Spinach Artichoke Dip Recipe (2024)

Substitutions: A caterer told me his secret for almost everything: a mixture of equal parts of cream cheese, sour cream, and mayonnaise. I use that in this dip. A 4-oz. can of chopped green chilies is a wonderful addition. In a pinch a 10-oz. block of frozen spinach works.

If you use "real" cream cheese instead of Philadelphia (and its thickening-laden cousins) you don't have to "…cut [it] into…pieces". Additive-free cream cheese is, you know…*creamy*. Try the real thing and you'll never go back.

This stuff is great over hot cooked pasta.

I serve this cold on leaves of Endive as an appetizer. Always appreciated.

Then you made a different recipe. Dont review this one.

I took the easy way--put frozen chopped spinach in a pyrex casserole and thawed in the microwave. Then added all the other ingredients (went with garlic powder and yogurt instead of sour cream), stirred, covered and baked for about 15 minutes. Took the cover off and baked another ten minutes. It was delicious! (and I only had one dish and a spatula to clean...)

Exceptional! I made it 2 nights in a row- everyone was in heaven! I took others' advice and added 2 TB of mayo, extra artichoke, used fresh spinach (minced finely). I also squeezed a pinch of lemon and used lemon pepper in place of regular pepper. We literally couldn't stop eating once we tried it. Everyone asked for the recipe! I highly recommend this one. The reviewers that found this bland clearly didn't follow the salt/pepper instructions throughout the recipe.

Great recipe, but I would add water chestnuts for the crunch!

I found it a bit rich (though loved the stringy mozzarella bits) and double the artichoke hearts. Lemon zest also a good suggestion.

What is "real" cream cheeze? Sounds better.

Tried it prior to running it under the broiler - It made a huge difference. Will make the broiler tip part of the regular preparation. I didn't chop quite finely enough, but will be more careful next time. It didn't stop me from making this my dinner slathered on some leftover baguette. Delicious.

I make a version that does not have mozzarella in it but Parmesan or pecorino add so much flavor that I wouldn't want to lose that.

I added paprika, white pepper, lemon juice, and onion powder. Made it a lot richer and more flavorful!

You could always add a splash of lemon juice (or grate some zest in) at the end!

Recipe is just ok. It needs both more flavor & more texture. I added extra garlic & extra crushed red pepper. It was still pretty bland. Next time I will add canned diced chilies. For texture, I am going to try diced water chestnuts &/or red bell peppers, although a 2nd can of artichokes might do the trick. TIP 1: I chopped fresh spinach in the food processor, which results in perfect size chop. (3 rounds) TIP 2: broiling didn't add anything, just made it ugly.

Made this with double canned artichokes (yes!), maybe a little too much salt (but do salt at every step!), some red pepper flakes (yes!), and double the garlic. Was going to try lemon but found it didn’t need it. Note that 12 oz of spinach is two bags!

Very rich and delightfully creamy, but a bit bland and unbalanced. Maybe I was supposed to use marinated artichoke, but it didn’t say that specifically. I doubled the parmesan and added a half a lime’s worth of juice (would’ve been lemon if I had some on hand, but it worked well too). The acidity and extra salty tang really livened it up. It’s delicious! I haven’t broiled it yet (party is tomorrow), but after reading other notes I think that’ll help it reach its full yummy potential!

You can use marinated (drained) quarters and give them a quick chop in the food processor that you used for the raw spinach leaves. Gives a more piquant flavor.

We made this as the dip for a crudités platter. First, it makes a lot more than 2-3 cups so don’t worry that the recipe is for too little an amount. I cut back by ⅓ the cream cheese as others suggested. BUT I forgot to chop up the fresh cooked spinach. It was still divine tasting but NOTE TO SELF: next time remember to chop the spinach. Scooping it up with a slice of veggie crudite results in long stringy bits of spinach that are hard to manage.

Added some diced red pepper for color at the end of step 1. Used Aleppo pepper flakes in step 2. This was so good with tortilla chips that we almost filled up on it before dinner. Because of that, we simplified the main course to be just seasoned and sautéed chicken thighs with a scoop of yet more dip on top!

Add lemon and Pepporcinis

I made this tonight because I felt crabby at work and needed something indulgent. I did cut the cheese to 4 oz, added mayo per some comments, used light sour cream (because I like to punish myself even if I'm being self-indulgent), and subbed TJ's cheddar/parm for the mozzarella and pecorino. And because I was crabby, I used dehydrated onion and garlic powder. Still really good! Sometimes you just gotta ...

This was very good, but not infinitely better than any other spinach artichoke dip. I added a splash of vinegar at the end as it felt it needed a bit more acid.

I followed the recipe exactly, using the frozen spinach. It was perfect and was a bit hit with pita chips and crostini. I might add a tiny bit of milk to make it a little looser, and I would say that it is really at its best served warm.

Made this as written. No substitutions or alterations. It was absolutely perfect and a delicious and decadent treat for our holiday table

This recipe was very easy to follow! I liked using fresh spinach and mozzarella in this dip. It was very creamy and everyone loved it. That being said...a couple weeks ago I made one from an Ina Garten cookbook. That one had more garlic and caramelized onions in it. I preferred the taste of that recipe better, but the trade off was that it was more time consuming. For this recipe, I'd add one or two more cloves or garlic to give it more punch.

Bruh, take it from a real Italian woodsfamily — put sun dried tomatoes and balsamic glaze on top before you broil it, and be set free

Subbed half the cream cheese for ricotta. Perfect.

This recipe is always a big hit with our guests. We made it as a holiday appetizer this year and spiffed it up with crab. We used Granciporro Adriatico because it's locally native, but one could just as well use Blue Crabs. We cooked the dip and let it cool before carefully folding in the crab to keep it intact. We topped this with Pecorino and some Panko before broiling it for a golden and crunchy top. Success!