Spinach Artichoke Dip

5 from 2 votes

Filling and thick Spinach Artichoke Dip, a hearty and warm appetizer dip with spinach, quartered artichokes and bacon. Creamy, delicious and just waiting for a dipper! This dip can be oven baked or made in the crock pot, please look for adaptations below!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: dips

Cuisine: American

Keyword: appetizers, artichoke dip, dips, hearty dip, keto friendly dip, keto spinach artichoke dip, low carb dip, party dips, recipes, side dish, spinach dip

Servings: cups

Calories: 302kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

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

Instructions

Prep Ingredients

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.

Video

Notes

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.

Nutrition