Easy Spinach Artichoke Dip

This Easy Spinach Artichoke Dip is a must-try recipe that’s quick to prepare, incredibly versatile, and guaranteed to be a crowd favorite. Whether you're serving it for a holiday gathering, a game night, or just as a comforting snack, it’s always a hit. And the best part? You can make it ahead, freeze it, or even customize it with different cheeses, bacon, or a slow-cooker option!

I’ve been making this easy spinach artichoke dip for years, and it’s always a hit. The combination of spinach and artichokes make for a satisfying dip that's perfect with chips, crackers, or my personal favorite—crostini!

This dip has become my most requested dip, and every time I prepare it, it disappears quickly. My top tip for making this dip is to always prepare extra because it never lasts long. Especially if my husband is around, it's his favorite!

Let’s dive into how to make this easy, yet indulgent, appetizer.

These ingredients combine to make a rich, creamy base with the perfect balance of savory, cheesy goodness.

• Oil – I like to use olive oil for sautéing the onions and garlic, but any neutral-tasting oil works.
• Onion
• Garlic – Freshly minced garlic is best, but you can substitute it with a teaspoon of garlic powder if needed.
• Artichoke Hearts – Canned artichoke hearts in water work best, but marinated artichoke hearts can also be used.
• Spinach – I typically use frozen spinach for this spinach artichoke dip, but fresh spinach works too.
• Cheese – This recipe uses cream cheese, Monterey Jack cheese, and Parmesan cheese.
• Sour Cream
• Mayo
• Seasonings/Spices – A combination of salt, pepper, and red pepper flakes gives this dip great flavor.

This Easy Spinach Artichoke Dip is a must-try recipe that’s quick to prepare, incredibly versatile, and guaranteed to be a crowd favorite.

STEP 1

In a small pan over medium heat sauté the onions. Once tender add in the garlic and sauté 30 more seconds. Remove from heat and add to a large bowl.

STEP 2

Add the remaining ingredients to the bowl, stir until fully combined. Transfer to a 1 ½-quart baking dish, cover and bake for 25-30 minutes or until bubbly. Enjoy!

One of the best things about this spinach artichoke dip is how customizable it is. Here are a few ways you can change it up:

1. Cheese Variations

Feel free to experiment with different cheeses! You can swap Monterey Jack for mozzarella cheese or pepperjack cheese. Or use a combination of these cheeses.

2. Crockpot Version

If you want a set-it-and-forget-it option, you can make this dip in your crockpot! Just combine all of the ingredients in your crockpot and cook on high for 2 hours, stirring occasionally. This method is especially great if you’re making a large batch for a party, as the dip will stay warm throughout the event.

3. Greek Yogurt Instead of Sour Cream

For a slightly healthier twist, you can swap sour cream for Greek yogurt.

4. Spinach Artichoke Dip with Fresh Spinach

Replace the frozen spinach with 3 cups of fresh spinach. Add the fresh spinach to the pan with the sautéed onions, just before they are finished cooking.

5. Add Bacon

For all the bacon lovers out there, try adding cooked and crumbled bacon to the dip. The smoky, salty bacon pairs perfectly with the creamy dip.

What to Serve With Spinach Artichoke Dip

Now that you’ve got your creamy spinach artichoke dip ready, it’s time to think about the best dippers. Here are some of my favorites:

Crostini-This is my go-to for serving spinach artichoke dip! Crispy crostini are the perfect bite-sized vessels for this creamy dip.

Tortilla Chips-A classic option! The salty crunch of tortilla chips pairs perfectly with the creamy, cheesy dip.

Fresh Veggies-For a healthier option, serve with sliced cucumbers, bell peppers, carrots, or celery.

Crackers-Any type of crunchy cracker will do.

If you are needing to prep this dip in advance, follow the instructions below.

Make Ahead

If you're planning to serve it later, you can prepare the dip up to a day ahead. Simply assemble it in the baking dish, cover it tightly with plastic wrap or foil, and refrigerate. When you're ready to serve, just pop it in the oven at 325°F for 25-30 minutes or until it’s hot and bubbly.

Freezing

This dip also freezes really well. To freeze it, prepare the dip as usual but don’t bake it. Instead, cover the unbaked dip tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. When you're ready to use it, thaw overnight in the refrigerator then bake it at 325°F for 25-30 minutes, or until it's hot and golden on top.

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