Cheesy spinach artichoke dip for the win! I am 100% a dip girl, and this dip is one of my all time favorites. It is warm, creamy, rich, cheesy and worth throwing an elbow or two to get at it first!
My mom’s best friend, Peggy Glem passed away a few years ago and it was so sudden that no one had any time to prepare. Death is so heartbreaking. It’s amazing how much you can take those you love for granted. I know we will see Peggy again one day, but in the meantime, making some of her recipes totally keeps a piece of her with us.
One of her most famous recipes is artichoke dip which we shared a couple years ago. It’s one of those recipes we always have to convince a friend to try and once they do they are obsessed for life. Like literally, every time we make it for a party, not one soul leaves without asking for the recipe. I don’t know why, but it does make me happy.
Well, in preparation for all the parties that are about to happen I wanted to experiment with her recipe and try making it a spinach and artichoke dip instead of just artichoke and it totally worked out!
We had to add some gooey cheeses since her original recipe only calls for parmesan cheese, and lots of it. We were surprised to find that the frozen spinach was our favorite to use versus the fresh, but either will work.
What Ingredients Go in Spinach Artichoke Dip?
This has all the warm gooey cheese dip ingredients you would expect plus some artichoke hearts and spinach. Copy and paste this list into your phone notes and head to the grocery store!
- Cream Cheese (softened)
- Sour Cream
- Marinated Artichoke Hearts
- Frozen Chopped Spinach
- Crushed Red Pepper Flakes
The measurements for each can be found in the recipe card down below.
How to Make Spinach Artichoke Dip
This recipe can be made in a cast iron skillet or a 9×9″ baking dish, and there’s really not an easier dip recipe out there. Here are the basic steps:
- Preheat oven.
- Combine all the ingredients in a bowl and stir thoroughly.
- PRO TIP: We love to use a food processor for this step. Add the cream cheese, seasoning, garlic and mayonnaise in and pulse until smooth. Next, add in the spinach and artichokes and pulse a few times to help chop the veggies just a little. You don’t have to do it this way, but we prefer smaller pieces so it’s easier to eat.Remove the dip from the processor and stir in the cheeses.
- Pour into the baking dish or cast iron skillet.
- Eat with tortilla chips, bread slices, carrots, pita chips, crackers, etc.
The specific instructions can be found in the recipe card found at the end of this post.
Spinach Artichoke Dip in a Bread Bowl
BONUS: If you want to try a fun twist, make the dip as directed and then pour it in a hollowed out bread bowl and bake as directed. Yummmmmm! (If the bread browns too quickly, lower oven temperature to 350˚F or cover the bread.)
The bread is really important. We grab a really fresh sourdough “loaf” which will be rounded. Slice off the top and you can either use it as a lid, or slice it into pieces for dipping. Carefully, with a sharp bread knife, slice the bread out of the bowl and into chunks for dipping. Set aside the empty bowl.
If you’re at a party it looks beautiful served in the bread bowl. If not, and it’s just your family, I almost guarantee you’ll have people trying to get to that bowl once the dip is almost gone. It’s the best part. 🙂
Can I Use Fresh Spinach?
Yes, absolutely! Steam it, blanch it in ice water, and wring out all the excess water.
Can I Make the Dip Ahead of Time?
This dip can be made a day ahead of time. Make it as stated in the instructions without baking it. Wrap with plastic wrap and keep it refrigerated. Pull it out and let it sit on the counter for about 30 – 60 minutes and then bake.
How Long Will Spinach Artichoke Dip Keep?
I would expect spinach artichoke dip to last 4-5 days, especially if it is in a sealed container. It has never lasted past the night, so I’ve never actually stored it. Haha!
Can You Reheat Spinach Artichoke Dip?
Most dishes reheat best and retain their quality better using a conventional oven which is what I recommend for this dip. Place in an oven safe container, covered, and into a 350°F oven for approximately 8-12 minutes or until the internal temperature reaches 165°F.
Microwave reheating is not recommended for this dip to maintain the best quality, but if you need some ASAP, then a quick zap in the microwave will work.
Life is better with dip in it! Cheesy spinach artichoke dip makes any party and any day better! And try your best to not give anyone a black eye as you elbow your way to it!
More DELICIOUS DIPS You Can’t Resist:
- Copycat Chili’s Queso Dip
- Buffalo Chicken Dip
- Healthy Herb Veggie Dip
- Chorizo Dip Queso Fundido
- Slow Cooker Cheesy Lobster Shrimp and Crab Dip
- Mexican 7 Layer Dip
- Cheesy Slow Cooker Sausage Dip
- Bacon Ranch Corn Dip
- Pepperoni Pizza Dip
- All our DIP RECIPES!!
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Cheesy Spinach Artichoke Dip
- 8 oz Cream Cheese - Softened
- 1/3 cup Sour Cream
- 1/3 cup Mayonnaise
- 2 cloves Cloves Garlic minced
- 2/3 cup Grated Parmesan Cheese
- 1 1/2 cups Shredded Mozzarella Cheese
- 14 ounces Marinated Artichoke Hearts
- 6-10 ounces Frozen Chopped Spinach thawed, and drained
- 1/2 teaspoon Crushed Red Pepper Flakes
- 2 Large Bread Bowls optional
- Heat the oven to 375 and prepare a 9x9" baking dish or cast iron skillet.
- In a medium bowl, combine Cream Cheese, Parmesan, Mozzarella, Sour Cream, mayonnaise, Artichokes, Spinach, Garlic, and Red Pepper Flakes. Fill the baking dish or cast iron skillet.
- Bake in a preheated oven at 375˚F (190˚C) for 25 minutes.
- Serve with chips, bread slices or veggies.