The ULTIMATE Dip of Spinach Artichoke Recipes

6 people
45 min

If you are looking for the best of the best spinach artichoke recipes dip, this post is for you! This recipe is creamy, delicious, and packs lots of flavors. Wait until you see how easy it is to make!

One of my favorite appetizers to make is spinach artichoke dip.

For years, I played around with a bunch of different recipes until I settled on my own version of this delicious fare.

This recipe is best using the freshest of ingredients.

But you can use frozen spinach and canned artichoke hearts if that works for you.

I love serving it with dipping carbs like toasted, crusty baguette, pretzel chips or pita chips, but you can also serve it with your favorite cut up fresh vegetables.

What Are Typical Ingredients in Spinach Artichoke Dip?

Most often you’ll find ingredients such as:

  • Fresh or frozen spinach
  • Fresh or canned artichoke hearts
  • Onion
  • Mayonnaise
  • Sour cream
  • Cream Cheese
  • Parmesan cheese
  • Mozzarella
  • Salt
  • Pepper

If I’m making this dish around the holidays, I’ll sometimes dice up some red peppers to add a little more color to the dish.

Is Artichoke Dip Unhealthy?

While not the most dietary savvy dish, you can lighten it up by reducing the saturated fats in this recipe.

For a healthier option, swap out the mayo and cream cheese for nonfat Greek yogurt.

Can You Freeze Artichoke Dip with Mayonnaise?

Mayonnaise-based dips don’t freeze as well.

However, if the dish is non-fat or cheese-based, it will freeze better.

For best results, freeze non-mayonnaise-based artichoke recipes dip in an airtight container before popping it in the freezer.

How Long Can You Freeze Artichoke Dip?

If prepared and stored properly, artichoke dip can last up to 3 months in the freezer.

I have not tried to do this, but I’ve heard it freezes well.

How Long Does Artichoke Dip Last in the Fridge?

In general, spinach artichoke recipes dip should last about 4-5 days in the fridge.

But it will get eaten well before then.

I promise!

Are You Suppose to Eat Spinach Artichoke Dip Hot or Cold?

It can be eaten either hot or cold.

That’s the beauty of a good spinach artichoke dip!

This particular recipe is cooked hot and then consumed.

But I’ve seen lots of other recipes where it’s made cold with sour cream instead of cream cheese as part of the creamy base.

Why I Love This Spinach Artichoke Dip Recipe

While I love spinach dips, I can’t get enough of this hot spinach artichoke dip.

The additional flavor from the artichoke together with the creamy base is SO GOOD.

And as an aside, I prefer the cream cheese flavor in the base over sour cream.

If you are looking for an easy-to-make appetizer that will please a crowd, you’ve got to try this one.

It gets rave reviews every time I make it!

And as a fun addition for the holidays, consider dicing up a red pepper and cook that up with the onion to add seasonal color to the dish.

This dish is so versatile and can be tweaked in many different ways to suit a variety of dietary needs.

From scaling down the calories and fat with a nonfat Greek yogurt to using all fresh or just pantry ingredients, this recipe is very forgiving and packs a lot of flavor.

If you like a dish with a little more kick, add more hot sauce or start the onions with some crushed red pepper.

If you try it, let me know how you like it!

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The ULTIMATE Dip of Spinach Artichoke Recipes
Recipe details
  • 6  people
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1 Package Fresh Spinach Leaves
  • 1 14 ounce Can of Artichoke Hearts, Drained and Chopped
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Cream Cheese
  • 1/2 Onion, Chopped
  • 1 Clove Garlic, MInced
  • 1/2 Cup Mozzarella, Shredded
  • 2/3 Cup Parmesan Cheese, Shredded
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Hot Sauce
  • Salt and Pepper to taste

Mix mayo, cream cheese, cheeses, hot sauce, salt and pepper in mixing bowl.
Preheat oven to 400 degrees.
Heat extra virgin olive oil over medium heat.
Add onions and cook until soft and translucent.
Add garlic and saute until garlic releases it's odor (about 30 seconds).
Then add spinach and cook down.
Next add artichoke, saute for a few minutes to heat up.
Remove from heat, add cheese mixture and mix well.
Add to greased baking dish.
Top with additional shaved parmesan cheese.
Cover and bake for 30 minutes until cheese is bubbly.
Remove from oven and serve immediately with crackers, crusty bread, pretzel chips, or fresh vegetables.
Stacy Ling | Bricks 'n Blooms
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