This creamy spinach artichoke dip is the perfect appetizer. It's delicious and very easy to make - it only takes about 30 minutes. The leftovers keep well in the fridge for several days, and can be quickly reheated in the microwave.
I enjoy dips like sour cream dip, cream cheese dip, and Greek yogurt dip. But when I want something extra creamy and cheesy, I make this spinach artichoke dip. The combination of vegetables, garlic, sour cream, and parmesan is delightful. It's an easy recipe, too. Once you defrost the spinach and chop the artichokes, all you have to do is mix everything in a bowl, transfer the mixture to a baking dish, and bake.
Ingredients
You'll only need a few simple ingredients to make this dip. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Canned artichoke hearts: I use those that are canned in water.
- Spinach: I use frozen chopped spinach.
- Creamy ingredients: Sour cream and mayonnaise.
- Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
- Red pepper flakes: A nontraditional addition for sure, but I love the extra kick.
- Grated Parmesan: Make sure you use finely grated parmesan, not coarsely shredded.
- Shredded cheddar: For the most robust flavor, I like to use sharp cheddar, or better yet - extra sharp cheddar.
Variations
Adding spices is a good way to vary this recipe. Good candidates I tried and liked include dried thyme, dried oregano, and onion powder. You can add a generous pinch of any of these spices.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this dip:
Drain the artichokes and squeeze them in a clean kitchen towel to remove the water. Coarsely chop. Defrost the spinach in the microwave, place it in a colander, and press on it with a spoon to remove the water.
In a large bowl, mix together all the ingredients.
Transfer the mixture to a greased 9-inch pie plate and bake until golden, about 20 minutes at 350°F. Sometimes, instead of a pie plate, I divide the mixture between two smaller baking dishes. Serve immediately.
Expert Tips
- The crushed red peppers are nontraditional, but I like the subtle kick they add.
- I use quite a bit of garlic - a full tablespoon. If you're not a big fan of garlic, consider using just a teaspoon.
- The parmesan cheese is salty and flavorful, so it adds a lot of flavor to this dish. This is also why there's no need to add any salt.
Recipe FAQs
Yes. You can use softened cream cheese instead of mayonnaise. I do prefer mayonnaise, though. It adds not just creaminess but also great flavor.
You can use whole-milk Greek yogurt. However, it won't taste as good as sour cream.
No longer than 2 hours. The USDA says that perishable food should not be left out for more than two hours at room temperature, or one hour when the temperature is above 90°F.
Serving Suggestions
The classic dippers to serve with this dip are toasted baguette slices and crackers. But we do have several low-carb and keto options at our disposal:
- Cut-up veggies (I like mini bell peppers, cucumber slices, and celery sticks).
- Almond flour crackers.
- Pork rinds (homemade are best, but plain store-bought are an option too).
- Keto bagels. I like to tear out chunks of them and use them to scoop up the dip.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. You can also freeze the leftovers and then thaw them overnight in the fridge.
More Dip Recipes
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Recipe Card
Creamy Spinach Artichoke Dip
Video
Ingredients
- 14 ounces artichoke hearts - packed in water
- 10 ounces frozen chopped spinach
- ¾ cup sour cream - 6 ounces
- ¾ cup mayonnaise - 6 ounces
- 1 tablespoon fresh garlic - minced
- ½ teaspoon red pepper flakes
- 6 tablespoons grated parmesan - 1 ounce
- 1 cup cheddar - sharp, shredded, divided; 4 ounces
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-inch pie plate. You can also use a square 8-inch baking dish or any other baking dish with a similar capacity, including individual baking dishes.
- Drain the artichoke hearts well. Place them in a clean kitchen towel and squeeze to eliminate as much liquid as possible (You will need to rinse the kitchen towel after you're done). Chop them coarsely and set them aside.
- Thaw the spinach in the microwave. I place it in a microwave-safe bowl, cover it, and microwave it for 4 minutes. Place the thawed spinach in a colander and press on it with the back of a large spoon or a rubber spatula to remove as much water as possible.
- In a large bowl, combine the sour cream, mayonnaise, garlic, red pepper flakes, parmesan, and 3 ounces of cheddar. Mix in the chopped artichokes and spinach.
- Transfer the mixture to the prepared baking dish. Smooth the top out with a spatula. Sprinkle the top with the remaining cheddar.
- Bake the dip until golden and bubbly, about 20 minutes. Serve with fresh-cut veggies, almond flour crackers, or pork rinds.
Notes
- I season the dip with garlic and red pepper flakes. The crushed red peppers are nontraditional, but I like the subtle kick they add.
- I use quite a bit of garlic - a full tablespoon. If you're not a big fan of garlic, consider using just a teaspoon.
- The parmesan cheese is salty and flavorful, adding a lot of flavor to this dish. This is also why there's no need to add any salt.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. You can also freeze the leftovers. Thaw them overnight in the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kelly says
Hello! I haven’t made spinach artichoke dip in years and I have an occasion to do so soon! I could have sworn I used a recipe from this site that called for just full fat Greek yogurt. I’m I’m tripping or did you change the recipe, and why if so? I see you put the Greek yogurt substitute as an option, but I need to know why you chose to change the recipe! I wish I had the original one saved, everyone loved it!
Vered DeLeeuw says
Hi Kelly,
I think sour cream tastes better and richer, but it's also delicious with whole-milk Greek yogurt, so please feel free to make that substitution!
JB says
Loved the recipe!! Any suggestions of low carb crackers or chips you can recommend to serve with the dip. I spooned it onto celery and carrot sticks, bell pepper slices and cucumber rounds which are all fine, but would be nice to have crackers or flat bread options. Any recommendations?
Vered DeLeeuw says
Glad you like it! Thank you for the review.
If you have the patience to make them, these almond flour crackers are great. I also like these cheese crackers and salami chips.
Mary says
Wonderful recipe. I did change the amount of mayonnaise by half and the other half I used cream cheese. The dip has the touch of tartness. The cream cheese adds smoothness to my dip. Give it a try.
Vered DeLeeuw says
Glad you liked it, Mary!