Spinach Artichoke Dip

This spinach and artichoke dip recipe makes a deliciously rich and creamy party appetizer loaded with spinach, artichokes and lots of cheese. This oven-baked version is easy to make with a blend of cream cheese, Parmesan, Pecorino Romano and mozzarella for plenty of cheese strings.

You can never go wrong with a hot and cheesy dip to take to parties, cookouts, or game day. Today we’re making a spinach and artichoke dip, which is a classic party dip and an easy crowd-pleaser. My version takes its cues from the spinach and artichoke dip served at Applebees which is creamier than others because of its roasted garlic Alfredo base.

There’s a little tang and nuttiness from a blend of Parmesan and Pecorino Romano and lots of cheese strings from a generous serving of mozzarella. It’s easy to put together by just combining everything and baking until warm and bubbly. Serve it with your favorite dippers like with chips, crackers, bread, or veggies.

Try my slow cooker spinach and artichoke if you prefer the more traditional version with mayo and sour cream. I think you’ll also love slow cooker buffalo chicken dip, Velveeta Rotel sausage dip, million dollar dip, or this cream cheese sausage dip.

Ingredients in Spinach Artichoke Dip

SPINACH ARTICHOKE DIP RECIPE TIPS

• Cream cheese – Soften up the cream cheese by bringing it to room temperature before mixing so it combines easily with the rest of the ingredients. If you forgot to take out the cream cheese ahead of time, try microwaving it for about 30 seconds to soften it.
• Alfredo sauce – The Alfredo sauce base gives this dip its wonderfully creamy texture. You can also use regular Alfredo sauce and add minced garlic if you want a stronger garlic taste. Feel free to use your own homemade Alfredo sauce if you prefer a homemade version from the jarred kind.

• Parmesan cheese – I did a half mix of Parmesan cheese and Pecorino Romano for better flavor.
• Pecorino Romano cheese – I used half a cup of Pecorino Romano in this recipe. If you have a hard time finding it, substitute with one cup of Parmesan cheese instead.

What’s the difference between Parmesan cheese and Pecorino Romano?

Pecorino Romano is stronger and saltier than Parmesan and is great for flavor enhancement and adding a little extra punch. Parmesan has a more nutty flavor while Pecorino is tangier so they compliment each other perfectly as a cheese blend.

• Mozzarella cheese – I used shredded Kraft low-moisture mozzarella cheese instead of regular mozzarella. Low-moisture mozzarella is said to have a saltier flavor, better browning and better meltability which means more cheese strings!
• Spinach – The recipe uses frozen cut leaf spinach but you can use fresh spinach instead. To use fresh spinach, saute or steam it then squeeze all excess liquid out. The recipe also calls for 10 oz. of spinach but feel free to reduce the amount if you want a more creamy dip-to-spinach ratio.
• Squeezing out the spinach liquid – This step is essential because frozen spinach has a really high water content. You will need to squeeze out all excess liquid so your dip isn’t runny and watery. Put the thawed frozen spinach in a mesh strainer and use the back of a spoon to press down and squeeze all that liquid out.

• Salt and pepper – There’s already a lot of salt in cheeses so you should be able to skip adding salt and just season with pepper. Pecorino Romano is extremely bold and very salty so you should not need to add any salt when using it in recipes.
• Baking – I used a 9×9″ baking dish but you can also bake it the dip in a cast iron pan.
• Make it in advance – Prepare the dip up to one day in advance by combining all the ingredients, covering and refrigerating. When ready to bake, bring the dip to room temperature for 30 minutes beforehand. Add in more time if needed to account for the dip being baked from slightly chilled. 

• Leftovers and reheating – The dip keeps well for up to 3-4 days. Reheat in the microwave until warm again.
• Freezing –  Spinach and artichoke dip can be frozen for up to 2 months.
• Slow cooker method – Cook on HIGH for 2 hours or LOW for 3-4 hours.

And that’s about it! Let me know how you enjoyed it, what substitutions you made, or what you paired it with in the comments below.

MORE DIPS TO TRY

• Million Dollar Dip
• Velveeta Rotel Sausage Dip
• Slow Cooker Buffalo Chicken Dip
• Jalapeno Popper Dip
• Cream Cheese Sausage Dip

Spinach Artichoke Dip

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• Author: The Cooking Jar
• Total Time: 30 minutes
• Yield: 10–12 1x

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Description

This spinach and artichoke dip recipe makes a deliciously rich and creamy party appetizer loaded with spinach, artichokes and lots of cheese.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz. cream cheese, softened
• 1 (15 oz.) jar roasted garlic Alfredo sauce
• 1/2 cup Parmesan cheese, shredded
• 1/2 cup Pecorino Romano cheese, shredded
• 2 cups low-moisture mozzarella cheese, shredded
• 10 oz. frozen spinach, thawed and squeezed of excess liquid
• 2 (14 oz.) cans quartered artichoke hearts, drained and chopped
• Pepper, to taste

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Instructions

1. Combine cream cheese, garlic Alfredo sauce, Parmesan, Romano, mozzarella, spinach and chopped artichokes in a large mixing bowl. Stir to mix well until smooth and creamy.
2. Transfer to a 9×9 baking dish and bake uncovered at 350°F for 20-30 minutes, or until hot and bubbly and the cheese has melted.
3. [Optional step] Broil for 2-3 minutes or until the top is golden brown.
4. Dish and serve warm with tortilla chips, crackers, pita bread, or toasted baguette slices.
5. Enjoy!

Notes

• Mix your cheeses – Try other nutty cheese combinations like Gruyere, Parmigiano-Reggiano, or try a cheese mix like Kraft’s shredded Parmesan, Romano and Asiago blend.
• Add more garlic – Add fresh minced garlic or garlic powder for a stronger garlic flavor.
• Add some heat – Add some heat with red pepper flakes.
• Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.

• Prep Time: 10 mins
• Cook Time: 20 mins