This recipe for Easy Spinach Artichoke Dip takes just a few minutes to throw together. A great appetizer that’s hot and cheesy with a ton of flavor!
I have been making this Easy Spinach Artichoke Dip for so many years now I’ve lost count. It’s that one appetizer recipe that I always come back to; partly because of how easy and fast it is to make but also because everyone seems to love it. Every time.
Spinach Artichoke Dip Ingredients
- Frozen chopped spinach, thawed squeezed thoroughly in a hand towel
- Frozen artichoke hearts, thawed (can also use a can, very well-drained)
- Shredded mozzarella cheese
- Grated parmesan cheese
- Garlic clove, minced
- Kosher salt
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make this Easy Spinach Artichoke Dip
With just six ingredients, this easy spinach artichoke dip is something you can fall back on for a last minute dinner party commitment, and one that’s on the cheaper side, too! Frozen spinach, artichoke hearts, mayo, mozzarella, parmesan and garlic (and a little salt but that goes without saying) all come together to make a creamy, cheesy hot dip that goes so well with crunchy tortilla chips or crostini.
- Thoroughly dry the spinach in a kitchen towel
- Mix all ingredients together and place in a baking dish.
- Sprinkle with more parmesan cheese, if desired.
- Bake for 20 minutes at 375F or until hot and bubbling.
Serve immediately or prep ahead and bake in the oven before serving.
This dip is also great for a snack later by briefly reheating in a microwave.
Spinach Artichoke Dippers
- Tortilla chips
- Crackers: Ritz, Triscuits, rice crackers, chickpea crackers, Toasteds, crackerbread, Carr’s, Breton’s and more
- Breads: Pita bread, French bread, baguette, naan, garlic bread, stale bread, crostini, sourdough, Grissini bread sticks, soft pretzel, pretzel chips, bagel
- Veggies: Cucumbers, carrots, celery, bell peppers
It’s even wonderful as a sandwich spread with fresh tomatoes. However you enjoy it, I know you’re going to love this easy spinach artichoke dip as much as my family does!
The first thing to know is that some enjoy spinach artichoke dip cold as well as hot. If you have never tried the combination of artichoke and spinach in your dip, it may be a good idea to test it cold before serving to others. If you want to keep this dish tasting ultra-fresh try swapping out fresh ingredients for frozen.
You may have the best luck, flavor-wise by using locally sourced spinach and artichokes, but this is not always possible. The frozen or canned varieties work just fine, but draining is key.
One of the great things about this easy spinach artichoke dip is that you can easily mix the ingredients in advance and keep it in the refrigerator until you’re ready to heat it up. This one comes together so quickly that most of the time you won’t need to make it in advance. The best part?
It is a simple thing to swap out the cheese and mayo in this recipe, but if you are after a really creamy alternative, try using vegan cheese made from coconut milk in addition to soy-based cheese. Some may prefer to use all coconut milk varieties for this reason, others may not.
But you should experiment with the ratio of soy-based cheese to those that are heavy on the coconut milk, the texture differences may surprise you!
Applebees’ Spinach And Artichoke Dip
Some people are fans of Applebees’ Spinach and Artichoke dip and want to know how to make their own copycat Applebees version at home. The actual recipe used by the national restaurant chain is likely copyrighted, so we won’t reproduce that here. But on tasting, you may notice that the Applebees version relies on chicken stock, cream cheese, and sour cream in addition to the ingredients listed below for our easy version.
There’s a reason why this recipe is labeled an “easy” dip; minus the sour cream and cream cheese present in the at-home version of the Applebees’ dip, our version is likely to be a wee bit healthier, too!
Try these amazing spinach artichoke dips with a twist!
- 10 oz frozen spinach (1 box), thawed squeezed thoroughly in a hand towel
- 14 oz frozen artichoke hearts, thawed (can also use a can, very well-drained)
- 1 cup good-quality mayonnaise
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese, plus more for sprinkling on top (optional)
- one garlic clove, minced
- 1/2 teaspoon kosher salt
- Preheat oven to 375F
- Mix all ingredients together and place mixture in baking dish. Sprinkle with more parmesan cheese, if desired.
- Bake for 20 minutes at 375F or until hot and bubbling. Serve immediately with tortilla chips or crostini.
More or less of spinach and artichoke can be used depending on preference.
Some like to add an optional dusting of onion powder to the above. But not too much!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 29mgSodium: 616mgCarbohydrates: 11gFiber: 4gSugar: 1gProtein: 9g
This data was provided and calculated by Nutritionix.