This is the BEST Spinach and Artichoke Dip and it’s the perfect party appetizer. It’s a creamy hot artichoke dip that can be made ahead of time and served with everything from chips to pita bread to crudite.
It is a great option for game day or the hot dip at your next party. How doesn’t love delicious appetizers? And leftovers (if there are any) are delicious on grilled cheese sandwiches, baked chicken or even in pinwheel rollups. The possibilities are endless!
Why This Recipe Works
There are so many different and acceptable ways to make this creamy dip. The beauty of it is versatility- it can be adjusted for your personal preferences. I’ve been making this dip for years and if we are being honest, most of the time I don’t even look at the recipe or measure the simple ingredients.
One element that makes spinach dips different from each other is the creamy base. Generally, it is some mix of cream cheese, sour cream, mayonnaise and/or plain yogurt.
And mine has a secret ingredient! It adds loads of flavor without taking out every single ingredient in your spice cabinet.
What is Spinach Artichoke Dip Made Of?
Here is what you’ll need for the best spinach artichoke dip recipe. `
- Cream cheese– Use full fat for a super rich and creamy dip. Make sure it is well soften so it stirs easily.
- Mayonnaise– Mayonnaise is egg and olive oil base, so it keeps the dip moist (sometimes cream cheese can dry out) but also helps it hold together instead of separate after being baked.
- Frozen spinach– Thaw the spinach and wring it out in a tea towel or hearty paper towels. The goal is super dry leaves to not dilute the dip.
- Artichoke hearts- Drained and coarsely chopped, aim for bite-size bits.
- Leek Soup mix– Yep. Soup Mix is my secret ingredient! Leek soup mix has herbs and spices already mixed in along with a subtle onion flavor. Allow it to marry with the creamy ingredients and re-hydrate for exceptional flavor.
- Garlic cloves – I prefer to grate these so they are more of a pulp and no one ends up with a big ole hunk of garlic. Although I wouldn’t complain.
- Coarse kosher salt– This helps bring out the natural flavors.
- Lemon zest– Another unusual ingredient for spinach artichoke dip recipes, but adds a zing and fresh lemon flavor that is welcome, but unexpected.
- Ground black pepper- or white pepper for a milder version.
- Swiss cheese– I like how it melts and provides a butty element, but you can use any melty white cheese. Do freshly grate for best cheese pulls!
How to Make Hot Spinach and Artichoke Dip
Making this perfect appetizer is easy, but make sure to really get all the excess liquid in the chopped spinach first.
- In a large bowl or using a stand mixer, blend the cream cheese and mayonnaise until smooth.
- Using a tea towel or heavy duty paper towels, squeeze as much moisture out of the spinach as possible, until it is near dry.
- Add the spinach, artichoke hearts, leek soup, garlic, salt, pepper and lemon juice to the cream cheese mixture, blending until combined.
- Transfer mixture to a serving dish. Cover and refrigerate for 1 hour to let the flavors marry.
- Serve cold or, if you prefer yours hot, sprinkle with Swiss cheese and bake at 350°F for 15 minutes or until cheese is bubbly.
How to Make Cold Spinach and Artichoke Dip
Follow the recipe as written below, but fully mix in all the cheese. Cover and allow to rest in the refrigerator for at least 1 hour before serving. This allows the flavors to marry.
The only thing to be mindful of here is that Leek Soup Mix does have raw flour in it. This type of thing does not bother me (so many people eat it in cold sour cream dips everyday) but if it does, you can’t really heat treat it. Maybe you just need a different dip.
Variations
Other variations on your Cheesy Spinach Artichoke Dip can include adding minced roasted red pepper, water chestnuts, topping with additional cheese or even sauteed leeks.
Swap out the cheese for a blend or add even more for a super cheesy dip. Parmesan cheese, mozzarella cheese or cheddar are good picks for amazing flavor.
Make it spicy with a few dabs of hot sauce or stir in 1/2 teaspoon of crushed red pepper flakes.
Storage, Make Ahead & Freezing
Can I make spinach and artichoke dip ahead of time?
You sure can! In fact some folks might argue that it tastes better made the day before so the flavors can marry. However, I wouldn’t suggest making it more than 1 day in advance. Cook it when you are ready to serve.
How long is spinach and artichoke dip good for?
Spinach and artichoke dip can be keep in the refrigerator for up to 5 days if kept covered in an airtight container.
How do I reheat spinach artichoke dip?
Place in a 350°F oven for 5-10 minutes or the microwave for a quick reheat.
Can I freeze spinach and artichoke dip?
You sure can! Place it into an airtight container and freeze for up to 6 months. Thaw overnight in the fridge and then heat according to the original directions.
What can I substitute for leek soup mix?
You can use a few different mixtures instead of leek soup mix. The good news is that this recipe is very forgiving, so don’t worry too much about how it will taste.
Dry Leek Mix Recipe:
- 2 teaspoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon minced dried onion
- 1/2 teaspoon fine sea salt
- Dash turmeric (for color)
You can also add 2-3 tablespoons of freshly chopped leeks or scallions (green onions).
Can I use fresh spinach?
You can use fresh spinach, but cook it to wilt it down first and make sure to wring out as much water as possible.
All of that water will leach into the dip, making it soupy and separated.
Tips & Questions
The FDA recommends that food be left out no longer than 2 hours.
You want something hearty to be the vessel, so opt for a good cracker, pita chips or kettle cooked potato chips. Thick tortilla chips will also work. And don’t forget carrots, celery and bell pepper strips!
Sure! Just add everything to a crock pot and set to low for about an hour. Then use the “keep warm” function. It does get a little messy so I highly recommend using slow cooker liners for easy clean up. Use a small crockpot or double the delicious dip recipe.
You don’t have to use artichokes, but then you’ll have a spinach dip recipe. Still a perfect appetizer, double up of the spinach to account for the lost volume.
More Dip Recipes
Creamy Spinach and Artichoke Dip
Equipment
Ingredients
- 8 ounces cream cheese , softened
- 1/2 cup mayonnaise
- 10 ounces frozen spinach , thawed
- 13.5 ounce can artichoke hearts , drained and coarsely chopped
- 1 packet Leek Soup mix
- 2 garlic cloves , micrograted or minced
- 1 teaspoon fine sea salt
- 1 teaspoon lemon zest
- 1/2 teaspoon ground black pepper
- 1/3 cup Swiss cheese , grated (optional for hot version)
Instructions
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, blend the cream cheese and mayonnaise until smooth.
- Using a tea towel or heavy duty paper towels, squeeze as much moisture out of the spinach as possible, until it is near dry.
- Add the spinach, artichoke hearts, leek soup, garlic, salt, pepper and lemon juice, blend until combined.
- Transfer mixture to a serving dish. Cover and refrigerate for 1 hour.
- Serve cold or if you prefer yours hot, sprinkle with Swiss cheese and bake at 350 degrees for 15 minutes or until cheese is bubbly.
- If you’ve tried this recipe, come back and let us know how it was!
Spinach Artichoke recipe requires the Leek soup packet but i didn’t notice in the instructions when to add it…
Hi Vicky- it was step #3- it stated to add the “remaining ingredients” but I just updated it to specifically state all the ingredients. Thanks for reaching out! I love this dip- the lemon zest really brightens it up!
Such a classic family favorite recipe! I haven’t made this in years but need to make it again soon!
This is so good! We will definitely be making it again.