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This delicious Artichoke Dip is one of my favorite easy appetizers, made with simple ingredients in less than 30 minutes! We love it served warm, with crackers or bread chunks for dipping.
To Make Ahead: This baked artichoke dip can be made up to 1 day ahead of time. Don’t bake it and store it in the refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.
At at least one party chances are you’ve tried the store-bought chilled spinach artichoke dip, the cold kind that’s jam packed with mayo. This version is served warm and melty and 100 times better!
You can definitely use fresh spinach here in place of frozen. If doing so steam it and blanch in ice water, then squeeze excess liquid and chop.
You can make the dip a day in advance then let it rest at room temperature 30 – 60 minutes and bake.
If I’m lucky enough to have some of this dip left I keep it in the fridge then scoop out a few spoonfuls and microwave briefly until heated through.
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
I should warn you – make this dip only when there are plenty of people around to share it with because it’s dangerously good. We can’t get enough of this creamy, cheesy, warm spinach artichoke dip. It has been a favorite among readers, friends, and family for years. (Source: natashaskitchen.com)
You can make a fresh spinach and artichoke dip. One of my readers, Victoria shared her very helpful review on that: “I have made this dip probably a half dozen times or more. I have used fresh spinach (anywhere from 6 to 10 ounces). Works great and so yummy! No need to squeeze anything. Just trim the stems, rough chop, and add it in. The heat causes it to wilt just enough.” (Source: natashaskitchen.com)
I’ll admit the original rich version of Spinach Artichoke Dip is so good it makes me weak in the knees, but if you’re watching calories, it is still enjoyable as a leaner appetizer. If you are looking for a low-fat version of spinach artichoke dip, try our Skinny Spinach Artichoke Dip which is made lighter with reduced-fat cream cheese and light sour cream (or Greek yogurt) and less butter. (Source: natashaskitchen.com)
Slow Cooker: to reheat cold dip, place in a slow cooker low heat and cover for 3-4 hours. You can also keep your fresh hot dip on the “warm” setting for several hours to keep it warm for a party. (Source: natashaskitchen.com)