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An oval casserole dish filled with Spinach Artichoke Dip topped with cheese.
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Cheesy Spinach Artichoke Dip is just like what you get at a restaurant! It's creamy, easy to make, and so, so delicious!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer Dip
Servings: 3 cups
Calories: 448kcal


  • 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
  • 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


  • -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.


Serving: 1cup | Calories: 448kcal | Carbohydrates: 8g | Protein: 10g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1263mg | Potassium: 206mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 1mg