Spinach Artichoke Dip Recipe

Packed with mouth-watering cheese, creamy greens, artichoke hearts, and loads of delicious bacon, this easy spinach artichoke dip is insanely good!

Serve it with toasted bread, crackers, crostini, or tortilla chips, and you’ve got the perfect appetizer for parties and holidays.

Best Homemade Spinach Artichoke Dip

When was the last time you went to Applebee’s and didn’t get their artichoke spinach dip? Cheesy dip recipes are always a must-order.

But luckily, you don’t have to wait until your next dinner out to enjoy this heavenly dish.

This recipe is rich and creamy with oodles of gooey goodness and plenty of salty bacon.

And it’s so easy to make, you can enjoy it any night of the week.

It’s also the perfect game-day appetizer!

Ingredients

Believe it or not, this tasty cheesy dip only calls for seven ingredients. And other than the marinated artichoke hearts, I bet you have them all on hand.

• Bacon – It may seem like an odd addition, but crispy bacon brings so much incredible flavor. Without it, you’d need to add a decent amount of salt to balance the other rich ingredients.

• Frozen Chopped Spinach – We’re going for speed here, which is why I love frozen greens. It’s pre-wilted and pre-chopped, so prep is a breeze.
  • Use canned spinach if you prefer, but cut back on the additional salt and cheese.

• Marinated Artichoke Hearts – We can’t have an artichoke dip without these bad boys. Just be sure to drain them before cooking.

• Garlic and Herb Spread – Use any brand you like, but keep in mind: certain spreads, like Boursin, are thicker, whereas light cheese spreads will be more watery.

• Parmesan – This brings another layer of salty goodness and plenty of cheesy flavor. Use a block and grate it yourself for the best results.

• Sour Cream – This adds a nice tang and acts as the base for the creamy recipe. Use full fat to make it nice and thick.

• Mayonnaise – To counter the tang and bring its signature flavor. Again, use full-fat, or it’ll be too runny.

How to Make Hot Spinach Artichoke Dip

Baked spinach artichoke dip is a must for every party because it’s the ultimate crowd-pleaser!

Best of all, it’s straightforward and can be prepped in 10 minutes.

Here are the highlights:

1. Cook the bacon. Fry it in a pan, then layer it on a paper towel while you mix everything else.

2. Mix the rest of the ingredients. Mix the cheese spread, Parmesan cheese, sour cream, and mayo until it looks nice and smooth.

3. Add the greens and bacon. Make sure they’re really well drained. Add the bacon, too, then mix well.

4. Bake until bubbly. Pop the dip into a casserole dish and bake at 400°F for about 20 minutes.

5. Serve warm and enjoy. Let the dip cool for about 10-15 minutes. Then serves with bagel bites, crunchy chips, or veggies.

Optional: add extra bacon and chopped green onions over the top for serving.

Tips & Tricks

Here are a few tips to ensure your dip is the best it can be:

• Use cream cheese if that’s all you have. It’ll be just as creamy but won’t have the same herby flavor.

• Use regular canned artichokes in a pinch. Just add some Italian seasoning or dried basil to make up for the flavor lost.

• Add more cheese. More cheese will give you a better flavor and a gooier texture. I like Gruyere, mozzarella, Swiss, or Gouda. 

• Use the dip as a pasta sauce. In this case, I suggest adding a splash of milk to thin it out. You’ll also need to double the recipe to have enough.

• Top the dip with lemon juice and chili flakes. The zippy citrus and added heat take this to a whole other level.

How to Store Spinach Artichoke Dip

If you have leftovers, here’s how to keep the dip fresh to enjoy it again.

To store: Place the dip in an air-tight container and put it in the fridge. It should be good for 4-5 days.

To freeze: Let the dip cool to room temperature before freezing.
Transfer it to an airtight container. Label it with the date, and place it in the freezer. It should keep for up to 2 months.

To reheat: Place the dip in a saucepan and reheat it on the stovetop for 5-10 minutes on low heat until it’s heated through.

Recipe Variations

It’s easy to switch up this ditch to make it vegan or vegetarian. You can also try some delicious additions.

• Omit the bacon: To keep it meat-free, simply leave the bacon out of the recipe.

• Use vegan cheese. In addition to leaving out the bacon, swap the cheese for your dairy-free favorites.

• Add more protein. If you don’t like bacon or would prefer something different, feel free to add chicken, shrimp, steak, or crab.

• Use kale instead of spinach. Just be sure to take out the tough stems.

• Make this your own with fun extras. For example, try chopped mushrooms, roasted red peppers, or diced carrots.

What to Serve with Spinach Artichoke Dip

I actually have a whole post about what to serve with spinach artichoke dip. Check it out for a complete list. For now, I’ll hit the highlights:

• Bagels
• Tortilla chips
• Pita chips
• Fries
• Toasted baguettes
• Chicken tenders
• Soft pretzels or pretzel bites

Frequently Asked Questions

Can I make spinach artichoke dip ahead?

Yes, you can make it ahead of time! Simply follow the recipe preparation instructions.

Spread the dip in an aluminum pan, cover it, and freeze it for up to 3 months. Take it out and bake it when you’re ready.

Can I use fresh spinach instead of frozen?

You can definitely use fresh instead of frozen. Steam the spinach in hot water, then quickly move it to an ice bath.

Next, drain the spinach, squeeze out the excess liquid, and chop. Add it right into the mix, just like you would with frozen spinach.

Can I make it in the slow cooker?

You can use the slow cooker to make this dip. But you’ll need to cook the bacon in a skillet first and use fresh spinach.

After that, add everything to the Crockpot and cook it on low for 2-3 hours.

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