Baked Spinach Artichoke Dip is a restaurant-style recipe that is easy to make at home. Enjoy this warm dip with tortilla chips, toasted bread, crackers or the vegetables of your choice.
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Spinach Artichoke Dip is a classic restaurant appetizer that you can make at home and it will taste just as good!
Fresh spinach and marinated artichoke hearts swim in a thick and creamy, cheesy sauce made with 3 types of cheese and sour cream.
We use sour cream instead of mayonnaise to accentuate the tanginess of the artichokes perfectly. It also keeps the recipe egg free.
Why This Recipe Works
This is actually a really easy recipe to make. It takes around 30 minutes to prepare and bake and you need just 10 ingredients including salt, pepper and olive oil.
Homemade Spinach Artichoke Dip is just as flavorful, if not more so, as your favorite restaurant version.
It’s a great recipe for entertaining. You can serve it with chips, crackers, vegetables or small toasted breads.
Step-By-Step Instructions
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 ounces baby spinach: fresh is best, but frozen chopped spinach can be used. Thaw and drain frozen spinach before using it.
- salt
- pepper
- 2 cloves garlic (minced)
- 1 14 ounce jar marinated artichoke hearts (drained and roughly chopped)
- 8 ounces cream cheese
- 4 ounces mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (shredded or grated)
- 1/2 cup sour cream
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Mince the garlic and drain and chop the marinated artichoke hearts. If your cheese is not already shredded, have that done and ready to go.
Preheat your oven to 350°F.
Create!
Heat the olive oil in a medium size cast iron skillet.
Chef’s Tip: I prefer to make the dip in a cast iron skillet so that it can easily be transferred to the oven and so that it stays warm and melted longer. If you don’t have a cast iron or oven-proof skillet, you can transfer the dip to a baking dish. Once baked, the dip can be kept warm in a crockpot or slow cooker, if needed.
Add the spinach and season with a pinch of salt and pepper. Cook, stirring frequently, until wilted.
Stir in the garlic and cook for 30 seconds longer.
Add the artichoke hearts and cook for another minute.
Mix in the cream cheese and cook until it’s fully melted. Stir in the mozzarella and Parmesan cheese, then the sour cream until well blended.
Transfer the skillet to the oven and bake for 15 minutes or until hot and bubbly and starting to brown lightly on top.
Present!
Serve warm with chips, toast or vegetables for dipping.
Tips and Techniques
- Fresh spinach is best, but frozen, thawed spinach can be used. It’s okay if it’s an ounce or so more or less than the recipe calls for.
- It’s best to prepare this dip in a cast iron skillet that will help keep it hot and melted for a longer period of time. The dip can be transferred to a slow cooker to keep it warm for a longer period of time, if necessary.
- Store leftovers in an airtight container or tightly covered in the refrigerator. Consume within 5 days. Spinach artichoke dip can be reheated on the stovetop, in the oven or in the microwave for immediate consumption.
FAQ’s
Can Spinach Artichoke Dip Be Made Ahead Of Time?
Yes. You can prepare Spinach Artichoke Dip up until the point of it needing to be baked, then store it in the refrigerator until needed. You may need to add a few extra minutes to the bake time.
Can Spinach Artichoke Dip Be Frozen?
Yes. Spinach Artichoke Dip can be frozen in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before transferring to an oven-safe container to reheat.
More Dip Recipes
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Baked Spinach Artichoke Dip (No Mayo)
Ingredients
- 1 tablespoon extra virgin olive oil
- 5 ounces baby spinach (fresh or frozen, thawed and drained)
- salt
- pepper
- 2 cloves garlic (minced)
- 1 14 ounce jar marinated artichoke hearts (drained and roughly chopped)
- 8 ounces cream cheese
- 4 ounces mozzarella cheese (shredded)
- 1/4 cup Parmesan cheese (shredded or grated)
- 1/2 cup sour cream
Instructions
- Preheat oven to 350°F.
- Heat the olive oil in a medium size cast iron skillet.1 tablespoon extra virgin olive oil
- Add the spinach and season with a pinch of salt and pepper. Cook, stirring frequently, until wilted.5 ounces baby spinach, salt, pepper
- Stir in the garlic and cook for 30 seconds longer.2 cloves garlic
- Add the artichoke hearts and cook for another minute.1 14 ounce jar marinated artichoke hearts
- Mix in the cream cheese and cook until it's fully melted. Stir in the mozzarella and Parmesan cheese, then the sour cream until well blended.8 ounces cream cheese, 4 ounces mozzarella cheese, 1/4 cup Parmesan cheese, 1/2 cup sour cream
- Transfer the skillet to the oven and bake for 15 minutes or until hot and bubbly and starting to brown lightly on top.
- Serve warm with chips, toast or vegetables for dipping.
Notes
Tips and Techniques
- Fresh spinach is best, but frozen, thawed spinach can be used. It's okay if it's an ounce or so more or less than the recipe calls for.
- It's best to prepare this dip in a cast iron skillet that will help keep it hot and melted for a longer period of time. The dip can be transferred to a slow cooker to keep it warm for a longer period of time, if necessary.
- Store leftovers in an airtight container or tightly covered in the refrigerator. Consume within 5 days. Spinach artichoke dip can be reheated on the stovetop, in the oven, or in the microwave for immediate consumption.
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