Spinach Artichoke Dip is the hot, bubbly, cheesy snack date you didn’t know you needed. This dip always goes quickly at parties, so make sure you sneak a little for yourself before setting it out!
This post is sponsored by RITZ. All opinions and recipes belong to Mama Loves Food.
Our spinach artichoke dip recipe is super easy to make and pairs perfectly with buttery crisp RITZ crackers. Perfect for this busy holiday season! Make a few batches to stash in the freezer so you’ll always be prepared when a party strikes!
Spinach Artichoke Dip
Spinach Artichoke Dip Ingredients
- Artichoke hearts – Canned or jarred works. I love to use marinated artichoke hearts for a little extra flavor, but if you don’t care for the tang of vinegar they add, go ahead and use plain artichoke hearts.
- Spinach – Just grab a block of frozen chopped spinach from the market, easy peasy!
- Cream cheese – We always have blocks of Philadelphia Cream Cheese on hand – it’s the best! I strongly suggest using full fat cream cheese for this recipe, not low fat or whipped.
- Sour cream – Sour cream adds both creaminess and tanginess. If you prefer a more neutral flavor it can be subbed for mayonnaise.
- Garlic – Fresh garlic is always wonderful, but pre-minced jarred garlic will work in this recipe too.
- Mozzarella cheese – If it’s not too much trouble, try to shred your own cheese from the block for the best melting results.
- Parmesan cheese – The higher quality the better, but if you only have inexpensive parm, it will still taste great!
How do you make spinach artichoke dip?
⭐ First, pulse artichoke, spinach, cream cheese, sour cream, garlic, salt, and pepper together in a food processor until blended to your liking. Alternatively you can use an immersion blender with a large bowl (as we did).
⭐ Next, stir in mozzarella and parmesan cheese.
⭐ Then, transfer dip to an oven safe dish and bake until everything is heated through and melty.
⭐ Finally, serve with your favorite crackers and bread (we used RITZ, Triscuits, and Wheat Thins!)
For a super extra creamy result (more like our Buffalo Chicken Dip) double the amount of cream cheese and add 1/2 cup mayonnaise.
Can you make spinach artichoke dip ahead of time?
Yes, prepare the dip and store it in a sealed container in the refrigerator for up to three days. When you’re ready to enjoy it, scrape into an oven safe dish and bake as directed in the recipe.
Can you freeze spinach and artichoke dip?
If you want to make your dip more than three days in advance, cover it tightly and store in the freezer for as long as three months. You can technically bake it from frozen, but for best results, thaw and give it a good stir before baking according to recipe directions.
Storage and leftovers
How long does leftover spinach and artichoke dip last?
The leftovers, if stored in an air tight container in the refrigerator will last about three days. It is important to note though, if the dip was out at room temperature in excess of two hours it should be thrown away.
Food left unrefrigerated for more than two hours enters what is called the temperature “danger zone” where bacteria can grow rapidly. It’s best practice to always throw out food if it has been left our for an extended period of time.
Can you freeze leftover dip?
Yes, store in a freezer safe air tight container. It should last in the freezer for at least three months before the flavor and texture begin to deteriorate if kept at a constant temperature below freezing.
Do not freeze leftovers if the dish was left out at room temperature for more than two hours. Freezing will not kill dangerous bacteria.
Is hot spinach artichoke dip healthy?
This will depend entirely on the diet you are following, but from an objective standpoint, it contains calcium as well as vitamins A and D from the cheese, as well as fiber from the vegetables.
Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folate as well as being a good source of manganese, magnesium, iron and vitamin B2. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.
Is this dip keto?
Yes, spinach artichoke dip is keto. The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet and this recipe satisfies those parameters.
- Add a jar of salsa for some extra veggies and a little spice.
- Stir in some chopped water chestnuts to give it a little crunch.
- Double the cream cheese and add a half cup of mayonnaise to make a super extra creamy version.
- Mix with cooked pasta for a cheesy spinach pasta dish.
What to serve with Spinach and Artichoke Dip
Just in time for the holidays (dip season!), Family sized boxes of RITZ Crackers, Triscuits, and Wheat Thins are now available at Walmart! Look out for RITZ Family Size Crackers – Family Size RITZ, Family Size RITZ Fresh Stacks, Family Size RITZ Whole Wheat, as well as Large Snack Crackers – Wheat Thins 16oz, Chicken in a Biskit 12 oz, Triscuit 12.5 oz at your local store.
And don’t miss the rollback offer at Walmart on Family Size RITZ crackers Rollback for only $2.98.
Be Party Ready
These family size boxes from Walmart are perfect to keep around for the holidays so you’ll always be able to entertain last minute and unexpected guests. Stash a batch of spinach artichoke dip in the freezer and a box of family size crackers in the pantry so you’re always prepared!
More dips to love!
More Appetizer Recipes to Love!
- Large mixing bowl – There’s nothing worse then using a bowl that’s too small and making a big mess. I like to err on the side of bigger is better when it comes to mixing bowls.
- Stick blender – We used a hand held immersion blender to chop the spinach and artichokes into small pieces.
- Food processor – If you don’t have a stick blender, then a food processor will work well too.
- Oven safe dish or pan – Pretty much any baking dish is great for this recipe, but if you’re using a bowl make absolute sure it’s oven safe!
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How to Make Hot Spinach Artichoke Dip
Spinach Artichoke Dip
- 12 – 14 ounces canned or jarred artichoke hearts drained
- 10 ounces frozen chopped spinach thawed and wrung
- 1 cup shredded mozzarella cheese
- 8 ounces cream cheese
- ½ cup sour cream
- ½ cup parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 box of RITZ, Wheat Thins, or Triscuit crackers (I recommend Family Size for the best value!)
- Pulse artichoke, spinach, cream cheese, sour cream, garlic, salt, and pepper together in a food processor until blended to your liking. Alternatively you can use an immersion blender with a large bowl (as we did).
- Stir in mozzarella and parmesan cheese.
- Transfer dip to an oven safe dish and bake at 350 degrees until everything is heated through and melty.
- Serve with your favorite crackers.