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!
**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.
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, 1/4 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.
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.
*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.
*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!!
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.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
SPINACH ARTICHOKE DIP
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
- 1/2 cup fresh grated Parmesan cheese divided
- 1/4 cup mayonnaise
- 1/4 cup evaporated milk
- 1/8 teaspoon freshly grated nutmeg or to taste
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 1/4 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, 1/4 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
Thank you so much for visiting me here today in my Kudos Kitchen!
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!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!
Kudos Kitchen by Renee – Bringing you easy, economical, and delicious dishes to feed the people you love!
Until we eat again, I hope you have a delicious day!!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!
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Culinary Collage
Sunday 20th of November 2011
I love spinach and artichoke dip! This one looks fantastic.
yummychunklet
Thursday 17th of November 2011
What a yummy looking dip! Probably better than anything I've had at California Pizza Kitchen.
Kudos Kitchen
Wednesday 16th of November 2011
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!
Paula
Wednesday 16th of November 2011
What a fabulous side dish. I'm wondering if you ever made this into a pie or served it wrapped in a phyllo crust?
Kudos Kitchen
Wednesday 16th of November 2011
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!