This easy, hot Spinach Artichoke Dip contains just five ingredients! It’s quick to throw together for a last-minute appetizer for your next party. In just 30 minutes, this delicious dip recipe will be ready for sharing.
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Hot Spinach Artichoke Dip recipe
Quick and easy appetizers are a must. Whether it’s impromptu guests or a last-minute party, it’s always a good idea to have a few of these recipes in mind.
I’ve always turned to store-bought, frozen Spinach Artichoke Dip to get me through these times, but then I figured out I could make it myself — with just FIVE ingredients!
This easy Spinach Artichoke Dip is a great recipe to pull together at the last second. It takes less than 10 minutes to put together, then it bakes for 20 minutes.
Who can say no to that kind of easy?! (Not you, I’m guessing.)
Why you’ll love this recipe
This quick and simple appetizer is going to be your new favorite recipe for a few reasons:
- Everyone loves Spinach Artichoke Dip! Put it out with your favorite dippers.
- This easy recipe calls for just five ingredients.
- It takes 10 minutes of prep work and 20 minutes of cooking time, so it’ll be ready in just 30 minutes!
A baked Spinach Artichoke Dip is great for just about any occasion: Potlucks, barbecues, football season, house parties, showers, holidays, Friday nights, game day — you name it.
Tools & equipment
However, you should double the recipe if you want to use a bigger dish, like a 9×13-inch baking dish.
You’ll also need a food processor to mix everything up. You could also use a blender.
I also recommend a spatula to help you scrape it clean and smooth everything out in the baking dish.
You’ll also need a serving spoon or spreader too for people to scoop the dip onto their plates.
You’ll need just five ingredients to put this easy recipe together. Here they are:
- frozen spinach: No fresh spinach needed. We’ll thaw this to add to the dip.
- artichoke hearts: A jar of marinated artichoke hearts is ideas. I used quartered ones.
- cream cheese: Full-fat is recommended for the creamiest dip, but light cream cheese, low fat cream cheese, Neufchatel cheese should work too.
- shredded Italian cheese blend: You can use other types of cheese here, really. Mozzarella cheese, white cheddar cheese, monterey jack cheese and parmesan cheese would all be great, too.
- garlic: You can mince fresh cloves or use jarred minced garlic.
The sixth and seventh ingredients are salt and pepper — but you wouldn’t have clicked if I’d said seven ingredients, would you?! Just kidding. I didn’t include them in my count because I figure you already have those. I recommend sea salt or kosher salt and black pepper.
Also, don’t forget to stock up on crackers or bread to serve with your warm dip. (I’ve got some ideas for you below.)
How to make Spinach Artichoke Dip
This is the BEST Spinach Artichoke Dip because it is super easy! Here’s how to make this delicious dip:
First, preheat the oven to 350°F.
Then, thaw the spinach. Place the package on a plate and microwave for 4 minutes at about 40% to 50% power. You don’t want it to cook, just thaw.
Once it’s thawed, drain off excess water and juices. You don’t want a watery dip!
Meanwhile, drain the artichoke hearts of the marinade and lightly chop them into chunks. Don’t rinse them — you want some marinade still on them. (This picture is pre-chopping.)
Place the softened cream cheese, garlic and thawed, drained spinach in a food processor. Blend it up well until evenly distributed and somewhat smooth.
Add the spinach and cream cheese mixture to a large bowl, and stir in the artichokes and 1 cup of the shredded cheese. Give it a good stir until everything is well combined and distributed.
Place in a 9×13-inch baking dish and sprinkle the remaining ½ cup of cheese on top. Add more if you want a super cheesy spinach dip.
Bake for 20 to 25 minutes in the oven, and serve warm.
If you put it out at room temperature, Make sure it is enjoyed within 2 hours, or it will no longer be food-safe.
However, you can turn this into a slow cooker Spinach Artichoke Dip recipe. Simply spoon everything into a slow cooker once it’s baked and keep it on the warm setting.
Tips & tricks
Want to make this the best Spinach Artichoke Dip?! Follow these tips for the perfect appetizer:
Be sure to drain off as much water as possible. You can use a colander or strainer. Use a spoon or spatula to press down on the spinach and release more juices.
Make sure the cream cheese is softened before starting, as it will blend up much easier. Here’s a tutorial on how to soften cream cheese in a pinch.
For extra spice and flavor, add a pinch of red pepper flakes into the mixture before baking.
What to dip in Spinach Artichoke Dip
This warm Spinach Artichoke Dip is a great, easy appetizer recipe, but you need stuff to dip in into this creamy dip! (Or spread it onto.)
From bread to veggie sticks, here are some ideas to add to your appetizer spread:
- crusty bread
- sliced baguette
- pita bread wedges
- pita chips
- gluten-free crackers
- tortilla chips
- celery sticks
- cucumber slices
- carrot sticks
- sliced bell peppers
- broccoli florets
- cauliflower florets
I suggest offering a few bread and cracker options, plus some options for special diets like veggies and gluten-free crackers.
How long does spinach artichoke dip last in the fridge?
A baked Spinach Artichoke Dip will keep for about 5 days in the fridge. Be sure it is in a sealed container or covered in plastic wrap or foil. To re-warm it, place it in the oven at 250°F for about 15 minutes or add it on the warm setting to a slow cooker.
Can you freeze spinach artichoke dip?
Technically, yes, you can freeze Spinach Artichoke Dip, but it’s not recommended since it contains cream cheese. Freezing it may alter the texture. If you must freeze it, store it in an airtight container for up to 2 months.
More dip recipes
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5-Ingredient Spinach Artichoke Dip
- 10 ounces frozen spinach
- 8 ounces marinated artichoke hearts drained and chopped
- 8 ounces cream cheese softened
- 2 teaspoons minced garlic
- 8 ounces shredded Italian cheese blend or mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- First, preheat the oven to 350°F.
- Thaw the spinach. Place the package on a plate and microwave for 4 minutes at about 40% to 50% power. (You don’t want it to cook, just thaw.) In a fine-mesh strainer, drain off any excess water.
- Place the softened cream cheese, minced garlic and thawed, drained spinach, salt and pepper in a food processor. Blend it up well until evenly distributed and somewhat smooth.
- Add the spinach and cream cheese mixture to a mixing bowl, and stir in the artichokes and 1 cup of the shredded cheese.
- Place in a 7×10-inch baking dish or 9-inch pie dish and sprinkle the remaining ½ cup of cheese on top. Bake in the oven for 20 to 25 minutes, and serve warm with bread, crackers and/or vegetables.
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