Classic Spinach and Artichoke Dip is one of our all-time favorite dips and is perfect for serving on game day, at a party, or just a fun, relaxing day at home with friends and family. Serve with loaded potato skins and homemade fried mozzarella for an amazing, fun-filled spread!
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🧀 The Ingredients
The ingredients for this classic dip may be simple and familiar, but when combined, they create the ultimate party appetizer that is creamy, flavorful, and irresistible. Find ingredient notes (including substitutions and variations) below.
🍶 Substitutions and Variations
- Spinach - Frozen is perfectly acceptable, and what we usually go with. Just be sure to thaw completely and then squeeze out excess water with a kitchen towel over the sink. Fresh spinach is great, too. You'll need to sauté it first in a little oil or butter. We don't recommend canned spinach, although it would work in a pinch.
- Artichokes - Canned artichoke hearts are perfectly acceptable. Frozen is great, too. Thaw and then roughly chop. Bottled artichokes in seasoned oil will work, but it will add additional oil and flavor.
- Cream - Softened cream cheese and mayonnaise are traditional. For a healthier variety, substitute the mayonnaise with plain Greek yogurt. You could also go with a combination of sour cream and cream cheese for a lighter dip.
- Cheese - For a cheesier dip, go with half cream cheese and half shredded cheddar, or all cheddar.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
We love to serve these in two of our mini cast-iron skillets. However, you can also serve it in an 8 or 9-inch cast-iron skillet or a 2-quart (7x11") baking dish. The bake time is the same for all sizes.
👩🏼🍳 How To Make Classic Spinach and Artichoke Dip
- Step 1: Sauté the onion and garlic in oil until soft.
- Step 2: Transfer to a large bowl to cool a bit.
- Step 3: Stir in the cream cheese and mayonnaise.
- Step 4: Stir in the Parmesan cheese and hot sauce.
- Step 5: Transfer to a greased dish and top with more Parmesan cheese.
- Step 6: Bake until bubbly and browned on top.
🎉 How To Serve
- This dip is wonderful served nice and hot, but we do recommend letting it cool for at least 10 to 15 minutes before serving it to guests.
- It's even wonderful after it has cooled off.
- We love to serve this with toasted thin slices of baguette. It's also great with crackers, pieces of bread, and veggies.
🙋🏽♂️ Frequently Asked Questions
Yes, you can prepare the dip ahead of time by mixing the ingredients and storing it in the refrigerator; simply bake it just before serving.
It pairs well with a variety of dippers, including tortilla chips, toasted pita chips, sliced baguette (toasted or not), or fresh vegetables like carrots and celery.
Absolutely! You can lighten the dip by using Greek yogurt or low-fat cream cheese instead of regular cream cheese, and by adding more vegetables to increase the nutritional value while maintaining great flavor.
Ready to make the best dip in town? Go for it!
And when you make it, take a photograph and post it to Instagram and tag @HowToFeedaLoon and #HowToFeedaLoon!
Classic Spinach and Artichoke Dip
Video
Equipment
- 7x11" baking dish or 9-inch cast-iron skillet, or 2 mini cast-iron skillets
Ingredients
- 1 tablespoon extra-virgin olive oil plus more for the baking dish
- ½ cup yellow onion finely chopped
- 2 cloves garlic minced
- 8 oz cream cheese room temp, roughly chopped
- 1 cup mayonnaise
- ¾ cup Parmesan cheese grated, plus 2 tablespoons
- 1 teaspoon red pepper sauce ie, Franks
- 10 oz spinach frozen and thawed, chopped
- 9 oz artichoke hearts chopped
- 1 baguette cut into thin slices, toasted
Instructions
- Position a rack in the center of the oven and preheat the oven to 350°F.
- Lightly oil a baking dish that holds about 6 cups.1 tablespoon extra-virgin olive oil
- Heat the oil in a separate small skillet over medium heat.
- Add the onion and cook, stirring often, until softened, about 3 minutes.½ cup yellow onion
- Stir in the garlic and cook until fragrant, about 1 minute more.2 cloves garlic
- Transfer to a medium bowl and cool slightly.
- Add the cream cheese and mayo to the bowl and, using a spatula, mash them together to combine.8 oz cream cheese, 1 cup mayonnaise
- Add the Parmesan cheese (¾ cup) and hot pepper sauce and mix well.¾ cup Parmesan cheese, 1 teaspoon red pepper sauce
- Squeeze the excess liquid from the spinach, and then add it to the cream cheese mixture.10 oz spinach
- Add the artichoke hearts and mix well.9 oz artichoke hearts
- Spread in the baking dish and sprinkle with the remaining Parmesan (at this point, the dip can be covered with plastic wrap and refrigerated for up to 24 hours.)
- Bake until the dip is bubbling and browned, about 35 minutes.
- Serve with toasted baguette slices (brushed with olive oil and sprinkled with a little oregano before toasting under the broiler).1 baguette
Notes
Nutrition
UPDATE NOTE: This recipe was originally published in September 2018, but the recipe instructions, photographs, and new video were added in August 2019.
Dawn says
Can you substitute Greek yogurt for sour cream?
Kris Longwell says
Absolutely! We've done that before and it's yummy!!! Still nice and creamy! Let us know if you make the dip and how it turns out!
Sherry A Poling says
This was a hit for our Christmas eve gathering. Absolutely delicious! Thank you for another winning recipe.
Kris Longwell says
Hi Sherry! We are thrilled that you made the spinach and artichoke dip and it was a hit! Woo hoo!! Thanks so much for sharing and for the wonderful review. That means so much to us! We hope you and your loved ones are having a wonderful holiday season and happy new year!!!! xoxo Kris & Wesley
Jess says
Love serving this with fresh crostini. Wonderful presentation.
Kris Longwell says
Hi Jess!! Awesome! We love that dip so much and we are thrilled you had success with it, too! Thank you so much for sharing and for the wonderful review. That means the world to us!!! Stay in touch!! xoxo Kris & Wesley
Lardo McAndrews says
Love this recipe and make it often. Tonight, I read through the upper parts of this page, as well as watched the video, and see sour cream mentioned but do not see it in the ingredients/recipe. How would/should this be incorporated? Honestly I think this recipe is perfect as is. Thanks.
-Lardo
Kris Longwell says
Hey there, Lardo! Thanks so much for bringing that to our attention! We actually don't use sour cream in this recipe. The blog post has been updated to reflect that. We love this recipe so much, too!! It really is the perfect warm dip! Thanks again! All the best, Kris & Wesley
Lokness @ The Missing Lokness says
Oh cheesy goodness! This looks SO GOOD! I love spinach artichoke dip, but never made it at home. Bookmarked and made for later.
krislongwell says
Thanks Lokness! Love the name and love your blog! This has been a favorite in our hour for many years! Come back and visit, and see you at http://www.TheMissingLokness.com
Trev says
Do it! It’s so easy to put together! 🙂