Spinach and Artichoke Dip Recipe

Spinach and Artichoke Dip is made with a rich base of roasted garlic alfredo sauce and tangy cream cheese, packed with tender artichoke hearts and earthy spinach. The result is a thick, gooey stovetop dip loaded with melting mozzarella, Parmesan, and Romano cheeses that offers a satisfyingly creamy and savory snack. It is the ultimate crowd-pleasing appetizer for game nights or last-minute get-togethers that comes together in under 30 minutes.

Jump to Recipe

Spinach and Artichoke Dip Ingredients

• 16 oz Roasted Garlic Alfredo Sauce: Using a jarred sauce provides an instant, flavorful base without the need for a roux.
• 8 oz Cream Cheese: Room temperature. Essential for a smooth, lump-free texture.
• 1/2 cup Shredded Parmesan: Adds a salty, nutty kick.
• 1/2 cup Shredded Romano: Provides a sharp depth that cuts through the richness.
• 2 cups Shredded Whole Milk Mozzarella: The melting cheese that gives the dip its signature cheese pull.
• 28 oz Canned Artichoke Hearts: Drained and chopped.
• 16 oz Fresh Spinach: Or 10 oz frozen spinach (thawed and squeezed bone-dry).
• 1/2 cup Milk: Optional, for thinning the dip if it becomes too thick.

How To Make Spinach and Artichoke Dip

1. Heat the base: Pour the roasted garlic alfredo sauce into a medium saucepan. Set it over medium heat and stir occasionally until it is heated through evenly.
2. Melt the cream cheese: Cut the room temperature cream cheese into chunks and toss them into the hot sauce. Stir vigorously and patiently until the cheese melts completely and the mixture is smooth. Do not rush this step.
3. Combine the cheeses: Add the shredded Parmesan, Romano, and mozzarella to the pot. Stir constantly until all the cheeses are melted and the mixture is gooey and combined.
4. Fold the vegetables: Stir in the chopped artichoke hearts first, followed by the spinach. It may look like a lot of vegetables, but they will wilt and incorporate down into the sauce as they heat.
5. Adjust the consistency: If the dip feels too thick or stiff, splash in the milk a little at a time. Stir until the dip is warm, smooth, and reaches your desired dipping consistency.
6. Serve the dip: Remove from the heat immediately. Transfer to a serving bowl and serve warm.

Recipe Tips

• Use Room Temp Cheese: Using cold cream cheese is the number one mistake. It will clump in the hot sauce and take forever to melt smooth. Let it sit on the counter for 30 minutes before starting.
• Drain the Spinach: If using frozen spinach, you must squeeze it in a clean kitchen towel until it is bone dry. Any excess water will separate the sauce and make the dip runny.
• Don’t Skip Romano: While Parmesan is standard, the addition of Romano cheese adds a specific salty, sharp depth that balances the creamy alfredo sauce.
• Stir Often: Cheese sauces can scorch on the bottom of the pan very quickly. Keep the heat at medium or medium-low and keep the spoon moving.

What To Serve With Spinach and Artichoke Dip?

This rich dip needs sturdy dippers. A bag of tortilla chips or pita chips provides the necessary crunch. for a softer option, serve with chunks of warm baguette or cubed sourdough bread. If you want to lighten the meal, a platter of raw vegetables like carrots, celery, and bell peppers offers a refreshing contrast to the heavy dairy.

How To Store Leftovers Spinach and Artichoke Dip?

• Refrigerate: Allow the dip to cool completely. Store in a sealed container in the refrigerator for up to 3–4 days. It will become quite thick when cold.
• Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk to loosen it up. You can also microwave it in 30-second bursts, stirring in between.
• Freeze: Freezing is not recommended, as the dairy-heavy sauce will likely split and the texture will become grainy upon thawing.

Spinach and Artichoke Dip Nutrition Facts

• Calories: ~370 kcal
• Fat: 30g
• Carbohydrates: 9g
• Protein: 13g
• Nutrition information is estimated per serving.

FAQs