Our Ultimate Spinach Artichoke Dip is the best appetizer recipe that is made with real, simple ingredients in under 30 minutes! This spinach and artichoke dip has all the best creamy, melted cheese that is scooped up and enjoyed with homemade crostini!
The Best Spinach Artichoke Dip Recipe
Whether it is the holiday season, game day, or your next party, you always need a delicious go-to appetizer recipe on hand! This easy spinach artichoke dip recipe is our all-time favorite homemade dip. It is a delicious appetizer that’s so easy to make and always a huge hit! Plus, making these simple pieces of baked crostini are perfect for scooping it all up. Trust us, you won’t regret enjoying this cheesy dip recipe or try a lighter version – our Healthy Spinach Artichoke Dip!
Looking for more delicious appetizers? Checkout this full list of our favorite holiday appetizers (which includes one of our favs: Baked Brie Bites and this Smoked Queso)!
What You Will Need
- baked crostini – just follow the recipe card below or our super simple tutorial on how to make homemade crostini slices.
- garlic & shallots – classic flavor starters that just need a quick sauté in a hot pan.
- cream cheese, sour cream, & mayonnaise – this delicious combination provides a smooth and creamy base for this classic dip recipe!
- parmesan, mozzarella, & Gruyere cheese – you get a real depth of flavor by using a variety of different types of cheese and, of course, they get so melty and gooey.
- canned artichokes & frozen spinach – traditional ingredients that can be found at your local grocery store and can always be kept on hand.
- lemon zest & lemon juice – just a little bit of acidity will help to amplify all the best flavor!
- black pepper & kosher salt – simple seasonings that are always a must.
How To Make Spinach Artichoke Dip
The first steps to making this great recipe is to bake up the pieces of crostini bread, if you want them for dipping. This can be done by placing a sliced french baguette on a large baking sheet, brush it with olive oil, and then bake at 350 degrees F until golden brown.
Next, bring a small skillet to a medium-high heat and sauté the fresh garlic and shallots in a drizzle of olive oil.
Place this in a large bowl with the cream cheese, mayo, and sour cream and whip it all together with a hand mixer. Pro tip: try to set the cream cheese out at room temperature for a while before making. This will make it easier to mix the creamy sauce together.
Now fold in the spinach (after squeezing out the excess liquid), artichokes, lemon zest, lemon juice, salt, pepper, parmesan, and half of the mozzarella & Gruyere cheese into the cream cheese mixture.
Lightly spray a shallow baking dish with non-stick cooking spray and spread the dip mixture in the pan. Top with the remaining shredded cheese.
Bake the entire creamy dip in the oven at 350 degrees F for 15 minutes of cooking time or until bubbly. Let it cool for a bit at room temperature and then dig in!
Best Way To Serve Baked Spinach Artichoke Dip
There are so many great ways to scoop up all that gooey spinach artichoke dip goodness! We love our easy crostini slices, fresh veggies, tortilla chips, pita chips, etc. Just offer a variety so everyone can choose their favorite combination!
Recipe FAQ
Absolutely! Just whip up the dip, pour it in the pan, add the cheese on top, and then cover with foil or plastic wrap. Store in the fridge for a day or two before removing the cover to bake in the oven.
You can use fresh spinach. Just make sure you coarsely chop the spinach leaves before adding them to the bowl and note that it might have a slightly different texture to it.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Dip Recipes You Might Like
Ultimate Spinach Artichoke Dip Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Oven
- Cuisine: American
Description
The ultimate spinach artichoke dip recipe! Super creamy and cheesy and served with homemade crostini for the perfect appetizer!
Ingredients
Homemade Crostini:
- fresh french baguette, sliced
- extra virgin olive oil
Spinach Artichoke Dip:
- 2 teaspoon garlic, minced
- 2 tablespoons shallot, minced
- 4oz cream cheese, room temperature
- 1/3 cup sour cream (sub plain greek yogurt)
- 1/3 mayo
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, grated + divided
- 1/2 cup Gruyere cheese
- 15oz can artichokes, drained and roughly chopped
- 10oz frozen spinach, thaw and drain
- scant lemon zest
- 1/2 teaspoon lemon juice
- 1/8 ground black pepper
- 1/2 teaspoon kosher salt
- serving: crostini, veggies, pita, etc.
Instructions
Homemade Crostini:
- Preheat oven to 350 degrees F. Slice a french baguette into 1/2 inch pieces (I like to cut it at a bit of an angle). Place on baking sheet and brush each piece with olive oil.
- Place in oven, middle rack, and let bake until they start to turn golden brown; approx. 4-8 minutes or until they have started to brown nicely (keep an eye on them – everyone’s oven is a bit different).
- Remove and let cool.
Spinach Artichoke Dip:
- Bring a small cast iron skillet to medium high heat. Add olive, garlic, and shallots. Move around pan until garlic is fragrant and shallot has softened, approx. 1-2 minutes.
- In a medium bowl add cooked garlic and shallot, cream cheese, sour cream and mayo. Use a hand mixer to combine until creamy.
- Fold in parmesan cheese, 1/2 cup mozzarella cheese, 1/4 cup Gruyere cheese, artichokes, spinach, lemon zest, lemon juice, pepper, and kosher salt.
- Pour out into prepared 8×11 pan (or similar size). Top with remaining mozzarella cheese and Gruyere cheese.
- Place in oven, middle rack, uncovered for 15 minutes or until cheese is melted and bubbly. Feel free to place under the broiler for 1-2 minutes if you want to brown a bit, just watch very carefully.
- Remove from oven and let cool slightly.
- Serve with cut up homemade crostini (or veggies, pita bread, crackers, etc).
Notes
- Make Ahead: you can easily make this ahead of time and stop at Step 4, cover with aluminum foil and place in the refrigerator until you want to bake – you might just need to cook a bit longer in the oven to account for it coming out of the fridge cold.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 206
- Sugar: 2 g
- Sodium: 459.5 mg
- Fat: 8.6 g
- Carbohydrates: 21.9 g
- Protein: 11.1 g
- Cholesterol: 20.9 mg
Jacquelyn says
I made this for a small gathering and it was a hit! So delicious! This is one I will make again YUM
Erin says
Yay! Glad to hear that, Jacquelyn!!