Spinach Artichoke Dip is always a huge hit! Warm, soft and creamy, with a little extra flavour than most, your crackers won’t break when you scoop this up!
This Spinach and Artichoke Dip recipe is beautiful served warm or at room temperature.
Spinach Artichoke Dip
I do like artichokes. Alot. But a good friend of mine is abnormally obsessed with them. I’ve never seen anyone get so excited when artichokes make it to the antipasto platter.
So. To my dear friend who is abnormally obsessed with artichokes – this Spinach Artichoke Dip is dedicated to her!
What goes in Spinach Artichoke Dip
As one would expect, the two stars in this dip are artichoke and spinach. I used jarred artichokes in brine but you can use frozen thawed or artichokes that come in oil.
The creaminess in this dip comes from cream cheese, sour cream and mayonnaise. I use this combination with most of my dip recipes because I find it yields the best texture – soft enough to scoop without breaking the chips, but not sloppy – and flavour (mayo gives it a flavour boost).
In addition, this recipe has grated cheese for a cheesiness boost, garlic powder and parmesan to add an extra element of savouriness.
This is one of the simplest dip recipes I know. At least, a dip that I consider to be “made from scratch”, albeit I make this with frozen spinach, pickled artichokes and cream cheese. Rather than growing and chopping fresh spinach, harvesting and brining my own artichokes, breeding my own cows and making my own cheese. 😉
OK, having written all that, it sounds totally hypocritical to say that I feel like this is “made from scratch:, but I totally do! Is that reasonable?? Or unreasonable?!!!
Extra Fast Recipe
This is a really quick and easy Spinach Artichoke Dip because I just heat it through in the microwave rather than baking. For most warm dips, I bake the because it gives the dip time for the flavours to melt.
For this Spinach Artichoke Dip, baking it doesn’t really add to flavour and this is a creamy dip without a crunchy top so I just microwave it.
Do try to make ahead if you can though. This is one of those dips where the flavours develop with time. It will keep for days in the fridge, and it even freezes great too! – Nagi xx
More dip recipes
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Guacamole (done right!) or Avocado Hummus Dip
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French Onion Dip (from scratch) OR Retro Soup Mix 2 Minute French Onion Dip
-
Hot Corn Dip – you’ll love the flavour in this creamy, bubbly dip!
-
Smoked Salmon Dip (flavour you can’t buy in tubs!)
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See all Dip Recipes, all Party Food and the Top 25 Party Foods!
SPINACH ARTICHOKE DIP
WATCH HOW TO MAKE IT
Spinach and Artichoke Dip recipe video!
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Spinach Artichoke Dip
Ingredients
- 400 g / 14 oz artichoke hearts in brine , drained (Note 1)
- 250 g / 8 oz frozen chopped spinach , thawed (Note 2)
- 250 g / 8 oz Philadelphia cream cheese (Note 3)
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1/3 cup mayonnaise (Note 4)
- ½ cup sour cream or yoghurt (full fat recommended)
- 1 cup grated cheese , any with flavour like Cheddar, Colby, Tasty Cheese (Australian) (Note 5)
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Roughly chop the artichokes.
- Squeeze excess liquid out of spinach. Either use paper towels or a clean dishtowel, or my method is to use a colander and press liquid out using a wooden spoon.
- Place cream cheese in a large heatproof bowl. Microwave in 2 x 30 second bursts or until softened. Mix until smooth.
- Add remaining ingredients. Mix until just combined (don’t overmix vigorously, otherwise you’ll smush the artichokes and spinach).
- Warm in microwave to your taste. Adjust salt and pepper to taste.
- Best served warm but terrific served at room temperature too! Serve with your favourite crackers, vegetable sticks and chips.
Recipe Notes:
Nutrition Information:
Life of Dozer
Cream / dip – can’t remember which, but he got a taste test of something I was cooking!
Hi Nagi
Love your website and recipes.What would be the best biscuits to use with this dip.
Thank you
Wendy
Hi Wendy – I like corn chips and also any sort of plain cracker like a Melba toast or a water table cracker! N x
Made this on a whim for a party and it was a huge hit! Bookmarking this!
Nagi I LOVE your recipes, have made so many of them. I have never bought artichokes before. Will canned in water with salt work? Or do they need to be the jarred type. Not sure what the difference is. Thanks for any help.
HI Laura – either is fine for this recipe! N x
Hi Nagi, can I please ask your advice? I am a bit bread obsessed and would love to try this recipe in a bread bowl. Would you recommend popping it in a 180C oven for 15-20 mins? Also do you think a crushed crackers topping would work? I have been looking at your cheese and bacon dip recipe for inspo 🙂
Nagi, Hello …… Came across your Spinach & Artichoke recipe last weekend – an old favourite in our house. I’d forgotten how scrumptious this is served warm – it was perfect served with corn chips and a glass of red wine as we settled in for another evening of Melbourne lockdown (sigh).
Keep safe
By far the best spinach/artichoke dip. I’ve made it 3 times in as many nights (stage 3 opening in Ontario..finally) and have had recipe requests at each event..the marinated artichokes make all the difference. Thank you!
Made artichoke spinach dip last night. Great directions and so tasty with combination of cheese, cream cheese, Mayo, yougart and Parmesan cheese added to spinach and artichokes. I will make again.
Thank you for sharing your recipes and detailed nstructions. 4
We made this for a New Years nibbles plate. We all loved it, Master 9 lived on it for the next few days. Yummmm
Hi Nagi bought way too much fresh baby spinach. Could I use this instead of frozen? How many ounces/g of raw spinach would you suggest? Many thanks
Hi Jen, you’ll need to just wilt it slightly over the stove with a dash of water and let it cool. You’ll about 150g of fresh spinach – N x
Hey, can I use artichoke hearts in water? Thank you
Yes – perfect Inna! N x
Nagi, how would this hold up keeping it warm in the slow cooker? Would the sauce break?
If you pop it in the slow cooker on keep warm it will be fine Meredith!! N x
Fantastic recipe! So delicious. I serve this dip with individual ramekins of sour cream and warmed salsa on the side with blue corn chips. Divine!
YUUUM! N x
Add two teaspoons of lemon juice to balance the richness of the cream. 🙂
Sounds great Robbie!
Hi Nagi! Just wanted to let you know that this dip is now a favourite in our household during lockdown. 100% the best dip we have ever eaten! Thank you!
I made this dip for Thanksgiving. There was plenty for all, but after the extensive “taste testing” by my kids the night before, I had to make a second batch. Very easy and delicious. This will be my signature party dip from here on out!
I know this feeling all too well, it’s so addictive isn’t it Monica!
We love this recipe! I usually hollow out a sour dough bread and make it a bowl to fill with the dip. When the dip is gone there is usually a scramble to get some of the bread hunks with the dip soaked into them!
Hi!!! Planning on making this tomorrow and super excited. Can you tell me how many cups might 8oz frozen spinach would be??? I don’t have a scale and don’t know how to figure this out!!
YESSS! That’s the best Krista!
I have made this a few times now, along with a few other recipes of your’s, and I must say, this is absolutely wonderful! My family of very good cooks were practically licking the bowl when it was gone! I tell everyone about your website as I do truly love your recipes. Thanks for all you do.
Wahoo thanks so much!
I love how your recipes always work out well:) I made this for my office morning tea and received many positive comments! Next I will try the pull apart cheese bread:)
Palee
I’m so happy it was a hit!
Hi Nagi,
Would this dip work in a Cobb loaf? And if so, how would you go about it?
ABSOLUTELY!!! Just use a knife to cut a bowl out of the Cobb loaf, add dip then bake!
omg this was amazing. I’m 16 and wanted to make this dip and I wanted to find a simple and easy one that would taste like I remembered at a restaurant. This was exact, maybe even better. Legit took like 20 minutes. Also, I dipped warm pretzel buns in it, which I really recommend!
So glad you enjoyed this Sydney! Thank you for letting me know. 🙂 Have a great weekend! N x
Made this for Easter, was an absolute hit! Was also rated best on the cheeseboard for the day!
My local Foodland didn’t have artichokes in brine, so i ended up getting the oil marinated ones – no regrets! was still super delicious 🙂
Next time I will take note on the serving size…everyone got take home dip! haha
Thanks xx
That’s so great to hear Kim!!! I am a little obsessed with this dip… partly because one of my best friends is abnormally obsessed with artichokes!! N xx