Robyn StoneThis Hot Spinach Artichoke Dip is so quick and easy! Made of just six ingredients and ready in less than 30 minutes, this spinach artichoke dip is a favorite!
One of my favorite dips has always been this baked spinach artichoke dip recipe that I grew up with my Mama making. Throughout the years, I’ve tried so many other versions, but always love to return back to Mama’s. In my mind, it is simply the best spinach artichoke dip recipe around. 🙂
Spinach Artichoke Dip Recipe
How to Make Spinach Artichoke Dip
To make her spinach artichoke dip, I started with artichoke hearts that I drained and then roughly chopped, along with softened cream cheese. Her recipe also calls for mayonnaise, but you can use sour cream or Greek yogurt in place of the mayonnaise, too. All taste delicious!
You can either use frozen spinach that has thawed and pressed through a mesh strainer to make sure that all of the moisture has been released or you can use fresh spinach that you roughly chop.
I then toss in my favorite seasoning mix of all time, my Stone House Seasoning. It adds so much flavor in a snap!
You’ll also need grated Parmesan cheese. I used my food processor to grate it in just a few seconds, but you can of course use a box grater as well.
You’ll hold back about 1/2 cup of the Parmesan cheese to top the Spinach Artichoke Dip for baking.
Then, just stir together all of the ingredients until they are well combined.
Spread the dip into a shallow baking dish and then top with the remainder of the Parmesan cheese.
Then, pop it into your preheated oven and bake for about 20 minutes. Remove and serve warm with chips, crackers, veggies or toast.
You know what, it even tastes great right off of the spoon, too.
Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!
Spinach Artichoke Dip Recipe
Ingredients
- 1 (14-ounce) jar artichoke hearts, drained and chopped
- 2 cups chopped fresh baby spinach or 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream, mayonnaise, or whole milk Greek yogurt
- 2 cups grated Parmesan cheese, divided
- 1 teaspoon Stone House Seasoning
Instructions
- Preheat oven to 350º F. Mix all ingredients together, reserving 1/2 cup Parmesan cheese for topping, until well combined and pour into a shallow baking dish. Bake for 20 minutes. Serve warm with chips.
Video
Notes
Prepare Spinach Artichoke Dip up to baking. Cover tightly with wrap and store in the refrigerator up to a week. When ready to serve, bake as directed and serve warm.
Nutrition Information
Enjoy!
Robyn xo
From the Add a Pinch recipe archives, originally posted 2011.
I really like mama. 🙂
This looks amazing… I cant wait to make it and impress everyone! 🙂
I bet it does tastes fabulous off the spoon and with chips and bread and well just about anything! Yum.
YUMMY YUM YUM!!! I wish I had some now with celery of course. ; )
I tried one very similar to this – but it added gorgonzola cheese to it.
This cheesy deliciousness needs to be in my mouth.
That dip looks amazing! I need some good appetizer ideas for the holiday! Perfect 🙂
Looks delicious! This would be great for parties.
A good warm spinach and artichoke dip has been on my recipe wish list for quite some time. Can’t wait to try this!
Looks great….can’t wait to make! Thanks!
The problem is… I’d eat the whole thing. Is that a problem? Looks delish!
This sounds delicious. I am definitely going to make it during one of our holiday snack days. Yummy!
My hubby loves spinach artichoke dip… He’s always ordering it as an appetizer at our favorite restaurant. I have a recipe that I’ve made a few times, but I’ve never been completely happy with it. Definitely going to give yours a try!
AHHHHHHHHHHHHHHHHHHHHHHHHHHHHH! We love spinach artichoke dip! On the to do list! For sure!!!
We have a made this a few times, and I like your recipe beter.
Yummy , we also add a small can of chopped green chilies !
Do you use plain or marinated artichokes. Recipe said jar and that is usually the marinated ones while the plain ones are in cans
Hi Terri,
I use the plain ones for this dip. Hope you enjoy it!
Does this freeze well? I live alone and would like to make this to have occasionally. As another person noted, I would probably eat the whole thing, unless I could freeze some.
Yes, it will freeze well Leslie! Make sure it’s in an airtight container and it should be great! Enjoy! Thanks!
Can you taste a difference between the Greek yogurt and the mayonnaise? (Does one taste better than the other?)
Hi Lauren,
There is a slight difference in the flavor of both – it just depends on your preference.
I hope you enjoy it! Thanks!
I love spinach/artichoke dip and order often in pubs. I think I’ll make my own using your recipe. What would be the exact amounts of salt/pepper/garlic added?
HELLO, WHAT IF I PREFER FRESH ARTICHOKE?… JUST BOIL THEM? INTEAD O THE 1 (14-ounce) jar artichoke hearts, drained and chopped?… THANK YOU
Everyone loved it!! Super easy and very yummy!
So glad you enjoyed it Tammi! xo
Robyn,
Thank you ever so much for this recipe! I have made this 3 times already and it is fabulous. You rock it, girl….love your blog.
Susan
Aww, thanks so much Susan! I’m so happy to have you here! We make this dip a LOT too and I’m glad you like it as well! Thanks! xo
Oops, I forgot to leave the starred review!
Made ghis recipe and put divided it into four small cast iron skillets for baking. Took it to all our holiday parties as a hostess gift including the little fry pan, Can’t even tell you how much everyone loved the little pan AND the artichoke dip. Great fun and definitely a crowd pleaser.
I love putting this is little skillets for entertaining too, JoAnn! That was a great idea for a hostess gift and for the party!!! I’m sure everyone loved it!
Thanks so much for letting me know you enjoyed it, Jo Ann! Glad to hear from you! xo
Just made this dip. It is fabulous!! 🙂
I am not familiar with Stone House Seasoning! What is it and where do you get?
Hi Joyce,
It’s my seasoning blend recipe that I use for so many of my recipes. It’s delicious – I hope you enjoy it! Thanks! xo
Is that parmesan on top of the dish? Mine didn’t grate nor melt that way. Also, should the dip have a loose or stiff consistency?
Hi Telsa,
Yes, that is parmesan on top. The dip should not be stiff. It should be soft enough that you can dip baguettes, crackers, etc. into it easily. You should be able to see the texture on the video posted with the recipe. Thanks!