Warm and cheesy spinach artichoke dip is a perfect and popular appetizer for a party. It can be made in a slow cooker or in the oven and it’s great either way.
Who doesn’t love a creamy, gooey, cheesy, warm dip? This one just begs for you to grab dig in. Spinach artichoke dip is a classic for good reason, it is so good.
Plus it is pretty easy to put together. It’s a great appetizer for a party.
We like to serve it with sliced baguette. It is also great with tortilla chips or pita chips.
You can make the dip ahead of time and just put it in the oven right before you are ready to serve it. Or put in in a crockpot and let it warm up slowly.
Either way, it is sure to be a big hit. And there is a good chance you will be sad because there will be no leftover and you will wish there were some.
If you do happen to find yourself with some extra. Store it in the refrigerator and heat it up in the microwave for a snack later, or stir it into some pasta with some milk or cream for an instant pasta sauce.
More Great Warm Dip Recipes
If you like gooey and cheesy dips, you might also like my kickin’ corn dip. It is cheesy with just a bit of heat.
Of course buffalo chicken dip is another popular starter. We often have both spin dip and the buffalo dip if we are hosting a big event.
Check out my full collection of dip and spread recipes for even more appetizer goodness.
Spinach Artichoke Dip
Equipment
- PYREX 3QT Glass Baking Dish Cover 9×13"
Ingredients
- 10 ounces baby spinach
- 1 small onion diced
- 4 Tablespoons unsalted butter
- 1 Tablespoon minced garlic
- 8 ounces cream cheese softened
- 16 ounces sour cream
- ⅔ cup mayonnaise
- 28 ounces artichoke hearts 2 cans
- 6 ounces shredded Parmesan cheese
- ½ teaspoon ground black pepper
- ½ cup vegetable or chicken broth
- 8 ounces shredded mozzarella cheese
Instructions
- Preheat the oven to 350℉.
- Melt the butter in a large skillet over medium heat.4 Tablespoons unsalted butter
- Sauté the diced onion and the garlic in the melted butter until the onions turn translucent.1 small onion, 1 Tablespoon minced garlic
- Add handfuls of fresh spinach to the pan and let it cook down before adding more. Repeat this until all the spinach has been cooked down in the butter mixture. This entire process should take about 10-12 minutes. Set aside.10 ounces baby spinach
- In a large mixing bowl, thoroughly combine the cream cheese, sour cream, and mayonnaise.8 ounces cream cheese, 16 ounces sour cream, ⅔ cup mayonnaise
- Drain and chop the artichoke hearts.28 ounces artichoke hearts
- Add the parmesan cheese, pepper, and artichoke pieces. Stir well.6 ounces shredded Parmesan cheese, ½ teaspoon ground black pepper
- Add the broth and stir until it’s fully incorporated into the mixture. It will be slightly soupy, but trust the process.½ cup vegetable or chicken broth
- Fold in the spinach mixture and mozzarella.8 ounces shredded mozzarella cheese
- Pour and spread evenly into a baking dish. Bake for 30 minutes. Or put in crockpot and cook on low for about 2 hours or until melted.
- Serve warm with crackers, tortilla chips, toasted French bread slices, bagel chips, etc. Enjoy!
Notes
- Store leftover in an airtight container in the refrigerator for up to 5 days. Do not freeze.
- You can reduce the amount of artichokes if you don’t like a ton in your dip. 1 can is still plenty, no other adjustments are needed.
- You can use defrosted frozen spinach in place of the fresh spinach if you would like. Skip the step where you wilt it, just squeeze the excess liquid out and stir it into the mixture.
- Using quality cheeses will make all the difference in the flavor you end up with. It’s worth it, trust me.