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    Home » Appetizers and Snacks Recipes

    Published: Mar 5, 2021 · Modified: May 9, 2022 by Renée · This post may contain affiliate links · 7 Comments

    Hot Spinach Artichoke Dip

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    A vertical collage of two images along with a title text overlay graphic for Spinach Artichoke Dip with melted cheese.

    Cheesy Spinach Artichoke Dip is just like what you get at a restaurant, but you can make it at home! It's creamy, easy to make, and oh so delicious!

    A vertical collage image with two photos of Spinach Artichoke Dip. One covered with melted cheese, and the other in a skillet being prepared.

    **Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making hot spinach artichoke dip is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!
    A vertical collage of two images along with a title text overlay graphic for Spinach Artichoke Dip with melted cheese.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • frozen spinach squeezed dry
    • canned artichoke hearts, drained
    • butter
    • olive oil
    • garlic, minced
    • onion, minced
    • cream cheese
    • Parmesan cheese
    • mayonnaise
    • evaporated milk
    • lemon zest
    • grated nutmeg
    • salt and pepper
    • slivered almonds (optional)
    • crackers or vegetables for dipping (not shown)

    Kitchen tools and equipment needed:

    • large skillet
    • slotted spatula
    • chef's knife
    • cutting board
    • citrus zester
    • can opener (optional)
    • sieve (for draining spinach)
    • 2-quart baking dish
    • olive oil spray
    • cheese grater (optional)
    • nutmeg grater (optional)
    • measuring cups and spoons

    This recipe was originally shared in 2011. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself (and sadly not the photos LOL ) have remained unchanged (shown below).

    Why this recipe works?

    Because it's cheesy and delicious!

    It tastes just like (or better) than the spinach artichoke dip you can get in your favorite restaurant.

    It works great as a dip for crackers, bread, and even vegetables.

    And guess what else? You can even use it as a sandwich spread and take your boring old sandwiches from drab to fab!!

    How this recipe came to be:

    I was trying to recreate a hot appetizer dip that we like to order out at our favorite local Irish restaurant, and guess what? I did!!

    Can the nutmeg be left out of this spinach artichoke dip recipe?

    It can, but I strongly urge you to keep it in.

    There's something about the tiniest touch of grated nutmeg in a dark green leafy vegetable (like spinach) that elevates a dish and makes it extra special.

    Can the almonds be left out of this recipe?

    Sure. Your call.

    I added them because they add some texture and crunch, which I like. If you're not a fan, by all means leave them out.

    Can whole milk or lower-fat milk be used in place of the evaporated milk?

    Yes. Use what you have on hand.

    You can even use heavy cream (if you need to), but be aware that the calorie count will be different than what is listed in the recipe card.

    Can the lemon zest be left out of this recipe?

    No, please leave it in.

    It's needed to cut through the heaviness of the cream cheese and mayonnaise.

    The lemon zest will brighten and balance the flavors in the finished dip.

    The step-by-step photos of how to make spinach artichoke dip:

    • Preheat oven to 350-degrees.
    • In a large sauté pan, over medium heat, add the oil and butter.
    • Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
    • Add the dry spinach and chopped artichoke hearts and stir to combine.
    • Add the salt, pepper, and fresh nutmeg.
    • Add the softened cream cheese, evaporated milk, mayonnaise, ¼ cup of the Parmesan cheese, and the lemon zest.
    • Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
    • Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
    • Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
    • Bake for 20-25 minutes until the cheese is nicely browned.
    A oval baking dish filled with Spinach Artichoke Dip with melted cheese on top.

    Additional savory dip recipes:

    *Roasted Garlic Dip (aka Vampire Dip, shown below)

    If you’re a garlic addict, like me, then you simply MUST make this Roasted Garlic Dip! With only a few ingredients, this amazing dip comes together in a flash and is ready to serve in minutes.

    A bowl filled with roasted garlic dip along with some crackers and some heads of garlic on the side.

    *Cucumber Dill Pickle Dip (not shown)

    This flavor-packed Cucumber Dill Dip will keep you coming back for more. Its big bold flavor pairs well with chips, crackers, vegetables, and your favorite beverage! 

    *Salami Dill Pickle Dip (shown below and in the featured video)

    Crave-worthy Salami Dill Pickle Dip is a quick and easy update of the salami and pickle pinwheel appetizers of the past, but this updated version is faster, easier, and has a bigger kick of flavor.

    A long blue plate filled with bread slices spread with Salami Dill Pickle Dip and fresh dill weed.

    *Homemade Boursin Cheese (not shown)

    If you love Boursin cheese, but don’t feel as though you can make it at home, think again! You CAN make it at home, and after you do, you’ll wonder why in the world you haven’t been making your own Homemade Boursin Cheese Spread all along.

    *Hot Spinach Artichoke Dip (shown below) THIS IS THE PLACE!!

    A vertical collage of two images of Cheesy Spinach and Artichoke Dip. One in preparation, and the other is the completed dish with a spoon.

    Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's hot and cheesy savory spinach dip.

    When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

    Printable Recipe Card

    An oval casserole dish filled with Spinach Artichoke Dip topped with cheese.

    SPINACH ARTICHOKE DIP

    Renee Goerger
    Cheesy Spinach Artichoke Dip is just like what you get at a restaurant! It's creamy, easy to make, and so, so delicious!
    No ratings yet
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Appetizer Dip
    Servings 3 cups
    Calories 448 kcal

    Ingredients
      

    • 1 16-ounce package frozen spinach thawed and squeezed dry
    • 1 14-ounce can artichoke hearts drained and chopped
    • 2 tablespoons butter
    • 2 tablespoons olive oil
    • 3 cloves garlic minced
    • 1 small onion finely chopped
    • 1 - 8 8-ounce package cream cheese softened to room temperature
    • ½ cup fresh grated Parmesan cheese divided
    • ¼ cup mayonnaise
    • ¼ cup evaporated milk
    • ⅛ teaspoon freshly grated nutmeg or to taste
    • 1 teaspoon lemon zest
    • 1 teaspoon kosher salt
    • ½ teaspoon fresh cracked black pepper
    • ¼ cup slivered almonds optional

    Instructions
     

    • -Preheat your oven to 350 degrees
    • -In a large sauté pan, over medium heat, add the oil and butter.
    • -Slowly sauté the onion and garlic to soften but not brown (approximately 3-5 minutes).
    • -Add the dry spinach and chopped artichoke hearts and stir to combine.
    • -Add the salt, pepper, and fresh nutmeg.
    • -Add the softened cream cheese, evaporated milk, mayonnaise, ¼ cup of Parmesan cheese, and lemon zest.
    • -Continue to heat and blend with a wooden spoon until the mixture is thoroughly combined.
    • -Pour the entire mixture into a prepared (buttered or sprayed) casserole dish.
    • -Sprinkle the top with the remaining Parmesan cheese and the slivered almonds.
    • -Bake for 20-25 minutes until the cheese is nicely browned.

    Nutrition

    Serving: 1cupCalories: 448kcalCarbohydrates: 8gProtein: 10gFat: 42gSaturated Fat: 13gTrans Fat: 1gCholesterol: 49mgSodium: 1263mgPotassium: 206mgFiber: 2gSugar: 4gVitamin A: 512IUVitamin C: 3mgCalcium: 297mgIron: 1mg
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's hot appetizer recipe for Spinach Artichoke Dip as much as I've enjoyed bringing it to you!

    A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Until we eat again, I hope you have a delicious day!!

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    Reader Interactions

    Comments

    1. Culinary Collage says

      November 20, 2011 at 3:41 pm

      I love spinach and artichoke dip! This one looks fantastic.

      Reply
    2. yummychunklet says

      November 17, 2011 at 2:30 pm

      What a yummy looking dip! Probably better than anything I've had at California Pizza Kitchen.

      Reply
    3. Kudos Kitchen says

      November 16, 2011 at 3:59 pm

      What a great idea Paula! I'll bet as little appetizers they'd be great too (in those mini muffin tins with phyllo cups). Hungry!

      Reply
    4. Paula says

      November 16, 2011 at 3:34 pm

      What a fabulous side dish. I'm wondering if you ever made this into a pie or served it wrapped in a phyllo crust?

      Reply
    5. Kudos Kitchen says

      November 16, 2011 at 12:33 am

      Thanks for the visit and the comments ladies! I'm glad if I've had a hand in inspiring you to try the spinach and artichokes again. It's yummy!

      Reply
    6. LilaLoa says

      November 15, 2011 at 9:45 pm

      Oh my goodness, this looks and sounds SO SO delicious! I tried a recipe once that was cream cheese and Worcestershire sauce with spinach and artichoke. (I was young.) But ever since then I've been afraid to try any others. (Because it was SO awful!) You've inspired me to try again!! Thanks for sharing this recipe!

      Reply
    7. bridget {bake at 350} says

      November 15, 2011 at 3:48 pm

      Renee....that sounds FABULOUS!!!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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