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Home Dips

Spinach Artichoke Dip

By:Nagi
Published:31 May '18Updated:12 Feb '21
66 Comments
Recipe v Video v Dozer v

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.

Close up of ritz cracker scooping up Spinach Artichoke Dip in a rustic black dish

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.

Preparation steps for Spinach Artichoke Dip

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?!!!

Spinach Artichoke Dip in a rustic black dish with a bowl of crackers for dipping

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


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Close up of ritz cracker scooping up Spinach Artichoke Dip

SPINACH ARTICHOKE DIP
WATCH HOW TO MAKE IT

Spinach and Artichoke Dip recipe video!

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Close up of ritz cracker scooping up Spinach Artichoke Dip in a rustic black dish

Spinach Artichoke Dip

Author: Nagi
Prep: 10 mins
Appetizer
4.95 from 18 votes
Servings10
Tap or hover to scale
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Recipe video above. This dip is a hit with everyone! Particularly terrific served warm, but also fantastic at room temperature, this dip is soft so crackers won’t break when you scoop up dip! Quick to make using a microwave, though you can bake if you prefer (it doesn’t add anything to flavour, but some like to brown the top, I don't). 

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:

1. I like making this with artichoke hearts in brine because the mild tang cuts through the richness of the dip. It’s also far less messy to drain because it’s not oily! However, this is also terrific made with artichokes marinated in olive oil – and more indulgent. We don’t have frozen plain artichokes here in Australia but even if we did, I’d probably still use the jarred variety because there’s extra flavour.
2. I am loyal to Philadelphia, so I’ve never tried this with any other brand of cream cheese. As long as it tastes like Philadelphia cream cheese and it softs fine in the microwave, then it will work just fine.
3. Australia – I really urge you to get a branded frozen spinach, like Logan Farm or Birds Eye or Macro. Not a no frills / really cheap one. I used a value brand once and the spinach literally disintegrated when it defrosted. It was so fine, I lost a great deal of spinach squeezing the excess liquid out. It’s fine to use value brands when stirring spinach into something, but not when you need to remove excess water, like in this recipe.
4. Mayonnaise adds flavour and richness to the dip. You can use more sour cream or yoghurt, for a healthier version.
5. The addition of cheese adds extra flavour into this dip! Use a cheese with good strong flavours, like cheddar, Colby, Montery Jack, Tasty (this is a popular Aussie cheese). Mozzarella is also fine but it won’t add as much flavour.
6. STORAGE: This recipe can be kept for days in the fridge. I’ve kept it for 4 days and couldn’t tell the difference in flavour, except I refreshed it with a bit of garlic. It also freezes great - thaw then reheat and give it a real good mix, it comes together like freshly made.
NOTE: if you make this with fresh garlic instead of powder, make sure you consume it within 3 days (minced raw garlic goes off in 3 days).

Nutrition Information:

Serving: 109gCalories: 200cal (10%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Cream / dip – can’t remember which, but he got a taste test of something I was cooking!

Dozer the golden retriever with dip or cream on his nose

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66 Comments

  1. Wendy says

    March 7, 2022 at 8:00 pm

    Hi Nagi
    Love your website and recipes.What would be the best biscuits to use with this dip.
    Thank you
    Wendy

    Reply
    • Nagi says

      March 8, 2022 at 2:20 pm

      Hi Wendy – I like corn chips and also any sort of plain cracker like a Melba toast or a water table cracker! N x

      Reply
  2. Jennifer says

    December 26, 2021 at 2:27 pm

    5 stars
    Made this on a whim for a party and it was a huge hit! Bookmarking this!

    Reply
  3. Laura says

    November 11, 2021 at 3:43 am

    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.

    Reply
    • Nagi says

      November 11, 2021 at 3:02 pm

      HI Laura – either is fine for this recipe! N x

      Reply
  4. Jess says

    September 30, 2021 at 8:55 pm

    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 🙂

    Reply
  5. Jill says

    July 26, 2021 at 10:00 am

    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

    Reply
  6. Maira says

    July 23, 2021 at 4:24 am

    5 stars
    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!

    Reply
  7. Ann S. says

    April 7, 2021 at 11:24 am

    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

    Reply
  8. Tracey Peebles says

    March 6, 2021 at 4:03 pm

    5 stars
    We made this for a New Years nibbles plate. We all loved it, Master 9 lived on it for the next few days. Yummmm

    Reply
  9. Jen says

    December 22, 2020 at 12:44 pm

    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

    Reply
    • Nagi says

      December 23, 2020 at 3:24 pm

      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

      Reply
  10. Inna says

    December 20, 2020 at 1:43 am

    Hey, can I use artichoke hearts in water? Thank you

    Reply
    • Nagi says

      December 21, 2020 at 1:58 pm

      Yes – perfect Inna! N x

      Reply
  11. Meredith says

    December 15, 2020 at 10:20 am

    Nagi, how would this hold up keeping it warm in the slow cooker? Would the sauce break?

    Reply
    • Nagi says

      December 15, 2020 at 2:19 pm

      If you pop it in the slow cooker on keep warm it will be fine Meredith!! N x

      Reply
  12. Michelle says

    May 18, 2020 at 3:37 am

    5 stars
    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!

    Reply
    • Nagi says

      May 18, 2020 at 9:29 am

      YUUUM! N x

      Reply
  13. Robbie the Chef says

    January 2, 2020 at 7:59 am

    Add two teaspoons of lemon juice to balance the richness of the cream. 🙂

    Reply
    • Nagi says

      January 3, 2020 at 12:42 pm

      Sounds great Robbie!

      Reply
      • Sophie says

        August 17, 2021 at 6:31 pm

        5 stars
        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!

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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