Creamy Spinach and Artichoke Dip Recipe for Entertaining

Easy to make and impossible to forget, this vintage spinach and artichoke dip is always a crowd-pleaser. Creamy, rich, and comforting, it’s a timeless appetizer that originally came from my mom and quickly became a favorite at family gatherings.

The dip is best served hot and bubbly with sturdy crackers or torn pieces of sourdough. It’s quick to assemble, so it’s ideal for busy days or last-minute entertaining.

Spinach and Artichoke Dip — Ingredients

Mayonnaise: I use Best Foods for a smooth, reliable flavor.
Parmesan: Use a good-quality parmesan, either freshly shredded from a wedge or from the deli counter—avoid the powdered varieties in green containers.
Artichoke Hearts: Canned artichoke hearts, well drained.
Frozen Spinach: Thaw and drain very well. I press the spinach in a sieve then wrap and wring it in a clean kitchen towel to remove excess moisture.
Cream Cheese: Bring to room temperature so it blends smoothly.
Tabasco Sauce: A little hot sauce brightens the flavor. The amount here is mild; add more if you like heat.

Storing, Freezing, and Make-Ahead Tips

Refrigeration: Store leftovers in the fridge for 3–4 days.
Freezing: This dip does not freeze well — freezing will harm the creamy texture.
Make-Ahead: For tailgating or potlucks, make the dip ahead and keep it in a heavy foil pan. Reheat on the grill or in the oven when ready to serve.
Food Safety: Follow standard food-safety guidelines for perishable dairy dishes.

Best Crackers and Dippers

Choose sturdy crackers like Triscuits, crostini, Pepperidge Farm Trio crackers, or Wheat Thins. Fresh-cut veggies (celery, carrots, cucumber) and torn sourdough pieces are also excellent for dipping.

How to Make Spinach and Artichoke Dip

Preheat the oven to 375°F (190°C).
Combine all ingredients thoroughly and spread the mixture into a small baking dish.
Bake for 35–40 minutes, until heated through. For a golden top, finish briefly under the broiler—watch closely so it doesn’t burn.

How to Make It Lighter

Substitute light mayonnaise and light cream cheese (Neufchâtel) for lower-fat versions while maintaining a creamy texture.

Thoughts on Store-Bought Options

Costco’s La Terra Fina Spinach Artichoke & Parmesan Dip is convenient and tasty in a pinch, though it doesn’t quite match the homemade version for freshness and flavor.

Craving More Dip Recipes?

If you enjoy dips, explore other favorites and try variations like buffalo chicken dip, Rotel dip, or a creamy queso. Serving warm, cheesy dips with a variety of dippers is always a hit.

Leave a Review

If you try this recipe, share your feedback—reviews help others and are always appreciated.

More Dip Ideas

Crack Dip
Hot Corn Dip
Million Dollar Dip
Sausage Cream Cheese Dip (3 ingredients)
Mexican Corn Dip
Shrimp Dip
Jalapeño Popper Dip
White Queso Dip

Spinach and Artichoke Dip

Easy to make and hard to forget — a rich, creamy dip served hot with crackers or sourdough.

Prep Time
10 mins

Cook Time
35 mins

Total Time
45 mins

Servings:
4 – 6 servings

Author:
Kathleen

Ingredients

3/4 cup mayonnaise
3/4 cup grated parmesan
1 (13.75 ounce) can artichoke hearts, drained
1/2 cup frozen spinach, defrosted and very well drained
8 ounces cream cheese, at room temperature
1/4 teaspoon Tabasco sauce

Instructions

Preheat oven to 375°F (190°C).
Thoroughly mix all ingredients together and spread into a small baking dish.
Bake for 35–40 minutes or until heated through. Broil briefly if you want a browned top.

Nutrition

Serving: 1 serving |
Calories: 670 kcal |
Carbohydrates: 10 g |
Protein: 12 g |
Fat: 65 g