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This Spinach Artichoke Dip will be the first thing to disappear at the party and maybe one of my favorite appetizer of all times!
You know a recipe is a good one when you serve it at a party and almost every guest asks for the recipe! This Spinach Artichoke Dip is one of those.
I have a collection of favorite appetizer recipes. Spinach Artichoke Dip is always a favorite to bring to parties. It is creamy and delicious and loaded with flavor from the spinach, artichokes, and three different cheeses.
This stuff is so yummy I have been known to make a complete meal out of it! You might be tempted to just eat it by the spoonful. Forget the bread!
Ingredients
- Baby Spinach
- Artichoke Hearts
- Cream Cheese
- Mayonnaise
- Parmesan Cheese
- Romano Cheese
- Mozzarella Cheese
- Garlic
- Dried Basil
- Garlic Salt
- Salt and Pepper
How to Make Spinach Artichoke Dip
- This recipe is a combination of cream cheese, mayo and a combination of Romano and Parmesan cheese. You can also use all Parmesan cheese if you like.
- I buy the artichoke hearts that come in a jar, in liquid. Be sure and drain the liquid out. I then put them in my little food processor and chop them up. I don’t like big pieces of artichoke in my dip.
- The original recipe called for frozen chopped spinach which I don’t ever have on hand but I always have fresh baby spinach so I just chop that up and use it, about 2 handfuls.
- The dip is finished off with a sprinkle of Mozzarella cheese on top! It is a great appetizer to make ahead and just keep in the refrigerator until you are ready to bake it. If I am taking it to a party I will often bake it at the host’s house so that it is nice and warm. If it cools off too much and begins to set up, just pop it in the microwave for a couple of minutes to soften it up.
- I love to serve in on a sliced baguette but it’s great on some fresh veggies or crackers too.
Check out more delicious dip recipes:
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Spinach Artichoke Dip Recipe
Ingredients
- 1 8 oz. cream cheese softened
- 1/4 C mayonnaise
- 1/4 C grated Parmesan cheese
- 1/4 C grated Romano cheese
- 1 clove garlic peeled and minced
- 1/2 tsp dried basil
- 1/4 tsp garlic salt
- salt and pepper to taste
- 1 14 oz. jar artichoke hearts drained, chopped
- 2 C baby spinach about 2 handfuls, chopped
- 1/4 C shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Lightly grease a small baking dish
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper
- Gently stir in artichoke hearts and spinach
- Transfer the mixture to the prepared baking dish
- Top with mozzarella cheese
- Bake in the preheated oven 25 minutes, until bubbly and lightly browned
Nutrition Facts:
Sara says
Are the artichokes the marinated ones? Also how many cups does this make? Making this for a party. Thanks
Leigh Anne Wilkes says
Yes the marinated ones, just drain them. It makes about 2 cups
Sara says
Thank you. Can’t wait to make it. I’ll let you know.
Kina says
I am so glad to find this recipe! We went to Applebee’s last week and we all loved their spinach and artichoke dip appetizer. I can’t wait to try this!!!
Trish says
This looks delicious! I love dips but I like to try to sub some of the mayo with greek yogurt to cut down the calories….do you think that would work here or would it compromise the flavor and consistency too much? I have never tried it with a baked dip. Thanks for the recipe!
Leigh Anne says
I have never tried it with greek yogurt or baked with greek yogurt but it is definitely worth a try – let me know if you give it a try and what you think.
Lisa Johnson says
Went to a girlfriend’s house this weekend and she made this. To die for!!! I rushed right home and made me some last night! It is already half gone! Love it!
Jeannine Q says
I made this for my family this weekend and everyone raved over it. I even used reduced fat cheese, neufatchel cream cheese, and reduced fat mayo. It was awesome!!!