Spinach Artichoke Dip

Spinach Artichoke Dip has always been one of my favorite dips and every time we see my parents and are at a restaurant, my mom is ALWAYS ordering this from the appetizer menu! Needless to say this is definitely one of my and my family’s favorite hot appetizer dips! We love eating it with tortilla chips and pita chips. It’s also naturally gluten free and low carb with only 2 grams net carbs per serving!

My easy recipe calls for just SIX INGREDIENTS! In a large bowl, you’ll mix spinach, chopped artichoke hearts, softened cream cheese, and freshly grated Parmesan and mozzarella! The quantity of each ingredient combines effortlessly to produce a zesty and flavorful dip that melts in your mouth. We couldn’t stop eating it! It’s the perfect football game day or party dip!

If you like appetizer dip recipes, then you’ll surely want to make my Queso Bean Dip, My Mom’s Corn Dip, and Vegetarian 7 Layer Dip recipes!

Ingredients in Spinach Artichoke Dip

Spinach. Frozen spinach needs to be thawed. If needed, heat in the microwave in 30 second increments until thawed enough to stir.

Artichoke hearts. Buy marinated or non-marinated artichoke hearts and chop them into smaller, bite size pieces.

Cream cheese. Thaw the cream cheese for about two hours, to room temperature. If necessary, heat in the microwave in 30 second increments, stirring in between, until melted enough to stir with the rest of the ingredients.

Sour cream. Use full fat sour cream for the best flavor.

Parmesan. Freshly grated Parmesan tastes best.

Mozzarella. Freshly grate the mozzarella cheese.

How to Make the Best Spinach Artichoke Dip

STEP 1: Preheat your oven to 350 degrees F/175 degrees C.

STEP 2: Spray a cast iron skillet (or an 8×8-inch baking dish) with non-stick cooking spray. Set aside.

STEP 3: In a large bowl, mix the spinach, artichoke hearts, cream cheese, sour cream, Parmesan, and mozzarella.

STEP 4: Pour the mixture into the prepared skillet and bake for 30-35 minutes, or until bubbly and melted through.

More dip recipes you’ll love!

My Mom’s Corn Dip

Jalapeño Popper Dip

Queso Bean Dip

Vegetarian 7 Layer Dip

Guacamole

Chicken Queso Dip

Hot Smoked Gouda Bacon Dip

Final Thoughts

Finally, if you make this Spinach Artichoke Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Spinach Artichoke Dip

Elise McCollister

Spinach Artichoke Dip has always been one of my favorite dips and every time we see my parents and are at a restaurant, my mom is ALWAYS ordering this from the appetizer menu! Needless to say this is definitely one of my and my family’s favorite hot appetizer dips! We love eating it with tortilla chips and pita chips.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Appetizers

Cuisine American

Servings 12

Calories 132 kcal

Equipment

• cast iron skillet
• Large bowl

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

• 12 oz Spinach frozen
• 14 oz Marinated artichoke hearts chopped
• 8 oz Cream cheese softened, room temp
• 1/2 cup Sour cream
• 1/3 cup Parmesan cheese freshly grated
• 1 1/2 cup Mozzarella cheese freshly grated

Instructions

 

• Preheat your oven to 350º F / 175º C.
• Spray a cast iron skillet (or an 8×8 inch baking dish) with non-stick cooking spray. Set aside.
• In a large bowl, mix the spinach, artichoke hearts, cream cheese, sour cream, Parmesan, and mozzarella.
• Pour the mixture into the prepared skillet and bake for 30-35 minutes, or until bubbly and melted through.

Nutrition (per serving)

Serving: 12gCalories: 132kcalCarbohydrates: 2.9gProtein: 5.2gFat: 11.6gSaturated Fat: 6.6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 195mgPotassium: 195mgFiber: 1gSugar: 0.3gVitamin A: 3410IUVitamin C: 15mgCalcium: 123mgIron: 1mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!