Whether it's game day or a before dinner appetizer, hot artichoke spinach dip with cream cheese is the way to go. Dip bread, chips or apple slices into it and you might not have room for the actual meal. This is the best baked spinach dip recipe and is naturally gluten free.
With just a few minutes of prep you can start making this crowd pleasing hot dip. Whip it up quickly or have the kids make it!
What is Artichoke Spinach Dip with Cream Cheese?
Hot artichoke spinach dip with cream cheese is a classic American hors d'oeuvre. It is usually made with a mixture of cheeses and cream cheese and then baked. It is often made with canned artichoke hearts, like our recipe. Many recipes call for frozen spinach or other canned ingredients but we love this fresh version the best!
Use an Oven Proof Pan:
There are ways to work around this but, ideally, you need an oven safe pan for this recipe because the last step is to bake the dip. You'll cook it on the stove then transfer to the oven. Cast iron pans are usually my go-to for stove to oven recipes. You can also use enamel covered cast iron or any other pans that are oven safe.
Alternatively, transfer the dip to an oven safe pan before baking.
The Best Things To Pair With This Dip
- Apples: Slice up apples and enjoy the cheesy goodness with apples.
- Veggie sticks: Try carrots or bell peppers with the dip.
- Tortilla chips: Tortilla chips are great with this dip because they're sturdy and less likely to break off when you dip in cheese like some other types of chips.
- Pita chips: I love these in dips because they're sturdy and crunchy.
- Bread: Slice up your favorite french bread or baguette.
- Chicken bites: Cut up cooked chicken cubes to dip into this hot spinach and artichoke dip. YUMMY!
Make it a Meal!
Turn this recipe into a whole meal! It pairs well with:
- Main Dish: Chicken in White Wine Sauce – This delicious chicken dish is rich and filling.
- Side Dish: Parmesan Roasted Broccoli– This is one of the best ways to eat broccoli. Plus you already have the parmesan out for the dip!
- Salad: Italian Salad – This classic side dish is colorful and full of flavor!
- Bread: Garlic French Bread – Dip these slices into your dip! YUM!
- Drink: Red Wine Sangria – This is one of my all time favorite sangria recipes. Use the rest of the wine leftover from your marinara recipe.
- Dessert: Chocolate Lasagna – This needs no introduction!
- Cheese + Butter: Use a salted butter in this dip. You'll include a few types of cheeses. We prefer grated jack cheese or mozzarella as well as fresh grated parmesan cheese. Don't forget the cream cheese and sour cream!
- Vegetables: Fresh spinach is the key to this recipe. You can use frozen if that's all you have. Fresh minced garlic is always better than garlic powder as well. Canned artichoke hearts are the best in the dip.
- If you don't like artichokes or don't have any simply omit them.
- When you add the garlic, add ¼ tsp of cayenne pepper.
- Use your favorite canned beans (rinsed) when you add the cheese, before baking.
- Dice up onion or red bell pepper in small pieces and sauté with the spinach.
How to Make the Dip Gluten Free
Good news! This hot spinach did is naturally gluten free. Check your bread and ships to make sure they are gluten free. Or use apples, veggies and chicken to dip.
How to Make the Dip Vegetarian
More good news! This is also naturally vegetarian. I wouldn't try to make this vegan, however. There is too much dairy in it to substitute everything.
How to Make Hot Spinach and Artichoke Dip:
Preheat the oven to 350°F.
In a medium skillet, sauté the spinach and the garlic in the butter until spinach wilts and the garlic is fragrant. If you're adding other vegetables do it now.
Combine cream cheese, sour cream, 1 cup of the jack cheese, ½ cup of parmesan cheese, and the drained artichoke hearts. Stir in the spinach mixture until evenly combined.
Spread mixture back into an oven-safe skillet or into a baking dish.
Top with remaining cheese. Yum!
Bake for 20-25 minutes or until brown and bubbly. You can also broil for the last few minutes for more browning on the top.
Serve while it's still warm! We like to gather around the pan and eat but you can spoon into individual dishes if you prefer.
Other Dips You Might Love
- Cheesy Jalapeño Dip: This is delicious if you like dip with a little kick and a lot of cheese!
- Buffalo Chicken Dip: This is a meal all by itself because it covers most of the food groups!
Frequently Asked Questions
A. You can store spinach artichoke dip in the refrigerator for 3-4 days. Reheat in the oven or eat cold.
A. It isn't recommended to freeze dairy based dips in the freezer.
A. Follow all the steps until baking. Cover and store the dip in the refrigerator. When you're ready to bake (within 3 days), take dip out of the refrigerator and follow step 6 for baking. You may need to add more time because the dip will be cold.
- 2 tablespoons salted butter
- 2 teaspoons minced garlic - about 2-3 cloves
- 4-5 cups fresh spinach
- 8 oz. cream cheese - softened to room temperature
- 2 cups grated jack or mozarella cheese - divided (we like jack for added flavor)
- 1 cup grated parmesan cheese - divided
- ¼ cup sour cream
- 15 oz. can of quartered artichoke hearts - drained
- Preheat the oven to 350°F.
- In a medium skillet, saute the spinach and the garlic in the butter until spinach wilts and the garlic is fragrant.
- Combine cream cheese, sour cream, 1 cup of the jack cheese, ½ cup of parmesan cheese, and the drained artichoke hearts. Stir in the spinach mixture until evenly combined.
- Spread mixture back into an oven-safe skillet or into a baking dish.
- Top with remaining cheese.
- Bake for 20-25 minutes or until brown and bubbly. You can also broil for the last few minutes for more browning on the top.
- Serve warm with toasts, tortilla chips, raw veggies, or crackers.