This Spinach Artichoke Dip is rich, creamy, and loaded with all of the classic spinach dip flavors including tangy artichoke, and 3 different kinds of cheeses! It comes together in minutes and is then baked until golden brown and bubbly. It’s so easy and incredibly scrumptious, it rivals anything you’d find at a restaurant!
A really good dip can easily become the star of the show. It’s just a scoop of delicious one mouthful after another. If you’re looking for a whole table of dips and want to present a variety, try this salsa verde and this creamy dill recipe. They’ll knock your socks off!
What is spinach and artichoke dip?
There is immense flavor in every bite of this dip. You’ve got the salty tang of the artichokes in combination with the spinach which is balanced with the rich, creamy texture of the dip itself. When it comes out of the oven all bubbly, melty, and mouthwatering, I mean it’s a wonder people don’t eat it with a spoon.
If you’re using a skillet or oven-safe pan this dip becomes even easier. You can mix, bake and serve everything in one pan! Buffalo chicken dip is another one you’ve got to try. It makes for easy clean up too, which is an added bonus.
Serving a hot spinach artichoke dip at any gathering is a guaranteed crowd pleaser. Wherever this party snack is set up, that’s where you’ll find your people, hovering and scooping. It is that addicting!
Enjoy this cheesy spinach artichoke dip recipe when you’re hosting a gathering, when you need something quick and tasty to bring to a potluck, or for when you’re needing snacks for a family movie night.
Cast-iron skillet – This recipe is a simple mix, bake, and serve recipe that requires very few appliances. Having an oven-safe pan or skillet is just a bonus. It is not at all necessary. Using a baking dish will work just fine!
- Fresh spinach – If frozen is what you have, you can use it but make sure you squeeze ALL of the water out. The last thing you want is a watery dip.
- Salted butter – There is no added salt in this recipe, other than what is present in the ingredients. So, we’re using salted butter.
- Garlic finely minced – The additional subtle garlic flavor adds another layer to this dip.
- Cream cheese softened – This is the base of the dip. You’ll want it softened so it blends nicely with the other ingredients at the same time.
- Jack cheese – Freshly grated if you can. Pre-packaged cheese usually doesn’t melt as well. And it’s just not the same!
- Parmesan cheese – Again, if you can grate your own, all the better!
- Sour cream – Nothing specific required with the sour cream. It adds creaminess to the dip along with the cream cheese. The higher the fat content, the thicker the sour cream will be.
- Quartered artichoke hearts – Canned or jarred artichoke hearts come in water or oil. If you want the flavor of just the artichoke, opt for the ones in the water. If you want to add a little of the salty oil marinade to your dip, you’ll want the one in the oil. Either way, it’ll be drained. I like to use un-marinated artichoke hearts in this recipe.
How to Make Easy Spinach Artichoke Dip:
Step 1: Preheat the oven. In a cast-iron pan or medium skillet saute the spinach and garlic in butter until the spinach is wilted and the garlic fragrant. If you have an oven-safe skillet, use it, that way you can transfer the dip straight into the oven.
Step 2: To the pan, mix together cream cheese, a portion of the jack cheese, half of the parmesan cheese, sour cream, and artichoke hearts. Combine with the spinach mixture.
Step 3: Spread the ingredients in a single layer in your oven-safe pan or skillet. Otherwise, spread it in a baking dish.
Step 4: Bake until just before done. Remove the dip from the oven and sprinkle the top with the remaining jack cheese and parmesan. Continue baking until brown and bubbly or broil for just a couple of minutes longer to melt and brown the cheese.
For a rustic presentation, transfer it directly from the oven to the table in the cast iron skillet alongside some crusty bread and a platter of crackers, veggies, and tortilla chips.
However you serve it, make sure it’s hot, creamy, and dreamy.
Oh, and don’t worry about making dinner, this dip is so filling and satisfying it’ll become a meal in itself!
You can cook the spinach and then mix up all of the ingredients up to a day ahead of time. Once you take it out of the fridge, keep it at room temperature about a half an hour before baking.
If you have a lot left (you won’t), and want to turn the oven back on, you can. Reheat it at 350 for a few moments until heated. Alternatively, if you have smaller portions to heat up, you can use the microwave.
Spinach Artichoke Dip
- 4 cups fresh spinach
- 2 tablespoons salted butter
- 2-3 cloves garlic finely minced
- 8 oz. cream cheese softened
- 2 cups jack cheese grated, divided
- 1 cup parmesan cheese grated, divided
- 1/4 cup sour cream
- 15 oz. quartered artichoke hearts drained
- Preheat oven to 350°F.
- In a cast iron pan or medium skillet (preferably one that is both stovetop and oven-safe), saute the spinach and garlic in 2 tablespoons of butter until the spinach is wilted and the garlic fragrant.
- Mix together cream cheese, 1 cup of jack cheese, 1/2 cup parmesan cheese, sour cream, and artichoke hearts. Combine with the spinach mixture.
- Spread ingredients in a single layer in the skillet or a baking dish.
- Bake for 20 minutes. Remove from oven to cover with remaining 1 cup of jack cheese and 1/2 cup of parmesan.
- Bake until brown and bubbly or broil for just a couple minutes longer to melt and brown the cheese.
- Serve hot with tortilla chips, baguette slices, or thick crackers.