Baked Spinach Artichoke Dip
If you’re looking for a delicious, easy-to-prepare appetizer for your next gathering, this baked spinach artichoke dip is JUST the thing! Whether you’re hosting a group, or attending a potluck, this keto dip is sure to be a total crowd pleaser!
Made without mayo and ready in just 30 minutes, it’s a healthier option that doesn’t require a lot of planning. Spinach artichoke dip is best served warm with a plate of vegetables, crackers and/or rye bread. As written, the dip serves about 16 people, but you can easily double the recipe for a larger crowd!
I don’t know about you, but finding time to put on a nice spread for guests, or prepare something to bring to a friend’s party, is something I struggle with. Between all the other to dos on my list, it can be hard to plan, shop for, make (and, god forbid remake!), a dish suitable for a crowd.
Thankfully, this spinach artichoke dip is made from common ingredients found in most grocery stores. Frozen spinach, canned artichoke, onion, garlic, sour cream, cream cheese, mozzarella and Parmesan. That’s it! It’s also super easy to transport, making it a great candidate for your next potluck!
Preparing your ingredients
If I have the time and foresight, I’ll thaw the spinach in a bowl in the fridge 1-2 days prior. But, if planning ahead isn’t your thing, you can quickly thaw the spinach the day-of using the ‘defrost’ function of your microwave. It usually takes about five minutes, and is best if you pause halfway through to break up the spinach.
Either way, once the spinach is thawed, you’ll need to squeeze as much water out as possible. To do this, place the spinach in a strainer and apply pressure downwards. Or, wrap the leaves in cheesecloth and wring them dry. Remove as much moisture as you can!
If you’ve purchased canned artichokes, be sure to drain them. You’ll also want to chop the artichokes into smaller pieces to make for a more easily scoopable dip.
Similarly, dice the onion and garlic cloves into fairly small pieces. You don’t want any large chunks making their way into the finished product.
Assembling the Spinach Artichoke Dip
Once your ingredients are drained and chopped, fry the garlic, onion, seasoning, spinach and artichoke briefly on the stove to combine the flavours and warm everything through. When this mixture is added to your pre-measured sour cream and cream cheese, it will become easy to mix everything into a smooth, even consistency.
When the dip is mixed, all that’s left to do is assemble everything in a casserole dish. If you’re doubling the recipe, use a larger casserole dish or two medium-sized ones.
Fill your dish(es) with the dip as pictured in the below-left picture. Sprinkle with additional mozzarella cheese and Parmesan (middle), and bake for 30 minutes at 400 degrees. The top layer of cheeses should come out bubbling and crispy around the edges (right).
Spinach Artichoke Dip Without Mayo
Personally, I’m not a big fan of mayonnaise. So, I decided to make this spinach artichoke dip with no mayo. If you are a fan of the tangy taste mayo brings, you can substitute some, or all, of the sour cream for mayonnaise.
How to serve the dip
This spinach artichoke dip is best served warm. That’s easy enough to achieve at home because you can time it to come out of the oven just before your guests arrive. But, what if you need to transport it to a party or potluck?
A great option is to transfer the freshly baked spinach artichoke dip to a mini crockpot. First of all, how cute?!? But, beyond that, a mini crockpot makes for a super convenient storage container that will safely deliver your goods wherever you’re going. Once you arrive to your destination, simply plug the mini crockpot in and let it slowly warm up the dip.
If I’m serving this spinach artichoke dip to a group of people, I try to provide several options when it comes to dipping tools. My go-to is a big platter of colourful vegetables- anything goes! But, any kind of cracker will pair nicely, as will some fresh rye bread. Having an assortment guarantees several dietary preferences are represented!
If you end up with leftover dip, it can keep for about 3-4 days in the fridge. I recommend reheating it with a mini crockpot. If you don’t have one, you can preheat the oven to the lowest temperature and slowly warm the dip in the casserole dish. I’m not a fan of reheating this dip in the microwave.
Can I freeze spinach artichoke dip?
While, technically, you CAN successfully freeze this dip, I definitely don’t recommend it. The texture changes quite a bit when it thaws and tends to lose its thick, creamy, consistency. It can actually become a bit soggy. Ick.
If you’re looking for some other appetizers for entertaining, try my popular Roasted Beet and Walnut Dip! It’s vegan, gluten-free and loaded with health benefits!
If you make this baked spinach artichoke dip, please rate it and add your comments below. And be sure to tag @thebespokebites in your photos and videos on Instagram for a chance to be featured!
Baked Spinach Artichoke Dip
- 1 tablespoon olive oil
- 1 cup diced yellow or white onion
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz frozen, chopped spinach, thawed, drained and squeezed of moisture
- 1 can (14 oz) artichokes, drained and chopped
- 4 oz sour cream (about 1/2 cup)
- 8 oz cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Preheat oven to 400 degrees
- Heat the olive oil in a pan on the stove over medium-high heat. Add the onion, garlic, salt and pepper. Cook until onions are translucent. Reduce heat to low.
- Add drained spinach and chopped artichokes to the pan and stir until combined. Turn the heat off and set the mixture aside.
- In a medium bowl, combine the sour cream and cream cheese. Stir until combined and mostly smooth. Add half of the shredded mozzarella cheese and half of the freshly grated Parmesan to the bowl and stir until combined.
- Add the spinach, artichoke, onion and garlic mixture to your bowl and stir until very well combined. Transfer to a medium-sized baking or casserole dish and top with the remaining half of mozzarella cheese and Parmesan cheese.
- Bake for 20 minutes, or until the top layer of cheese is browning around the edges.
- Remove from oven and let dip cool for 10 minutes before serving. Goes great with chips, crackers, rye bread and veggies!