Makes 4 Servings

Amount Per Serving:

Calories 410 (75% from fat)
Total Fat 34g	52%
Saturated Fat 9g	43%
Cholesterol 53mg	18%
Sodium 1170mg	49%
Net Carb 5.5g
Total Carb 10.5g	4%
Dietary Fiber 5g	20%
Sugars 4g
Protein 15g

Vitamin A 67% · Vitamin C 34% · Calcium 38% · Iron 15%

PHOTOS

stirring spinach with artichoke and cheese

spinach artichoke mixture in baking dish

cracker lifting up spinach artichoke dip

NOTES & TIPS

(1) Spinach. About 6 ounces weight. I use fresh baby spinach leaves, chopped into roughly 1/2 inch wide strips.

(2) Mozzarella Cheese. About 4 ounces weight. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.

(3) Asiago Cheese. About 2 ounces weight. I buy a block of asiago cheese and shred it at home. This can be substituted with similar cheeses like parmesan or pecorino romano.

(4) Jalapeños. To reduce overall spiciness, use half as much or omit the jalapeños completely. To make this spicier, include the seeds or double the amount. If you’re sensitive to capsaicin, wear gloves while handling jalapeños, especially if you come into contact with the seeds or membranes.

(5) Drying Artichoke Hearts. Canned artichoke hearts are packaged in water and simply draining them in a colander is not sufficient. You need them to be very dry so that you don’t end up with a watery dip. My preference is using a tea towel: fold a tea towel and lay it flat on a countertop. Placing the drained artichokes in the center, fold the towel over the artichokes and roll it up, then twist the ends in opposite directions to wring it dry.

(6) Serving. Serve this dip with almond flour crackers, as seen in the photos on this page. These crackers are sturdy and crispy, making them an excellent dipper. You can also use parmesan crisps, store-bought flaxseed crackers, celery sticks, baby carrots, or halved mini bell peppers.

(7) Leftovers. Leftovers can be covered and stored in the refrigerator for up to 2 days. To reheat, transfer the leftover dip to an oven-safe dish (if not already) and bake at 350 F until heated through.

newest oldest most voted

Tricia

Made this twice over the holidays. Added more cheese and mayo. Excellent flavor!!! Will make this again:)

Holly C

Doubled the recipe in 13 x 9 pan. Worked great! This dip was gone in minutes! Thanks!

Corey

I made this as a snack over Super Bowl weekend. It was amazing!! Would definitely make this again.

Donna

If I double this recipe do I need to bake twice as long??

Julia

Time estimates can vary a lot depending on your bakeware. Bake until it’s bubbling, cooked through, and golden brown on top.

shraddha patel

Can you make it in a crockpot instead of the oven?

I think that would work, but wouldn’t taste as good. Might be a bit on the watery side, and won’t have a nice golden top.

Daniel

Made this tonight for our family’s Christmas party. Have made Spinach & Artichoke many different ways over the years, but everyone agreed this recipe was the best!! Simple to make, but so rich and flavorful. Thank you for sharing, it’s a keeper!

Renee

My search for a hot spinach dip is over. This is unbelievably delicious. Thanks for sharing!

Kathy Stump

Made this today for watching College football. It was a big hit ! Cheesy and spicy , just the way my family likes it! Definitely will be my recipe for spinach and artichoke dip !

dil

Could you use frozen spinach?

You should be able to, but I haven’t tried using it for this recipe. Let me know if you give it a try!

Karly

Droooooool. I mean, actually, that’s all my brain can even manage to come up with right now. It’s too busy trying to control the actual drool going on. I cannot wait to try this!

Tabitha @ Tabitha Talks Food

Yummy I love spinach dip!!

Sheri

Could you put it in the fridge and the next day heat it up and it still be as good?

It should work fine. You might need to increase the baking time a bit.

Spinach Artichoke Dip