The best, quick and easy spinach artichoke dip recipe, homemade with simple ingredients in one pot in 20 minutes. Rich, creamy, cheesy. Great for spreading or dipping!
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This dip is always a favorite at parties, on game day (football season), and even for weeknight dinners or formal dinner parties. It's warm and creamy and can be eaten with vegetables, crackers, bread, just like this Tzatziki Sauce (One Bowl) or this Buffalo Chicken Dip (One Pot). I love to serve this dip in a bread bowl for parties to make it visually beautiful as well. The versatility of recipes like this, where they can be used as a dip or as a topping for something else, make them a go-to recipe that I use all year long.
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Key ingredients
- Artichokes- I recommend using canned ones for convenience. You will need to drain them.
- Spinach- Use frozen but thaw and squeeze out excess liquid.
- Mayonnaise- Please make sure it's full fat.
- Sour cream- Again, make sure it's full fat for maximum creaminess.
- Seasonings- Keep it simple with salt, pepper and garlic powder.
- Cheese- I like to use a combination of cream cheese, shredded mozzarella and parmesan.
Variations
- Slow cooker/ crockpot version- Mix all ingredients in the crockpot and cook on low for 2 hours. Stir halfway through.
- Oven baked version- Spread dip mixture in a casserole dish and top off with lots of shredded mozzarella cheese. Bake or broil uncovered at 350 degrees F for 5-10 minutes, until golden brown on top and cheese is fully melted and bubbly.
- Make it more cheesy and creamy- Add more cream cheese or another cheese like Asiago, Gruyere, or Swiss Cheese.
- Add some herbs and spices- Such as smoked paprika for a warm flavor. Italian seasoning or garlic would also be delicious additions.
- Omit artichokes- That will make a simple spinach flavor.
- Instead of sour cream- Use Greek yogurt, which will also increase the protein content.
- Make it spicy- By mixing in red chili flakes or cayenne pepper.
- Add bacon- Sprinkle cooked crumbled bacon bits on top, prior to serving.
- Add seafood- Add cooked and diced shrimp, or cooked crab for a hearty addition.
How to make best easy one pot spinach artichoke dip recipe from scratch?
- Warm cream cheese- In the microwave.
- Mix in other ingredients- Until combined.
- Heat in microwave- And mix again.
- Serve- With crackers and veggies.
What to serve with this hot dip?
- It's usually served as an appetizer with crackers, tortilla chips and pita chips.
- You can also serve it with vegetables like carrots, peppers, cucumbers, celery. They are firm veggies and perfect as dippers.
- Get creative and serve the dip in bread bowl for a beautiful presentation. If you are a bread lover, serve along with breadsticks, slices of flatbread, naan and crostini.
- Use leftovers as a topping or stuffing. Bake chicken breasts in the oven. Then top them with the dip and broil 1-2 minutes. Watch carefully because all ovens vary when it comes to broiling. Broil till lightly golden on top. You can even butterfly your chicken breasts and stuff this dip in the middle, and then bake in the oven.
- Toss with boiled/ drained pasta and enjoy as a creamy pasta sauce.
- Thin it out with milk and use it as a salad dressing.
Tips and techniques
- Fresh spinach vs. Frozen spinach- Either can be used. I prefer frozen since I always have it on hand. Be sure to let it thaw and squeeze out excess water. If you are using fresh spinach, steam it and blanch it in ice cold water. Then, squeeze out excess liquid and chop it all up. There is definitely more work involved, if using fresh spinach.
- Fresh artichokes vs. Frozen artichokes- Fresh artichokes would require steaming and then cutting the hearts out of the artichokes. You wouldn't be using the leaves. So, you can eat them separately or discard them. Frozen or jarred artichokes are much easier to use. Simply, thaw and drain the frozen artichokes and then chop them up to add into the dip. If you are using jarred artichokes, drain the liquid and chop the artichokes before adding them.
- You must drain canned artichokes- Make sure to drain the artichokes! The excess liquid will make the dip watery and runny if it isn't drained. You want the dip to be thick and creamy.
- Use full fat ingredients- This is what gives this dip the creamy, cheesy, gooey fullness. Full fat ingredients will taste the best!
- Can I use marinated canned artichokes? I wouldn't recommend it because it will change the flavor. Use artichokes packed in plain oil or water.
Recipe FAQs
You can use a cheesecloth to wring out the excess water. Even a thick paper towel will usually work well. Place the wet spinach in the center, grab all 4 corners together and squeeze the liquid out. Be a little more gentle if you are using a paper towel, so it doesn't rip and causes your spinach to fall out.
Typically, it's served hot or even at room temperature.
Storage
- Refrigerate- In a sealed container for up to 2 days.
- Freeze- This is not recommended since it does not thaw well and separates and becomes watery.
- Reheat- In the microwave or even. If using oven, please make sure you are using an oven-safe dish.
- Make ahead instructions- Mix everything together. Then, store in the fridge in a sealed container until you are ready to serve. Then, just heat it in the microwave or oven.
More one pot appetizers
- Grape Jelly Little Smokies (One Pot)
- Crockpot Little Smokies Recipe (Cocktail Sausages)
- Bacon Wrapped Smokies (One Pan)
- Bacon Wrapped Dates (One Pan)
Recipe
One Pot Spinach Artichoke Dip
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Ingredients
- 1 package Cream cheese 8 oz. package, Full fat
- 1 can Artichoke hearts 14 oz. can, Liquid drained, Chopped up
- 8 oz. Frozen spinach Thawed and excess liquid squeezed out, Roughly ¾ cup
- â…“ cup Mayonnaise Full fat
- ½ cup Sour cream Full fat
- ¾ cup Mozzarella cheese Shredded, Full fat
- â…“ cup Parmesan cheese Shredded
- 1 teaspoon Garlic powder
- Salt To taste
- Pepper To taste
Instructions
- In a large microwave-safe bowl, add cream cheese.
- Heat in the microwave in 30 second increments, mixing often, until cheese becomes soft and smooth.
- Add artichoke, spinach, mayo, sour cream, mozzarella cheese, parmesan cheese, garlic, salt, pepper.
- Mix until just combined (I mixed it a bit too much and the artichokes broke apart but it still tasted great and no one cared).
- Heat in the microwave for another 1 minute until cheese is melted and dip is warm and ooey gooey.
- If you are baking this, spread it it in a medium-sized casserole dish. Bake uncovered at 350 degrees F for about 10 minutes or until top is golden brown.
- Serve with crackers and veggies. Enjoy!
Notes
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Robin says
Can the dip be frozen?
Abeer Rizvi says
No, it doesn't thaw well.