Warm and bubbly spinach artichoke dip is a no-fail party appetizer that everyone loves. This no mayo recipe is easy to put together and can be served with your favorite chips, crackers, baguette sliced, or fresh veggies.
There’s nothing quite like dipping a chip or tiny toast slice into a hot dip and pulling out a deliciously cheesy and gooey pile of spinach and artichoke. Mmmm, so good!
I have tried many pre-packaged, store-bought varieties of spinach and artichoke dip over the years, and have never been happy with any of them. They are always much too salty for my liking, and they taste “off” to me. Maybe I am crazy (haha that’s a good possibility). I just don’t think any have ever compared to a homemade baked spinach and artichoke dip.
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It is a perfect party appetizer for any occasion. Simple to make, it can even be prepared ahead of time to save you time. Just let it come to room temperature and then bake. It makes it easy to enjoy this dip while it’s piping hot but frees you up to be spending time with your guests.
Here are some of my other favorite appetizers and dips that are great for parties:
Cranberry Pecan Cheese Ball
Buffalo Chicken Wing Dip
Stuffed Banana Peppers
Italian Antipasto Platter
Bacon-Wrapped Water Chestnuts
What’s In Spinach Artichoke Dip?
5 cups fresh baby spinach, chopped
1 14.5 oz can or jar of artichoke hearts, drained and chopped
2 tbsp fresh basil, chopped
2 tbsp olive oil
1½ tbsp minced garlic
8 oz cream cheese, softened
⅓ cup sour cream
¼ cup Pecorino Romano cheese, grated
¾ cup Mozzarella cheese shredded, divided
salt & pepper, to taste
Spinach – Use fresh baby spinach as opposed to frozen. Remove any long stems, and chop roughly.
Artichokes – Whether you use canned or jarred, be sure to drain completely then chop into small pieces.
Basil – Finely chop the basil. In a pinch, you can use dried basil but always go for fresh if available.
Garlic – 4 – 5 fresh cloves produces about one and a half tablespoons of minced garlic.
Cream cheese – Let it come up to room temp so it will be soft and pliable.
Sour cream – I recommend using full fat sour cream. According to healthline.com, regular or full fat sour cream has more fats than carbs, making it keto-friendly.
Pecorino Romano – This is my personal preference, feel free to use your favorite Parmesan cheese in its place.
How To Make Warm Spinach and Artichoke Dip
Gather your ingredients together and spend a few minutes doing some chopping. It’s all in the prep – that is what my husband always says. He is usually talking about painting a room or sanding something down, but it applies here, too!
Love spinach? Don’t miss my recipe for Broccoli & Spinach Vegetable Lasagna, it is sooo good!
Preheat your oven to 350°F. Grease a medium-sized baking dish with non-stick cooking spray and set aside.
Heat the olive oil and minced garlic in a large skillet over medium heat. Add in the fresh spinach and basil. Season it with salt & pepper to your liking…I tend to prefer more pepper than salt in this dish. Stir occasionally until the spinach wilts, which should take about 5 minutes.
Transfer the cooked spinach into a large mixing bowl. Add in the chopped artichokes, sour cream, cream cheese, and mix everything together. Add the Romano cheese, along with half of the shredded mozzarella. Again, season with salt & pepper, to taste, and stir everything thoroughly until well combined.
Pour the mixture into your prepared baking dish, spreading it around evenly. Top with the remaining mozzarella cheese. Place in oven and cook approximately 25-30 minutes or until cheese is golden brown.
Carefully remove it from the oven. You’ll want to serve it while it is hot. It goes great with your favorite tortilla chips, crackers, baguette slices, or veggies for dipping.
This warm and savory dip of fresh spinach and artichokes, melted to perfection with a yummy blend of cheeses, is a crowd-pleaser that no one can resist.
Snap a photo when you make this wonderful dip and tag @coolbeanliving on Instagram so I can see how great it turned out!
Spinach Artichoke Dip
- 5 cups fresh baby spinach long stems removed and chopped
- 1 14.5 oz can or jar of artichoke hearts drained and chopped
- 2 tbsp fresh basil chopped
- 2 tbsp olive oil
- 1½ tbsp minced garlic
- 8 oz cream cheese softened
- ⅓ cup sour cream
- ¼ cup Pecorino Romano cheese grated
- ¾ cup Mozzarella cheese shredded, divided
- salt & pepper to taste
- cooking spray
- Preheat oven to 350°F. Grease a medium baking dish with non-stick cooking spray and set aside.
- Heat olive oil and minced garlic in a large skillet over medium heat. Add the fresh spinach and basil, seasoning with salt & pepper, to taste. Stir occasionally until spinach wilts, about 5 minutes.
- Transfer the cooked spinach to a large bowl. Add in the chopped artichokes, sour cream, cream cheese, and mix together. Add the romano cheese along with half of the shredded mozzarella. Season with salt & pepper, as desired, and stir thoroughly.
- Pour the mixture into your prepared baking dish, spreading evenly. Top with the remaining mozzarella cheese. Place in oven and cook approximately 25-30 minutes or until cheese is golden brown.
- Remove from oven and serve.