It’s hot, bubbly, cheesy, just begging for some crusty bread or tortilla chips. Better make two, because when there’s a crowd, it’s the one party snack everyone can agree on.

Spinach and artichoke dip being scooped out of a black cast iron pan.

Recipe ingredients:

Labeled spinach artichoke dip ingredients in various bowls.

Ingredient notes:

  • Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and 1/4 teaspoon of garlic powder.
  • Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 1/2 pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 1/2 cups.

Step-by-step instructions:

  1. Preheat the oven to 400 degrees. Lightly oil a shallow pie plate, cast iron pan, or baking dish. Mix the softened cream cheese, mayonnaise, and sour cream together in a medium bowl until smooth. Then fold in the chopped artichoke hearts, chopped spinach, and shredded mozzarella.
    Spinach and artichoke dip ingredients in a clear bowl before being mixed.
  2. Transfer the mixture to the prepared pan, cover with foil, and bake for 35-40 minutes, or until hot and bubbly.

Recipe tips and variations:

  • Slow cooker: Add all ingredients to a slow cooker and stir to combine. Heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot.
  • Instant pot: Add all ingredients to an instant pot and stir to combine. Set to “Slow Cook” on HIGH for 2 hours and cover with a vented lid. Serve warm right from the InstaPot.
  • Parmesan cheese: A sprinkling of parmesan cheese or homemade bread crumbs on the top before popping in the oven.
  • Water chestnuts: Add a little crunchy texture with chopped, canned water chestnuts (often sold in grocery stores near the Asian ingredients section) to the dip and bake.
  • Make ahead: Mix up the dip the day before, and bake when you’re ready to serve.
  • Leftovers: Spread the leftover dip on dark rye bread for a killer sandwich, or dip carrots for a quick afternoon snack.

More recipes to get the party started:

Spinach and artichoke dip in a black cast iron pan.

Spinach and Artichoke Dip

You know that incredibly cheesy, gooey Spinach and Artichoke Dip you can order at your neighborhood Applebee’s? The flavor is ten times better when you make it in your home kitchen. Baked until hot and bubbly, all you'll need is crispy bread, tortilla chips, or a giant spoon!
4.8 from 10 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 222kcal
Author: Meggan Hill

Ingredients

  • 1 (8 ounce) package cream cheese softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 12 ounces marinated artichoke hearts drained and chopped (see note 1)
  • 10 ounces frozen chopped spinach thawed and excess water removed (see note 2)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • Salt and freshly ground black pepper to taste
  • Tortilla chips or bread chunks for serving

Instructions

  • Preheat oven to 400 degrees. Coat a 9-inch pie plate or other baking dish with nonstick cooking spray.
  • In a medium bowl, add cream cheese, mayonnaise, and sour cream and mix until smooth. Stir in artichoke hearts, spinach, mozzarella cheese, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
  • Spread evenly into prepared baking dish and cover with foil. Bake until hot and bubbly, about 35 to 40 minutes. Serve with tortilla chips or crusty bread.

Video

Notes

  1. Artichoke hearts: Marinated artichokes are packed in a brine of lemon juice, olive oil, and Italian seasoning. Drain off the liquid and chop them up. Or substitute one (13-ounce) can of plain artichoke hearts or 12 ounces frozen, thawed artichoke hearts, chopped and mixed with 2 minced scallions, 1 tablespoon fresh lemon juice, and 1/4 teaspoon of garlic powder.
  2. Spinach: Thaw and wring out extra water with a clean kitchen towel or drain in a fine mesh sieve (press down with a spoon or spatula to extract as much liquid as possible). To substitute fresh spinach, cook down 1 1/2 pounds of fresh spinach in a skillet using a little water or olive oil. Once you squeeze out extra liquid after cooking, you should be left with about 1 1/2 cups.
  3. Slow cooker: Add all ingredients to a slow cooker and stir to combine. Heat on LOW 3 to 4 hours or HIGH 1 to 2 hours. Serve warm right from the crockpot.
  4. Instant pot: Add all ingredients to an instant pot and stir to combine. Set to "Slow Cook" on HIGH for 2 hours and cover with a vented lid. Serve warm right from the InstaPot.
  5. Parmesan cheese: A sprinkling of parmesan cheese or homemade bread crumbs on the top before popping in the oven.
  6. Water chestnuts: Add a little crunchy texture with chopped, canned water chestnuts (often sold in grocery stores near the Asian ingredients section) to the dip and bake.
  7. Make ahead: Mix up the dip the day before, and bake when you're ready to serve.
  8. Leftovers: Spread the leftover dip on dark rye bread for a killer sandwich, or dip carrots for a quick afternoon snack.

Nutrition

Calories: 222kcal | Carbohydrates: 4g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 376mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4774IU | Vitamin C: 11mg | Calcium: 141mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

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  1. Janice

    Can this be frozen before heating?  I’d like to make this for an appetizer exchange…..

    1. meggan

      Hi Janice, I can’t think why not! Should work just fine. I’d reheat it in a 400-degree oven covered with foil (how long depends on whether you thawed it or not). Once it’s heated through, take off the foil and brown the top. Thanks! -Meggan

  2. Just saw this on IG. I don’t go to Applebee’s, but I do always order this on a splurge date at a local restaurant, and am perfectly aware that they’re not in the kitchen whipping this up! So certainly a home-made version has to be even better. I’m surprised you use marinated artichoke hearts, tho. Interesting!

  3. Annalise

    Hello! How long should the spinach be thawed? Mine’s in my freezer and I plan to make tomorrow morning. Thank you!

    1. Annalise

      Haha, oh duh! Thank you! I’ve never used frozen spinach before and didn’t even notice the thawing directions. Planning to make this vegan friendly tomorrow with fake cheese, sour cream, and eggless mayo! Will share how it goes :)

    2. meggan

      Hi Annalise! Just follow the directions on the package to microwave it. Might take like 7 minutes. Good luck!

  4. Haley

    I only have fresh spinach. Will that be a problem?

    1. meggan

      Hi Haley! Not a problem! The only thing to consider is how much fresh spinach equals 10 ounces of frozen (and really, it’s not a huge concern for me if it’s not one for you). If you can do a pound of fresh spinach, you’ll have somewhere between 1 and 1 1/2 cups of spinach once you’ve cooked it down. So that would be roughly 10 ounces frozen. And, you need to figure out how to cook it down. I’d recommend putting 1/2 cup water in a skillet with the spinach and just simmering it until it’s cooked down. I hope this helps! Please let me know if you have any other questions! Happy New Year.

  5. Carrie Ives-Crow

    This recipe was AMAZING made it at the cabin in our cast iron skillet and it was Even BETTER the next day when i heated it up again! The top got crispy it was So yummy! I did add just a little parmesan cheese on top to Brown. It was awesome. Thanks for sharing the recipe!5 stars

  6. Jenny Bailey

    Hi, can I substitute another cheese for something that is not as stringy as mozzarella? Thanks can’t wait to try it!

    1. meggan

      Hi Jenny, you can definitely substitute whatever cheese you want! I don’t think it will be a problem. Less stringiness, yes, but should still taste great. Obviously pick a cheese you like and you’ll be happy. :) Thanks for the question!

  7. Andrea

    The spinach and artichoke was a big hit!  I used half fresh and half shredded mozzarella and a few dashes of hot sauce. I sprinkled a little paprika in the top for color. Thanks Meggan!!5 stars

  8. James Schofield

    Would it be a problem if it was mixed up the day before and cooked the next day

    1. meggan

      No problem at all James! Just plain good thinking on your part. Have a great holiday!

  9. Andrea

    I have a question: Can I use fresh mozzarella? Would that not be “melty” enough? I can’t wait to try it!

    1. meggan

      Hi Andrea, yes sure! Why not. Yes the texture is a little different but still so good. You may want to add more salt on top though, or in the dip. Isn’t fresh mozzarella usually less salty? Just keep an eye on that! But otherwise, sounds perfect. Have a great holiday and thank you!

  10. Janet

    Yummy, yummy!5 stars

  11. Janet

    My 21 guests absolutely loved the artichoke dip! Biggest problem is it wasn’ t large enough everyone gobbled it up like a dessert!

    1. meggan

      Thank you so much Janet! I guess double or triple for next time… sounds like you have fantastic friends! :D Thanks for giving the recipe a try, I appreciate you!

  12. Mindi Morgan

    I followed this recipe exactly and was wondering as well about the lack of spices. And I was right. It was okay but very bland. I like more flavor and this recipe definitely needs some “spicing” up! Next time I will add some salt, pepper and maybe a little garlic powder and see if it that helps.3 stars

    1. meggan

      It is definitely up to the cook to add salt and pepper to ANY dish to their liking. Everyone has their own preferences in that regard. Good luck!

  13. Nicole

    I made this dip and everyone loved it. I was nervous about the lack of spices etc you had to add but really nothing else is needed at all. It’s completely creamy and cheesy and absolutely scrumptious. Out of all the appetizers I’ve eaten I really think this is the best recipe. So simply and easy and crowd pleasing! Saved,I’ll definitely make again!5 stars

  14. The dip looks so creamy and tasty! I love everything cheesy and the artichoke flavor is one of my favorite! Easy to cook and perfect party food it is :)

  15. Janette @ Culinary Ginger

    What’s better than hot and cheesy? And I think with the addition of the spinach cancels out the cheese and makes it healthy, right? Looks so good, I want to eat it all.5 stars

  16. If I were at a party with this dip, I think I’d be a very bad guest. I would not be able to do anything else but sit in a corner and stuff my face with it! It looks so cheesy and indulgent and full of fresh green goodness. Beautiful!

  17. This dip looks so good! Will definitely try it! Great for a Super Bowl party and any party :)

  18. Mila Furman

    I totally agree!!!! I LOOOOVE spinach dip…may have to make this for my Superbowl party :)5 stars

  19. Kathleen @ hapanom

    Mmm…. I love spinach and artichoke dip! My stomach literally just growled! This is perfect for a Super Bowl party!5 stars

  20. Liz @ FloatingKitchen

    Game day is all about the dips for me. I could care less about the “real food”. I just want ALL the appetizers. This looks soooo good Meggan!5 stars

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