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Warm Spinach Artichoke Dip is a favorite party appetizer, especially when you use this fresh spinach recipe that’s full of flavor.
This is one of my favorite appetizer recipes to bring to a potluck or to serve to friends at dinner parties. All you need is bread, chips or crackers for dipping and it will disappear!
Why this recipe works:
Spinach Artichoke Dip is everyone’s favorite appetizer.
This recipe is not only easy to make, but the flavor and texture are unbeatable. Give it a try… you’ll love it!
- My recipe consists of fresh spinach. I much prefer cooking with fresh spinach as compared to frozen because I just think its more flavorful. I also use marinated artichoke hearts. The kind you buy can really vary the flavor of the artichokes. I get the big jars at Costco.
- The creaminess and melty goodness in my spinach artichoke dip comes from a combination of cream cheese, sour cream, and a cheddar gruyere cheese blend. No mayo in this particular spinach artichoke recipe.
- And finally, every good spinach artichoke dip needs a punch from garlic. I add fresh minced garlic along with a garlic herb blend. The flavor is perfect!
- This recipe is meant to be cooked and served warm.
This recipe is meant to be cooked and served warm. Is it good cold? Sure is. But you still need to cook it first.
- cream cheese
- sour cream
- marinated artichoke hearts
- fresh spinach
- cheddar gruyere cheese
- garlic herb blend seasoning
Whenever I’ve ordered it at a restaurant, they almost always serve it with tortilla chips. I inevitably eat too much and end up feeling less than great because the dip is pretty heavy and fried chips set it over the edge. The combination tastes good, but is best in smaller portions.
Now, slice up a nice French baguette to serve with a warm spinach artichoke dip, and I will go to town! To me, this is the perfect pairing. Chewy warm bread with a crisp crust smothered in heavenly warm cheesy spinach artichoke dip? Yes, please.
- I’ve never had any issues with my dip sitting out for the duration of a party. The only problem with letting it sit out is that it will cool off. The cooled version of this dip still tastes great, but I much prefer the melted hot version.
- If you want to keep your dip hot until it’s gone, I still recommend cooking it in the oven so you get that nice chewy top layer, but you can totally scoop it out and transfer it to a small slow cooker to keep it warm. Or, if you have a way to keep your baking dish warm, that makes things even easier.
- Just be sure to refrigerate any leftovers. Haha. That’s funny. There won’t be any leftovers.
- This is a great recipe to make ahead of time. If I’m planning on serving this spinach artichoke dip for a party, I’ll usually make it ahead of time and keep it in the refrigerator until it’s ready to bake. If all the ingredients are cold, it might take a few more minutes to cook.
Love tasty dip recipes? Well, then you’ll have to make these!
- Warm Buffalo Chicken Dip
- Dill Pickle Dip
- Hot Crab Dip
- Smoked Salmon Dip
- Spinach Artichoke Fondue Dip – this is a little different and is fantastic when served in a bread bowl
- Loaded Cheesy Pizza Dip
Spinach Artichoke Dip
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 3 cloves garlic minced
- 1/2 tsp garlic herb salt
- 1 cup marinated artichoke hearts drained and roughly chopped
- 2 cups fresh spinach pre-washed baby spinach, packed, roughly chopped
- 3/4 cup cheddar gruyere cheese grated
- Preheat oven to 350 degrees F.
- In a medium sized bowl, mix together cream cheese, sour cream, garlic, and garlic herb salt. Stir in artichoke hearts, spinach, and shredded cheese.
- Transfer dip to an 8×8 inch (or equivalent size) baking dish. Bake until bubbly and lightly browned, about 30 minutes.
- Serve hot with crackers or sliced bread.
Nutrition information is automatically calculated, so should only be used as an approximation.