Why You’ll Love Creamy Spinach Artichoke Dip Recipe
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It’s quick and easy — ready in about 20 minutes total
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Uses simple, commonly available ingredients like frozen spinach and canned artichokes
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Rich, creamy, and full of flavor — indulgent but still packs in some vegetables
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Versatile — pairs perfectly with chips, pita, bread, or raw veggie sticks
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Easy to adapt for vegan or dairy-free diets and can be scaled up for a crowd
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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frozen spinach (about 8 ounces / 1 cup)
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extra virgin olive oil (1 tablespoon)
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green onions / scallions (about 3–4, chopped, both green and white parts)
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1 poblano pepper (for heat) or red bell pepper (for a mild version)
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red pepper flakes (½ teaspoon, optional)
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fine salt (¼ teaspoon, or to taste)
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cream cheese (about 8 ounces, cut into pieces)
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sour cream (½ cup, about 4 ounces)
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chopped artichoke hearts (½ cup, drained and chopped)
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freshly ground black pepper (to taste)
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Optional for serving: tortilla chips, pita chips or wedges, crostini, bell pepper strips, carrot or celery sticks
Directions
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Thaw the frozen spinach. Place it in a colander and rinse with cool water until defrosted. Squeeze out all excess water thoroughly.
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Heat olive oil in a skillet over medium heat. Add the chopped green onions, diced pepper, optional red pepper flakes, and salt. Cook for 8–10 minutes, until onions are golden and peppers are softened.
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Add the drained spinach, cream cheese, sour cream, and chopped artichokes. Season with black pepper.
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Stir continuously until the mixture is well combined, warmed through, and lightly steaming (about 2–4 minutes). Taste and adjust seasoning as needed.
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Serve the dip warm with your favorite dippers.
Servings and timing
Serves: 4 to 6 (makes about 2 cups)
Prep time: ~5 minutes
Cook time: ~15 minutes
Total time: ~20 minutes
Variations
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For a milder dip, use red bell pepper and skip the red pepper flakes
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Make it vegan by substituting the cream cheese and sour cream with 1½ cups of vegan sour cream
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Double or triple the ingredients to serve a larger group
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave, stirring occasionally to restore creaminess.
FAQs
Does the recipe use fresh or frozen spinach?
Frozen spinach is used for ease and consistency. It’s thawed and squeezed dry to avoid extra moisture.
Can I use fresh spinach instead?
Yes, but you’ll need to wilt it down and drain thoroughly before using. Frozen spinach is recommended for convenience.
What if I don’t want any spice?
Use red bell pepper instead of poblano and skip the red pepper flakes for a milder flavor.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt can be used as a slightly tangier alternative to sour cream.
Can I make this dip vegan?
Absolutely. Use a vegan sour cream (about 1½ cups) to replace both the cream cheese and sour cream.
What can I serve with this dip?
It pairs well with tortilla chips, pita bread, crostini, or raw vegetables like carrot sticks and bell pepper strips.
How long will the dip last in the fridge?
It will keep for up to 4 days in a tightly sealed container in the refrigerator.
What’s the best way to reheat this dip?
Reheat gently on the stovetop or in the microwave, stirring to maintain a creamy texture.
Is this a good party appetizer?
Yes, it’s an ideal warm dip for parties and can easily be made ahead or scaled for larger groups.
Can I add other ingredients?
You can customize it with ingredients like garlic, extra peppers, or herbs. Just avoid anything too watery.
Conclusion
This creamy spinach artichoke dip is a fast, delicious option for entertaining or everyday snacking. It delivers comforting flavor with simple prep and flexible options for customizing. Whether you’re serving it at a party or enjoying it at home, it’s a reliable favorite that’s easy to love.
