Classic Spinach and Artichoke Dip is one of our all-time favorite dips and is perfect for serving on game-day, or at a party, or just a fun, relaxing day home with friends and family.
You can never go wrong with this heart-warming dip.
So comforting and always a true crowd-pleaser!
SPINACH AND ARTICHOKE DIP IS EASY TO MAKE
This really is an easy dip to prepare.
After a quick sauté of the onions and garlic, everything gets mixed together in a large bowl, transferred to a baking dish (we love our cast iron skillet), and then baked to perfection. So good!
Watch us show you simple it is to make this incredibly delicious appetizer!
OTHER APPETIZER RECIPES YOU SHOULD CHECK OUT</3>
- Southern Crab Beignets
- Classic Tex-Mex Queso
- Sun-Dried Tomato and Artichoke Dip
- Nachos with Vegetarian Chili
- Fried Mozzarella with Fresh Marinara
This Spinach and Artichoke Dip brings together such amazing flavors.
We absolutely love sautéing some yellow onion to deepen the taste of this glorious dip.
EXPERT TIP: Canned artichoke hearts are perfect for this recipe. Drain them and then just give them a quick rough chop before mixing in. You can also go with frozen artichokes. Just let thaw and then drain completely.
INGREDIENTS YOU’LL NEEED FOR SPINACH AND ARTICHOKE DIP
You’ll need cream cheese, but you’ll need to put it out on the counter for an hour or so in order for it to come to room temperature.
In addition to the cream cheese, you’ll need:
- Frozen spinach, thawed and squeezed to removed excess liquid
- Artichoke hearts, drained
- Sour cream
- Parmesan cheese
- Chopped onion
- Minced garlic
- Hot sauce
Folding in the cream cheese is when the party starts going.
Remember, give the frozen spinach a good squeeze in a colander to remove excess liquid.
Fold in the spinach until completely incorporated.
SPINACH AND ARTICHOKE DIP FAQ’S
- Can this be made ahead of time? Absolutely! Prepare the dip up to 1 (or even 2) days in advance. Bake just before serving.
- Can I use low-fat sour cream, mayo, and cream cheese? Yes. We find the flavor is not as robust, but still very delicious.
- What is best for dipping? We love toasting bruschetta purchased from the bakery at the supermarket. If you can’t find pre-cut bruschetta, simply grab a baguette, slice it, and toast them. Sturdy non-flavored chips work well, too. Celery is delicious with the dip, also.
This is really such a crowd-pleasing dip. Classic Spinach and Artichoke Dip has been a dish we have been making for many, many years. Give this dip a try, you and your guests will love it!
Ready to impress? Make this awesome spinach and artichoke dip!
And when you make it, take a photograph and post it to Instagram and tag @howtofeedaloon and #howtofeedaloon!
Classic Spinach and Artichoke Dip
- 1 tbsp 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 tsp red pepper sauce ie, Franks
- 10 oz spinach frozen and thawed, chopped
- 9 oz artichoke hearts chopped
- 1 baguette cut into thin slices, toasted
- 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.
- Heat the oil in a separate small skillet over medium heat.
- Add the onion and cook, stirring often, until softened, about 3 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute more.
- 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.
- Add the Parmesan cheese (3/4 cup) and hot pepper sauce and mix well.
- Squeeze the excess liquid from the spinach, and then add to the cream cheese mixture.
- Add the artichoke hearts and mix well.
- 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).
UPDATE NOTE: This recipe was originally published in September, 2018, but the recipe instructions, photographs and new video was added in August, 2019.