There’s just something about a warm, bubbly dip that brings everyone together, right? Whether it’s the holidays, game day, or just a casual get-together, you can bet a dish of Spinach Artichoke Dip is going to be the MVP of the appetizer table. I’m Catherine, and I truly believe that the best memories are made around food, and creating those effortless, elegant dishes that wow your guests is totally my jam. That’s why I’ve perfected this Spinach Artichoke Dip recipe – it’s my go-to because it’s ridiculously easy, incredibly flavorful, and always a total crowd-pleaser. Plus, it gives you the flexibility to bake it or make it in your slow cooker, which is just fantastic for busy hosts. After all my testing and tasting, I know you’re going to love it!
- Why You'll Love This Spinach Artichoke Dip
- Gather Your Ingredients for the Best Spinach Artichoke Dip
- How to Make Perfect Spinach Artichoke Dip
- Tips for the Ultimate Spinach Artichoke Dip
- Make-Ahead and Storage for Your Spinach Artichoke Dip
- Serving Suggestions for This Crowd-Pleasing Appetizer
- Frequently Asked Questions About Spinach Artichoke Dip
- Nutritional Information for Spinach Artichoke Dip
- Share Your Spinach Artichoke Dip Creations
Why You’ll Love This Spinach Artichoke Dip
It’s SO easy – seriously, you just mix everything together!
The flavor is ridiculously good – creamy, cheesy, and totally addictive.
So versatile! Bake it in the oven or use your slow cooker for ultimate convenience.
Perfect for ANY occasion, from holiday parties to Super Bowl snacks.
It’s the ultimate crowd-pleaser that disappears fast!
Gather Your Ingredients for the Best Spinach Artichoke Dip
Okay, so for the most amazing Spinach Artichoke Dip, you’ll want to grab these things. Trust me, the details matter, but it’s all super straightforward! We’ll start with a big 10-ounce package of frozen chopped spinach, and the most important step here is to thaw it completely and then give it a really good squeeze to get out as much water as possible. Nobody wants a watery dip! Then, grab a 14-ounce can of artichoke hearts, drained and chopped up nicely.
For that super creamy base, you’ll need a cup each of mayonnaise and sour cream. And the cheesy goodness? We’re talking a half-cup of grated Parmesan cheese and about a quarter-cup of shredded mozzarella cheese. Oh, and don’t forget a quarter-cup of finely chopped onion – I like to use yellow onion, but sweet onion works too! Just a little bit of flavor with one clove of garlic, minced nice and fine. And of course, a little salt and pepper to taste. That’s it! Simple, right?
How to Make Perfect Spinach Artichoke Dip
Alright, let’s get this party started! Making this Spinach Artichoke Dip is honestly about as easy as it gets. You just need to mix everything up and then let the magic happen in your oven or slow cooker. I’ll walk you through it, and trust me, you’ll be a dip-making pro in no time!
Preparing the Spinach Artichoke Dip Mixture
First things first, grab a big mixing bowl. We’re going to toss in our squeezed-dry spinach and those chopped canned artichoke hearts. Now, add in the mayo, the sour cream, the Parmesan, and the mozzarella. Don’t forget that finely chopped onion and the minced garlic – those little guys pack a flavor punch! Give it all a good stir until everything is really well combined. You want to make sure all those yummy ingredients are distributed evenly so every bite is perfect. Season it up with salt and pepper to your liking – I usually go with a good pinch of each, but you do you!
Baking Your Spinach Artichoke Dip
If you’re going the oven route, go ahead and preheat your oven to 350°F (175°C). While it’s heating up, transfer your glorious dip mixture into a baking dish. I like to use a pie plate or a small oven-safe skillet, but any nice dish will do. Pop it into the preheated oven and let it bake for about 20 to 25 minutes. You’re looking for it to get nice and bubbly around the edges and maybe get a little golden brown on top. That’s your sign that this incredible Spinach Artichoke Dip is ready to go!
Making Spinach Artichoke Dip in a Slow Cooker
Now, if you’re using a slow cooker, this is a lifesaver! Just pour your mixed dip straight into the slow cooker insert. You can cook it on the LOW setting for about 2 to 3 hours, or if you’re in a bit of a rush, the HIGH setting works in about 1 to 1.5 hours. It’s important to stir it occasionally so it heats through evenly. You’ll know your Spinach Artichoke Dip is done when it’s hot all the way through and bubbly. Easy peasy!
Tips for the Ultimate Spinach Artichoke Dip
You know, the real secret to making this Spinach Artichoke Dip stand out is all about paying attention to a few little details. Catherine really tests everything out, and I’ve found a few things make a HUGE difference. First off, using good quality ingredients totally matters. Like, for the cheese, using freshly grated Parmesan instead of the pre-shredded stuff? HUGE flavor boost! And please, PLEASE don’t skip squeezing that spinach dry. I mean it, squeeze it like you mean it! A damp spinach situation leads to a sad, watery dip, and we definitely don’t want that when we’re aiming for the ultimate Spinach Artichoke Dip. Also, tasting and adjusting your salt and pepper is key – it really brings all those flavors together. And a little tip from me? If you like a bit more tang, a tiny splash of lemon juice in the mix can be amazing, though it’s not in the original recipe!
Make-Ahead and Storage for Your Spinach Artichoke Dip
This Spinach Artichoke Dip is honestly a lifesaver because you can totally make it ahead of time! If you’re prepping for a party tomorrow or just want to have it ready to go, just mix everything together like we talked about, pop it into your baking dish or slow cooker insert, cover it tightly, and pop it in the fridge. It’ll keep perfectly for up to 24 hours. When you’re ready to serve, just add a little extra time to the baking or slow-cooking process to make sure it gets nice and hot all the way through. Making this Spinach Artichoke Dip ahead of time is my secret weapon for stress-free entertaining!
Serving Suggestions for This Crowd-Pleasing Appetizer
Okay, so you’ve got this amazing, bubbly Spinach Artichoke Dip, and now you need something to scoop it all up with, right? This dip is so fantastic, it’s practically begging to be paired with all sorts of goodies. For that classic crunch, you can’t go wrong with sturdy tortilla chips or crispy baguette slices – perfect for game day or any party appetizer spread! If you’re feeling a little more fancied up, some lightly toasted pita bread or even some hearty crackers work wonderfully. And don’t forget veggies! Carrot sticks, celery sticks, or bell pepper slices are awesome for anyone wanting a refreshing bite alongside all that cheesy goodness. Seriously, this dip makes *everything* taste better!
Frequently Asked Questions About Spinach Artichoke Dip
Can I use fresh spinach for this Spinach Artichoke Dip?
Oh, absolutely! You can totally use fresh spinach. Just make sure you use about a pound of it, and you’ll need to wilt it down first, either by sautéing it quickly or blanching it. Then, and this is SUPER important like with the frozen stuff, you’ve GOT to squeeze out as much water as humanly possible. Seriously, get it really dry! It makes all the difference for a great Spinach Artichoke Dip.
How do I prevent my Spinach Artichoke Dip from being watery?
This is probably the MOST asked question about Spinach Artichoke Dip, and the answer is simple: squeeze that spinach dry! Once it’s thawed, put it in a clean kitchen towel or cheesecloth and just wring it out with all your might. The more water you get out here, the thicker and creamier your dip will be. Nobody wants a soupy dip, right? So that pre-squeeze is your best friend!
What’s the best way to reheat leftover Spinach Artichoke Dip?
Leftovers? Yay! The best way to reheat this yummy Spinach Artichoke Dip is gently. You can pop it back in your oven at a lower temperature, maybe around 300°F (150°C), just until it’s warm and bubbly again. A quick zap in the microwave works too, just stir it halfway through to heat evenly. You could even warm it on the stovetop over low heat, giving it a good stir now and then. Whatever you do, don’t scorch it!
Nutritional Information for Spinach Artichoke Dip
Now, about the numbers! This recipe makes about 8 servings of pure deliciousness. Keep in mind that nutritional info can always change a bit depending on the exact brands you use and how much you ladle out. But, generally speaking, each serving (about 1/8th of the dip) has roughly 250 calories, 22g of fat (with 8g of that being saturated fat, because, cheese!), and about 8g of carbs. It’s definitely more of a treat than a diet food, but oh-so-worth-it for those special occasions!
Share Your Spinach Artichoke Dip Creations
Okay, tell me everything! Have you made it? Did you try it baked or in the slow cooker? I just LOVE hearing how my recipes turn out in your kitchens. If you whip up this Spinach Artichoke Dip, please, please leave a comment below and let me know what you thought! A star rating is super helpful too. And if you snap any pics, tag me on social media – seeing your beautiful creations makes my day!
PrintSpinach Artichoke Dip
A creamy, cheesy, and flavorful hot dip perfect for parties and game days. This easy recipe can be baked or made in a slow cooker.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking/Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup chopped onion
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) if baking.
- In a large bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, chopped onion, and minced garlic.
- Season with salt and pepper to your preference.
- Stir everything together until well combined.
- If baking: Transfer the mixture to a baking dish. Bake for 20-25 minutes, or until bubbly and lightly browned.
- If using a slow cooker: Transfer the mixture to a slow cooker. Cook on low for 2-3 hours or on high for 1-1.5 hours, stirring occasionally, until heated through and bubbly.
- Serve hot with your favorite dippers like tortilla chips, crackers, or bread.
Notes
- For a make-ahead option, prepare the dip up to the point of baking or slow cooking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking or slow cooking time if cooking from chilled.
- You can reheat leftovers gently on the stovetop, in the oven, or in the microwave.
- Consider serving with a variety of dippers to suit different tastes.
Nutrition
- Serving Size: 1/8th of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg