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Spinach Artichoke Dip

This easy Spinach Artichoke Dip is a creamy and delicious appetizer! Serve with crackers, bread or chips.

So, do you have any big plans this weekend?  Entertaining perhaps? Or a cozy weekend snuggling up to a glass of wine and a movie?  Either way, have I got a dip for you.  I could eat this Spinach Artichoke Dip with a spoon.  All. By. Myself.  It’s that good. It’s creamy and so flavourful.

a white bowl of spinach artichoke dip sits on a table next to a bowl of pita chips

A Dip with Secret Healthy Ingredients

And want to know what’s even better?  This dip is better for you than most dips! Yes, yes it is.  Don’t be tricked into thinking all dips are bad, this dip has secret ingredients. The good for you kind…kidney beans, spinach, artichokes…it’s all about balance, right?

Spinach Artichoke Dip Recipe Tips!

  • Sour Cream: I use regular sour cream, but you can use light sour cream instead. You can also use plain greek yogurt.
  • Cream Cheese: I use regular fat cream cheese, but you can use light cream cheese if you wish.
  • Spinach: This recipe calls for 1/2 of a 10 oz package of frozen spinach, but I used the whole thing and it worked well. Just make sure to squeeze out as much excess liquid as you can from the spinach before adding it to the ingredients (I use paper towel to do this). You can also use the same amount (5 to 10 ounces) of cooked fresh spinach…you have to cook it down before adding it to the dip ingredients.
  • Cheese: This recipe calls for grated Asiago cheese, but you can also use parmesan cheese. Sometimes I like to use a combination of cheeses: parmesan cheese and mozzarella cheese is delicious.
  • Make Ahead: Make Ahead: I made this dip a few hours ahead of time, and just put it in the fridge until I was ready to bake it. You can also make it the night before.
  • Serve with: This dip is so great with tortilla chips, pita chips, crostini, crackers and baguette slices!  Delish!

Artichoke & Spinach Dip

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This easy Spinach and Artichoke Dip is a creamy and delicious appetizer! Serve with crackers, bread or chips.

  • Author: Jo-Anna Rooney
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer


  • 114 oz can artichoke hearts (not marinated)
  • 1/2 large onion, coarsely chopped
  • 23 garlic cloves, cut into thirds
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 119 oz can white kidney beans (no salt added)
  • 1 cup sour cream
  • 18 oz tub garden vegetable cream cheese
  • 1/2 tsp grated lemon zest
  • 45 dashes hot sauce
  • 1/2 of a 10 oz package frozen spinach (thawed, and squeezed dried)
  • 1 cup Asiago cheese, shredded


  1. Preheat your oven to 425 degrees F.
  2. Drain and dry the artichoke hearts, then cut them in half.
  3. Place the artichokes, chopped onions and garlic into a roasting dish, and toss with the olive oil. Season with salt and pepper. Bake for 30 minutes. Make sure to check them and stir a couple of times so they don’t burn.
  4. While the artichoke mix is roasting, get out your food processor! Put the beans, sour cream, cream cheese, lemon zest, and hot sauce into the processor, and whirl until smooth.
  5. When the vegetables are done roasting, remove them from the oven and let them cool for about 5 minutes.
  6. Lower the oven temperature to 375 degrees F.
  7. Once the veggies have cooled slightly, add them to the food processor and pulse on and off until the mixture is blended, yet still chunky.
  8. Transfer this mixture to a baking dish, and add the spinach and Asiago cheese. Mix well.
  9. Bake uncovered for 30 minutes, until the mixture is bubbling around the edges. Cool for about 5 minutes before serving!

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I found this recipe from The Looneyspoons Collection Cookbook, and served it up at Easter. Honestly, like I said before, this cookbook is the best. I’ve made 4 things from it already, and all, ALL were hits in my home!

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I’m always looking for good dips!  What are your favourites? Leave a link if you’ve got one!

Have a delicious day!

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