When I host, I love serving guests simple baked dips, like this hot spinach and artichoke dip. Loaded with fresh spinach, chopped artichoke hearts, cream cheese and gooey melted shredded cheese, it requires only 15 minutes of prep time before baking. This recipe omits mayonnaise, which not all party guests enjoy! Serve hot with toasted crostini, tortilla chips or crackers for dipping.
This Spinach and Artichoke Dip Recipe is perfect for game day!
Whatever your sport, if you’re watching at home you’ll want some quick and easy appetizer ideas. This easy spinach artichoke dip is just what you need. Full of flavor, with just the right amount of cheese.
It’s March Madness 🏀 and everyone in North Carolina, except the Demon Deacons are pretty happy right now. The Kentucky Wildcats are the team I cheer for since I’m from Kentucky, and they’re doing pretty well this year too. If you’re going to spend hours and hours watching basketball, you have to have some good appetizers on hand that can be made ahead and heated up during half time.
This is a simple baked spinach artichoke dip that I think is better than most for several reasons. First it doesn’t have mayonnaise in it. I’m not a mayonnaise fan so this is a plus.
Second baby spinach sautéed with garlic and onion is wonderful all by itself. And last but not least, it has a little kick from some added red pepper flakes. Grab some pita chips or crackers and enjoy the best TV all year. (It tastes even better when your team wins!)
While I’m a big basketball fan, this is a great dip to serve as an appetizer when you’re having friends over. You can make it in advance and just bake it before they arrive. It’s a creamy spinach dip that still tastes great even when it has cooled to room temperature.
Try serving it with an assortment of warm dips like a hot onion dip, a baked Buffalo chicken dip and a hot bacon cheese dip. If you need a cold dip in the mix, try a creamy corn dip or a layered shrimp dip.
Why you’ll love Baked Spinach Artichoke Dip
- There’s no mayonnaise in my version of spinach artichoke dip
- Sneak some veggies into your appetizer, because artichokes and spinach are so good for you
- Enjoying this classic party dip while enjoying friends and sports games playing are just one fun activity that should be done together!
Hot Artichoke Spinach Dip ingredients
- Baby spinach – these are harvested before the mature leaves and are a little smaller and blend great into the dip
- Shallot – a light, delicate onion that works great in this dip without overshadowing the main ingredients
- Artichokes – canned not marinated, canned artichokes are best to use for cooking. They are packed in water without any added seasoning
- Garlic – use fresh!
- 4 Cheese blend – parmesan, asiago, fontina and provolone, the combination doesn’t have to be exact and you can leave some out. The combination adds a lot of flavor to the dip. You can buy it already grated. Sometimes I can only find a blend of parmesan, asiago and provolone, just add some grated fontina to the mixture.
- Cream cheese – nice and creamy, it binds all the flavors together
- Sour cream – just a little goes a long way
- Red pepper flakes – adds a little zing for those who enjoy spice in their dip
What artichokes are best for this Artichoke Spinach Dip?
Artichokes come either frozen, canned or marinated in a jar. Marinated artichokes are great to eat by themselves or on a charcuterie board. Canned and frozen are best to use in dips or other dishes like penne with artichokes, or chicken saltimbocca. Canned artichokes are packed in water and some type of citrus to preserve them but don’t have any seasoning.
What are the best crackers for spinach artichoke dip?
Since spinach artichoke dip is thick, a substantial cracker is best to hold the dip, like a Carr’s Table Water Cracker. Toasted crostini or a strong tortilla chip will also work.
How to make Spinach Artichoke Dip without Mayo
Step 1: Soften the spinach
Saute the fresh shallot and garlic and then add the fresh spinach and cook it until it’s wilted.
Step 2: Mix it all together
In a large bowl, combine a cup of the cheese mixture with the sour cream and cream cheese. Add the cooked spinach and chopped artichokes and spoon it into a baking dish.
Sprinkle with cheese.
You can make this in advance and refrigerate at this stage. Let it come to room temperature before baking.
Step 3: Bake
Bake until bubbly, 25-30 minutes. If desired, place under the broiler for 1-2 minutes to brown the top
What to Serve with Hot Spinach Artichoke Dip
Since it’s a thicker dip, you need something a little sturdier than a potato chip. For game days, I’ll serve it with tortilla chips or crackers. It’s also great spread on toasted baguettes or crostini. If you have The Fresh Market where you live, they carry toasted crostini which are my favorite for dips.
How to Store Creamy Spinach Dip
To store artichoke dip, first let it come to room temperature, then store in an airtight container and it will stay fresh for 4-5 days in the refrigerator. You can also freeze it. To rewarm, you can microwave or warm on the stove or in the oven.
How long does Spinach Artichoke Dip last?
You can refrigerate any leftover dip for 4-5 days covered in the fridge.
Can I heat up spinach artichoke dip?
Yes, you can reheat the dip in the microwave. I prefer reheating my food in the oven because it melts the food more evenly and there’s no hot spots but in a pinch you can definitely microwave it.
Artichoke Spinach Dip FAQs
Is spinach artichoke dip healthy?
Despite the healthy artichokes and spinach, this dip is pretty rich, so I would suggest eating in moderation.
Can you change the cheese mixture used?
You can change up the cheese mixture but I would recommend keeping the fontina as one of the cheeses because of its melty, creamy texture in this dip.
How do you thicken spinach artichoke dip?
This recipe will naturally be thick due to the cheese. Just make sure that you drain the artichokes before adding.
More hot dips to share
Adapted from The Yellow Table
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Quick-Baked No-Mayo Spinach Artichoke Dip (25-Minutes)
- 2 tablespoons olive oil
- 1 shallot minced
- 4 cloves garlic minced
- 10-12 cups baby spinach fresh (6 oz)
- 1 ½ cups 4 Cheese blend parmesan, asiago, fontina and provolone
- 8 oz cream cheese room temperature, light works just fine
- ½ cup sour cream
- 14 oz artichoke hearts not marinated, chopped, frozen will work
- ½ teaspoon red pepper flakes
- Preheat oven to 350º.
- In a large skillet, heat the olive oil over medium heat. Add shallot and saute, stirring occasionally, until soft. Add garlic and saute for a minute. Add the spinach gradually and saute stirring occasionally, until wilted, about 3 minutes. Season with salt and pepper.
- In a large bowl, combine 1 cup of cheese mixture with the sour cream and cream cheese Add spinach and chopped artichokes, stir to combine and season with salt and pepper. Spoon into a 1-quart casserole dish and sprinkle with remaining cheese.
- Bake until bubbly, 25-30 minutes. If desired, place under the broiler for 1-2 minutes to brown the top.
Barbara’s Tips + Notes
- This will fit in a large pie pan, you can also bake it in individual ramekins.
- Fresh spinach is best for this dip but you can use frozen, just make sure all the liquid is removed before adding to the shallot garlic mixture.
- You can make this a day ahead, let it come to room temperature before baking.