This creamy spinach artichoke dip is the perfect appetizer. 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.
You'll only need a few simple ingredients to make this tasty 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.
A good way to vary this recipe is by adding spices. Good candidates that I tried and liked include dried thyme, dried oregano, and onion powder. Start by adding a generous pinch of either one of them.
Spinach Artichoke Dip Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- 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.
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.
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.
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).
- Keto bagels. I like to tear out chunks of them and use them to scoop up the dip.
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, 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
- 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)
- 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.