This creamy spinach artichoke dip is full of chopped artichokes, fresh spinach, and plenty gooey melted cheese! It’s the perfect appetizer and so easy to make!
The Best Creamy Spinach Artichoke Dip
Ok, one of my very favorite things in this world is creamy, cheesy, gooey, hot spinach and artichoke dip. Whether it’s served with fresh veggies, tortilla chips, or slices of soft pita bread, or just by the spoonful I can eat it up.
This easy baked spinach artichoke dip is my classic recipe that I make every year. It’s made with plenty of fresh spinach, flavor additions like shallot and garlic, and perfectly creamy.
It’ll take you around 10 minutes to whip up but it’ll taste like something real special. If you have never tried making homemade spinach artichoke dip you must give this recipe a try!
Fresh Spinach: I prefer to use fresh spinach in this dip because, honestly, it’s easier. No need to thaw and squeeze all of the excess water out of frozen spinach which saves a ton of time and mess.
Shallot & Garlic: these are sautéed in a little olive oil and add some tremendous flavor to the dip.
Cream Cheese: the classic base of this creamy dip.
Greek Yogurt: I like to use full-fat whole milk yogurt in this recipe because I think it has the best flavor, but you’re welcome to use 2% if you prefer. Just make sure you grab plain yogurt and nothing flavored.
Lemon Juice: to brighten things up a bit and really amplify all the flavors in the dish.
Marinated Artichoke Hearts: trust me on this, marinated artichokes are the way to go! they have so much delicious flavor.
Crushed Red Pepper: you can leave this out but I like to include it for a bit of spice.
Parmesan & Mozzarella: for a combination of salty parmesan flavor and gooey, melted goodness.
Easy Ingredient Swaps
- Shallot – don’t have shallot? use 1/4 cup of diced yellow onion instead.
- Cream Cheese – if you prefer, you can use low-fat cream cheese in this recipe.
- Greek Yogurt – swap the Greek yogurt for sour cream if you prefer!
- Parmesan – want a little extra sharpness, you can use pecorino Romano instead of parmesan cheese.
Helpful Kitchen Tools
Cast Iron Skillet
How to Make This Spinach Artichoke Dip Recipe
Step One: Start by preheating your oven to 350 degrees.
Step Two: Next, heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for a few minutes until the shallot starts to become translucent and the garlic is nice and fragrant.
Step Three: Now, you’ll add the chopped spinach and sauté for another 2-3 minutes until it’s wilted. Then, remove the pan from the heat and set aside.
Step Four: Now it’s time to combine everything into a creamy dip! Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined.
Step Five: Transfer the dip to a 10 inch skillet and spread in an even layer. Top with the remaining shredded mozzarella cheese and bke at 350 degrees for 20-25 minutes until the dip is bubbly and golden.
Step Six: Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and tortilla chips.
Can I Make it Ahead?
Yes! I love to prep and assemble the dip up to one day in advance, cover tightly with plastic wrap, and then place in the fridge. When ready to bake, remove it from the fridge and let the dip sit on the counter for 30 minutes to come to room temperature and then bake.
How to Reheat
The easiest and best way (in my opinion) to reheat this dip is in the microwave. Spoon your desired amount of dip into a microwave safe bowl, cover with a wet paper towel, and then microwave for 30 second intervals until heated through.
What to Serve with Spinach Artichoke Dip?
There are so many different things you can serve on the side of this dip but here are a few of my favorite options:
- tortilla chips
- sliced carrots
- sliced celery
- slices of naan bread
- pita chips or pita bread
- slices of toasted baguette
More Delicious Appetizers
Healthy Buffalo Chicken Dip
Easy Homemade Tzatziki Sauce
Greek yogurt Ranch Dip
Air Fryer Buffalo Cauliflower
I hope you give this Creamy Spinach Artichoke Dip a try! It’s so easy and the perfect appetizer or snack!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
- 1/2 tablespoon olive oil
- 1 large shallot, diced
- 2 coves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 8 oz cream cheese, softened to room temperature
- 1/2 cup full fat greek yogurt
- juice of 1/2 a lemon
- 14 oz marinated artichoke hearts, drained and chopped
- 1/4 teaspoon red pepper flakes, for garnish
- 1/4 teaspoon fresh cracked black pepper
- 1/2 cup grated parmesan, plus more for garnish
- 1 1/2 cups whole milk mozzarella cheese, divided
- fresh parsley, for garnish
- carrot sticks
- celery sticks
- white corn tortilla chips
- Preheat oven to 350 degrees.
- Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
- Add the chopped spinach and sauté for another 2-3 minutes until the spinach is wilted. Remove from the heat and set aside.
- Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
- Transfer the dip to a 10 inch skillet and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
- Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and tortilla chips.
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Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eats