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What I Love About This Dip: Quick – You’ll be ready to serve this baked spinach dip in just 30 minutes!
Make in Advance – Busy day? Prep this anytime and store in the fridge for 1-2 days before baking.
Crowd Pleaser – This is guaranteed to disappear before your eyes! I never have any left, and always get so many compliments! Ingredients Needed: Artichoke Hearts: I use canned artichoke hearts out of convenience, but you could use fresh cooked artichoke hearts if you have them.
Frozen Spinach: thaw first, and squeeze out the excess liquid. See recipe notes for how to substitute fresh spinach.
Mayonnaise
Sour Cream
Cream Cheese: allow it to come to room temperature so it mixes in smoothly. Low fat or Neufchatel cheese would also work.
Parmesan Cheese: Freshly grated tastes best and melts smoothly.
Garlic (Courtesy of Lauren Allen)
How to Make Spinach Artichoke Dip:
Mix all ingredients in a large mixing bowl with an electric mixer until combined….