Creamy Spinach Artichoke Dip

Unbelievably Creamy Spinach Artichoke Dip Recipe

Warm gooey dip with not one, but three cheeses, lots of artichoke, fresh spinach and garlic — Do I have your attention, yet? 

Serve this with pita wedges, chips, bread or vegetables. This would also be amazing smeared onto bread instead of mayo for sandwiches or added to the top of seared chicken for dinner.

Unbelievably Creamy Spinach Artichoke Dip Recipe

You can even make it ahead of time — about three days in advance. Just keep it covered and stored in the refrigerator then when you’re ready to serve, add some cheese the top and bake. Easy.

Creamy Dreamy Spinach Artichoke Dip Recipe – How We Make It

Our spinach artichoke dip comes together in about 30 minutes — it’s pretty easy, too.

Start with Garlicy Artichokes and Wilted Spinach

We start with canned artichoke hearts packed in water. We drain and rinse them then cook them with garlic and olive oil until warm and a toasted around the edges. You can also used thawed frozen artichoke hearts or artichoke hearts packed in oil.

Next, we throw lots of spinach into the pan and allow it to wilt.

Finish with a Creamy Three Cheese Sauce

After that, we make the creamiest sauce … ever. Butter and flour are cooked together then milk is added. That all thickens and we add three cheeses — cream cheese, feta cheese and mozzarella. The artichokes, spinach and the sauce is added to a baking dish and baked for about 15 minutes until bubbly.

Unbelievably Creamy Spinach Artichoke Dip Recipe

Gosh this one is good — Seriously good.

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4.7 from 3 reviews
Spinach Artichoke Dip Recipe
 
Prep time
Cook time
Total time
 
Why we love this recipe. This dip is unbelievably creamy - it’s practically addictive. We love serving alongside vegetables, pita wedges, bread or chips.

What you need to know. This dip should be served warm. You can make this up to 3 days in advance, just store covered tightly in the refrigerator and reheat before serving. If making ahead, reserve the extra cheese for the top of the dip until you are ready to heat and serve. We use artichokes from cans. You can find frozen artichokes. If using frozen artichokes, thaw before making recipe. Also available are jarred artichokes packed in oil. You can use these without rinsing.

Equipment you’ll need. A chef’s knife, small baking dish, wide skillet or pan with sides, spoon or spatula and whisk.
Created By:
Yield: 6
You Will Need
  • 2 cans (397 grams or 14 ounces) artichoke hearts in water
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • One 6-ounce (170 grams) bag fresh spinach leaves (about 4 cups)
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 cups (355 ml) milk, plus more as needed (2% or whole milk)
  • 4 ounces (113 grams) cream cheese (half 8-ounce package)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup (4 ounces or 113 grams) crumbled feta cheese
  • 1 cup (4 ounces or 113 grams) grated mozzarella cheese, divided
  • 2 tablespoons green onion, sliced (optional)
  • Salt and freshly ground black pepper, to taste
Directions
Heat Oven and Prepare Dish
  1. Heat oven to 350 degrees F (177 degrees C). Butter or spray a small baking dish with non-stick cooking spray. (The pan should hold 4 to 5 cups. An 8-inch round pan, 8-inch x 4-inch loaf pan, 8-inch square pan or small oval baking dish will work).
Cook Artichokes and Spinach
  1. Open artichoke cans. Drain, rinse and coarsely chop artichokes.
  2. Heat olive oil in a wide skillet with sides over medium heat then add minced garlic and cook about 1 minute until fragrant. Add artichokes then cook 2 to 3 minutes until warmed through and beginning to brown around the edges.
  3. Add spinach then season lightly with salt and freshly ground black pepper. Wait about 30 seconds then as the spinach wilts, toss with artichokes. (The spinach reduces significantly in size).Spinach-and-Artichoke-Dip-Step-1
  4. Transfer garlic, artichokes and spinach to a bowl and set aside.
Prepare Creamy Dip
  1. Place skillet back onto medium heat then add the butter. Once melted, whisk in the flour until a paste forms. Cook about 1 minute then pour in the milk. Bring to a gentle simmer, stirring often. The sauce will thicken. If it seems too thick, add milk as needed.Spinach-and-Artichoke-Dip-Step-2
  2. Turn heat to low then add cream cheese, cayenne pepper and oregano. Stir until cream cheese melts into the sauce. Now, add feta cheese and half (1/2 cup) of the mozzarella cheese. Stir until completely melted.Spinach-and-Artichoke-Dip-Step-3
  3. Stir in garlic, artichoke and spinach from earlier then transfer dip to baking dish and top with remaining mozzarella cheese (1/2 cup).Spinach-and-Artichoke-Dip-Step-4
  4. Bake dip 15 to 20 minutes until bubbly and cheese begins to brown on top. To make the cheese even more browed on top, turn oven to broil and broil 1 to 2 minutes. Serve warm.

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17 comments… Leave a Comment

  • Katrina @ Warm Vanilla Sugar May 8, 2013, 3:43 pm

    I love a good, creamy, dip like this! Yum!

    Reply
  • Becca @ Amuse Your Bouche May 8, 2013, 5:28 pm

    Oh wow this looks incredible! We don’t tend to get fresh artichokes here in the UK (at least I’ve never seen them in the shops) but I think I remember seeing a jar of artichoke hearts one time so hopefully I’ll be able to find them again because this looks delicious!

    Reply
  • Crystal @ Simply Playful Fare May 13, 2013, 11:48 pm

    This recipe looks awesome! I love spinach and artichoke dip. I’ve never tried a homemade version. Thanks!

    Reply
  • Akansha's Recipes May 14, 2013, 3:35 am

    It looks so beautiful & yummy. Definitely gonna try this and will let you know how it was! In one word it looks superb!

    Reply
  • Missy August 2, 2013, 6:20 pm

    This recipe was spot on and it turned out fabulous. Directions were clear and it was by far the best spinach and artichoke dip I’ve had in a long while. Thanks for sharing!

    Reply
  • Nadia August 21, 2013, 1:41 pm

    I substituted goat cheese for the cream cheese since that was what was i had on hand — and it was fantastic! thanks for the unbelievably excellent recipe!

    Reply
  • Cassie | Bake Your Day September 20, 2013, 9:51 pm

    This is amazing, you guys. Love how creamy it is. I’m making this ASAP!

    Reply
  • Melissa September 28, 2013, 8:31 pm

    I was looking to duplicate a spinich artichoke and crab dip dish we ordered in the Owels Nest Lounge at the Sunriver resort in Bend OR. This was fantastic and the only deviation was to add the crab and I added whole pieces of fresh jalapeños to the flour and milk mix and simmered then removed for a spicy addition.

    Reply
  • claire @ the realistic nutritionist October 14, 2013, 11:51 am

    this is incredible!!!

    Reply
  • Becky December 6, 2013, 4:07 pm

    This looks fantastic- I am planning to make this for a large group (about 18 to 20) at a baby shower and wondering if I could double the recipe? I am wondering if I could simply use a larger dish and bake a little longer…any suggestions?

    Reply
    • Joanne December 9, 2013, 12:34 pm

      Yep, just use a larger dish and bake a little longer. You shouldn’t have any issues.

      Reply
  • Renee December 22, 2013, 2:55 pm

    This looks sooooo good! I am making this for a Christmas dinner appetizer. How long should I bake it if I double this recipe?

    Reply
    • Joanne December 30, 2013, 1:07 pm

      It won’t meed much longer than mentioned above.

      Reply
  • Ellen April 14, 2014, 8:26 pm

    Excellent recipe! Just ate as much as I can. Tweaked it a tiny bit by Browning it with parmesean cheese on top instead of more mozzarella! Cant wait to share it. Never try new recipes on guests! Just provincial in my upbringing……Thanks for an awesome recipe! Best ever!

    Reply
    • Joanne April 16, 2014, 12:40 pm

      So happy you liked it!

      Reply

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