The BEST Spinach Artichoke Dip Recipe – Baked in the oven and super creamy!
Ever wonder how to make spinach artichoke dip perfectly creamy? I’ll share my secrets to flavorful and perfect baked easy spinach and artichoke dip recipe here today!
Few things beat the salty perfection of spinach artichoke dip at a cookout or just with your family. It’s the perfect snack and goes with just about every party and celebration.
Today I am giving you my favorite hot spinach artichoke dip recipe and answering any questions you might have about how to make it.
From learning how to make it in the slow cooker, to how to freeze it for later, it’s all here!
The Best Baked Spinach Artichoke Dip Recipe
Let’s dig in! There are only 7 ingredients, and it’s so easy that even beginning cooks will succeed. This is about to become your favorite hot dip recipe. (Prefer a cold dip? I’ve got you covered! Try my Spinach Dip.)
Ingredients Needed for Baked Spinach Artichoke Dip
These are the ingredients you’ll need. You might already have these on hand.
- Frozen spinach, chopped and thawed
- Artichoke hearts drained
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Sour cream
Commonly Asked Questions About Making Spinach Artichoke Dip
Now that you are almost ready to make some, here are some questions I’ve answered about this hot appetizer recipe.
Is Spinach Artichoke Dip good for you?
That depends on what your definition of “good” or “healthy” is. My recipe doesn’t have any added sugar and is a wonderful source of healthy fats from the cheese and sour cream. And it is a wonderful source of vitamins from the artichoke hearts and spinach.
If you are trying to avoid dairy then this isn’t the recipe for you.
But if you are looking for a low-carb snack to eat at parties, this is perfect. You can find sugar-free mayo in the store and then just dip cheese crisps or raw veggies (like green pepper slices) into the dip.
Can I freeze leftover dip?
Honestly, I’m not a fan of how it thaws after I freeze it. The mayo and sour cream tend to turn watery when they thaw. If you want, you can freeze a small amount for 24 hours and see how it turns out before committing to freezing the entire batch.
How long will it last in the refrigerator?
This dip will stay fresh in the refrigerator for up to 4 days. After that, it will begin to separate and the texture will just be a little “off.”
How many calories and carbs are in your dip?
You can see the complete nutrition facts on the recipe card at the bottom of this post. There are 1711 calories and 14 grams of carbohydrates in the entire batch. That’s a super low carb amount considering how much this makes.
Should you serve spinach and artichoke dip cold or hot?
For the best experience, always serve the dip hot. It keeps the cheeses all melted perfectly and maintains the creamy consistency. In fact, if you refrigerate it, the cream cheese and sour cream will harden, so you’ll have to warm it back up on the stove or in the microwave.
This dip really tastes the best fresh. You can chill it in the fridge, but nothing compares to the flavors of it fresh out of the oven.
What should I use to dip into spinach dip?
You can always buy some french bread at the store or pick up some crackers or tortilla chips. But if you are trying to eat low carb, you might want to make your own chips. Here are some of my favorite homemade chips recipes. Some are lower carb than others, but all of them taste like nothing you will find at the store.
- Homemade Corn Tortilla Chips – These are my favorite, they are classic and what lots of people are used to eating with the dip.
- Green Bean Chips – They are literally dehydrated green beans. If you are trying to stick to a low-carb diet, these are perfect. They might not scoop up the dip perfectly, but they have a nice crunch.
- Vegan Mathri Wheat Crackers – These have a really delightful spiced taste to them. You have to try them!
- Homemade Veggie Chips – This method uses oil and the oven and a mandolin slicer to turn sweet potatoes and beets into crunchy chips.
How do you make it without mayo?
The mayonnaise really increases the creaminess of the dip, so it’s tough to come up with a replacement. But if you want to make a spinach dip without mayo, just omit it from my recipe. It won’t be as creamy, but it will still taste just as amazing.
I’ve also seen other recipes that called for milk and more cheese in place of mayo.
How do you make the dip in the slow cooker?
This recipe is perfectly suited for the slow cooker. Just put all the ingredients in the slow cooker and stir until they are combined. Then, cook on low for 2-4 hours. It won’t take long for all the cheeses to melt together. Keep it stirred so it all melts together.
Can you make spinach artichoke dip in the Instant Pot?
Yes, you can make this dip in the Instant Pot. In fact, it only takes 5 minutes to melt it all together! Just put all the ingredients into the pot, turn the function to manual and cook for 5 minutes under high pressure. Be careful when you open the lid, and give it a few good stirs to make sure it is all combined.
There you go! I hope those bits of info answered your questions about spinach artichoke dip. If you have more questions, leave them in the comments below!
Spinach Artichoke Dip
- 10 oz. package frozen spinach thawed, chopped
- 14 oz. jar artichoke hearts chopped
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1 cup mozzarella cheese
- Preheat oven to 350°.
- Combine ingredients in a large bowl, stirring until well-blended.
- Spoon mixture into a cast iron skillet or baking dish.
- Bake at 350° for 30 minutes or until bubbly.
- Serve with pita chips or toasted baguettes.
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