This recipe for an easy spinach artichoke dip is the perfect appetizer for game day, girls night, movie night, all of the above! You won't believe how easy this recipe comes together, and does not require ANY baking.
Spinach dip recipes are pretty popular during the Super Bowl, March Madness, or just about any sporting even finale. I'm here to say that this recipe is great any time of year!
I love the classic baked version of this appetizer, but this recipe was inspired by my love of appetizers in general, like my potato skins and my mini hot dogs. You just can't go wrong with a bevy of appetizers on the table.
Jump to:
What ingredients do I need for this recipe?
This dip uses the classic ingredients such as chopped frozen spinach and artichoke hearts, but leaves out the mayo, and adds in sautéed garlic and shallot to intensify the flavors and bring some aromatics into the picture. Here's what we'll need:
- Chopped frozen spinach - you could also use fresh sautéed baby spinach
- Artichoke hearts - The second star, I ended up using way less than I anticipated.
- Shallot - Sautéed shallot adds a beautiful flavor to the overall dish, and man does it smell good when cooking.
- Garlic - Adding sautéed garlic to this dish gives another layer of flavor.
- Sour Cream - One of the two ingredients to help make the dish creamy and rich.
- Parmesan - Helps thicken the dip and add more flavor.
- Cream cheese - Adds to the thickness and richness of the dip.
- Salt
- Pepper
See the recipe card below for more information about quantities.
How do I make this recipe?
This recipes takes a few steps just within one large skillet, and you'll be serving it up in no time!
In a large pan, pour in a drizzle of olive oil and sauté the shallot and garlic until fragrant, approximately 2 minutes. Pour in the chopped spinach and artichokes. Let simmer and cook for 3 minutes and add in the sour cream and cream cheese. Continue to cook and whisk until the cream cheese melts into the spinach.
Add in the parmesan cheese and season with salt and pepper. Whisk on a low flame and continue to stir until all ingredients are combined, an additional 10 minutes. Serve warm with tortilla chips or fresh cut vegetables.
HINT: Be sure to squeeze out as much liquid as possible from the spinach before cooking with it.
Recipe Swaps and Substitutions
Here are a few swaps and substitutions you can make for this recipe depending upon dietary needs:
- Cream Cheese - swap for a plant-based option if this is your thing
- Sour Cream - use greek yogurt if you don't like or want to use sour cream. You could also use a vegan greek yogurt or sour cream as a substitution too.
- Spinach- instead of using frozen chopped spinach, you could sauté fresh baby spinach in some olive oil or butter, then combine it with the artichokes.
Serving Suggestions and Variations
Typically, this dip is served straight up in a dish paired with veggies, but there are so many other ways to serve this!
- Pair with anything - veggies, tortilla chips, chicken fingers, pita chips, crostini, french bread, anything works here.
- Bread Bowl - for the ultimate game day presentation, serve the dip in a sourdough or rustic boule, and use some of the bread ripped out from the bowl to place around it as a dipping vessel.
- Sandwiches - Use a spread for a breakfast sandwich or in a veggie-filled panini.
Kitchen Equipment and Tools
Very few kitchen tools and equipment needed for this recipe, which is great considering we don't want to spend hours cleaning up before kickoff (or first pitch, or whatever other sports terms we use...). Here's what we'll need:
- Large mixing bowl
- Spatula or wooden spoon
- Cheese cloth - to ring out the water from the spinach, but you can use paper towels if you want
- One large pan or skillet - we will be using this to create the entire dip!
How do I store this recipe? Can I freeze it?
This recipe does really well stored in an air-tight, sealed tupperware and in the fridge for up to five days. You could also freeze this dip by wrapping it in the dish it's made in with cling wrap, then aluminum foil, and placed into the freezer for up to one month. Let come to room temperature before serving, but be sure to thaw in the refrigerator.
PRO TIP
Add some heat with red pepper flakes if you'd like amp up the flavor a little!
Hungry for more?
Looking for other recipes like this? Try these:
Easy Spinach Artichoke Dip Recipe
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon
- 1 cheese cloth to squeeze out the liquid from the spinach, you can also use paper towel
- 1 medium bowl
Ingredients
- 1 pkg frozen chopped spinach
- ½ can artichoke hearts chopped
- 1 large shallot minced
- 2 cloves garlic minced
- 16 oz sour cream
- 8 oz cream cheese
- ½ cup parmesan
- salt
- pepper
Instructions
- In a large pan, pour in a drizzle of olive oil and sauté the shallot and garlic until fragrant, approximately 2 minutes.
- Pour in the chopped spinach and artichokes. Let simmer and cook for 3 minutes and add in the sour cream and cream cheese.
- Continue to cook and whisk until the cream cheese melts into the spinach.Add in the Parmesan and season with salt and pepper.
- Whisk on a low flame and continue to stir until all ingredients are combined, an additional 10 minutes.
- Serve warm with chips or fresh cut vegetables.
Leave a Reply