Warm Spinach Artichoke Dip that is cheesy, creamy, and full of spinach and artichokes is not only easy to make but makes a great holiday party appetizer! Add tortilla chips for dunking and you’ve got a winning dish on your hands. This warm dip goes well on the buffet table, and would be a delicious dinner party appetizer too!
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Spinach Artichoke Dip
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Baked spinach and artichoke dip is always a treat! It’s one of my favorite appetizers. I mean, what’s not to love? It’s creamy, cheesy, and just begs to be dunked into with tortilla chips, crackers, or chunks of crusty bread.
It’s the sort of dish that can be served at a casual gathering with friends, or at a more elegant dinner party – it’s all down to the final presentation really!
Serve it up in a big dish for the party crowd, or in individual dishes for an dinner appetizer per person.
This dip can also be great for a potluck or if you’re asked to bring a dish along to a party. Don’t forget a bag of chips for guests to have something salty and crunch to enjoy the warm dip with!
Oh, and it can totally be made ahead of time – up to two days in advance. Just store the mixture in an airtight container in the fridge and then transfer to an oven-safe dish for baking and serving. A great time saver around the holidays that’s for sure!
Leftovers are unlikely, because it is just that good, but if there are any, you can store the dip in an airtight container for up to 2 days. When you’re ready to reheat it, transfer to an oven-safe dish, add some more cheese (because more cheese is never a bad thing!), and bake until hot and melty.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized or notable ingredients and equipment needed for this recipe have been listed below and linked to Amazon if available online.
- Extra Virgin Olive Oil
- Corn Tortillas
- Garlic Powder
- Can or Jar of Artichokes – packed in water, not oil.
- Fresh Vegetables & Aromatics – spinach, garlic, fresh basil.
- Dairy – sour cream, cream cheese, Parmesan, Mozzarella
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Artichokes
One of the hero ingredients in this recipe is of course artichokes so here are some more recipes using the same:
- How to Cook the Most Amazing Oven Roasted Artichokes
- Baked Spinach & Artichoke Dip – a lower fat version
- Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
More Dip Recipes
Looking for more dips to make? Check these recipes out next:
- Mediterranean Layer Dip with Hummus, Feta, and Fresh Vegetables
- Amazing Roasted Garlic Hummus Dip Recipe
- Zucchini Dip
How Do I Make Spinach Artichoke Dip?
Just check out the recipe card below with full ingredients, and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 3 Tbsp extra virgin olive oil, divided
- 10-12 small corn tortillas, cut into 8 wedges each
- Garlic powder, to taste
- Sea salt, to taste
- 4-5 cloves garlic, minced
- 5 cups fresh spinach, long stems removed and roughly chopped
- 2 Tbsp fresh basil, chopped
- Sea salt and black pepper, to taste
- 1 (14.5 oz / 400g) jar or can of artichokes, packed in water, drained and chopped
- ⅓ cup full-fat sour cream
- 8 oz / 225g cream cheese, softened
- ¼ cup Parmesan cheese, freshly grated
- ¾ cup Mozzarella cheese, grated divided
- Preheat oven to 180C/350F/Gas 4. Grease a medium baking dish with 1 tablespoon olive oil and set aside.
- Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in the preheated oven. Bake until crispy and golden brown, approximately 8-10 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking.
- While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes.
- Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese, and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined.
- Transfer spinach-artichoke mixture to the prepared baking dish and spread it into a uniform layer. Top with remaining Mozzarella cheese and place in the preheated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes.
- Remove from oven and serve immediately with toasted tortilla chips. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 603Total Fat: 42gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 90mgSodium: 730mgCarbohydrates: 44gFiber: 7gSugar: 4gProtein: 17g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
This delicious dip can be served both as a party appetizer for a crowd, or as a starter appetizer for a dinner party.
But what about the rest of the courses? Here are additional recipes to make a full meal!
- Main Dish: Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- Side Dish: Creamy Cauliflower Cheese Casserole with Bacon
- Beverage: Blackberry Vodka Cocktail
- Dessert: Mini Blueberry Cheesecakes with Crumble Topping
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!