This creamy spinach artichoke dip is the perfect appetizer. Made with lots of spinach and artichokes and flavored with garlic and Parmesan, it's so delicious and very easy to make - it only takes about 30 minutes.
The leftovers keep well for several days in the fridge, and you can quickly reheat them in the microwave.
When you want something creamy and cheesy, you can't go wrong with this wonderful dip. The combination of vegetables, garlic, sour cream, and parmesan is wonderful.
It's an easy recipe too. Once you defrost the spinach and chop the artichokes, all you have to do is mix everything in one bowl, transfer the mixture to a baking dish, and bake.
Jump to:
Ingredients
You'll only need a few simple ingredients to make this tasty spinach artichoke 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.
Frozen chopped spinach: I haven't tried making this recipe with fresh spinach.
Creamy stuff: 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.
Instructions
Making this spinach artichoke dip is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Drain the artichokes and squeeze them in a clean kitchen towel to remove the water. Coarsely chop.
- Defrost the spinach in the microwave, then 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, as shown in the video.
Expert tip
I use garlic and red pepper flakes to season the dip. The crushed red peppers are nontraditional, but I do like the subtle kick that they add to this dish.
I use quite a bit of garlic - a full tablespoon. If you're not a big fan of garlic, consider using just 1 teaspoon.
In addition to the spices, the parmesan cheese is salty and very flavorful, so it adds a lot of flavor to this dish. And it's also the reason there's no need to add any salt to this recipe.
Frequently asked questions
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.
Variations
A good way to vary this recipe is by adding spices. Good candidates include dried thyme and dried oregano. Try adding just a pinch of either one of them. You can also add a pinch of onion powder.
Serving suggestions
The classic dippers to serve with this dip are toasted baguette slices and crackers. But we do have several 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).
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 on 50% power. You can also freeze the leftovers, then thaw them overnight in the fridge.
Related recipes
👩🏻🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.
Recipe card
Spinach Artichoke Dip
INGREDIENTS
- 14 oz artichoke hearts , packed in water
- 10 oz frozen chopped spinach
- ¾ cup sour cream (6 oz)
- ¾ cup avocado oil mayonnaise (6 oz)
- 1 tablespoon minced fresh garlic
- ½ teaspoon red pepper flakes
- 6 tablespoons dry-grated Parmesan (1 oz)
- 1 cup shredded sharp cheddar divided (4 oz)
INSTRUCTIONS
- Preheat your oven to 350 degrees 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.
- Drain the artichoke hearts well. Place them in a clean kitchen towel and squeeze to get rid of as much liquid as you can (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 to get rid of 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 the spinach.
- Transfer the mixture to the prepared baking dish. Smooth the top out with a spatula. Sprinkle the top with the remaining cheddar.
- Bake until golden and bubbly, about 20 minutes. Serve with fresh-cut veggies, almond flour crackers, or pork rinds.
WATCH THE VIDEO:
NOTES
ADD YOUR OWN NOTES
NUTRITION PER SERVING
❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 