Spinach Artichoke Dip with loads of delicious spinach and chunky bits of artichokes, is a hot dip filled with creamy, melty ingredients that mold this dip into amazing bite after amazing bite.
Some of the best appetizers really are warm, thick and hearty dips. This dip recipe can be made in the oven for a quick and easy dip or in a slow cooker for a dip that is enjoyable all party long.
If you are looking for a cheesy delicious spinach artichoke dip, you can grab the oven baked version AND the Crock Pot version below! Simply scroll down to decide or hit the Table of Contents to jump right to the area in the recipe you are looking for.
Spinach & Artichoke Dip Ingredients
Dip Ingredients : Full recipe amounts listed in recipe card below
- Bacon – before you get started with either oven baking or slow cooking, the bacon needs to be pre-made. While you can purchase microwave bacon and it does work in a pinch (no hate!) its just not as good as taking the time to whip up fresh crunchy bacon in an air fryer or oven first
- Marinated artichoke hearts – these tiny cans of artichoke hearts bring the best part of the artichoke right to you! I am a big fan of a pressure cooked artichoke heart and leaves for dipping, but for this dip its not worth the work. Just buy the jar, drain excess liquid and chop (optional) into bite sized pieces.
- Chive and onion cream cheese spread – cream cheese spread is available in the cream cheese aisle in mini containers. There are likely a variety of flavors and if you find one that varies, its ok to substitute.
- Sour cream (full fat) – Yes, you can use lower fat items but….don’t. The full fat of sour cream really brings the flavors together.
- Parmesan cheese – use shaved fresh parmesan for this dip. The sprinkle will be a bit dusty and get lost. Do not substitute fresh parmesan for fake parmesan.
- Frozen chopped spinach – the key to spinach is to make sure you get all the water out. While I recommend using frozen (and thawed) spinach, you could easily prep fresh spinach or canned if preferred.
- Hellman’s Mayo – my daughter would argue that Duke’s mayo’s is better but I am a big fan of Hellmann’s flavor. In the end, either one will do.
- Also need butter for pan prep and 9 x 11 casserole dish.
Oven Baked Spinach Artichoke Dip
Preheat oven to 400 and butter bottom and sides of a 9 x11 pan to help prevent sticking.
In a bowl, combine your thawed spinach dip, drained artichoke hearts, cream cheese, shaved Parmesan cheeses, sour cream, mayo and chopped up bacon.
Use a hand mixer or simply combine using a spatula. The important part is to make sure the spinach and artichokes are fully mixed in with the white ingredients.
The cream cheese may take some extra time to stir and incorporate.
Dump all your spinach artichoke dip into your casserole dish and level the top to insure even warming and baking.
Put the dip in the oven for approximately 15-20 minutes. Times on this dip vary if your oven is super hot, so I always start checking at the 15 point.
Spinach artichoke dip should have some slight browning where the Parmesan cheese is, as well as be warmed through, when its complete.
Serve spinach artichoke dip while hot and melty.
Crock Pot Spinach Artichoke Dip
Looking to make this dip in a crock pot?
There are timed when serving in a slow cooker (crock pot) is the best decision. If you are not going to eat the dip right away or want to keep it warm, a crock pot can certainly be the best case scenario.
- Only takes 5 minutes top to put together
- This dip is a slow cooker recipe, which makes it a dump and go with no extra dishes.
- Unlike a lot of appetizers, there is very little clean up. You can even use a crock pot baggie and have NO clean up!
- Just like oven baked, no need to use fresh spinach, frozen tastes perfect and requires little effort.
- Its so cheesy, its practically gourmet!
Alternative Cheesier Recipe Variation
In an effort to be transparent, here is an additional (call it a BONUS!) recipe that goes great in a slow cooker and contains some slight adaptations from the original recipe above.
- 1 package, 10 oz. frozen spinach, thawed and drained
- 1 jar, 14.1 oz. quartered artichoke hearts, cut into small pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 brick, 8 oz. cream cheese, softened and cut into cubes
- Prep your Crock Pot – Grease a slow cooker with nonstick cooking spray or add a slow cooker baggie.
- Simply combine all ingredients in a slow cooker, mix, and turn slow cooker on high for 1 hour or low on 2-3 hours, checking at least once an hour to ensure nothing burns.
- The dip is ready when all the cheese is melted. Stir prior to serving.
Spinach Artichoke Dip Variations:
- I love how Parmesan browns in the oven and it certainly brings a delicious flavor, but Parmesan is easily substituted by grated mozzarella if you are just looking for a cheesy dip.
- Stuff spinach artichoke dip into large hollowed out mushrooms and then warm in the oven.
- Seafood goes amazing with this dip, so feel free to add some cooked crab or shrimp.
- Instead of sour cream, use unflavored Greek Yogurt.
- Now in the rare occasion, you want to eliminate the artichokes, you can check out Spinach Dip without artichokes recipe!
- Many people like to add chopped water chestnuts for a nice crunch.
- Add 1 cup of mozzarella cheese and 2 tablespoons minced garlic for a cheesy garlic taste.
There are just some people that do not enjoy artichokes! This recipe can be adapted quite easily. Leave out the marinated artichoke hearts and replace with an addition 6 oz. of spinach.
Absolutely! Spinach artichoke dip is really adaptable to oven baking (for a more browned top), slow cooker and even stove top! Just combine all ingredients and cook on medium until all cheese is melted and ingredients are warm. Transfer to a food safe dish or bread bowl to serve.
Really any type of dippers you want! But spinach tends to be heavy so big chunks of French bread and Triscuits tend to work really well. If you are looking for a keto or low carb dipper, try celery, slices of green peppers, carrots or even cucumber slices.
Yep! There is more prep involved when using fresh ingredients and I am not sure there is much differential in this recipe to make the work worth it. However you can blanch spinach leaves, again remove excess water, chop and combine as directed.
Yes, there is no reason that this dip cannot be made and prepped ahead of time. The dip can be be assembled and then placed in a fridge overnight (properly covered). If you are oven baking, its best to let the dip come up to room temp or at least the chill from the fridge off of it before baking. When food is in the fridge overnight it gets EXTRA cold and can take longer in the oven, therefore its always recommended to counter/room temp warm for about 30 minutes. Oven times may still vary so pre-assembled food may need to be checked on more often for completion.
Yes! This dip is keto and low carb friendly for diets. That being said the DIPPERS may not be. Choosing bread, chips or tortillas quickly take a low carb dip and make it carb-a-licious so be cautious if making a keto friendly dip is your ultimate goal.
Spinach Artichoke Dip
- 8-10 slices pre-made bacon - chopped
- 12 oz. can of marinated artichoke hearts - drained
- 8 oz. chive and onion cream cheese spread
- 8 oz. container of sour cream - full fat
- 1 cup of Parmesan cheese - shaved
- 12 oz. frozen chopped spinach - thawed and drained of excess water
- 1/2 cup Hellman’s Mayo
- Also need butter for pan prep and 9 x 11 casserole dish
- Drain spinach from excess water.
- Drain can of artichoke hearts. Artichoke hearts do not need to be chopped from the quartered size, but if looking for a less chunky dip just chop down into smaller bite sized pieces.
How to make Spinach Artichoke Dip in the Oven
- Preheat oven to 400 degrees.
- Use a stick of butter to coat the sides and bottom of a 9 x 11 pan to help prevent excess sticking.
- In a bowl, combine thawed and drained spinach dip, drained artichoke hearts, softened cream cheese spread, freshly shaved Parmesan cheese, sour cream, mayo and cooked chopped bacon.
- Combine all ingredients using a spatula or wooden spoon.
- Dump spinach artichoke dip into casserole dish and use a spatula to even the top.
- Put dip into oven for approximately 15-20 minutes until its warm, melted, and slightly brown around the edges.
- Serve spinach artichoke dip with vegetables (to keep it keto), pieces of French bread, or pita chips while dip is still hot and melty.
How to make Crock Pot Spinach Artichoke Dip
1 package, 10 oz. frozen spinach, thawed and drained
1 jar, 14.1 oz. quartered artichoke hearts, cut into small pieces
1 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
2 tablespoons minced garlic
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 brick, 8 oz, cream cheese, softened and cut into cubes
- Grease a slow cooker with nonstick cooking spray to help prevent spinach artichoke dip from sticking to sides too much.
- Add (to slow cooker) already thawed and drained frozen spinach, quartered and chopped artichoke hearts, shredded cheese, garlic, salt and pepper and mix well until all ingredients are thoroughly combined.
- Stir in cream cheese and mix well to incorporate.
- Cover spinach artichoke dip and heat on high for 2 hours, stirring after one hour so you can continue to mix any additional melting cream cheese.
- Serve spinach dip warm with chips, bits of bread, or vegetable dippers.
- OVEN TIMING: Times on warming Spinach Artichoke Dip vary from 15-20 minutes. I personally start checking at the 15 minute point. The spinach artichoke dip should have some slight browning where the Parmesan cheese is and be hot and bubbly around the edges.
- SLOW COOKER: This dip can be translated easily to slow cooker by combining ingredients and placing into a slow cooker for 1 hour on high or 2-3 hours on low. When cheese is melted and hot, it’s ready to be served. See article for full instructions.