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Spinach artichoke dip in a yellow and white dish.
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5 from 2 votes

Spinach Artichoke Dip

This delicious spinach artichoke dip is creamy and cheesy and baked to golden brown perfection. Prepare to fall in love with this dip!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Appetizer, Dip
Cuisine: American
Diet: Vegetarian
Servings: 10
Calories: 286kcal
Author: Alison

Ingredients

  • 8 ounces Cream Cheese (226g)
  • 1 cup Mayonnaise (240g)
  • 2 Tablespoons Olive Oil Extra Virgin
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 1 Tablespoon Crushed Garlic
  • ½ teaspoon Dried Rosemary
  • 1 teaspoon Dried Oregano
  • 7 ounces Marinated Artichokes (200g) Chopped
  • 6 cups Baby Spinach (180g) Chopped

Instructions

  • Preheat the oven to 350°F (180°C).
  • Add cream cheese and mayonnaise to a mixing bowl and mix them together. Set aside.
  • Add the olive oil to a pan or skillet along with chopped onions, crushed garlic, dried rosemary and oregano and sauté until the onions are softened.
  • Add in the chopped marinated artichokes and sauté with the onions until they are slightly softened.
  • Add the chopped baby spinach and stir in until it has just wilted.
  • Add the cream cheese and mayonnaise mix and fold it in.
  • Transfer to a 9-inch round oven-safe dish and smooth down with the back of a spoon.
  • Bake for 20 minutes until it's lightly browned on top.
  • Serve with chips or crackers or breads for dipping.

Video

Notes

  1. Cream cheese: If your cream cheese is very firm, you can use an electric whisk to mix your cream cheese and mayonnaise together. We used a hand whisk and it was fine, but an electric whisk is also fine to use. It doesn't have to be smooth, just mixed together. 
  2. Skillet: If your skillet is oven-safe then you can bake it directly in your skillet and there is no need to transfer it to a separate dish before baking. 
  3. Make it dairy-free or vegan: If you'd like to make this dairy-free then use a dairy-free cream cheese such as Tofutti. If you'd like it to also be vegan then use a vegan mayonnaise as well. 
  4. Serving: This dip is delicious served warm from the oven but it's also divine when cold. 
  5. Storing: Leftovers keep in the fridge for up to 5 days. 
  6. Freezing: It's not totally ideal for freezing as the spinach can become watery when thawed, but if you're okay with that then you can go ahead and freeze it. 

Nutrition

Serving: 1Serve | Calories: 286kcal | Carbohydrates: 4g | Protein: 2g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 305mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2205IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 1mg