Spinach Artichoke Dip

5 from 2 votes

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Super easy and a flavor bonanza, this Spinach and Artichoke Dip is a classic party appetizer. Made with artichoke hearts, spinach, two cheeses and a few tasty flavor weapons get added to bump up the flavors that you’d only expect from me!

Spinach Artichoke Dip in wooden bowl


Spinach Artichoke Dip

For someone who really isn’t a fan of artichokes, I am surprised how much I enjoy this Spinach Artichoke Dip. I mean who could resist the flavor combination of artichokes, spinach and cheese?

Poking around in the refrigerator I saw a large jar of marinated artichokes. Who the heck bought these? I certainly don’t remember it, but I could have. You know it was a good deal at Costco, or something. Anyways, I could make a nice primavera pasta dish, or better yet, a dip. The dip idea won over as we were having company the next evening in the new house, and I busted out an old recipe I hadn’t made in years. There’s a reason I’ve kept this because it is a great one, a flavor bonanza!

I had a large portion of roasted garlic and added it to this Spinach and Artichoke Dip recipe. While it’s a great flavor weapon to add in this dip, it is just as good on it’s own without, so don’t worry. Plus, if you like the roasted garlic idea, I tell you how to make it below, but keep reading!

This is a creamy, rich, chunky dip that had me and the rest of our party going back for more – and more.

How to make Spinach Artichoke Dip

In a large skillet sauté fresh spinach with olive oil until wilted. Drain excess water and set aside.

With a vegetable peeler, cut 3 lengthwise strips of zest from lemon. Save lemon for other use. In a food processor add the roasted garlic (optional), shallot, cream cheese, sour cream, milk, red wine vinegar, Parmesan cheese and lemon zest. Pulse several times to rough chop.

cream cheese and lemon zest

Add the artichoke hearts and process until a chunky mixture comes together.

artichoke heart in food processor

Add the cooked spinach or drained, frozen spinach and pulse several times to mix.

spinach and cheese in food processor

This is some tasty dip right here. It’s chunky and each cheesy bite has bits of artichoke, spinach and that wonderful slow roasted garlic flavor.  I especially enjoy the bits of lemon and shallot throughout. Like I said earlier, a flavor bonanza!

How to Make Roasted Garlic

I like to make most things from scratch, like sautéing the spinach here, but feel free to use frozen if you like. Roasting garlic isn’t rocket science either, and certainly not worth it’s own post, so here is the low down on making it happen.

Preheat your oven to 350°. With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb and drizzle with olive oil. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet. Roast for 45 minutes.

Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins. Store in the refrigerator for multiple uses or try them in my Roasted Garlic Turkey Meatballs.

Easy to make, a filling and delicious dip for any party. Enjoy!

overhead photo of a bowl of Spinach Artichoke Dip
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close up of a bowl of Spinach Artichoke Dip

Spinach Artichoke Dip

5 from 2 votes
Roasted garlic spinach artichoke dip is a classic party appetizer. Make this recipe with ingredients you may already have on hand!
Servings: 10 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

Instructions 

Roasted Garlic

  • Preheat oven to 350°. With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet. Roast for 45 minutes.
  • Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins. Store in the refrigerator for multiple uses.

Dip

  • In a large skillet sauté fresh spinach with olive oil until wilted. Drain excess water and set aside.
  • With a vegetable peeler, cut 3 lengthwise strips of zest from lemon. Save lemon for other use.
  • In a food processor add the roasted garlic, shallot, cream cheese, sour cream, milk, red wine vinegar, Parmesan cheese and lemon zest. Pulse several times to rough chop. Add the artichoke hearts and process until a smooth chunky mixture comes together. Add the cooked spinach and pulse several times to mix.
  • Pour mixture into a greased 9”x9” baking dish and bake for 20 minutes. Remove from oven and spoon into bowl. Serve with toasted bread or crackers of choice.

Nutrition

Calories: 292kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 592mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5690IU | Vitamin C: 38.7mg | Calcium: 214mg | Iron: 2.2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizers
Cuisine: Melting Pot
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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12 Comments

    1. Thanks Marissa. Trust you guys had a snow white holiday. Hope the New Year brings you both all the good stuff. Cheers!

  1. I love that you added roasted garlic to the classic spinach + artichoke dip. Great flavor twist!

  2. 5 stars
    Kevin, I have been seeing spinach and artichoke dips everywhere on the internet around party season….and I never really “got” it. It’s not huge in Australia. This is the first recipe I have actually read (because I trust your taste!). I “get” it now! I’m making it this weekend!! PINNING!

    1. I actually made this one back for a Super Bowl party we had a while back. Two other food blogger friends posted their versions so I held back until one, David over at Spiced, prompted me to finally post my version. When all warm and gooey with toasted bread or spread on a cracker it’s really so good!

  3. 5 stars
    Love the flavors in this dip, Kevin. Great for parties!! (But, I didn’t say how many that has to be – it could be a party of two. 😉 )

  4. Totally digging the spinach artichoke dip, Kevin! You’ve been holding out on me for long enough…glad to finally see this! And the roasted garlic? What a fun twist on a classic! Did you save me any leftovers?