Spinach Artichoke Dip
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Spinach Artichoke Dip

Creamy spinach artichoke dip is the perfect appetizer. Made with lots of spinach and artichokes and flavored with garlic and Parmesan, it's delicious and very easy to make.
Course Appetizer
Cuisine American
Keyword artichoke, cheesy, dip, spinach
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 servings
Calories 232kcal
Author Vered DeLeeuw


  • 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.



Keep leftovers in the fridge, in an airtight container, for 3-4 days. You can also freeze the leftovers, then thaw them overnight in the fridge.


Calories: 232kcal | Carbohydrates: 6g | Protein: 7g | Fat: 20g | Saturated Fat: 7g | Sodium: 348mg | Fiber: 1g | Sugar: 4g