Simple, warm, and reliably the first thing to disappear—this spinach and artichoke dip is my go-to hostess move. It’s creamy and tangy with just enough richness to feel indulgent without being heavy. Yes, you can buy a premade version, but this one uses only seven ingredients, comes together quickly, and tastes like you actually tried.
The best part? It can be made ahead. Assemble it earlier in the day, park it in the fridge, and bake when guests arrive. Minimal effort, maximum payoff.
Serving Spinach and Artichoke Dip
My favorite way to serve this dip is in phyllo cups. Fill the shells, bake at 350°F for about 20 minutes, and you’ve got a warm, melty, easy-to-eat finger food that looks far more impressive than the effort involved. You can make your own phyllo shells or grab them premade—both work beautifully.
If you’re going the classic route, this dip is just as good baked in an ovenproof dish and served with tortilla chips or crackers. It’s less fussy, but still crowd-pleasing. For a more restaurant-style finish, add a little extra Parmesan on top and slide it under the broiler until golden and bubbly.
Notes From the Kitchen
- Dry the spinach well. After blanching, squeeze out as much liquid as possible. This step matters.
- Room-temperature cream cheese mixes better. Cold cream cheese makes for a lumpy dip.
- Make it ahead. Assemble everything, cover, and refrigerate. Bake just before serving.
- Phyllo cups reheat well. If you’re hosting, they’re forgiving and stay crisp.
Spinach and Artichoke Dip
Ingredients
- 8 oz Bag fresh baby spinach
- 14 oz Canned artichoke hearts (in brine, not oil)
- 8 oz Cream Cheese (room temperature)
- 1/2 cup Sour Cream
- 1/2 cup Mayonnaise
- 1/2 cup Grated Parmesan
- 1 tsp Garlic Salt
Instructions
- Blanche spinach in boiling water and drain. Drain artichoke hearts as well
- Place both on a cutting board and roughly chop until they are in small pieces.
- Combine in bowl with all other ingredients and mix well
- Move the dip into an over safe container and bake at 350° F for 25 minutes. Serve hot with tortilla chips or crackers.
