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    Home | Recipes | Appetizer Recipes

    Artichoke Spinach Dip Recipe

    Dated: December 22, 2014 Last Modified: May 1, 2021 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Hot artichoke spinach dip is delicious as an appetizer, game day food or even take it to a pot luck dinner. This easy recipe features fresh spinach and roasted garlic. The crunchy topping is optional but is highly suggested.

    Hot Artichoke Spinach Dip

    For another delicious appetizer recipe be sure to try my  Mexican Corn Dip Recipe or treat yourself to Reuben Tater Tots.

    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

    Hot Artichoke Spinach Dip With Cream Cheese

    I am such a snacker. I love cheese and crackers, snack mixes, cheese balls, hot spreads, cold spreads. Basically anything I can pick up, scoop, spread or nosh on I love to eat. Truthfully, one of my favorite parts about getting together with friends and family is all the good recipes that are brought along to these gatherings. I am a fan of sweet treats but the way to my heart is with a savory spread! Hot artichoke dip is a favorite but have you tried with with spinach?

    artichoke spinach dip ingredients

    What is spinach artichoke dip made of?

    • Artichoke Hearts drained - NOT the marinated artichoke
    • Cream Cheese - softened. I use a full-fat cream cheese
    • Baby Spinach - find a bag of fresh spinach in the produce section.
    • Roasted Garlic 
    • Parmesan Cheese - mozzarella cheese can be substituted
    • Miracle Whip Dressing - sour cream can be substituted but there are more layers of flavor in miracle whip.
    • Milk - I am a fan of whole milk but use the diary milk you have in the refrigerator
    • Red Pepper Flakes - adds a bit of heat to round out the creaminess of the dip

    Artichoke Dip Topping:

    • Parmesan Cheese
    • Bread Crumbs
    • Butter, melted
    • Parsley Flakes
    chopped spinach in food processor

    How to prepare the fresh spinach for artichoke spinach dip

    1. In a food processor and pulse the fresh spinach it until it is finely chopped.  If you don't have a food processor, a sharp knife and cutting board will work as well. fresh spinach sauteed in a pan for artichoke spinach dip
    2. Heat a small drizzle of olive oil in a saute pan, sautéing the spinach until it is wilted and the moisture comes out of the spinach
    3. Remove from the heat and allow to cool. tight shot of moisture being squeezed out of cooked spinach
    4. Using a clean cloth or several layers of paper towels, squeeze out the excess moisture. You will be surprised how much moisture is in spinach!

    cream cheese and mayo in bowlHow to make simple hot artichoke dip

    1. In a mixing bowl cream together the softened cream cheese, miracle whip and milk. chopped artichokes
    2. While the mixer is running, I chop the artichoke hearts into bite sized pieces. smashed roasted garlic under a knife
    3. Using the flat side of your knife smash your roasted garlic. Artichoke Spinach Dip mixed in a bowl
    4. Add the spinach and garlic to the cream cheese mixture and stir to combine.
    5. Grate 1 cup of parmesan cheese using a microplane grater. You are welcome to use parmesan out of the green can but I encourage you to try fresh. I find it so worth the extra expense!
    6. Add your cheese to your artichoke spinach dip.
    7. Stir to combine.
    pile of grated cheese


    Look how beautiful a cup of freshly grated parmesan cheese looks! A mound of cheesy goodness!

    grated cheese in bowl
    hot artichoke spinach dip ready for oven


    Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.

    Hot Artichoke Spinach Dip crumb topping ingredients
    How to make the crumb topping for the artichoke dip

    • ¼ Cup Parmesan Cheese
    • 1 Cup Bread Crumbs. (See how I make my own in this post)
    • 3 Tablespoons Butter, melted
    • 1 Tablespoon Parsley Flakes
    Hot Artichoke Spinach Dip topping ingredients in a glass mug


    Combine everything together.

    Hot Artichoke Spinach Dip ready for oven on tray

    How to bake spinach artichoke dip:

    1. Preheat the oven to 400 f.
    2. Spray the inside of 6 small oven-safe ramekins with nonstick spray for easier cleanup.
    3. Fill 6 ramekins with the artichoke spinach dip.
    4. Divide the topping between the ramekins.
    5. Bake at 400 for 20 minutes or until hot, bubbly and golden brown.

    You have the option of putting all the dip in an oven-safe dish to bake if you are serving a larger crowd but by using ramekins, two people can share one and not feel like they are overindulging on this fabulous dip! An added bonus of using ramekins is you can heat one up and have it as an appetizer whenever you need one.

    How do you warm up spinach and artichoke dip?

    Reheat Spinach Artichoke Dip in the oven at 350 degrees for about 25 minutes or until hot and bubbly around the edges. Stir the dip to distribute the heat before serving. Or microwave smaller portions at 30-second intervals until warmed through.Hot Artichoke Spinach Dip from How I Pinch A Penny.com

    What chips go with artichoke spinach dip?

    I love to serve this dip with slices of toasted baguettes but toast points, wheat crackers or pita chips. Find your favorite vehicle for spreading dips and spread away! Simple water crackers are also delicious.Hot Artichoke Spinach Dip from How I Pinch A Penny.com

    Hot Artichoke Spinach Dip from How I Pinch A Penny.com

    Hot Artichoke Spinach Dip

    Sarah Mock
    Hot artichoke and spinach dip is delicious as an appetizer, game day food or even take it to a pot luck dinner. This easy recipe features fresh spinach and roasted garlic. The crunchy topping is optional but is highly suggested. Is this the best hot artichoke dip recipe? You decide.
    5 from 6 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 20 mins
    cool 5 mins
    Total Time 35 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Appetizer Recipe
    Cuisine American
    Servings 6 portions
    Calories 301 kcal

    Ingredients
      

    • 1 Artichoke Hearts (NOT the marinated variety)
    • 3 Tablespoons Olive oil
    • 1 8 oz. cream cheese (softened)
    • 1 15 ounce baby spinach
    • 2 cloves Roasted Garlic (see my instruction on how to roast you own!)
    • 1 Cup  Parmesan Cheese
    • ¾ Cup  Original MIRACLE WHIP Dressing
    • ¼ Cup Milk
    • ¼ Teaspoon Red Pepper Flakes

    Topping:

    • ¼ Cup Parmesan Cheese
    • 1 Cup Bread crumbs
    • 3 Tablespoons Butter (melted)
    • 1 Tablespoon dried parsley

    Instructions
     

    How to prepare the fresh spinach for artichoke spinach dip

    • I took help from my food processor and pulsed the spinach until it was finely chopped.  If you don't have a food processor, a sharp knife and cutting board will work as well.
      1 15 ounce baby spinach
    • In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach.
      3 Tablespoons Olive oil
    • Remove from the heat and allow to cool.
    • Using a clean cloth or several layers of paper towels, squeeze out the excess moisture.
    • In a mixing bowl cream together the softened cream cheese, KRAFT MIRACLE WHIP Dressing, milk and red pepper flake.
      ¾ Cup  Original MIRACLE WHIP Dressing, ¼ Cup Milk, ¼ Teaspoon Red Pepper Flakes
    • Chop up the artichoke hearts.
      1 Artichoke Hearts
    • Using the flat side of your knife smash your roasted garlic.
      2 cloves Roasted Garlic
    • Add the spinach and garlic to the cream cheese/MIRACLE WHIP Dressing/milk mixture and stir to combine.
      1 8 oz. cream cheese
    • Grate yourself a cup of parmesan cheese using a microplane grater.
    • Add your cheese to your artichoke spinach dip.
      1 Cup  Parmesan Cheese
    • Stir to combine.
    • Make sure the cheese is thoroughly combined. Everyone is going to want a bite of cheese in their dip.
    • Fill 6 ramekins with the dip.

    Make the crumb topping

    • Combine crumb topping ingredients in a separate bowl.
      1 Cup Bread crumbs, 3 Tablespoons Butter, 1 Tablespoon dried parsley, ¼ Cup Parmesan Cheese
    • Divide the topping between the ramekins.
    • Bake at 400 for 20 minutes or until hot, bubbly and golden brown.

    Video

    Notes

    You have the option of putting all the dip in an oven-safe dish to bake if you are serving a larger crowd but by using ramekins, two people can share one and not feel like they are overindulging on this fabulous dip! An added bonus of using ramekins is you can heat one up and have it as an appetizer whenever you need one.

    Nutrition

    Serving: 1Calories: 301kcalCarbohydrates: 15gProtein: 19gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 46mgSodium: 888mgPotassium: 105mgFiber: 1gSugar: 2gVitamin A: 563IUVitamin C: 1mgCalcium: 568mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Easy Hot Artichoke Spinach Dip

    originally published December 22, 2014

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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