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This savory Spinach Artichoke Dip recipe is simple and quick to make! With just six ingredients, this hot dip is a delicious party favorite!
One of my favorite dips has always been this baked hot Spinach Artichoke Dip my Mama made. Throughout the years, I’ve tried so many other versions, but always returned back this one. In my mind, it is simply the best spinach artichoke dip recipe around!
Spinach Artichoke Dip Recipe
This amazing dip has always been a family favorite when we get together, as well as well loved appetizer for parties too! It’s always requested and one of the first appetizers that’s devoured too. I love how delicious it is, as well as how quick and simple it is to make. I can have it prepped and cooked in less than 30 minutes. And it’s a perfect make-ahead dip too!
How to Make
You’ll need these ingredients:
- Artichoke Hearts
- Cream Cheese
- Mayonnaise, Sour Cream or Greek Yogurt
- Parmesan Cheese
- Stone House Seasoning
First, preheat the oven to 350 degrees Fahrenheit.
To make this Spinach Artichoke dip, I start with artichoke hearts that I drain and then roughly chop, along with softened cream cheese. My Mama’s recipe also calls for mayonnaise, but you can use sour cream or whole milk Greek yogurt in place of the mayonnaise, too. All taste delicious!
Then you’ll mix in the spinach. For the spinach, you can either use thawed frozen spinach or fresh chopped baby spinach. If using the frozen type, make sure it has thawed and press it through a mesh strainer to drain away all of the moisture. For fresh spinach, just 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!
Next you add in grated Parmesan cheese. I use my food processor to grate it in just a few seconds, but you can of course use a box grater as well.
Hold back about ½ cup of the Parmesan cheese to add to the top of the 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 the preheated oven and bake for about 20 minutes. Remove and serve warm with chips, crackers, veggies or toast.
It even tastes great right off of the spoon, too.
More Favorite Dips and Spreads
Here’s Mama’s Hot Spinach Artichoke Dip Recipe. I know you’ll love it!
Spinach Artichoke Dip Recipe
- 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
- Preheat oven to 350º F. Mix all ingredients together, reserving ½ cup Parmesan cheese for topping, until well combined and pour into a shallow baking dish. Bake for 20 minutes. Serve warm with chips.
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.
From the Add a Pinch recipe archives, originally posted 2011.