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.
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 to a baking dish and bake.
The ingredients you’ll need
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.
How to make spinach artichoke dip
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Drain the artichokes and squeeze them in a clean kitchen towel to remove water. Coarsely chop.
Defrost the spinach in the microwave, then place it in a colander and press on it with a spoon to remove water.
In a large bowl, mix together all the ingredients.
Transfer 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.
Can I make it without mayo?
Yes. Although I do believe that mayonnaise made with avocado oil is fine, you can use cream cheese instead of the mayo. However, it won’t taste as good. The mayonnaise adds not just creaminess but also great flavor.
Can I use low-fat ingredients?
If you wish, you can use reduced-fat sour cream and low-fat mayonnaise in this recipe. I wouldn’t replace the sour cream with Greek yogurt – it’s too tangy. And I also wouldn’t use low-fat cheese. Low-fat cheeses are not very good, in my opinion.
How to season spinach artichoke dip
I use garlic and red pepper flakes. 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.
How to serve it
The classic dippers 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 OK too)
What to do with the leftovers?
You can keep leftovers of this spinach artichoke dip 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.
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Spinach Artichoke Dip
- 14 oz artichoke hearts , packed in water
- 10 oz frozen chopped spinach
- 3/4 cup sour cream (6 oz)
- 3/4 cup avocado oil mayonnaise (6 oz)
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 6 tablespoons finely grated Parmesan (1 oz)
- 1 cup shredded sharp cheddar, divided (4 oz)
- Preheat your oven to 350 degrees Lightly grease a 9-inch pie plate. You can also use a square 8-inch baking dish or any other baking dish with similar capacity.
- Drain the artichoke hearts well. Place 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 aside.
- Thaw the spinach in the microwave. I place it in a microwave-safe bowl, cover, and microwave 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 oz 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 with the remaining cheddar.
- Bake until golden and bubbly, about 20 minutes. Serve with fresh-cut veggies, with almond flour crackers, or with pork rinds.